Family & Consumer Sciences
Extension News
Healthy Homes
From which disinfectants to use to how to properly wash your hands, UGA scientists cover the bases on COVID-19 concerns.
Takeout Safer
Foodborne exposure to virus is not a route of transmission, FDA says.
Cotton Market
Producers urged to pay close attention to the market, strategize on cost-cutting and improving productivity.
Daily Lessons
Lessons are being emailed to students daily from Georgia 4-H educators.
Home Workouts
UGA Extension specialist offers ideas to maintain health, well-being.
Emergency Food
UGA Extension recommends families keep at least a three-day emergency food supply on hand.
Mold Removal
As flood waters recede, cleanup will begin.
Rural Stress
Weather and finances top farmers’ sources of stress
Food E-Talk
UGA Extension helps launch SNAP-Ed's Food E-Talk nutrition education program across the state.
Environmental Economics
Hashida brings focus on natural resource economics and environmental decisions to UGA.
Rural Stress
High suicide rate among Georgia farming, fishing and forestry occupational group, according to CDC report.
Holiday Leftovers
If prepared food is not refrigerated or frozen within two hours, it should not be eaten.
Connect With Us:
Food Facts by FACS Agent Carin Booth
Staff Listing
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Carin Booth
Family and Consumer Sciences
County Extension Agent
boothc@uga.edu
770-535-8293
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Sandra Stringer
Family and Consumer Sciences
EFNEP Program Assistant
stringer@uga.edu
770-535-8290
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Leddy SerranoToledo
Family and Consumer Sciences
EFNEP Program Assistant
ljs00191@uga.edu
770-535-8293
Extension Publications
Taking Care of You and Your Family
(C 1041-7)
Dealing with the financial aspects of your situation is important. But it is equally important to deal with the psychological and emotional aspects that you and your family are experiencing. Gain insight on how to take care of yourself, how to meet the needs of your family and how to deal with stress.
Country Cured Ham
(B 1526)
Country cured hams are considered a delicacy and are widely accepted by Georgians. Our forefathers cured country hams during the winter months in order to have a summer supply of meat. Country hams, properly cured, develop a distinct flavor during aging. Modern methods of curing and aging country hams are somewhat different from the methods used 50 to 100 years ago. The loss of meat due to spoilage is much less when it is cured under controlled refrigeration and aged under controlled environmental conditions for uniform quality. With a continued demand for country cured hams, there are more establishments being constructed. Country cured hams and bacon are a major source of income in many rural communities in our state. Cured pork valued at many thousands of dollars is lost each year in Georgia due to improper curing and storage. Refrigeration, either by machinery or from our normal weather conditions in the fall and winter, is essential in a ham curing operation. Sometimes the latter is not dependable and may cause ham spoilage. The method of curing described in this publication can be applied to on-the-farm curing for family use or for commercial ham operations. It is not difficult to cure pork if a few basic principles in curing, salt equalization, and aging are closely observed.
Healthy Breakfast Feeds the Brain
(C 1037-07)
Read about the connection between a healthy breakfast and children's learning, and work with your child to make a fruit smoothie for breakfast.
How Much Water Should You Drink?
(C 1037-02)
Find out how much water you should drink to stay hydrated, and help children make drinking water more fun by making colored fruit ice cubes.
A Variety of Foods for Picky Eaters
(C 1037-16)
Read tips for helping picky eaters try new foods, and play a food finder game with your child on your next grocery shopping trip.