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Browse Food Stories - Page 14

172 results found for Food
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Blackberries grow in the University of Georgia Research and Education Garden in Griffin, Georgia. CAES News
Blackberry Patch 01/11/17 Michael J. Wheeler
At one time, an almost unlimited number of wild blackberries and dewberries – the blackberry’s trailing cousin – grew along fencerows and in abandoned fields. Many of these sites have been destroyed or now have “No Trespassing” signs posted on them, but each spring I still see couples on roadsides picking berries.
University of Georgia Extension specialists say rinse fruits and vegetables well in running water that is safe for drinking before using them. Fruits and vegetables with firm skins or hard rinds can be washed by scrubbing with a clean vegetable brush under running water. CAES News
Healthy Resolutions 01/03/17 Ali Berg
The calendar has rolled over, so what better time than the present to start setting some new nutrition goals for 2017?
Roasted turkey prepared for a holiday meal. CAES News
Safe Holiday Bird 12/14/16 MaryBeth Hornbeck
A perfectly cooked turkey on the table is the crowning jewel of a holiday feast. Some favorite tools for cooking turkeys include electric roaster ovens, grills, smokers and even deep fat fryers.
Chef Steve Ingersoll, an instructor at the College of Coastal Georgia, demonstrates one of his favorite curry recipes during a visit to the University of Georgia Department of Food Science and Technology to promote the college's new "Intensive Culinary Experience" May term. CAES News
Culinary May term 12/11/16 Merritt Melancon
University of Georgia College of Agricultural and Environmental Sciences students know a lot about the science of food and how it’s grown, but often less about the art of cuisine.
Carla Reed and Danny Morris stuff quail sausage links in a food science laboratory on the University of Georgia campus in Athens, Georgia. CAES News
Quail Sausage 11/30/16 Sharon Dowdy
Sausage is traditionally made from pork, but a University of Georgia research team recently developed a breakfast link-style sausage made from lean quail meat.
From green beans to turkey to pecan, Georgia farmers have you covered this Thanksgiving. CAES News
Locally Grown Holidays 11/22/16 Casey Chastain
As you begin planning your holiday meals, be sure to include some of Georgia’s top commodities. Pecans, blueberries, peanuts and chicken liven up your holiday feast and serve as a celebration of Georgia’s unique agricultural heritage.
Tips for roasting, smoking or frying your turkey, provided by UGA Extension food safety expert Judy Harrison. CAES News
Turkey Cooking 11/21/16 Alexis Roberts
It’s holiday turkey-eating time. Follow these tips from University of Georgia Cooperative Extension to make sure you cook a tasty turkey while combating bacteria and other foodborne pathogens.
A graduate student from the second cohort of UGA's Sustainable Food System Initiative fellowship program presents his research at a year-end symposium in April. CAES News
Sustainable Food Systems 11/16/16 Merritt Melancon
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.
A platter of dark and white meat turkey. CAES News
Guidelines for Leftovers 11/16/16 Merritt Melancon
For many families, the prospect of turkey sandwiches and turkey soup after Thanksgiving is almost as exciting as the big meal itself.