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Last Modified: 03/21/2012
  • April 16 2014
    Quickly assembling tortilla wraps for hungry students is a hard job. I learned this first hand recently at Stone Spring Elementary in Harrisonburg, Virginia. Mary Lou, Ott and Jean, the cafeteria staff responsible for preparing and serving school meals every day, took control of the kitchen, quickly assembling 300 turkey wraps while I clumsily tried to keep up. But while I found the prep work to be challenging, I learned that products from USDA, such as the lean turkey in the wraps, make it easier for schools to buy local foods. USDA purchases over $1 billion of food from American farmers for...
  • April 11 2014
    Federal partnerships, like the one between USDA and the Department of Education, work to provide healthy summer meals solutions for our nation’s children. As we approach the summer season, USDA is vigorously preparing to fill the nutrition gap faced by millions of kids across the country. While 21 million of our sons and daughters receive free and reduced-priced lunches during the school year, only a small percentage participate in the summer meals programs, leaving too many of our most vulnerable without a nutritious meal. A new partnership between the USDA and the Department of Education...
  • April 1 2014
    This post is part of the Science Tuesday feature series on the USDA blog. Check back each week as we showcase stories and news from the USDA’s rich science and research portfolio. During the month of April we will take a closer look at USDA’s Groundbreaking Research for a Revitalized Rural America, highlighting ways USDA researchers are improving the lives of Americans in ways you might never imagine. For example, USDA research into behavioral economics as part of nutrition research to improve diet and health. We’ve heard it all before: you are what you eat.  We’re fueled by what we consume...
  • March 31 2014
    The RU Healthy Dining Team hosted a MyPlate nutrition education booth earlier this year. (Jenna Deinzer, Alexa Essenfeld, Nathalie Corres, Jesse Tannehill, Lindsay Yoakam, Rebecca Tonnessen, Taylor Palm, Mary Tursi, and Miranda Schlitt.) The MyPlate On Campus initiative, USDA’s effort to promote healthy eating on college campuses nationwide through peer-to-peer education, launched 1 year ago. In that time, nearly 2,000 students, representing all 50 states, have joined the cause by becoming MyPlate On Campus Ambassadors. It has been exciting to watch it grow and see the creative ways that...
  • March 31 2014
    Grandchildren are a treasure. Grandkids are a grandparent’s greatest treasure.  From time to time during grandchildren’s young lives, grandparents may have the pleasure of being their caregiver.  Show them how to be healthy, including how to make healthy food choices–an important way grandparents show how much they love and care about their grandchildren. As a proud grandmother, I can attest that grandkids learn by example!  They mimic everything you do, so be a healthy role model by taking care of yourself and they will learn to value healthy habits.  Use ChooseMyPlate.gov to guide your...
  • March 28 2014
    Lunch directors and school kids are giving USDA’s frozen broccoli the thumbs up, and we couldn’t be more pleased. Kathy Russell, School Food Service Director with Santa Gertrudis Independent School District located in Kingsville, Texas, praised the recent improvements in the USDA Foods. St. Patrick’s Day might be over, but at USDA we’re still sporting our green.  That’s because of the success of one food in particular—a vegetable underdog: broccoli!  As one of the newest additions to the USDA Foods lineup, AMS purchased 6.87 million pounds (nearly $7.6 million) of broccoli during FY 2013,...
  • March 28 2014
    Young chefs prepare food with First Lady Michelle Obama and Secretary Vilsack. Who will represent your state at the 3rd Annual White House Kids’ State Dinner?  It could be your child showing off his or her creativity and culinary talents in front of the First Lady and people from around the country.  First Lady Michelle Obama, the USDA, the U.S. Department of Education, and Epicurious have once again teamed up for the third annual Healthy Lunchtime Challenge recipe contest. Children ages 8 – 12 years old are invited to submit an original lunch recipe inspired by MyPlate. Young chefs can win...
  • March 27 2014
    The process to review the science that will support the 2015 Dietary Guidelines for Americans is currently underway. “Eat more fruits and vegetables.” “Choose a variety of protein foods like lean meat and poultry, eggs, beans, peas and unsalted nuts and seeds.” “Make at least half your grains whole grains.” “Reduce Sodium intake to 2300 mg.” These are just some of the nutrition recommendations that are the foundation of our current Federal nutrition guidance and policy. The process to review the science that supports these recommendations is currently underway. Every five years, the...
  • March 27 2014
    Children enjoy lunch freshly prepared and served on-site at the Inter Metro Summer Recreation Program in San Juan, Puerto Rico. Last week, about 250 Ohio lawmakers, educators, nonprofit directors, community leaders and others came together at the Mid-Ohio Foodbank for the third annual statewide Summer Food Service Summit. The focus of this summit was USDA’s Summer Food Service Program, as efforts are ramping up to ensure that all eligible children have access to healthy meals this summer. In Ohio, over 630,000 children receive free or reduced-price school meals (based on family income)...
  • March 27 2014
    From left to right: Deborah Kane, USDA Farm to School Program; Tim Snyder, Seeds of Change; Leslie Fowler, Chicago Public Schools; Anne Alonzo, AMS Administrator; Jim Slama, FamilyFarmed.org; Paul Saginaw, Zingerman's; Ken Waagner, e.a.t.; and Tom Spaulding, Angelic Organics Learning Center. The Good Food Festival & Conference is the oldest sustainable and local food trade show in America. For over a century, my hometown of Chicago has been a cultural, financial, and agricultural hub.  And as a hub, it has a long history of supporting innovation and opportunity.  From the first cattle...

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