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Last Modified: 03/21/2012
  • January 16 2014
    Customers scoop up a handful of the healthy, fresh produce available at one of the many farmers’ markets found in communities across America. America’s farmers’ markets are a great source of fresh fruits and vegetables and other healthy foods, and at USDA’s Food and Nutrition Service (FNS), we’ve made it a priority to expand healthy food access through farmers’ markets to those participating in the Supplemental Nutrition Assistance Program (SNAP). It’s a win-win situation because, for farmers markets, the ability to accept SNAP benefits is a great way to build their customer base, which...
  • January 14 2014
    USDA Food, Nutrition and Consumer Services Deputy Under Secretary Janey Thornton thanks Food Service Staff at Valley Intermediate School for their dedication to the children’s health. Local school wellness policies are an important tool for parents, local educational agencies, and school districts to promote student wellness, prevent and reduce childhood obesity, and provide assurance that school meal guidelines meet federal standards. They help communicate nutrition guidelines for all foods available on the school campus and include goals for nutrition education, physical activity, and...
  • January 10 2014
    America’s farmers and ranchers work hard every day to put healthy food on our tables. Thanks to their incredible productivity, we have the capacity to produce enough food not only for every American family, but for much of the world. In a nation with such an abundance of food resources, it is unthinkable and unacceptable that any American go hungry. Unfortunately, even as the economy recovers and more Americans get back to work, millions of hardworking folks still need help putting food on the table. America’s food insecure families are just one group of Americans counting on Congress to...
  • January 6 2014
    Dave’s Herb-Stuffed Mushrooms The MyPlate Team offers the final “Makeover Monday” recipe this week on the USDA blog and the MyPlate Facebook page. I love mushrooms and could probably eat them every day. They come in a variety of sizes, shapes, colors, textures, and flavors and can be worked into every meal. On their own, mushrooms are pretty healthful – very low in calories, free of cholesterol and (almost) free of fat. They are also naturally low in sodium, high in potassium, and are generally high in vitamins and minerals. Stuffing mushrooms just makes something wonderful ever better!  But...
  • December 30 2013
    Liz’s Sparkling New Year’s Cider With two little ones in the house, I’m always looking for ways that I can introduce them to new flavors and textures of foods and beverages. This Sparkling New Year’s Cider recipe does just that! The 100 % apple juice is familiar and adds a touch of sweetness, while the cloves, nutmeg, and cinnamon introduce them to new spices. The bubbles from the sparkling water also provide a fun new feeling for their mouths. Of course, adults can enjoy this beverage too! My recipe includes spices to add a special holiday flavor.  If you aren’t familiar with star anise or...
  • December 23 2013
    The following OpEd was posted by Huffington Post this afternoon: Everywhere I go, I hear stories of seniors, veterans, and the working poor who use the Supplemental Nutrition Assistance Program (SNAP). This includes returned servicemen and women who spent holidays away from their families, missing major milestones while abroad in service to their country; previous generations who have worked hard to build our American infrastructure brick by brick; and even people working in the service industry across the nation. SNAP serves 900,000 veterans and nearly 3.8 million elderly adults each and...
  • December 23 2013
    Jean’s Banana Pudding Parfait The MyPlate Team continues to share “Makeover Monday” recipes each week on the USDA blog and the MyPlate Facebook page through January 6th. I was first introduced to banana pudding, a traditional southern dessert, during the holidays when I moved to Virginia from North Dakota. It tasted great, but I remember leaving the dinner table with an uncomfortable, heavy feeling in my stomach. I decided to try and make the pudding lighter so that I could still enjoy it, but without the overstuffed feeling. I must admit, I was skeptical about swapping all of the full fat...
  • December 20 2013
    10 Tips Nutrition Education Series: Make Healthier Holiday Choices The MyPlate Team continues to share “Makeover Monday” recipes each week on the USDA blog and the MyPlate Facebook page through January 6th. This holiday season, the nutritionists at the Center for Nutrition Policy and Promotion have shared some of their favorite holiday recipes during our MyPlate Holiday Makeover Series. Today, we offer a new tip sheet, Make Healthier Holiday Choices to help you improve a few of your favorite recipes and stay healthier during this festive season.  The new tip sheet includes special ways to...
  • December 18 2013
    Food service professionals from Arlington Public Schools discuss the day’s lunch service of Baja Fish Taco Wraps, Turkey Hot Dogs, Cherry Tomatoes w/dip, Baked Beans and Fresh Fruit for Washington-Lee High School in Arlington, Virginia. The National School Lunch Program operates in public, nonprofit private schools and residential child care institutions, providing nutritionally balanced, low-cost or free lunches to children each school day. USDA Photo by Bob Nichols. As a former school nutrition director, I am amazed when I visit schools around the country and repeatedly witness students...
  • December 16 2013
    Julie’s Cranberry Chutney The MyPlate Team continues to share “Makeover Monday” recipes each week on the USDA blog and the MyPlate Facebook page through January 6th. We love serving cranberry sauce as a sweet side with our holiday meals — but, traditional cranberry sauce can be a little too sweet. This year we decided to try something new – cranberry chutney. This recipe for cranberry chutney was simple to prepare — all the ingredients go in one pot, and cook for about 30 minutes. And, to save time during the busy holiday season, it can be made 2-3 days in advance. My cranberry chutney is...

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