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  1. #UniversityOfGeorgia #AthensGA - #ScrapAndYap: A #Scrapbooking Event

    Tuesday, October 27, 2026
    06:00 pm - 08:00 pm

    "Join us for an evening of scrapbooking, #crafting, and yapping on October 27 from 6-8:00PM! Paper and scrapbooking supplies will be provided, but please feel free to bring #photos, #journals, and other personal materials. This will be a #LowStress environment, so come meet new folks and enjoy a night of scrapbooking and music!"

    Location: Zell B. Miller Learning Center
    Room: #Makerspace (Room 373)

    libs.uga.edu/events/scrap-yap-

    #SolarPunkSunday #CozyPunk
    #DIY #MakeArt #LibrariesRule #Crafting #BuildingCommunity #Journaling

  2. #UniversityOfGeorgia #AthensGA - #Halloween #CostumeMaking

    Friday, October 23, 2026

    01:00 pm - 03:00 pm

    "Come and bring your Halloween costume ideas to life! Sewing machines, paper materials, and various other craft supplies available. Open to all!"

    Location: Zell B. Miller Learning Center
    Room: #Makerspace (Room 373)

    libs.uga.edu/events/halloween-

    #SolarPunkSunday #CozyPunk
    #DIY #MakeArt #HalloweenCostumes #LibrariesRule #Crafting #BuildingCommunity

  3. Panicked 911 calls reveal moments after University of Georgia student plunged from 8th floor window

    Panicked 911 calls revealed the moments after a University of Georgia senior accidentally plunged from her 8th-floor apartment…
    #NewsBeep #News #Headlines #freakaccidents #Georgia #students #UnitedStates #UniversityofGeorgia #Us #USNews #USA
    newsbeep.com/752509/

  4. John Isner Talks Tennis From Winston-Salem Open

    By Chloe Wellington-Hunt X/Instagram: @chloemwhunt World Tennis Magazine spoke exclusively with former world No. 8 American John Isner…
    #Tennis #News #collegetennis #JohnIsner #U.S.Open #UniversityofGeorgia #WinstonSalemOpen
    europesays.com/tennis/59191/

  5. University of Georgia: UGA project receives $743,658 grant to preserve colonial history. “The three-year project, Many Eyes on the Road to Revolution in Colonial Georgia, will examine the state’s history from 1732 to 1798…. The project will digitize more than 12,000 pages of historical documents and make them freely available through the Digital Library of Georgia. Researchers also will […]

    https://rbfirehose.com/2026/08/27/university-of-georgia-uga-project-receives-743658-grant-to-preserve-colonial-history/
  6. WEAR: NAS Pensacola transfers 900-plus boxes of artifacts to University of Georgia. “In an effort to preserve regional history and cultural heritage, volunteers from Naval Air Station Pensacola and the University of Georgia teamed up to transfer more than 900 boxes of archaeological artifacts and records from the installation to the university on Wednesday.”

    https://rbfirehose.com/2026/08/18/wear-nas-pensacola-transfers-900-plus-boxes-of-artifacts-to-university-of-georgia/
  7. #NationalCenterForFoodPreservation - #UniversityOfGeorgia - #Canning #Tomatoes, Introduction

    "Quality: Select only disease-free, preferably vine-ripened, firm fruit for canning.

    Caution: Do not can tomatoes from dead or frost-killed vines. Green tomatoes are more acidic than ripened fruit and can be canned safely with any of the following recommendations.

    Acidification: To ensure safe acidity in whole, crushed, or juiced tomatoes, add two tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid per quart of tomatoes. For pints, use one tablespoon bottled lemon juice or 1/4 teaspoon citric acid. Acid can be added directly to the jars before filling with product. Add sugar to offset acid taste, if desired. Four tablespoons of a 5 percent acidity vinegar per quart may be used instead of lemon juice or citric acid. However, vinegar may cause undesirable flavor changes.

    If a procedure from the USDA Complete Guide to Home Canning for canning tomatoes offers both boiling water and pressure canning options, all steps in the preparation ("Procedure") are still required even if the pressure processing option is chosen. This includes acidification. The boiling water and pressure alternatives are equal processes with different time/temperature combinations calculated for these products. The pressure processing options in these products were not developed for tomatoes without added acid."

