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One of the best ways to celebrate the holidays is to gather around the table to enjoy a delicious, home-cooked meal. Follow these simple recommendations to have a turkey feast that will be remembered for years to come, for all the right reasons.

While the holidays are often viewed as a time of inevitable weight gain, it’s possible to enjoy some of the same foods while still maintaining a healthy diet.

In a recent study funded by the U.S. Food and Drug Administration, University of Georgia researchers found that produce containing bacteria are likely to contaminate other produce items through the continued use of knives or graters — the bacteria latches onto the utensils commonly found in consumers’ homes and spreads to the next item.

Potential new food product developers from across the state learned the process of creating, packaging and launching a new food product at the University of Georgia’s New Food Business Workshop, held Oct. 6-7 on the university’s Griffin Campus.

Keeping produce safe means keeping harmful bacteria, viruses and parasites from contaminating fruits and vegetables. Enjoy the rewards of growing food through planning and some practical food safety tips.

Pumpkins are a staple of fall-time cuisine and festivities. Whether canned, dried or pickled, there are some important tips to keep in mind when preserving this holiday favorite. Due to natural acidity levels, pumpkins require certain precautions be taken when canning in order to make preserves that are safe to eat.

University of Georgia food scientist Anand Mohan says attending his two-day workshop will help those deciding whether or not to start a new food business to come to a decision.

University of Georgia food science students have created a bread-free, microwavable breakfast sandwich that, if marketed, would fill a need for consumers on low-carbohydrate or gluten-free diets. Either way, the new food idea won them a national award and $10,000 to share.

Many people are turning toward home canning as a way to show their loved ones how much they care during the holidays. While gifts from one’s own kitchen can mean a lot, it’s essential that the canner use the proper techniques so that everyone has a safe and healthy holiday season.

Bob Westerfield spends his days growing vegetables and watching for problems. As University of Georgia Extension’s consumer vegetable horticulturist, he answers questions from backyard gardeners and Extension agents across the state. In the summer months, most of the questions are about tomatoes.