Browse Food Stories - Page 3

When government officials need expert opinions, they often turn to academia for advice. The University of Georgia’s Center for Food Safety has a long history of working with such entities to help ensure a safe global food supply, and its involvement in government matters deepened last fall when the center’s director participated in a high-profile review of the U.S. Food and Drug Administration.

The University of Georgia’s Food Product Innovation and Commercialization Center helps small businesses and entrepreneurs make their mark on the food industry through research, formulation, prototyping and more. With a focus on small businesses and entrepreneurs, FoodPIC is committed to helping its clients hone their products, like Lova Naturals Beauty Repair.

Economists at the University of Georgia say to brace yourselves for an economic slowdown in the upcoming months. The best consumers can do is deploy cost-saving strategies at the grocery store and build a buffer through increased savings when possible.

University of Georgia Cooperative Extension agents throughout the state have been hard at work improving health in their communities through the Well Connected Communities program. A nationwide initiative developed by the Cooperative Extension System and the National 4-H Council, Well Connected Communities is designed to identify and address systemic health inequities at the local level.

Does the stress of preparing for the holidays hit you like a sledgehammer? Are you Googling new recipes the night before the feast to find the perfect sides? Does a relative want Grandma’s cornbread stuffing instead of the Stouffer’s you had planned to prepare? Let’s face it: The holidays may look picture-perfect on social media, but in reality, they may not be so full of harmony and smiles.

Thanksgiving is the quintessential American holiday for food. On the fourth Thursday of November, people across the country sit down at the “good dining table” (or the broken folding table for the kids) and eat the same thing — copious amounts of turkey. Vegans and vegetarians may find this holiday to be a more difficult one. What can a person on a plant-based diet eat on Thanksgiving without missing out on the holiday fun?

Candy corn is either the first or the last piece of candy you reach for around the Halloween season. Regardless of your opinion, candy corn is a mysterious confection. Its flavor, texture and history are unique, making this variegated sweet more than meets the eye.

According to the University of Georgia Center for Food Safety study, SARS-CoV-2 experimentally introduced onto berries remained infectious on frozen berries for at least a month. Refrigerating berries at 39 degrees Fahrenheit showed a 90% reduction in SARS-CoV-2 infectivity over the course of three days, as did washing berries before freezing.

The University of Georgia Cooperative Extension’s novel Master Forager program has spots available for curious Georgians interested in learning how to safely harvest and use herbs, fungi and more. The first class for the program, which begins Aug. 24, will be held at the UGA Research and Education Garden in Griffin, Georgia.

The common bean — which includes many varieties of dry beans, from navy and black beans to red, pinto and green beans — are an important nutritional source for many world populations. However, rapidly changing climate conditions are making them increasingly difficult to grow in many locations due to high temperatures and susceptibility to diseases and pests.