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News Stories - Page 176

UGA CAES Alumni Association 2017 award winners D.J. Shepherd, Jimmy Hill, Trey Cutts, Tracy Troutman, Farrah Hegwood Newberry, Matt Coley and Keith Kelly celebrated at the CAES Alumni Association banquet. CAES News
Alumni Awards 09/28/17 Merritt Melancon
Farmers, advocates, entrepreneurs and educators topped this year’s list of the University of Georgia College of Agricultural and Environmental Sciences Alumni Association’s best and brightest alumni.
Cotton plants blown over from Tropical Storm Irma's winds on the UGA Tifton campus. CAES News
Cotton Crop 09/26/17 Clint Thompson
Georgia’s cotton crop sustained at least $100 million in losses following Irma’s trek across the state, according to University of Georgia Cooperative Extension cotton agronomist Jared Whitaker.
A crowd gathers at a past Ornamental Horticulture Research Field Day at UGA's Durham Horticulture Farm. This year's tour, which is free and open to the public, will be Oct. 6. CAES News
Horticulture Field Day 09/25/17 Merritt Melancon
The University of Georgia College of Agricultural and Environmental Sciences (CAES) Department of Horticulture will host Ornamental Horticulture Research Field Day at UGA’s Durham Horticulture Farm in Watkinsville, Georgia, from 9 a.m. until 1 p.m. on Friday, Oct. 6.
Associate Professor Franklin West (left) and Emily Baker working with induced pluripotent stem cells generated from a patient's own somatic cells. CAES News
New Stroke Model 09/25/17 Charlene Betourney
It is well-known in the medical field that the pig brain shares certain physiological and anatomical similarities with the human brain. So similar are the two that researchers at the University of Georgia’s Regenerative Bioscience Center have developed the first U.S. pig model for stroke treatments...
Local officials, regents and University of Georgia President Jere Morehead pose for a photo at the ribbon cutting of the new Turfgrass Research Building on the UGA Griffin campus. CAES News
Turf Team 09/22/17 Sharon Dowdy
University of Georgia, state and industry leaders cut the ribbon on Sept. 21 signifying the official openings of three new turfgrass research and education facilities on the Griffin, Tifton and Athens campuses. The largest of the facilities is on the UGA Griffin campus, where the ceremony took place.
The 'Patti Faye' deodar cedar has steel blue foliage or needles. CAES News
Deodar Cedar 09/20/17 Norman Winter
A Christmas-tree-shaped conifer, 'Patti Faye' is a classic conifer that is cold hardy through zone 7. Most deodar cedars have pendulous branching that is ever so graceful, but this is what makes ‘Patti Faye’ deodar cedar so incredible. Also called the “Himalayan cedar,” the deodar cedar does have the ability to reach 40 to 50 feet with a 30-foot spread.
Ken James, owner and founder of James Greenhouses and University of Georgia alumni, talks about a hosta plant with (left to right) Agriculture Commissioner Gary Black, UGA President Jere Morehead, and CAES Dean Sam Pardue in a production house at James Greenhouses in Colbert on the UGA Georgia Farm Tour. CAES News
Farm Tour 09/20/17 Merritt Melancon
University of Georgia President Jere W. Morehead and state leaders learned more about challenges facing Georgia agriculture and Northeast Georgia's farms, nurseries and the agritourism industry Tuesday during the annual farm tour.
A $20 million National Science Foundation grant funds the Engineering Research Center for Cell Manufacturing Technologies (CMaT). The consortium is designed to hasten the development of advanced cell therapies for chronic diseases like heart disease and cancer. CAES News
CMaT Formed 09/19/17 Charlene Betourney
Steven Stice to lead University of Georgia's Regenerative Bioscience Center researchers in consortium designed to hasten the development of advanced cell therapies for chronic diseases like heart disease and cancer.
The only way to know that beef is truly cooked is by checking its temperature with a thermometer. The U.S. Department of Agriculture recommends cooking all whole-muscle cuts of beef to a minimum of 145 degrees Fahrenheit and all ground beef products and enhanced or blade-tenderized products to a minimum of 160 F. CAES News
Grilling Safety 09/19/17 Alexander Stelzleni
It’s football season, and tailgating before a game is a traditional part of the experience. Unfortunately, grilling your favorite cut of beef means increasing the potential for foodborne illness due to improper handling of food. These reminders from the University of Georgia Meat Science and Technology Center will provide you with grilling skills to keep foodborne illness far from your fall tailgating get-togethers.