Kelly McPherson walks the Spanish moss draped trail, where hikers view a variety of wildlife throughout the year. NRCS photo.
About 20 minutes south of downtown Gainesville, Fla. lies 1,060 acres of fresh water marsh, home to bobcat, wood duck, muskrat, bald eagle, sandhill crane and other wildlife species. This public land features six and a half miles of trails, which weave through Florida’s unique wetland landscape.
But the Levy Prairie wetland basin hasn’t always been a recreation getaway.
In the late 1960s, ranchers built levees around the area, dug canals and continually kept it drained for pastures to raise cattle. Then in 2001, one of the ranchers in the area decided to return the land to its natural state with the help of USDA’s Natural Resources Conservation Service (NRCS). Read more »
PSU students interact with a local farmer during one of the program’s field trips.
Nothing is more important than the health and well-being of our children. To reinforce that value, USDA is constantly working to ensure that kids are only being served safe, high quality meals. That’s why we launched Produce Safety University (PSU) in 2010, to address the food safety issues related to fresh produce, particularly as it pertains to school food service.
A joint venture between USDA’s Food and Nutrition Service and the Agricultural Marketing Service, PSU conducts five week-long classes each year to instruct school nutrition professionals and State Agency program directors. The sessions focus on facts about the produce industry, produce safety, and produce use in school foodservice. Last week we wrapped up our first session of 2014, at this highly informative event in Fredericksburg, Va. Read more »
Secretary Vilsack speaks to National Congress of American Indians Tribal Nations Legislative Summit in Washington, DC on March 13.
Earlier today, Secretary Vilsack published an op-ed in Indian Country Today discussing USDA’s efforts to improve access to capital for Tribal citizens. You can read the original op-ed here.
Last week, I spoke to several hundred tribal leaders at the National Congress of American Indians Tribal Nations Legislative Summit here in Washington, DC. The conversation was wide ranging, but boiled down to two key topics: what have we achieved, and how can USDA programs better support sustained economic growth in Indian Country?
USDA and our partners in Indian Country have made significant improvements to critical infrastructure over the past five years. In the past year alone, USDA invested more than $625 million in Indian Country through our Rural Development programs. We have worked with Tribes to bring new and improved electric infrastructure to Tribal lands and financed Tribal community facilities, including schools, medical facilities and Tribal colleges and universities. Read more »
Recently, the New York Times published an article claiming that job vacancies in the Food Safety and Inspection Service (FSIS) are leading to more food recalls. That’s not true. The fact is, vacancies within the agency do not mean there are less inspectors on the job in our nation’s meat plants.
FSIS is legally required to have a sufficient number of inspectors present in every single meat and poultry plant in the country. No plant in America is allowed to operate if it does not have the required number of safety inspectors in the plant at all times, and every plant currently operating in America has the necessary food inspection staff. Read more »
Harvard Forest staff renovated a pole barn to house the boiler room and modern wood shop. The new boiler room (left side of the building) contains three wood gasification boilers, a 2,500-gallon thermal storage tank, a propane-fired backup boiler and associated pumps and system controls. The sloped roof on the left of the building provides a dry storage area for racks of firewood prior to loading in the boilers. (U.S. Forest Service/Rob Clark)
I recently had the opportunity to speak at the dedication ceremony for the Harvard Forest Wood Energy Project, an exciting venture partially supported by the U.S. Forest Service Northeastern Area. This woody-biomass heating system will support 50,000 square feet of the central campus buildings and five dormitories, replacing fuel-oil with renewable firewood that comes from Harvard Forest, a 3,500-acre laboratory and classroom in Petersham, Mass., and owned by Harvard University.
A unique aspect of this project is that it is at the heart of a long-term forest carbon research project. Not only are carbon flows in the Harvard Forest where the wood for the new energy system will come from already being closely studied, but now every aspect of the new installation will be very closely monitored and studied as well. Read more »
On March 7, 2014, students at J.C. Nalle Elementary School sampled three different kinds of spinach. After the taste test, they cast their vote to decide which type they like best. The winner? Spinach salad! (Photo courtesy of D.C. Central Kitchen)
It’s not every day that I get the opportunity to hang out with a group of cool elementary school students. Which is why I was so excited for the chance to spend a few hours at J.C. Nalle Elementary School in Southeast Washington, D.C. You see, it was “Fresh Feature Friday” and D.C. Central Kitchen was coordinating a taste test to see which type of spinach the students like best. “Fresh Feature Friday” is their way of getting kids to try healthy new foods while improving student nutrition and decreasing school food waste.
D.C. Central kitchen manages the school meals program at J.C. Nalle and has been involved with serving healthy school meals for years. In fact, in 2013, the USDA Farm to School Program awarded funds to D.C. Central Kitchen to develop a year round farm to school program. The funds helped purchase school kitchen equipment to process and serve local foods, train staff to prepare school meals using local foods, and develop key partnerships with D.C. Public Schools, the D.C. Farm to School Network, and several regional farms in Maryland, Pennsylvania, and Virginia. Read more »