Making fewer trips to the grocery store during the COVID-19 emergency means that personal food supplies need to last longer. If you are at a loss for what items to stock up on, use MyPlate, www.choosemyplate.gov, as a guide to help you and add some of these non-perishable (unrefrigerated) food items to your “shelter in” diet.

Three graduate students in the University of Georgia College of Agricultural and Environmental Sciences (CAES) were recently honored with an E. Broadus Browne Award for Outstanding Graduate Research.

Researchers at the University of Georgia’s Regenerative Bioscience Center and their colleagues have found that “natural killer” white blood cells could guard against the cascade of cellular changes that lead to Parkinson’s disease and help stop its progression.

Across the state, flowers are blooming and the pollinators are out. A pollinator garden can be a great place for your family to explore, especially during stressful times.

With commercial citrus acreage on the rise in Georgia, producers should be aware of potential signs of citrus greening and the pests that carry the disease that has devastated the citrus industry in Florida.

In 2010, the Georgia 4-H Southwest District Program Development Coordinator, Laura Perry Johnson, established a collaboration with the AmeriCorps Volunteers In Service To America (VISTA) program as a way to extend the capacity of 4-H youth programs and strengthen the impacts in the Southwest District 4-H. To date, more than 55 full-time VISTAs have dedicated a full year of service to Georgia 4-H.

Each spring, thousands of K-12 students attend environmental education camps at Georgia 4-H facilities across the state. They hold snakes, hike through creeks and marshes, visit historic sites and enjoy nature; all with a goal of learning about the environment. Since the COVID-19 outbreak has public schools closed, school buses parked and Georgians sheltered in place, the Georgia 4-H Environmental Education Program is now being offered virtually.

While there is no evidence that the COVID-19 virus is a food safety concern, it is a worker health concern as it spreads via close person-to-person contact or by contact with contaminated surfaces.

As a University of Georgia Cooperative Extension turfgrass specialist, I have recently received numerous calls and emails regarding grass selection and planting. This is likely a result of the recent warm, dry weather, which typically activates people to begin working in their landscape, and the increased number of people currently at home.