By keeping your side dish components separate, you can avoid cross-contamination.
Main dishes may dominate most holiday tables, but the space on your plate will probably be filled with more sides than whatever holiday meat is served. Proper food handling and cooking will make sure these items come out just as safe and delicious as your main meat.
Making a safe side dish can be even harder than making a main dish safely because side dishes usually contain many ingredients. The more ingredients in the dish the greater the opportunity there is for cross-contamination. By keeping your side dish components separate, you can avoid cross-contamination. Read more »
The Federal Center South in Seattle makes extensive use of wood. (Federal Center South – Building 1202; ZGA Architects; photo Benjamin Benschneider, WoodWorks 2014 Commercial Wood Design Award). Used with permission.
It’s a good time for building with wood products. More architects and contractors are returning to this renewable, sturdy, all-purpose material after decades of what some might consider an undue reliance on concrete and steel.
In furthering that message, I was pleased to join WoodWorks, a nonprofit organization supported by a $1 million grant from the U.S. Forest Service, to host more than 350 architects and builders this year at the Wood Solutions Fair in the District of Columbia.
The fair promoted the use of wood in commercial buildings in helping maintain sustainable forest management, addressing wildfires, droughts, extreme storms and insect epidemics. Wood buildings store tremendous amounts of carbon and reduce the fossil energy needed for construction over alternatives like concrete, steel and aluminum. Read more »
Agriculture Secretary Tom Vilsack speaking at a press conference in Fairfax, VA. USDA photo by David Kosling.
USDA has a long history of helping farmers, ranchers and forest landowners maintain their bottom line while improving soil health and reducing runoff into streams and rivers. For nearly 80 years, USDA has offered funding and technical assistance for farmers to implement conservation practices through the conservation title of the Farm Bill. In recent years, however, USDA has also supported new, innovative approaches to voluntary, private lands conservation.
An announcement today by USDA Secretary Tom Vilsack, Virginia Governor Terry McAuliffe, and Administrator Gina McCarthy of the Environmental Protection Agency (EPA) in northern Virginia highlights an innovative approach called water quality trading. Farmers like John Harrison of Appomattox County are taking advantage of private investments to implement conservation practices on their land. These practices help reduce erosion and nutrient runoff into local bodies of water, generating nutrient credits that can then be sold to regulated entities looking to offset nutrient losses for compliance purposes. Read more »
You’re never too old to play with your food! This winter, while the kids are home from school and family and friends gather together, you can experiment with ways to make healthy foods festive and fun. This blog shows how we created a snowy scene using foods from all five of the MyPlate food groups.
We will continue to share ideas throughout the season on the MyPlate Facebook page, @MyPlate Twitter, and ChooseMyPlate.gov, and we want you to join in the fun. Get creative in the kitchen and find ways to make healthy foods the main attraction at your winter celebrations! Read more »
Roasting is the recommended method for cooking tender meats. To roast, meat is placed on a rack in a shallow, uncovered pan and is cooked by the indirect dry heat of an oven.
The traditional centerpiece of many holiday meals served this time of year is the roast. Whether you use pork, beef, goose, turkey, or chicken, the most popular means to cook your meat of choice is in the oven.
The roasting recipe that was handed down to you from your great grandmother may need a little updating though. Whether it asks you to marinate at room temperature overnight, or cook until ‘the juices run clear,’ some instructions in heirloom recipes might be outdated. To help you make the dish your great grandmother intended, we pulled together a list of holiday roasting tips. Read more »
In the aftermath of the 2007-09 recession, the economic picture in rural areas has been mixed, according to a recent Economic Research Service report.
This post is part of the Science Tuesday feature series on the USDA blog. Check back each week as we showcase stories and news from USDA’s rich science and research portfolio.
In the recession of 2007-09 and its aftermath, some areas of the United States fared better than others. In rural America as a whole, the pace of economic recovery has been slow, with attendant impacts on rural residents. Each year, USDA’s Economic Research Service provides a snapshot of the rural economy in a brief report, Rural America at a Glance.
The 2014 report shows that in several major respects, recent trends in rural America parallel those in the Nation generally. Read more »