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‘Move Your Body’ Keeps Students Moving at Job Corps Center in North Carolina

Students at the Oconaluftee Job Corps Civilian Conservation Center in Cherokee practice their choreography for a new student-produced fitness video. (Photo courtesy of Holly Krake/OJCCCC)

Students at the Oconaluftee Job Corps Civilian Conservation Center in Cherokee practice their choreography for a new student-produced fitness video. (Photo courtesy of Holly Krake/OJCCCC)

Pop music star Beyonce recently partnered with First Lady Michelle Obama’s Let’s Move! initiative to create the Let’s Move! Flash Workout.  The Oconaluftee Job Corps Civilian Conservation Center in Cherokee, N.C. has embraced the Let’s Move! concept, and launched a Healthy Eating and Active Lifestyles program. Oconaluftee has gotten behind this national movement by producing a student fitness video using the music and choreography of the Let’s Move! Flash Workout.  Read more »

Serving an American Thanksgiving Feast – in Taiwan

(From left to right) Daisy Hong of Ocean Spray, Chef C.K. Chen of Taipei’s Sherwood Hotel, Valerie Brown of USDA’s Agricultural Trade Office in Taipei, and Joyce Hong, who hosts the China TV program “King of the Happy Life,” showcase American Thanksgiving favorites on an episode of the popular TV show, which airs in Taiwan this week. Photo by A. Jay, Chun-Li Integrated Marketing and Communications Co., Ltd

(From left to right) Daisy Hong of Ocean Spray, Chef C.K. Chen of Taipei’s Sherwood Hotel, Valerie Brown of USDA’s Agricultural Trade Office in Taipei, and Joyce Hong, who hosts the China TV program “King of the Happy Life,” showcase American Thanksgiving favorites on an episode of the popular TV show, which airs in Taiwan this week. Photo by A. Jay, Chun-Li Integrated Marketing and Communications Co., Ltd

Thanks to Foreign Agricultural Service employees serving at USDA’s 98 international posts, American Thanksgiving traditions – and food – are being enjoyed around the world this November. Read more »

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 »