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Agrify verticalfarmribboncutting 1 CAES News
Vertical Farms 11/10/22 Jordan Powers
Thanks in part to a new partnership between the University of Georgia College of Agricultural and Environmental Sciences and Agrify, a company that produces vertical farming units, the controlled environment agriculture program at CAES has established two large-scale vertical farms on campus.
“My goal for this year is to touch base with as many teachers as I can, making sure they have the resources they need for their school gardens so we can get on track,” said UGA Extension community and school garden coordinator Becky Griffin. (Photo by Dorothy Kozlowski/UGA) CAES News
Spinach to Win It 10/14/22 Amanda Budd
October is National Farm to School Month, and this year students will learn more about a leafy green that is packed with nutrition through the theme “Spinach to Win It.” Farm to School Month is coordinated by Georgia Organics in partnership with University of Georgia Cooperative Extension and other institutions. Together, they focus on a specific crop to help students across the state learn more about agriculture and how food ends up on their plates.
UGA horticulture Professor Marc van Iersel's research focuses on developing sustainable and cost-effective ways to ensure that crops — such as these turnip plants in a grow room at his greenhouses — get the amount of light they need to grow. CAES News
In Control 04/21/22 Eric Butterman
Next time you sit down to a crisp, green salad take a little time to think about where your leafy greens come from. Traditional agriculture is highly weather dependent, and many producers of high-value crops are shifting over from field production to controlled environment agriculture.
Bright Lights Swiss chard is like a beet without a bottom. CAES News
Swiss Chard 12/29/16 Norman Winter
There's a lot to love about Swiss chard. It is highly ornamental and wonderfully edible.
Mike Doyle, director of UGA Center for Food Safety, holds a bowl of spinach. CAES News
Produce and Pathogens 03/03/16 Sharon Dowdy
Mike Doyle doesn’t eat raw bean sprouts, medium-rare hamburgers or bagged salads. He isn’t on a special diet, but as director of the University of Georgia Center for Food Safety in Griffin, Georgia, he studies the food pathogens that sicken thousands of Americans each year. For a time, foodborne illness was most often connected with undercooked meats; today, 33 percent of cases are tracked back to raw produce.
Whether you are searching for pelleted seed, unique vegetables or hard-to-find flowers, seed catalogs are full of every kind of seed a gardener could imagine. CAES News
Garden Seed 12/22/15 Josh Fuder
Seed catalogs introduce gardeners to new or different plants that they may not be able to find as seedlings at local garden centers. The information in catalogs can be a bit overwhelming to novice gardeners, so it is important to know how to interpret some of the technical information and abbreviations, much like learning the language of gardeners.
Two steers graze on sorghum/sudangrass hybrid forage at the UGA Eatonton Beef Research Unit as part of a 2014 study on grass-finished beef forages. CAES News
Farmgate Value Report 10/29/15 Merritt Melancon
Led by increases in forestry and livestock values, Georgia’s agricultural output increased by $484 million in 2014, making agriculture, once again, the largest industry in the state with a value of $14.1 billion. According to the most recent University of Georgia Farmgate Value Report, published earlier this month, the value of Georgia’s livestock and aquaculture industries increased by almost 36 percent from 2013.
University of Georgia Extension specialists say rinse fruits and vegetables well in running water that is safe for drinking before using them. Fruits and vegetables with firm skins or hard rinds can be washed by scrubbing with a clean vegetable brush under running water. CAES News
Safe Harvest 09/24/15 Judy A. Harrison
Keeping produce safe means keeping harmful bacteria, viruses and parasites from contaminating fruits and vegetables. Enjoy the rewards of growing food through planning and some practical food safety tips.
UGA horticulturist Tim Coolong poses for a picture alongside some of the kale he is researching on the UGA Tifton Campus. CAES News
Kale 09/24/15 Clint Thompson, Jordan Hill
University of Georgia horticulturist Tim Coolong believes a vegetable once considered solely a garnish for salad bars could have a sizeable impact for Georgia’s fall gardeners.
UGA Extension consumer horticulturist Bob Westerfield checks bean plants for signs of disease and insects on the UGA campus in Griffin. Westerfield grows vegetables at work to be prepared to answer home gardener questions. He grows them at home for his dinner table. CAES News
Starting Small 01/27/15 Sharon Dowdy
Backyard gardeners thinking of turning their hobby into a business should start small, according to University of Georgia consumer horticulturist Bob Westerfield.