In this Good Food issue of Our Tennessee, we celebrate food and drink for the times when strangers gather around tables to break bread and drink wine, then leave as friends, with memories made.
Through the ages, there always have been a breed of humans cultivating the soil, bending over hearths and ovens, crushing grapes and distilling corn and rye. The University of Tennessee System and our alumni play many different roles in this food and beverage chain. This issue provides only the smallest sampling of those who work the fields, smoke the ham and flip the hamburgers.
UTIA works to nourish the nation through its involvement with farmers and businesses all while completing research in animal, plant…
A professor of food microbiology reveals the facts and myths behind ‘sell by’ and ‘use by’ dates.
Ford Motor Company and UTIA announced a historic agreement that will propel economic development, education and conservation throughout the Mid-South.
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