University of Georgia
UGA College of Agricultural & Environmental Sciences Peaches
Menu
Close
Search

News Stories - Page 195

The ‘Avalon’ pecan, compared here to two other varieties, is a highly desired cultivar due to its extreme resistance to scab disease. CAES News
Avalon Variety 12/19/16 Kyle Dawson
The University of Georgia’s newest pecan variety will be released next spring and has shown good resistance against scab disease so far, according to Patrick Conner, a horticultural scientist at the UGA Tifton Campus.
Known as “Euphorbia x martinii,” 'Ascot Rainbow' is native to Australia, where the name “Ascot” is associated with an old, wealthy suburb of Brisbane. CAES News
Garden Royalty 12/15/16 Norman Winter
Botanically speaking, ‘Ascot Rainbow’ is known as “Euphorbia x martinii.” It is native to Australia, where the name “Ascot” is associated with an old, wealthy suburb of Brisbane. In truth, it is known as a spurge, which we most often associate with a host of terrible weeds. ‘Ascot Rainbow,’ however, is worthy of garden royalty.
Stanley Culpepper, a UGA Extension weed scientist on the UGA Tifton Campus, has been selected to serve on the EPA Science Advisory Board. CAES News
EPA Advisory Board 12/15/16 Clint Thompson
University of Georgia Cooperative Extension weed scientist Stanley Culpepper will soon share his expertise with the Environmental Protection Agency's Science Advisory Board.
Roasted turkey prepared for a holiday meal. CAES News
Safe Holiday Bird 12/14/16 MaryBeth Hornbeck
A perfectly cooked turkey on the table is the crowning jewel of a holiday feast. Some favorite tools for cooking turkeys include electric roaster ovens, grills, smokers and even deep fat fryers.
Chef Steve Ingersoll, an instructor at the College of Coastal Georgia, demonstrates one of his favorite curry recipes during a visit to the University of Georgia Department of Food Science and Technology to promote the college's new "Intensive Culinary Experience" May term. CAES News
Culinary May term 12/11/16 Merritt Melancon
University of Georgia College of Agricultural and Environmental Sciences students know a lot about the science of food and how it’s grown, but often less about the art of cuisine.
Professor Katrien Devos works as at a light table. Devos is a professor in the UGA Department of Crop and Soil Sciences and the Department of Plant Pathology, and she was recently named a fellow for the American Association for the Advancement of Science. CAES News
Katrien Devos 12/09/16 James Hataway
Katrien M. Devos, a professor of crop and soil sciences and plant biology at the University of Georgia, has been named a Fellow of the American Association for the Advancement of Science. Election as an AAAS Fellow is an honor bestowed upon AAAS members by their peers.
Cotton being harvested. CAES News
Farm Gate Value 12/08/16 Merritt Melancon
Thanks to dwindling commodity prices during 2015, Georgia farmers’ produce and livestock were worth about $151 million less in 2015 than they were the previous year.
Students in the University of Georgia College of Agricultural and Environmental Sciences Department of Horticulture's "Protected and Controlled Environment Horticulture" class, Candance Young and Donna Nevalainen, harvest vegetables from their high tunnel in December 2016. CAES News
Greenhouses and High Tunnels 12/07/16 Merritt Melancon
From the miracle of December tomatoes to the marvel of fresh salad greens in space, greenhouses and growth chambers may play an increasing role in creating hyperlocal or hyperportable food systems.
The red misplaced sage (Salvia disjuncta) and Copper Canyon daisy (Tagetes lemmonii) create a wonderful fall combination in the landscape. CAES News
Fall-blooming Salvias 12/07/16 Norman Winter
Salvias are deer-resistant perennials that create excitement in the garden by virtue of their spiky blooms. They also attract hummingbirds and pollinators.