Tomato Spotted Wilt Virus (Bunyaviridae: Tospovirus)

You’ve probably heard of the U.S. Farm Bill, but do you know what it is? While it may seem like it only affects farmers, this complex legislation impacts everyone — whether you buy groceries, care about conservation or rely on nutrition programs. Yet, despite its broad reach, it remains one of the most misunderstood laws in the country. University of Georgia Cooperative Extension agricultural economist Amanda Smith, a faculty member in UGA’s Department of Agricultural and Applied Economics, breaks down some of the most common questions about this complex but crucial bill.

The Regenerative Bioscience Center (RBC) began in 2004 with just a handful of faculty and a bold vision. Today, it has grown into a thriving community of 44 members across eight colleges at the University of Georgia. More than a research center, RBC is a pioneer, launching the nation’s first and only regenerative bioscience program offering both bachelor’s and doctoral degrees. In this video, three co-founders, alongside a Ph.D. candidate, share that story through insights into the center’s groundbreaking research, innovation and commercialization efforts. They highlight the RBC’s greatest strength: a culture of collaboration and diversity.

A record-breaking 173 products were entered into the 2025 Flavor of Georgia Food Product Contest, setting the stage for an exciting competition on April 17 at The Classic Center in downtown Athens. First-round judges tasted their way through a delicious gauntlet to whittle down the 173 contestants to 37 finalists that will compete for top product of the year. The highest number of products entered was previously 148 in the 2008 and 2022 contests. The Flavor of Georgia contest is offered annually by the University of Georgia’s College of Agricultural and Environmental Sciences. The CAES Signature Event showcases the tastiest offerings from market-ready small businesses in Georgia.