Browse Selecting and Buying Stories - Page 2

Two interventions created by the University of Georgia Supplemental Nutrition Assistance Program Education (SNAP-Ed) team have been added to the national SNAP-Ed Toolkit.

Eating alone and cooking for one can be challenging. Most recipes and food products are meant for more than one person. With some planning and a little help from University of Georgia Cooperative Extension, solo eaters can prepare healthy, delicious meals.

University of Georgia Supplemental Nutrition Assistance Program Education (SNAP-Ed), which offers Georgians free, online nutrition education classes known as “Food eTalk,” has launched a newly revamped website at https://www.foodtalk.org/.

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.

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.

Turkey burgers, turkey meatballs, turkey tacos and other dishes made with ground turkey are popping up on restaurant menus, food blogs and in cookbooks as seemingly healthy alternatives to their beef counterparts. But is turkey recommended over beef and other red meats? Is turkey always the best choice?

The calendar has rolled over, so what better time than the present to start setting some new nutrition goals for 2017?

Fresh tomatoes, fresh okra and heirloom field peas — who doesn’t love a farmers market?

Summer isn’t quite the same without fresh corn, beans, okra and tomatoes, but many Georgians don’t have easy access to the state’s bounty of produce.