A sampling of foods produced for sale by Native American businesses. USDA photo by John Lowery.
During the National Congress of American Indians (NCAI) 71st Annual Marketplace & Convention, I had the privilege to host “Made in Native America: A Workshop on Native Business Exporting”. In this seminar, Tribal leaders and Native business owners came together to discuss the benefits and challenges of moving Native-made/Native-harvested products abroad.
“I believe as we start growing and working together, we’ll never have the poverty that we’ve seen in Indian Country,” says Karlene Hunter, CEO of Native American Natural Foods, during the workshop’s first panel. She continued by remarking, “You need to know your market. You need to know your capacity.” Read more »
Bed bug infestations are becoming more common and are extremely difficult to control. (stock photo)
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.
Most are familiar with the phase, “Sleep tight, don’t let the bed bugs bite,” but few people know what a bed bug looks like or problems they can cause. From World War II until just recently, bed bugs were not at all common in the United States. Bed bugs are now found in many homes, apartments, college dorm rooms, and even in public facilities such as theaters, hospitals, schools, and libraries. Now that bed bugs are back, everyone needs to know how to recognize them, how they move from one location to the next, and where they hide so we can prevent large infestations. Read more »
The Rio Grande wild turkey (Meleagris gallopavo intermedia) calls the central plains states home. They live in brush areas near streams and rivers or mesquite, pine and scrub oak forests. (Courtesy National Wild Turkey Federation)
According to USDA’s Agricultural Marketing Service, the U.S. is the world’s largest turkey producer and largest exporter of turkey products. An estimated 46 million turkeys will show up on American tables this holiday, and most of those will come from turkey production facilities.
A much smaller percentage featured on the holiday table will be wild turkeys hunted on private and public lands. There are more than 7 million wild turkeys roaming the countryside, but their numbers were not always that robust. According to the National Wild Turkey Federation, which partners with the U.S. Forest Service, the tasty game bird native to the U.S. faced extinction in the 1930s. Read more »
It’s here. You’ve been planning for this since the moment you packed away your summer flip-flops – Thanksgiving Day. After safely handling and preparing your turkey, you’ve got hungry guests headed your way expecting a grand feast, so it’s time to start cooking. Read more »
After composting, the leftover animal materials and waste are no longer recognizable. Instead, they become healthy, organic fertilizer. NRCS photo courtesy Analia Bertucci.
You can picture it now, can’t you? The familiar sounds of a parade or football game playing on the TV while little ones chase each other through the house. More friends and family members than you can ever remember in one place at the same time. And the aroma … those delightful smells that let you know it’s a holiday.
You see the table surrounded by mismatched chairs, dinnerware and cutlery. And on that table, neatly decorated with the rich colors of the season, sit bowls filled with traditional fare and in the center of it all, the pièce de résistance – the golden brown bird around which the entire meal is built. Turkey. The year’s most prestigious meal! Read more »
On average, these polts will take 4 to 5 months to make weight. It takes a lot of natural resources, energy, labor, and love to raise the estimated 46 million turkeys that will be consumed this Thanksgiving. Show your appreciation by making sure you waste as little food as possible. Photo courtesy of USDA.
Thanksgiving is a time to appreciate all that is good in our lives and to spend it in the company of friends and family while enjoying great food. It is also a time to reflect on the bounty of our food supply. Each year, as I put away the leftovers from my Thanksgiving dinner, I marvel at the abundance.
I also can’t avoid pausing to consider how much food is wasted in this country.
USDA estimates that on average, American consumers waste about one-fifth of food that is available to them, equivalent to about $371 per person annually. That’s enough money to buy about 21 whole turkeys for each person in the country. Read more »