Hello, I am Dr. Rosslyn Biggs. I am a Field Veterinary Medical Officer (VMO) with USDA Animal and Plant Health Inspection Service (APHIS) Veterinary Services stationed in southwest Oklahoma.
My mother was also a veterinarian, so I was exposed to the profession at an early age. She later worked as a VMO for USDA APHIS VS as well. I always had an interest in veterinary medicine as a career because I liked the combination of animals and problem solving. After veterinary school, I worked in a mixed animal practice for approximately three years before joining the staff at APHIS in the spring of 2007. Read more »
How often do you have an opportunity to learn history from a living legend? At FNCS we were thrilled to have Dr. Ivan Ware, an original Tuskegee Airman, as the inspirational speaker for our Veterans Day observance on November 9.
I was particularly excited to meet him as my own father had shared stories from his service in the segregated forces of the U.S. Army where he was among the troops landing on Normandy in June 1944. Read more »
Livia Marqués and Juanita Ewell stand in front of the tool shed at Eat Healthy Live Healthy Urban Garden in the 900 block of Cherry Hill Road, Baltimore City, Maryland. The mural was painted by Towson University student John Rice.
I’m thrilled that I could join Agriculture Deputy Secretary Kathleen Merrigan last week when we announced the recipients of the People’s Garden Grant Program in Baltimore, Maryland. The backdrop for the $60,000 grant announcement to Towson University was set at the Eat Healthy Live Healthy Urban Garden in the Cherry Hill neighborhood. Cherry Hill is an approximately one square mile, geographically isolated, food desert neighborhood. These residents are impoverished and experience some of the highest rates of chronic disease in Baltimore city. Read more »
USDA is updating the definitions for poultry classes, such as broiler or roaster, which are based on the sex and age of the bird when harvested.
When cooking poultry, chefs know choosing the right bird will affect the outcome of a final dish. That’s why most recipes call for a fryer, roaster, or other class—terms based on the age and sex of the bird and printed on poultry labels. While breeding and raising practices have improved over the years, the definitions for these terms have remained roughly the same since the 1970’s. Read more »