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Turkey FUNdamentals: Leftovers

“Would you like a doggy bag to take home?” asks the waiter. “That would be great” says the diner. Nearly half of her dinner remains on the plate and will make a quick second meal for another day.

But wait. Here’s the same diner calling the U.S. Department of Agriculture (USDA) Meat and Poultry Hotline the following day. “I put a restaurant doggy bag in the back seat of my car last night, and when I came out to drive to work, there it sat. Is it safe if I heat it up again?” Read more »

Bringing the Comforts of Home to Our Troops

Michael Lynch, a specialist within the military food inspection team within AMS, reviews a slice of turkey from a unitized group ration (UGR).  UGRs allow several soldiers to share a meal together in a group setting.

Michael Lynch, a specialist within the military food inspection team within AMS, reviews a slice of turkey from a unitized group ration (UGR). UGRs allow several soldiers to share a meal together in a group setting.

As we gather with family and friends for Thanksgiving, USDA would like to thank our troops for their dedication to protecting our country and for the sacrifices they make to preserve our freedom. Read more »

US Forest Service Researchers Make Good Use of old Fungus

Boletellus russellii grows under conifers and hardwoods, particularly oaks. It is found throughout most of eastern North America, but is relatively rare. The fungus grows around and actually covers tree roots, producing a fungal "mantle" that helps the tree absorb water and nutrients. (USDA Forest Service Photo)

Boletellus russellii grows under conifers and hardwoods, particularly oaks. It is found throughout most of eastern North America, but is relatively rare. The fungus grows around and actually covers tree roots, producing a fungal "mantle" that helps the tree absorb water and nutrients. (USDA Forest Service Photo)

U.S. Forest Service’s Northern Research Station is breaking out its 79-year-old collection of 20,000 fungus cultures – yes, the stuff that grows in dark, damp places – to help create a new 1,000-species fungal directory. Read more »

Thanksgiving Q and A: Chef Ingrid Hoffmann, USDA, and FDA Talk Turduckens and Pumpkin Pie on Twitter

Yesterday, the USDA Meat and Poultry Hotline joined celebrity chef Ingrid Hoffmann and FDA’s Howard Seltzer to answer Thanksgiving food safety questions via Twitter. With @FoodSafetygov selecting questions from the audience, the panel of experts was able to answer 22 questions in an hour using the handle @USDAFoodSafety. Now that the chat is over, people are still sharing the tips with their friends and followers, helping get these important messages into as many kitchens as possible before Thursday.

The Thanksgiving questions and answers covered in the chat are listed below. Take a look—you might have been wondering some of these yourself. If you need to know something that is not listed here, call the Meat and Poultry Hotline weekdays at 1-888-MPHotline (1-888-674-6854) from 10 a.m. to 4 p.m. on weekdays, and from 8 a.m. to 2 p.m. on Thanksgiving Day. Read more »