News Stories - Page 33

At the University of Georgia, undergraduate students spend their first years as young adults gaining vital skills that last a lifetime — deeper knowledge, practical capabilities and, in select cases, grill master status. The first-year seminar class “BBQ and You,” taught by John Michael Gonzalez and Alexander Stelzleni in the Department of Animal and Dairy Science, is tailored for students interested in improving their barbecue technique.

Researchers at the University of Georgia College of Agricultural and Environmental Sciences have been awarded nearly $4 million from the U.S. Department of Agriculture’s National Institute of Food and Agriculture to develop a climate-smart “4-D Farm.”

Though flour does not seem to be a raw ingredient, most flour is raw and is considered a "not-ready-to-eat" ingredient, meaning it should not be consumed uncooked. Flour is at risk of contamination with harmful bacteria such as E. coli and Salmonella, pathogens that can cause foodborne illnesses in people who consume contaminated, raw flour.

The University of Georgia Griffin campus hosted its first training for a landscape company, Chatham Landscape, at its new irrigation demonstration site in April. Chatham Landscape is a sponsor of the site designed for training, research and education in new irrigation technologies.

Now that April and Stress Awareness Month has come to a close and we have moved well into Mental Health Awareness Month, I thought it would be a good time to talk about the difference between good stress and bad stress and how they affect your mental health.  

From the mountains to the sea, five Georgia 4-H centers are preparing for an exciting summer of camp. More than 8,000 students experienced the “best week ever” in 2022 and 8,600 campers are expected in 2023.

The University of Georgia has been awarded $1 million from the National Science Foundation’s Regional Innovation Engines program for the Next Generation Agriculture project, a broad collaboration intended to help Georgia farmers move toward “Ag 4.0” — the fourth agricultural revolution — in their practices.

Roses are red … and dozens of cultivated hues. Whatever their colors, they are among the most popular flower throughout the year for many consumers, from long-stemmed Valentine’s bouquets and Mother’s Day arrangements to a bounty of varieties available for planting in landscapes during the summer and fall.

The University of Georgia will continue to serve as host institution for the Southern Sustainable Agriculture Research and Education (SARE) program. The U.S. Department of Agriculture program has funded farmer-driven grants and grassroots education programs resulting in climate-smart solutions for farms and ranches in every state and island protectorate since 1988.