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Chef Matthew Raiford, owner of The Farmer & The Larder in Brunswick, Ga., is among the experts who have helped lead University of Georgia Extension's "Starting a New Food Business" class. CAES News
Food Business Workshop 09/23/15
University of Georgia food scientist Anand Mohan says attending his two-day workshop will help those deciding whether or not to start a new food business to come to a decision.
Mark McCann will take over on Oct. 1 as the University of Georgia College of Agricultural and Environmental Sciences assistant dean for Extension for agricultural and natural resources programming. CAES News
New ANR Chief 09/17/15 Merritt Melancon
For more than 100 years, University of Georgia Cooperative Extension has provided farmers, ranchers and gardeners with research-based training and on-demand information to help them improve their farms and gardens. Starting Oct. 1, a new leader will oversee these vital Extension services in Georgia.
Peanuts are dug at a farm in southwest Georgia during the Georgia Peanut Tour last year. CAES News
Georgia Peanut Tour 09/17/15 Clint Thompson
The top peanut-producing state in the country showcased its 2015 crop during the annual Georgia Peanut Tour, which was held Sept. 15-17. Tour attendees learned why peanuts are a high-value crop for Georgia farmers.
Rachel Wigington, who is pursuing her master's degree in agricultural and environmental education, presented on her internship in France during summer 2015. Reynolds is an International Certificate Student and presented at the inaugural international agriculture certificate students night. CAES News
International Ag Community 09/17/15 Samantha Anderson
Over the 25 years that the University of Georgia College of Agricultural and Environmental Sciences has offered its Certificate in International Agriculture, more than 125 certificate students have traveled to dozens of countries throughout the world to conduct internships with UGA partners.
Pictured is white mold disease on peanuts at a UGA research farm in Tifton, Georgia. CAES News
White Mold 09/15/15 Tatyana Phelps
White mold disease has always been a problem for Georgia peanut farmers, according to University of Georgia plant pathologist Tim Brenneman. The disease has been even more of a nuisance due to the hot and humid weather conditions this growing season.
University of Georgia Extension peanut agronomist Scott Monfort speaks during UGA's annual Cotton and Peanut Field Day, held Wednesday, Sept. 9. CAES News
Peanut Update 09/10/15 Clint Thompson
A week before Georgia’s annual Peanut Tour, University of Georgia Cooperative Extension peanut agronomist Scott Monfort is optimistic about the state’s peanut crop.
Since joining the University of Georgia College of Agricultural and Environmental Sciences in 2014, sensory scientist Koushik Adhikari has led consumer panels on roasted peanuts, Vidalia onions, steak and dog food. CAES News
Sensory Science 09/10/15 Sharon Dowdy
A University of Georgia food scientist is turning to a logical source for input on which foods consumers like and which they don’t like. His research involves recruiting people from all walks of life to come into his laboratory in Griffin, Georgia, and taste food.
John Beasley, a former professor at the UGA Tifton Campus, talks to a student during a showCAES@UGAsoutheast event. This year's southeast event will be held Oct. 4 in Statesboro. CAES News
ShowCAES Event 09/08/15 Clint Thompson
The deadline to preregister for the University of Georgia Southwest showCAES recruiting event is this Friday, Sept. 11.
Hay bales outline a field in Butts County, Georgia. CAES News
Hay Contest 09/03/15 Merritt Melancon, Dennis Hancock
Hay doesn’t always get the respect it deserves. You won’t find it featured in any “farm-to-table” magazine spreads or highlighted in a “Got hay?” marketing campaign. Good hay’s not flashy, but without it, great steaks and cheese would be impossible.
Broilers in a poultry house. CAES News
Avian Influenza 09/03/15 Josh Fuder
Avian influenza can’t make humans sick, but it has driven the cost of eggs up and will result in consumers paying more for their holiday turkeys.