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Propane-fired turkey fryers on display in a sporting goods store in Macon, Georgia. CAES News
Fried Turkeys
Frying a holiday turkey may sound like fun, but it can be tricky. Here are a few tips from University of Georgia experts to help make sure your bird is thoroughly cooked and your holiday doesn't include a trip to the emergency room or a call to the fire department.
For a less stressful holiday, prepare and freeze holiday meals and treats in advance. Freezing prepared foods allows you the satisfaction of serving homemade meals with the convenience of store-bought ones, says University of Georgia Professor and Extension Food Safety Specialist Elizabeth Andress. CAES News
Holiday Meals
Picture yourself stress-free during the holidays because you prepared and froze holiday meals and treats in advance. Freezing prepared foods allows you the satisfaction of homemade meals with the convenience of store-bought ones.
To help create a less stressful holiday meal, University of Georgia Extension specialists offer these tips. Plan ahead. 
Don't go it alone. Resist the urge to buy new things or try new recipes. Set realistic expectations for family affairs. Consider a seating chart. Remember, the traditional turkey your family has always enjoyed will round out your holiday meal much better than a half-frozen, half-cooked, deep-fried turkey would. CAES News
Worry-free Holiday
Does the stress of Thanksgiving hit you like a sledgehammer? Are you Googling new recipes the night before the feast to find the perfect sides? Does a relative want Grandma’s cornbread stuffing instead of the Stouffer’s stuffing you had planned to prepare? Are your spouse and kids expecting that favorite traditional pie or cake?
Judges in the preliminary round of the University of Georgia's Flavor of Georgia Food Product Development Contest have chosen 33 products from around Georgia to compete in the final round of the competition. CAES News
Flavor of Georgia 2018
What’s better than reaching into your pantry or refrigerator and pulling out a delicious product that’s made in your state? The University of Georgia's Flavor of Georgia Food Product Contest helps to highlight the state's burgeoning food product scene with its annual competition.
The UGA New Faculty Tour made a stop at the UGA Tifton campus on Thursday, Aug. 10, 2017. CAES News
New Faculty Tour
Agriculture — Georgia’s top industry — was featured prominently this week at stops on the University of Georgia Griffin and Tifton campuses during the university’s annual New Faculty Tour.
Cindee Sweda is the Family and Consumer Sciences agent for University of Georgia Cooperative Extension in Spalding County, Georgia. CAES News
Spalding FACS Agent
For the past 20 years, Spalding County has been without a University of Georgia Extension Family and Consumer Sciences (FACS) agent. Sweda filled that gap last December when she joined the local Extension staff. Wade Hutcheson, coordinator of the Spalding County Extension office, said the position was eliminated during a time period when the state was undergoing drastic budget cuts.
This month, Michael Doyle retired from his position as director of the Center for Food Safety on the UGA Griffin campus. CAES News
Doyle Retires
Twenty-six years ago, the University of Georgia hired Mike Doyle to create and lead a research center focused on detecting, controlling and eliminating foodborne pathogens in America’s food supply. This month, Doyle retired from his position as director of the world-renowned Center for Food Safety on the UGA Griffin campus.
Henk den Bakker is a food scientist with the University of Georgia Center for Food Safety, located on the UGA Griffin Campus. He received his master's degree in systematic biology, with a specialty in mycology and botany, from Leiden University in the Netherlands. His doctorate degree in mycology is from the National Herbarium of the Netherlands at Leiden University. He is a member of the American Society for Microbiology and the Genetics Society of America. CAES News
Food Safety Bioinformatics
Food safety research usually involves analyzing live populations of foodborne pathogens like Salmonella, Listeria and E. coli, but University of Georgia food scientist Henk den Bakker fights pathogens by developing computer software. 
Teaching people how to cook healthier meals is what University of Georgia Cooperative Extension Family and Consumer Science agents, like MaryBeth Hornbeck, do. Thanks to her mobile kitchen, Hornbeck teaches in places like the library and area parks. CAES News
Traveling Kitchen
University of Georgia Cooperative Extension Family and Consumer Sciences agents, like Rockdale County’s MaryBeth Hornbeck, teach people to cook healthier meals. Thanks to a grant from the Hospital Authority of Rockdale County, Hornbeck now travels across the county with a portable kitchen.
Annika Sorrow eats a strawberry while sitting on a raised bed at Washington Farms, Watkinsville. May 2008 CAES News
Veggie Eaters
Increasing a child’s exposure to a new food increases the likelihood the child will consume it and become healthier in the process, according to MaryBeth Hornbeck, University of Georgia Cooperative Extension agent in Rockdale County.  To encourage children between the ages of 2 and 6 to eat produce, Hornbeck says parents should be vigilant and introduce new fruits and vegetables to their children.