More than 1,300 people gathered at the Land Between The Lakes National Recreation Area in Golden Pond, Ky., during the annual Hummingbird Festival, where they learned about the ruby-throated variety and how to help them survive the long migration from the eastern U.S. and southern Canada to Mexico and Central America. Read more »
The Ohio State Fair is a unique and exciting showcase of Ohio’s agriculture, livestock and natural resources.
At the fair, I had the opportunity to visit with members of the Ohio FFA. These young people were impressive and demonstrated a true commitment to agriculture and Rural America. It is these future leaders who will be challenged to maintain a traditional way of life in Rural America, and to continue to feed and clothe this country and the world. Read more »
In Florida, saving water and reducing nutrient runoff are top priorities for state and federal agencies. The USDA Natural Resources Conservation Service’s (NRCS) Brooksville Plant Materials Center staff and the faculty at two University of Florida Research and Education Centers are collaborating on the development of a seed-producing, improved, low-maintenance native groundcover that can substitute for more high-maintenance grass turf in areas with low foot traffic. Read more »
Job creation in rural America begins with local leaders, a vision for improving the local economy and then bringing together financing partners to make the vision a reality. I had the honor of joining Congressman Hal Rogers and representatives from Senators Mitch McConnell and Rand Paul’s offices today to celebrate such job creating efforts in Laurel County, KY. As we walked through this 9,600 square foot business accelerator, you can understand why it is referred to as the BIG Center. Read more »
Things were cookin’ in Nashville last month, and not just the July weather in this vibrant southern city. At the historic Opryland Hotel, we joined our partners at the School Nutrition Association’s annual convention to show how USDA Foods are increasingly vital to the health of our nation’s schoolchildren.
The culinary demo was led by local chef and Nashville public school dad David Owens, who wowed convention attendees and members of the media with baked chicken in fruit sauce, vegetarian chili, and vegetable rice. But the exhibition was about more than creating great tasting meals. Along with Nashville Education and Training Coordinator Deborah Walker, Chef Owens emphasized practicing safe and healthy preparation, choosing reasonably priced options, and integrating ingredients relevant and appealing to the modern school nutrition program. Read more »