Originally, the young Lincoln Bramwell wanted to be a garbage man, what we call a sanitation engineer today.
Lincoln Bramwell of the U.S. Forest Service.
“They swing on the back of trucks, find cool stuff occasionally. I thought that was the coolest job ever,” he said. Bramwell explained that it changed later once “I had to take the trash out as a kid.” Read more »
Imagine being a kid and having a senior government official come to your school to share the joy of reading and storytelling. Then imagine the excitement when an actual Dr. Seuss character enters the room!
Arthur “Butch” Blazer and the Lorax.
That’s what happened when Arthur “Butch” Blazer, USDA Deputy Under Secretary for Natural Resources and Environment, recently spoke to more than 300 students at James K. Polk Elementary School in Alexandria, Va. about the importance of trees and forests. Read more »
In 2009, during climate change talks in Copenhagen, Denmark, Agriculture Secretary Tom Vilsack signed a historic “Memorandum of Understanding” with dairy producers to reduce greenhouse gas emissions from farms by capturing methane with enhanced manure management practices and turning it into electricity.
While much has been done to encourage deployment of anaerobic digester technology in the United States, more needs to be accomplished, and with that in mind, USDA will join with the Farm Foundation, NFP, the AgStar Program of the U.S. Environmental Protection Agency, the Innovation Center for U.S. Dairy, and the Wisconsin Bioenergy Initiative of the University of Wisconsin to hold webinars from the University of Wisconsin-Madison campus later this month. Read more »
El 23 de febrero del 2012, niños de clubes 4-H en Puerto Rico aprendieron sobre la importancia de un manejo adecuado de alimentos, por medio del campamento de inocuidad alimentaria. El Personal para al Educación de Inocuidad Alimentaria del Servicio de Inocuidad e Inspección de Alimentos trabajó en colaboración con el Consorcio para la Educación de Seguridad de Alimentos en Puerto Rico, al recibir 60 niños en el Jardín Botánico de la Universidad de Puerto Rico, en sus esfuerzos de reducir riesgos de enfermedades causadas a través de los alimentos al introducir nuevos hábitos que permanezcan con los niños por toda la vida.
Durante el evento, llamado “Explorando el Mundo de Inocuidad Alimentaria a través de la Ciencia”, los clubes 4-H rotaron por 6 estaciones de educación interactiva que les enseñaron a cómo prevenir el envenenamiento por alimentos por medio de los cuatro comportamientos para un buen manejo de alimentos de la campaña Familias Preparando Alimentos Adecuadamente: Limpiar, Separar, Cocinar y Enfriar. Read more »
Yesterday, members of Puerto Rico’s 4-H club learned about the importance of safe food handling at a hands-on, entertaining food safety camp. The Food Safety and Inspection Service’s Food Safety Education Staff collaborated with the Puerto Rico Food Safety Educational Consortium to host 60 kids at the University of Puerto Rico’s Botanical Gardens in an effort to instill lifelong good habits that will reduce their risk of foodborne illness.
During the event, called “Exploring the World of Food Safety through Science,” the 4-H club toured 6 interactive learning stations that taught them how to prevent food poisoning by featuring the four food safety behaviors from the Food Safe Families campaign: Clean, Separate, Cook, and Chill. Read more »
“I personally find the samples with human impact most interesting,” says Lauren Shoemaker, pictured here with, Jonathan Barber (middle) and Dr. Kouassi Dje (right). Food chemists at USDA’s National Science Lab help monitor the quality and wholesomeness of the foods we eat.
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 the USDA’s rich science and research portfolio.
Food chemistry is the study of the chemical processes and interactions that happen within our foods. By examining different components like water, starches and fats found in foods, we can learn how to enhance or prevent different natural and unnatural chemical reactions from happening in our food. Read more »