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News Stories - Page 378

Photo of cooked turkey on a dinner table. CAES News
Bring the perfect holiday bird to the table 11/09/11 April Reese Sorrow
Holidays are the time for home-cooked turkeys. University of Georgia food experts offer advice on how to select and prepare a delicious and safe turkey.
A fried turkey is lifted from a pot of hot oil CAES News
Use care when frying a turkey 11/09/11 Sharon Dowdy
If past attempts at frying a turkey have left you with singed eyebrows and a burnt bird, don’t give up. By following guidelines from the University of Georgia Cooperative Extension Service, you can successfully deep-fry this season’s holiday bird.
Nature hikes are an excellent choice for group exercise CAES News
Find time to exercise this holiday season 11/09/11 April Reese Sorrow
Traveling to visit family and friends during the holiday season doesn’t have to take time away from exercise, says a University of Georgia nutrition expert.
Gifts cards can be ideal holiday gifts. CAES News
Read fine print on gift cards before buying, using them 11/09/11 Michael Rupured
Gift cards make great gifts. They are convenient, easy to use and readily available online and in stores. However, to avoid giving a gift that keeps on taking, thoroughly read and understand the disclosures that come with the card.
Deep-space travel will require foods that contain such low levels of oxygen, they can be stored for years while retaining their quality. As it turns out, this is a valuable trait for food stored here on Earth as well. CAES News
UGA scientists seek new food storage solutions for space travel 11/03/11 Stephanie Schupska
With a grant from NASA, food scientists at the University of Georgia aim to create zero-oxygen storage foods for deep-space travel. They admit to still being a few years away from that goal, but they recently made great strides that will translate not only into improved foods for space but for Earth-bound grocery shelves, too.
Calvin Perry, superintendent of the UGA CM Stripling Irrigation Research Park in Camilla, Ga., adjusts the controls of a variable-rate irrigation system. VRI uses computer maps, global positioning systems, soil sensors and software to control where and how much water the nozzles on a center pivot spray on crops. Perry and his colleagues recently added a 'push-button' feature to the system to make it easier for farmers to program. CAES News
UGA streamlines high-tech irrigation system 11/03/11 Brad Haire
A technology developed on the University of Georgia campus in Tifton, Ga., that helps farmers improve yields and conserve water just got easier for farmers to use, says a UGA irrigation specialist.
“It's not a trend; it's not a niche,” said Jim Barham, an agricultural economist with the U.S. Department of Agriculture. Barham addressed the crowd gathered for the "Food Hubs for the Future: Growing Georgia's Mid-Size Farms." CAES News
Ag stakeholders kick off food hubs plan for Georgia 11/03/11 Lacey Adele Avery
Agriculture is Georgia’s largest economic sector, but 80 percent of the food purchased by Georgians comes from other states, according to a University of Georgia expert.
The former site of Atlanta's traffic court will soon be home to a demonstration farm in the heart of the city. CAES News
Urban farm project to bring locally grown food downtown 11/02/11 Sharon Dowdy
A tree may grow in Brooklyn, but fresh vegetables will soon grow in the heart of Atlanta on a plot of land the city’s mayor has designated as an urban farming educational site.
Pecans are harvested Oct. 1 in Crisp County, Ga. This year is an 'on' year for Georgia, where 90 million pounds to 100 million pounds will be harvested. The poundage is no record, but the prices are, bringing as much as $3 or more per pound for growers. This could push the crop's value to more than $300 million, or $100 million more than in any year prior. CAES News
Georgia's most valuable pecan crop ever? 10/27/11 Brad Haire
Georgia is the No. 1 pecan-producing state in the country, and growers there are harvesting what could be the most valuable pecan crop in its history.