Dick Fitzgerald, Forest Management Assistant Director for the Forest Service, says it’s the variety of work and working with the highly-educated sharp young folk in the agency that contributes to his joy of the work challenge. (U.S. Forest Service)
When a forester embraces the various challenges of his job – such as timber management, building roads, squelching wildfires or perhaps even national policy issues – you can count on the variety of experiences and the ever-changing nature of the job to provide interest.
For Dick Fitzgerald, currently the agency’s assistant director of forest management in the Washington Office, it became a 57-year career and running. He began by working summers in a fire lookout before becoming full time as a junior forester, as it was known in those days. He also worked as a district ranger, managed timber sales and served as a regional silviculturist in two of the agency’s nine regions.
“Each job has had its challenges,” Fitzgerald said. “During my first jobs, I was out in the country in places where a lot of folks had never been locating and developing roads to support the mission. Working as a district ranger, I worked with the public from local areas, trying to balance a forest’s timber or range or recreation agenda.” Read more »
As an entomologist, the notion of eating insects isn’t new to me. However, for most Americans, the thought can make their stomachs churn. And yet, maybe seeing insects on their dinner plates is something Americans should get used to seeing.
Yesterday, I delivered the keynote address at the Insects as Food Conference, which was hosted by the FAO and Wageningen University in the Netherlands. As director of USDA’s National Institute of Food and Agriculture (NIFA), my goal is to ensure that the science we invest in leads to solutions to today’s most pressing challenges. One of those challenges relates to our world’s growing population, which is expected to exceed 9 billion by 2050. We need to find new ways to feed all people while minimally impacting the environment. This “9 Billion Problem” has implications for how we grow and view food now and in the future. Read more »
Meet seven at-risk species that benefit from habitat restoration and enhancement through NRCS’ Working Lands for Wildlife partnership. Infographic by Jocelyn Benjamin. Click to enlarge.
Today is National Endangered Species Day, and USDA’s Natural Resources Conservation Service is spotlighting how farmers, ranchers and forest landowners make voluntary improvements to their land, helping save habitats for at-risk species.
Owners and managers of working lands coordinate with NRCS through the agency’s Working Lands for Wildlife partnership with the U.S. Fish and Wildlife Service to create and enhance wildlife habitat for many different species, including those facing population troubles. This work helps reverse population declines of seven wildlife species targeted in the partnership as well as provides benefits to other wildlife.
Learn more about the seven species in Working Lands for Wildlife: Read more »
As grilling season heats up, the USDA’s Food Safety and Inspection Service is enhancing our food safety testing program for ground beef. While FSIS has a range of safeguards to reduce E. coli in ground beef, this summer we will begin new testing to improve the safeguards against Salmonella as well. Salmonella is commonly found in ground beef and, in fact, caused an illness outbreak in January 2013 in six states. Salmonella is an especially difficult bacteria for food safety experts to address because it is so prevalent in almost all food sources.
Recognizing that we need more information about the prevalence of Salmonella in ground beef to better prevent food-borne illness, FSIS is “super-sizing” our pathogen testing program to include Salmonella every time our laboratories test for E. coli in samples of ground beef and ground beef sources. Because the samples taken for E. coli testing are much larger than those we have taken in the past for Salmonella, there is higher likelihood that we will be able to detect the bacteria if it is present. Read more »
This week, USDA and its partners released the results of the eight annual national survey of honey bee losses. The survey shows good news—fewer honey bee colonies were lost this winter than in previous years. According to survey results, total losses of managed honey bee colonies from all causes were 23.2 percent nationwide.
That figure is a significant improvement over the 30.5 percent loss reported last winter, but it is still higher than the eight-year average loss of 29.6 percent and still far above the 18.9 percent level of loss that beekeepers say is acceptable for their economic sustainability.
While we’re pleased to see improvement this year, these losses are still too high. Read more »
Organic is one label that most consumers are familiar with, but understanding what “organic” really means can help consumers make informed choices. If a product meets these requirements, its label may include a statement like, “Made with organic oats and cranberries.” A more generic statement like, “Made with organic ingredients,” is not allowed.
This is the sixteenth installment of the Organic 101 series that explores different aspects of the USDA organic regulations.
Deciphering food labels and marketing claims can be a challenge for the average consumer. Companies use production and handling claims as a way to differentiate their products in the marketplace. Organic is one label that most consumers are familiar with, but understanding what “organic” really means can help consumers make informed choices.
USDA certified organic products have strict production and labeling requirements. The U.S. organic industry is regulated by the National Organic Program (NOP), part of USDA’s Agricultural Marketing Service. Certified organic products are produced without excluded methods such as genetic engineering or genetically modified organisms (GMOs). The organic standards are designed to allow natural substances in organic farming while prohibiting synthetic substances. Read more »