Blog

Last Modified: 03/21/2012
  • Noviembre 22 2013
    Cross posted from the Dairy Good blog: Across the nation, Americans from all walks of life are taking steps to reduce the amount of food that goes to waste. Part of the solution lies in finding innovative new ways to use food that would otherwise by wasted. That’s where the Cleveland Browns, Ohio State University, the City of Cleveland, the Dairy Innovation Center and other partners are stepping in to help. On Sunday, November 24, this new partnership will begin taking waste from FirstEnergy Stadium and turning it into clean, renewable energy. Anaerobic digesters like the one in...
  • Noviembre 22 2013
    This week, the White House released a new report showing the critical need for Congressional passage of a new Food, Farm and Jobs Bill. This comprehensive report highlights how the thriving business of agriculture is a cornerstone of America’s economy, creating jobs and boosting opportunity. Agricultural production and its related sectors contributed $743 billion to U.S. GDP in 2011, accounting for nearly 5 percent of economic output. Today about one out of every 12 jobs in the United States are connected in some way to agriculture. Meanwhile, driven by the productivity of our farmers and...
  • Noviembre 21 2013
    We all cherish time-honored holiday traditions; yet want to make healthier choices when celebrating the holiday season. Simple swaps or ingredient substitutions are a great way to revamp classic favorites – making them healthier without sacrificing the memories. The MyPlate Holiday Makeover infographic provides ideas to help you make great choices. From baking to seasoning, this new resource can show you an easier way to make your meals healthier. Choose recipes that include unsweetened applesauce or mashed ripe bananas instead of butter. Boost the flavor of foods with spices and herbs such...
  • Noviembre 19 2013
    USDA Farm to School grants help get healthy, local foods into schools and teach children where their food comes from. (Photo Credit: Katy Campbell) I just spent the morning calling people who had applied to receive a USDA Farm to School grant. They were fun calls to make as I was letting this year’s awardees know their project had been selected for funding. Today USDA announced awards for 71 projects spanning 42 states and the District of Columbia that support USDA’s efforts to connect school cafeterias with local farmers and ranchers through its Farm to School program. USDA Farm to School...
  • Noviembre 18 2013
    A Classic Holiday Favorite: Sarah’s Green Bean Casserole The holiday season has finally arrived! It’s time to find your favorite family recipes and start cooking! While many of our favorite dishes help us to remember and celebrate special times, choosing healthier options can be a challenge. Let MyPlate help you find solutions with “MyPlate Holiday Makeovers.” During our eight-week series, you’ll find ways to celebrate the season with great new resources such as recipes, a new infographic, and tips for preparing your holiday feast. To keep you engaged throughout the holiday season, the...
  • Noviembre 18 2013
    Last week, researchers from Michigan State University, Oakland University, Blue Cross Blue Shield of Michigan, and the Michigan Department of Education came out with a new study showing that when schools offer healthier snacks in vending machines and a la carte lines, students’ overall diets improve. Students in schools that offered healthier snacks consumed more fruits, vegetables and whole grains, and not just at school—at home, too. This is encouraging news for schools and school nutrition professionals as they begin implementing the Smart Snacks in School standards, which will ensure that...
  • Noviembre 15 2013
    The curly tips of the fiddlehead fern can be found in early spring before they open to reveal a full taste akin to asparagus. U.S. Forest Service photo. Elizabeth Nelson tasted then added more spice to a soup made with fiddlehead ferns, those curly leaves of a young fern that resemble the scrolled neck of a superbly crafted violin. Although Nelson has made the soup hundreds of times before, her culinary prowess this day is being documented for a project called Mino Wiisinidaa!, or Let’s Eat Good! – Traditional Foods for Healthy Living. “When we were kids, my mom would send us all out with a...
  • Noviembre 14 2013
    Many partners, including NRCS, helped create the Ag in Action, a traveling environmental education tool in Alabama. NRCS photo. A new 26-foot learning lab on wheels enables Alabama’s elementary and middle school students to experience farming through hands-on activities and audio visual technology. The “Ag in Action” lab is the first of its kind in Alabama and one of only four in the nation. USDA’s Natural Resources Conservation Service and Farm Service Agency partnered with seven soil and water conservation districts and other groups to create this education tool. “Ag in Action is an...
  • Noviembre 6 2013
    Looking for ways to brighten your meals? Stock up on goods from your local Farmers’ Market! Or try out your green thumb by growing your own food. Gardening and agriculture go hand in hand with MyPlate. When planning a garden, start by thinking about foods that adapt well to the cool, fall season.  Many vegetables that are planted in the summer produce their best flavor when harvested in the fall such as broccoli and carrots.  This way you can focus on ingredients that are both flavorful and easy on your budget. Browse the stands at year-round, local farmers’ market and pickup seasonal fruits...
  • Noviembre 5 2013
    FoodCorps service member Dennis Lackey gardening with children in Flint, MI. (Photo credit: Robyn Wardell) They are t-shirted and tilling up soil in schools across the country. And this year, thanks to a new partnership, FoodCorps service members have USDA at their side. FoodCorps is a national service organization that places emerging leaders in schools across the country to teach kids about what healthy food is and where it comes from, build and tend school gardens, and bring high-quality local food into schools participating in the National School Lunch and/or School Breakfast Programs....

Páginas