    Learn more:
    nchfp.uga.edu/how/can/how-do-i

    #SolarPunkSunday #PreservingTomatoes #FoodSecurity #PreservingTheHarvest
    #GrowYourOwnFood #FoodPreservation
    #CanningTomatoes #FoodSafety

  8. Since spring 2025, the Dorothy Alexander Roush Gallery has hosted the Georgia Museum of Art’s study gallery program, where faculty at the University of Georgia can request pieces to be shown throughout the semester as a teaching aid for their courses. Three professors have curated pieces for both their students and visitors of the museum to enjoy this fall semester, on view July 25 – December 6.

    1/

    georgiamuseum.org/whats-on-vie

    #Museum #UniversityMuseum #UniversityOfGeorgia

  9. #UniversityOfGeorgia - National Center for #FoodPreservation - #MeatJerky

    "#Jerky is a lightweight, dried meat product that is a handy food for backpackers, campers and outdoor sports enthusiasts. It requires no refrigeration. Jerky can be made from almost any lean meat, including beef, pork, venison or smoked turkey breast. (Raw poultry is generally not recommended for use in making jerky because of the texture and flavor of the finished product.)

    Raw meats can be contaminated with microorganisms that cause disease. These harmful bacteria can easily multiply on moist, high protein foods like meat and poultry and can cause illness if the products are not handled correctly. If pork or wild game is used to make jerky, the meat should be treated to kill the trichinella parasite before it is sliced and marinated. This parasite causes the disease trichinosis. To treat the meat, freeze a portion that is 6 inches or less thick at 0ºF or below for at least 30 days. Freezing will not eliminate bacteria from the meat.

    Follow these recommendations for safe handling of meat and poultry:

    - Always wash hands thoroughly with soap and running water for at least 20 seconds before and after handling raw meats.
    - Use clean equipment and utensils.
    - Keep meat and poultry refrigerated at 40ºF or below. Use ground beef and poultry within 2 days, red meats within 3 to 5 days or freeze for later use.
    - Thaw frozen meat in the refrigerator, not on the kitchen counter.
    - Marinate meat in the refrigerator. Do not save and re-use marinade.

    When preparing jerky from wild game, it is important to remember that the wound location and skill of the hunter can affect the safety of the meat. If the animal is wounded in such a way that the contents of its gut come in contact with the meat or the hunter’s hands while dressing the meat, fecal bacteria can contaminate the meat. It is best to avoid making jerky from this meat and use it only in ways that it will be thoroughly cooked. Deer carcasses should be rapidly chilled to avoid bacterial growth. The risk of foodborne illness from home-dried jerky can be decreased by allowing the internal temperature of the meat to reach 160ºF, but in such a way as to prevent case hardening. Two methods can be used: heating meat strips in marinade before drying or heating the dried jerky strips in an oven after the drying process is completed. Directions for both methods are below. When the strips are heated in a marinade before drying, drying times will be reduced. Color and texture will differ from traditional jerky."

    Learn more:
    nchfp.uga.edu/how/dry/recipes/

    #SolarPunkSunday #AnimalProducts #FoodPreservation #MeatJerky #PreservingMeats

  10. #UniversityOfGeorgia - National Center for #FoodPreservation

    #FruitLeathers

    "Fruit leathers are homemade fruit rolls. They are a tasty chewy, dried fruit product. Fruit leathers are made by pouring pureéd fruit onto a flat surface for drying. When dried, the fruit is pulled from the surface and rolled. It gets the name "leather" from the fact that when pureéd fruit is dried, it is shiny and has the texture of leather.

    The advantages of making your own fruit leathers are to save money use less sugar and to mix fruit flavors. Leftover fruit pulp from making jelly can be blended and made into fruit rolls.

    For the diabetic adult or child, fruit leathers made without sugar are a healthy choice for snacks or desserts. Individual fruit leathers should contain the amount of fruit allowed for the fruit exchange.

