Jessica Wirgau, Executive Director of the Community Foundation of the New River Valley and Kevin Byrd, Executive Director of the New River Valley Planning District Commission, celebrate the near completion of a successful three-year federally-funded community planning process.
One of the challenges with implementing USDA Rural Development programs is that many of the communities we serve have not had the opportunity to develop strategic plans to guide federal infrastructure investments effectively. Fortunately, a 2010 grant from HUD’s Office of Sustainable Housing and Communities enabled the New River Valley Planning District Commission to engage the public in the rural Southwest Virginia counties of Pulaski, Montgomery, Giles, and Floyd and all the major towns to develop a blueprint for future economic activity.
Earlier this month I had the opportunity to attend a meeting where over 100 rural citizens in the New River Valley gathered to put some of the finishing touches on the 3-year regional planning process, known locally as their Livability Initiative. I came away inspired by the dialogue that has evolved over the past three years and am looking forward to seeing how the communities in this economically diverse rural region look for ways to implement some of the ideas they have generated to improve their communities and enhance long-term economic opportunities. Read more »
Growers load cranberries after a harvest at Mayflower Cranberries in Plympton, Mass. Photo by Jeff LaFleur of Mayflower Cranberries used with permission.
It’s tough to imagine the Thanksgiving celebration without turkey, dressing, and most importantly, the cranberry sauce. To keep this holiday staple safe from the cold and ready for harvest, farmers apply water to cranberries on frosty nights.
USDA’s Natural Resources Conservation Service and Cape Cod Cranberry Growers Association worked with growers to install automated sprinkler systems that conserve water and trim costs.
With the automated system, cranberry growers can control sprinklers from a computer and turn on and off sprinklers with a simple button. Traditionally, the different systems had to be turned on and off manually, wasting time, money and water. Read more »
Introducing students to healthy foods early on through farm to school programs is one way to reduce the amount of fruits and vegetables wasted in schools.
October was National Farm to School Month and at FNS we ended on a high note. We released our very first nationwide assessment of farm to school activities and there was a lot of good news to be shared. The Farm to School Census showed that adoption of farm to school activities is trending up; many schools that do not currently have farm to school programs are planning to start them, and millions of children are being exposed to healthy foods and learning about where food comes from. In fact, in school year 2011-2012, schools invested over $350 Million in locally produced, healthy food. This adds up to major benefits for American nutrition and local economies.
But the benefits don’t stop there. In addition to creating new market opportunities for farmers and producers across the country, farm to school programs are a way to get students familiar with healthy foods so that they don’t throw those items away when they end up on their cafeteria tray. Read more »
Only a massive tree will complement the expanse of the U.S. Capitol in Washington, D.C. The selected tree is usually between 60 feet and 80 feet tall and holds tens of thousands of lights. The ornaments are made by people – mostly children in many cases – who live in the state where the tree is harvested. (Courtesy Architect of the Capitol)
As the 88-foot Engelmann spruce is paraded into Washington, D.C., today, Nov. 25, it brings with it an annual tradition that has been rooted in history and shared by millions of Americans for decades.
The 2013 Capitol Christmas Tree is a gift from the Colville National Forest and people living in Washington State. The Washington community raised the money and support needed to help harvest, transport and decorate the tree that will stand on the west lawn of the U.S. Capitol. They also helped with a collection of smaller trees for various offices in D.C.
The tree will be lit by Speaker of the House John Boehner during a ceremony at 5 p.m. Dec. 3. Read more »
MyPlate Holiday Makeover: Green Mashed Potatoes
The MyPlate Team continues to share “Makeover Monday” recipes each week on the USDA blog and the MyPlate Facebook page through January 6th.
This recipe was originally created for another festive day. But everyone loved “green-mash” potatoes so much that this family favorite became part of our Thanksgiving Feast.
Since my family has an Irish ancestry, we first started making this Green-Mash Potatoes Recipe for St. Patrick’s Day. Green peas add a slightly sweet flavor, and the garlic and pepper gives it some zip. The white pepper is optional, especially if serving to little kids. A sprinkle of Kosher salt on top brings out the flavors, yet the sodium is much lower than traditional mashed potatoes. And also, kids think the chartreuse-green color is fun! Read more »
La necesidad de velocidad. Carencia de espacio de horno. Tradiciones de familia. Cortes de corriente. Todos son motivos por cual muchos cocineros podrían buscar nuevos modos de asar el pavo entero fuera del horno. Considere los métodos siguientes sugeridos por la Línea de Información Sobre Carnes y Aves.
Pero primero, un mensaje sobre la inocuidad de los alimentos. Cualquier método que usted use para traer su pavo a la mesa, tenga un termómetro de alimento al alcance. Con el termómetro usted puede asegurar que el pavo ha alcanzado la temperatura interna mínima de 165 °F en la parte íntima del muslo, ala y la parte más gruesa del pecho. Si su pavo esta rellenado, el centro del relleno también debería alcanzar 165 °F. Después de cocinar, permita un tiempo de reposo de 20 minutos antes de rebanar el pavo. Read more »