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  • U.S. exhibitors from Washington state and Alaska showcase their seafood products to buyers inside the American Indian Foods Booth at FOODEX 2013. (Courtesy Photo) The Foreign Agricultural Service recognizes the U.S. agricultural exports grown, produced and harvested by American Indians across the country during Native American Heritage Month For more than 25 years, the Intertribal Agriculture Council has promoted the conservation, development and use of agricultural resources to benefit American Indians. With the help of the Foreign Agricultural Service’s market development programs, IAC has...
  • Kristy Wumkes (left), partnership coordinator on the Canyon Lands Ranger District, and volunteers greets visitors to the U.S. Forest Service booth at the Fort Collins stage finish line. (U.S. Forest Service/Reghan Cloudman) It was hard to hear over the noise of screaming spectators chanting “USA, USA, USA” recently at the finish line of the USA Pro Challenge in downtown Denver. The city served as the end point for the more than 600-mile, seven-stage road cycling race held in Colorado for the third consecutive year. There were many excited faces in the crowd as 150 professional cyclists from...
  • USDA Deputy Agriculture Secretary Krysta Harden (seated right) announces USDA funding for the first graduate school dorms at the University of Maryland Eastern Shore. Seated next to her is University of Maryland Eastern Shore (UMES) President Dr. Juliette B. Bell. (Standing) left to right, Moses Kairo, dean of UMES’ School of Agriculture and Natural Sciences, UMES executive vice president Kim Dumpson; Danette Howard, the Maryland Secretary of Higher Education; Dale Wesson, UMES’ research and economic development vice president; Jerry Redden, interim director - Maryland Hawk Corp. and Ronald...
  • Jessica Wirgau, Executive Director of the Community Foundation of the New River Valley and Kevin Byrd, Executive Director of the New River Valley Planning District Commission, celebrate the near completion of a successful three-year federally-funded community planning process. One of the challenges with implementing USDA Rural Development programs is that many of the communities we serve have not had the opportunity to develop strategic plans to guide federal infrastructure investments effectively. Fortunately, a 2010 grant from HUD’s Office of Sustainable Housing and Communities enabled the...
  • Growers load cranberries after a harvest at Mayflower Cranberries in Plympton, Mass. Photo by Jeff LaFleur of Mayflower Cranberries used with permission. It’s tough to imagine the Thanksgiving celebration without turkey, dressing, and most importantly, the cranberry sauce. To keep this holiday staple safe from the cold and ready for harvest, farmers apply water to cranberries on frosty nights. USDA’s Natural Resources Conservation Service and Cape Cod Cranberry Growers Association worked with growers to install automated sprinkler systems that conserve water and trim costs. With the...
  • Introducing students to healthy foods early on through farm to school programs is one way to reduce the amount of fruits and vegetables wasted in schools. October was National Farm to School Month and at FNS we ended on a high note. We released our very first nationwide assessment of farm to school activities and there was a lot of good news to be shared. The Farm to School Census showed that adoption of farm to school activities is trending up; many schools that do not currently have farm to school programs are planning to start them, and millions of children are being exposed to healthy...
  • Only a massive tree will complement the expanse of the U.S. Capitol in Washington, D.C. The selected tree is usually between 60 feet and 80 feet tall and holds tens of thousands of lights. The ornaments are made by people – mostly children in many cases – who live in the state where the tree is harvested. (Courtesy Architect of the Capitol) As the 88-foot Engelmann spruce is paraded into Washington, D.C., today, Nov. 25, it brings with it an annual tradition that has been rooted in history and shared by millions of Americans for decades. The 2013 Capitol Christmas Tree is a gift from the...
  • MyPlate Holiday Makeover: Green Mashed Potatoes The MyPlate Team continues to share “Makeover Monday” recipes each week on the USDA blog and the MyPlate Facebook page through January 6th. This recipe was originally created for another festive day.  But everyone loved “green-mash” potatoes so much that this family favorite became part of our Thanksgiving Feast. Since my family has an Irish ancestry, we first started making this Green-Mash Potatoes Recipe for St. Patrick’s Day.  Green peas add a slightly sweet flavor, and the garlic and pepper gives it some zip.  The white pepper is optional,...
  • La necesidad de velocidad. Carencia de espacio de horno. Tradiciones de familia. Cortes de corriente. Todos son motivos por cual muchos cocineros podrían buscar nuevos modos de asar el pavo entero fuera del horno. Considere los métodos siguientes sugeridos por la Línea de Información Sobre Carnes y Aves. Pero primero, un mensaje sobre la inocuidad de los alimentos. Cualquier método que usted use para traer su pavo a la mesa, tenga un termómetro de alimento al alcance. Con el termómetro usted puede asegurar que el pavo ha alcanzado la temperatura interna mínima de 165 °F en la parte íntima del...
  • The need for speed. Lack of oven space. Family traditions. Power outages. All are reasons many cooks might look for ways to roast a whole turkey outside the usual oven. Consider the following methods suggested by the USDA Meat and Poultry Hotline. But first, a message about food safety. No matter which method you choose to get your turkey to the table, have a food thermometer handy so you can make sure the turkey has reached the safe minimum internal temperature of 165 °F in the innermost part of the thigh, wing and the thickest part of the breast.  If your turkey is stuffed, the center of...

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Last Modified: 03/21/2012