    Directions follow for making fruit leathers. Fresh, frozen or drained canned fruit can be used.

    For Leathers from Fresh Fruit:

    - Select ripe or slightly overripe fruit.
    - Wash fruit in cool water; remove peel, seeds, and stem. Cut into chunks.
    - 2 cups of fruit will make a 13" x 15" fruit leather. Puree fruit until smooth.
    - Add 2 tsp lemon juice OR 1/8 tsp (375mg) ascorbic acid for every 2 cups of light colored fruit to prevent darkening.
    - OPTIONAL: To sweeten, add 1/4 to 1/2 cup (or to taste) of corn syrup, honey, or sugar. For longer storage, corn syrup or honey is best because it prevents crystals.
    - OPTIONAL: Applesauce can be added to any fresh fruit as an extender. It decreases tartness and makes the leather smoother and more pliable.

    For Leathers from Canned or Frozen Fruit:

    - Drain fruit; save the liquid.
    - 2 cups of fruit will make a 13" x 15" fruit leather. Puree fruit until smooth and add reserved liquid if needed until it is a pourable consistency.
    - Add 2 tsp lemon juice OR 1/8 tsp (375mg) ascorbic acid for every 2 cups of light colored fruit to prevent darkening.

    Preparing the Trays

    For drying in the oven a 13" X 15" cookie pan with edges works well. Line pan with plastic wrap being careful to smooth out wrinkles. Do not use waxed paper or aluminum foil.

    To dry in a dehydrator, specially designed plastic sheets can be purchased or plastic trays can be lined with plastic wrap.
    Pouring the Leather

    Fruit leathers can be poured into a single large sheet (13" X 15") or into several smaller sizes. Spread pureé evenly, about 1/8-inch thick, onto drying tray. Avoid pouring pureé too close to the edge of the cookie sheet. The larger fruit leathers take longer to dry. Approximate drying times are 6 to 8 hours in a dehydrator, up to 18 hours in an oven and 1 to 2 days in the sun.

    Drying the Leather

    Dry fruit leathers at 140ºF. Leather dries from the outside edge toward the center. Test for dryness by touching center of leather; no indentation should be evident. While warm, peel from plastic and roll, allow to cool and rewrap the roll in plastic. Cookie cutters can be used to cut out shapes that children will enjoy. Roll, and wrap in plastic.

    Chances are the fruit leather will not last long enough for storage. If it does, it will keep up to 1 month at room temperature. For storage up to 1 year, place tightly wrapped rolls in the freezer.

    Spices, Flavors and Garnishes

    To add interest to your fruit leathers, spices, flavorings or garnishes can be added.

    Spices to Try — Allspice, cinnamon, cloves, coriander, ginger, mace, mint, nutmeg or pumpkin pie spice. Use sparingly, start with 1/8 teaspoon for each 2 cups of pureé.

    Flavorings to Try — Almond extract, lemon juice, lemon peel, lime juice, lime peel, orange extract, orange juice, orange peel or vanilla extract. Use sparingly, try 1/8 to 1/4 teaspoon for each 2 cups of pureé.

    Delicious Additions to Try — Shredded coconut, chopped dates, other dried chopped fruits, granola, miniature marshmallows, chopped nuts, chopped raisins, poppy seeds, sesame seeds or sunflower seeds.

    Fillings to Try — Melted chocolate, softened cream cheese, cheese spreads, jam, preserves, marmalade, marshmallow cream or peanut butter. Spread one or more of these on the leather after it is dried and then roll. Store in refrigerator.

