University of Georgia
College of Agricultural and Environmental Sciences

News Stories - Page 377

UGA MBA students chop down privet and other weedy shrubs at the Garnett Ridge Community Garden in Athens, Ga., on Aug. 9, 2011. MBA students start their first year off with a community service project. CAES News
Community gardens provide hands-on labs for UGA students 08/18/11 Stephanie Schupska
Approximately 500 University of Georgia students recently walked into the two sections of professor David Berle’s introduction to horticulture course. Throughout the semester, they’ll be introduced to all things plants and learn how to serve the community they live in.
Mark Risse, left, and Adam Speir check out the compost piles at the University of Georgia. Risse and Speir are faculty in the UGA College of Agricultural and Environmental Sciences Department of Biological and Agricultural Engineering. CAES News
UGA joins national team to address climate and animal agriculture 08/11/11 April Reese Sorrow
University of Georgia researchers recently joined a national team of scientists working on a five-year, $4.1-million U.S. Department of Agriculture grant designed around climate change’s effects on animal agriculture.
CAES News
UGA cotton, peanut field day set for Sept. 7 in Tifton 08/11/11 Brad Haire
The University of Georgia Cotton and Peanut Research Field Day will be Sept. 7 at the UGA Tifton Campus, starting at 8:30 a.m.
NASCAR Nationwide Series driver Kenny Wallace talks ethanol and alternative energy with Shi-Zong Li, deputy director of China's Tsinghua University Institute of New Energy Technology, at the 6th annual Southeast Bioenergy Conference Aug. 9 in Tifton, Ga. CAES News
NASCAR's Kenny Wallace champions ethanol at Southeast Bioenergy Conference 08/11/11 Brad Haire
Kenny Wallace says he “is a corn guy,” referring to the grain used to make ethanol, a fuel the NASCAR Nationwide Series driver is passionate about these days.
CAES News
Control green June beetle grubs now 08/11/11 William G. Tyson
Lately I’ve received several calls about green colored beetles appearing on the fruit and foliage of trees in many people’s home landscapes. More often than not, the culprit is the green June beetle.
The early summer following an El Niño winter climate pattern – like we had this past winter -- is typically warmer and drier than normal. With the warmer temperatures and drier-than-normal conditions, soil moisture will quickly decrease over the next two months. CAES News
Georgia's hot streak continues 08/04/11 Pam Knox
Though there are still areas of exceptional drought, scattered showers in July reduced drought in south Georgia. But dry conditions increased in north Georgia. Hot temperatures plagued the whole state.
The only way to properly remove and kill bacteria from raw poultry meat is to thoroughly cook the poultry to a minimum of 165 degrees Fahrenheit. A USDA report now shows that even if consumers don't wash raw poultry, the food safety risk is still present due to other common habits. CAES News
Simple steps keep food safe at home 08/04/11 April Reese Sorrow
Recent salmonella outbreaks linked to ground turkey and papayas thrust national attention on food safety. And while these foods currently hold the spotlight, consumers should take care in how they prepare and serve food at home – or they could make people sick with what they cook, says a University of Georgia food expert.
UGA food scientist Jennifer Cannon conducts research at the Center for Food Safety in Griffin, Ga. CAES News
UGA, others granted $25 million to study foodborne viruses 08/04/11 Sharon Dowdy
Most people have heard of food pathogens like E. coli and salmonella, but the majority of food disease cases are caused by human noroviruses, not food pathogens. Many of these cases are the result of poor hand hygiene practices during food service, said University of Georgia food scientist Jennifer Cannon.
An assortment of jellies sit on display at the Henry County Farmer's Market. CAES News
Jams and jellies: Can at home safely 08/04/11 April Reese Sorrow
Homemade jams and jellies can be a delicious way to extend the summer bounty, but a University of Georgia food preservation expert urges people to follow the rules when canning at home.