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News Stories - Page 118

Nick Robertson, this year’s University of Georgia Food, Agribusiness and Entrepreneurial Initiative (FABricate) winner, started Rare Combinations to develop an efficient, affordable alcohol percentage detector for beverage producers. The senior biochemical engineering major will receive a $10,000 investment toward his business from the contest. CAES News
FABricate Winner 2020 04/23/20 Josh Paine
Many businesses are formed to solve problems for others, but one engineering student’s prize-winning idea spurred from a challenge he faced in his own kombucha business.
UGArden Farm Manager JoHannah Biang practices safety guidelines imposed due to the COVID-19 crisis while harvesting greens for distribution to food insecure families in the Athens, Georgia, area. CAES News
Feeding Souls 04/22/20 Maria M. Lameiras
At UGArden, the University of Georgia’s student community farm, plots of lettuce, kale, beets, carrots and greens planted during the winter wait to be harvested. Despite the absence of dozens of student workers due to the campus closure prompted by the COVID-19 crisis, a handful of staff at the garden are keeping fresh produce flowing out into the community to benefit food-insecure families.
Squash plants grow in the UGA Research and Education Garden. CAES News
Vegetable Gardening 04/20/20 Bob Westerfield
While adults and children spend more time at home as a result of the COVID-19 crisis, planting a garden or container garden is a great activity to plan together. It’s outside, active, educational and edible. With some grocery stores taking longer than usual to stock some items, vegetable gardening is a great way to keep your refrigerator stocked.
UGA Extension will be celebrating thousands of volunteers on April 19-25 for Volunteer Appreciation Week. CAES News
Volunteer Appreciation Week 04/19/20 Austin Clark
Throughout the week of April 19, University of Georgia Cooperative Extension is honoring the thousands of volunteers who facilitate 4-H, Master Gardener and Family and Consumer Sciences programming on the county, district and state levels for Volunteer Appreciation Week.
Critical pesticide application training for pest control professionals and producers will go online for 2020. CAES News
Using Pesticides Wisely Goes Virtual 04/17/20
The University of Georgia and Georgia Department of Agriculture dicamba training program, Using Pesticides Wisely 2020, will move to online delivery of the remaining sessions.
Interim Dean and Director, UGA College of Agricultural and Environmental Sciences CAES News
West named interim dean 04/16/20 Sam Fahmy
Joe West, who most recently served as assistant dean of the University of Georgia Tifton Campus, has been named interim dean and director of the College of Agricultural and Environmental Sciences, effective July 1.
Brown thrasher CAES News
Birds thrive on farms 04/16/20 Sadie Lackey
A study by the University of Georgia's College of Agricultural and Environmental Sciences and collaborators at The Nature Conservancy and Washington State University challenges the notion that native bird species only belong in wooded habitats. This study has found that diversified farms are mutually beneficial for producers and native wildlife, creating a system where conservation and production are equal priorities.
UGA Professor Nick Fuhrman's research interests are in non-formal teaching methods, program evaluation and the use of live animals as teaching tools for educators. CAES News
Fuhrman Meigs Professor 04/15/20 Carolyn Payton
Nick Fuhrman, professor of agricultural leadership, education and communication in the College of Agricultural and Environmental Sciences, has been named a Josiah Meigs Distinguished Teaching Professors, the University of Georgia’s highest recognition for excellence in instruction.
Freshly-picked strawberries CAES News
Empty Grocery Shelves 04/15/20 Gopinath (Gopi) Munisamy
While all industries have been seriously affected by the COVID-19 pandemic, food and agriculture have been among the hardest hit segments of the U.S. economy. The primary reason lies in the composition of household food expenditures.