    - Select ripe or slightly overripe fruit.
    - Wash fresh fruit or berries in cool water. Remove peel, seeds and stem.
    - Cut fruit into chunks. Use 2 cups of fruit for each 13" x 15" inch fruit leather. Pureé fruit until smooth.
    - Add 2 teaspoons of lemon juice or 1/8 teaspoon ascorbic acid (375 mg) for each 2 cups light colored fruit to prevent darkening.
    - Optional: To sweeten, add corn syrup, honey or sugar. Corn syrup or honey is best for longer storage because it prevents crystals. Sugar is fine for immediate use or short storage. Use ¼ to ½ cup sugar, corn syrup or honey for each 2 cups of fruit. Saccharin-based sweeteners could also be used to reduce tartness without adding calories. Aspartame sweeteners may lose sweetness during drying.
    - Home preserved or store-bought canned or frozen fruit can be used.
    - Drain fruit, save liquid.
    - Use 1 pint of fruit for each 13" X 15" leather.
    - Purée fruit until smooth. If thick, add liquid.
    - Add 2 teaspoons of lemon juice or 1/8 teaspoon ascorbic acid (375 mg) for each 2 cups of light colored fruit to prevent darkening.
    - Applesauce can be dried alone or added to any fresh fruit pureé as an extender. It decreases tartness and makes the leather smoother and more pliable."

    Source:
    nchfp.uga.edu/how/dry/recipes/

    #SolarPunkSunday #PreservingTheHarvest #PreservingFruit #FoodPreservation

  11. Which GLP-1 works best? New meta-study puts them head-to-head

    (NEXSTAR) – A new study from the University of Georgia put popular GLP-1 medications head-to-head, testing which one…
    #NewsBeep #News #US #USA #UnitedStates #UnitedStatesOfAmerica #Medication #Health #medications #meta-analysis #universityofgeorgia #weightloss
    newsbeep.com/us/716255/

  12. Our internship program is one of the most intensive things we do, and each student who participates (all paid, thanks to generous private support!) gets a lot out of it, with real, hands-on experiential learning in fields they want to pursue. But don’t take it from us. Here are some of their thoughts.

    georgiamuseum.org/student-inte

    #UniversityMuseum #UniversityOfGeorgia

  13. Hi, Mastodon! We know this isn't really your thing, but the #UniversityOfGeorgia is celebrating Dawg Day of Giving all day. This yearly 24-hour campaign tries to bring in as many individual gifts as possible for #UGA. But don't listen to us. Listen to student guide Luke McDaniel make the case, then make your gift of $5 or more to the museum at bit.ly/4dKMRHB.

  14. Museums don't build job skills. That's what many people think. But our newest experiential learning program is not only preparing these #UniversityOfGeorgia students for their next step, it's also building bridges between campus and community.

    georgiamuseum.org/student-gall

  15. #AthensGA - #Zine Scene

    "Learn how to #SelfPublish your own art or writing by making zines! We will meet bi-weekly as a group to talk about the basic zine forms and history. Using #collage, #digital, and #HandDrawn methods, learn to make informational and/or artistic zines to trade with each other and distribute in the #community!"

    Date: Monday, February 16, 2026
    Time: 2:00pm - 4:00pm
    Location: #Makerspace
    Miller Learning Center
    48 Baxter Street, Building 0081
    Athens, GA 30602

    calendar.libs.uga.edu/event/16

    #SolarPunkSunday #DIY #DIYZines #Georgia #UniversityOfGeorgia #MillerLearningCenter

  16. One of our favorite year-end features is the #UniversityOfGeorgia photographers' round-up of their favorite photos of the past year. Even when our museum isn't in it, it's fun to see their great work and to read their thoughts on the combination of art and luck that makes for a great photo.

    news.uga.edu/2025-photos-of-th

  17. We're happy to be teaming up with the Athenaeum at the Lamar Dodd School of Art (#UniversityOfGeorgia), on a pair of exhibitions focusing on #BeverlyBuchanan. Known nationally as a bold experimental artist who worked in land art and video as well as more familiar forms, she lived in Athens from 1987 to 2010.

    Read both press releases to get a feel for what will be on view in January.

    Georgia Museum: lnkd.in/eaTeUvvb

    Athenaeum: lnkd.in/eiuDT-YP

  18. We used to write a blog post at the end of every semester celebrating our interns. It was lovely to appreciate their work and find nice things to say about them. But when we shifted to letting THEM talk about their work and their experience, the post became much more powerful. Here they are, writing about what they got out of their internships and the different things they learned. ❤️

    georgiamuseum.org/interns-and-

    #UniversityMuseum #UniversityOfGeorgia

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