SARASOTA, Fla. — Karen Maxey, 69, grew up on a farm eating fresh fruits and vegetables and maintained that healthy diet throughout her life. But in 2007, the economy took a toll on her personal and professional life; she lost her real estate business and her home, and then her marriage collapsed. She went back to school and graduated with a business degree at age 65, only to find her job search was in vain.
And so, though no fault of her own, she wound up a recipient of the federal Supplemental Nutrition Assistance Program – known as SNAP – which supplies her with $64 a month for food.
“So many seniors are really suffering,” said Maxey, who was thrilled when she found out that at some Florida farmer’s markets, her benefits could be doubled, up to $20, to enable her eat healthy, Florida-grown foods under a program called Fresh Access Bucks. Some markets even double that per shopper, per market day, allowing SNAP recipients to purchase $40 worth of fresh fruits and vegetables grown locally. (more …)
LAKE WALES, Fla. — Among the music of carillon bells, beneath a lush oak canopy, a new partnership is emerging between the University of Florida Institute of Food and Agricultural Sciences Extension and historic Bok Tower Gardens in Lake Wales, FL.
The partnership between the state’s preeminent land-grant university and this historic garden will provide onsite demonstration gardens, education programs and conservation research, as well as outreach programs to help people better see, appreciate, and connect with plants. A new school and community gardens program has already begun operations to teach food gardening to students and residents. (more …)
Dec. 3, 2013
GAINESVILLE, Fla. — Food safety is near the top of most Floridians’ concerns, behind only the economy and health care, a survey released today by the University of Florida shows.
The survey covered several food-related issues, including public perceptions about food safety, food insecurity and genetically modified foods. It also found knowledge gaps among Floridians, especially in the area of food safety, and detected conflicted feelings among the public about genetically modified foods. (more …)
GAINESVILLE, Fla. – The University of Florida will host the first Bee College for South Florida this summer in Fort Lauderdale.
The event is coming to South Florida to meet demand there and will also feature courses taught in Spanish. Event registration is here: http://southfloridabeecollege.eventbrite.com/.
The two-day college will be held Aug. 16-17 at the UF Fort Lauderdale Research and Education Center in Davie, part of the Institute of Food and Agricultural Sciences.
GAINESVILLE, Fla. — With the weather warming up, it’s time to get out and garden – but plants need optimum soil conditions to reach their full potential, and that’s where the University of Florida Extension Landscape and Vegetable Garden Soils Open House can help.
The event happens 11 a.m. to 3 p.m. on Saturday, March 16, at the UF Extension Soil Testing Laboratory on the UF main campus in Gainesville. Visitors can bring in soil samples for free pH testing at the lab and get advice on a wide range of gardening and landscaping topics. There will also be free refreshments and hourly drawings for door prizes.
“We encourage residents to bring us their questions and concerns,” said Rao Mylavarapu, a professor with UF’s Institute of Food and Agricultural Sciences and one of the event organizers. “We’ll have experts from numerous fields available to help.”
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GAINESVILLE, Fla. — The Florida Small Farms and Alternative Enterprises Conference is a one-stop shop for anyone who has thought about starting a farm or supporting local foods.
The conference, now in its fourth year, is presented by the University of Florida Institute of Food and Agricultural Sciences and Florida A&M University. It will feature tours, vendor exhibits, lunch and nearly 30 presentations.
The conference will be held at the Osceola Heritage Park located at 1875 Silver Spur Lane in Kissimmee July 27-29.
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GAINESVILLE, Fla. — Supermarket tomatoes that taste like heirloom tomatoes are closer to reaching grocery aisles as a result of a discovery from the University of Florida.
A team of researchers, including members of UF’s Institute of Food and Agricultural Sciences, have identified the chemicals inside heirloom tomatoes that make people enjoy their taste, and the discovery is expected to enable them to create better-tasting tomatoes for the commercial market.
Heirloom tomatoes are old varieties not bred for large-scale production and prized for their true tomato taste; something that many believe has been lost in commercial tomatoes. The research is detailed online in the May 24 issue of Current Biology.
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Sugarcane expert Rob Gilbert has been appointed director of the University of Florida’s Everglades Research and Education Center in Belle Glade by Jack Payne, UF senior vice president for agriculture and natural resources. The appointment is effective March 16.
Gilbert, an agronomy professor with UF’s Institute of Food and Agricultural Sciences, has been interim director of the Belle Glade center since October 2010.
“Rob is a prolific researcher and a longtime member of the EREC faculty,” Payne said. “He’s earned the confidence of his colleagues as well as the producers and local residents we serve. I’m certain he’ll take the center to new levels of achievement.”
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Multimedia available: http://news.ufl.edu/2010/09/21/salmonella-multimedia/
GAINESVILLE, Fla. — University of Florida researchers have discovered that tomato variety and maturity influence the ways salmonella bacteria respond to the fruit.
The findings, published Aug. 31 by the online, open-access journal Public Library of Science (PLoS) ONE, suggest researchers may be able to develop tomato cultivars more resistant to salmonella contamination.
Also, by monitoring tomato ripeness, it may be possible to reduce fruit’s susceptibility to contamination during and after harvest, said Max Teplitski, an associate professor in soil microbiology. (more …)
GAINESVILLE, Fla. — Some University of Florida food scientists say U.S. food safety procedures need to get out of the 1960s and into the era of biotechnology.
Back then, America’s scientists devised a system to ensure astronauts’ food stayed safe. That system, called Hazard Analysis of Critical Point, became the U.S. industry standard.
HACCP (pronounced “hassip”) is largely based on choosing points during handling and processing to eliminate or reduce as many possible hazards from food. While the method has given America an unparalleled level of food safety, there are new options to explore.
Featuring articles from UF’s Institute of Food and Agricultural Sciences, the new issue of the Journal of Current Opinion in Biotechnology focuses on applying recent scientific discoveries to food safety.
“We have to look at everything we know about the whole system,” said microbiologist Max Teplitski, who co-authored the journal’s lead editorial with food scientist Anita Wright. “And we know a lot more than we knew half a century ago. Recent food safety scares have shown us that maybe it’s time we started applying that knowledge.”
Topics such as biofilms and some aspects of genetics research are so new that they haven’t had time to be used in food safety systems, or need more study. Others, such as probiotics and stress-resistant bacteria, are slowly being integrated.