Leftover turkey can be eaten cold or hot. If you are reheating leftovers, reheat them to 165 °F as measured with a food thermometer.
Thanksgiving is finally over, and now comes the biggest weekend for holiday shopping. According to the National Retail Foundation, the average shopper spends about $380 from Black Friday to Cyber Monday.
When planning out your battle strategy shopping budget, you may forget to account for the meals you eat before, during, and after a long shopping trip. Those lattes, sandwiches, garlic knots, and smoothies you may buy to fuel your shopping can really start to add up and will put a damper on your holiday shopping budget. Read more »
Be sure to check the temperature of your turkey with a food thermometer in 3 places—the thickest part of the breast and the innermost part of the thigh and wing.
The countdown is over, and the big day is finally here. It’s Thanksgiving Day, and the family is on the way, most likely with growling tummies. You may have been preparing all month, but if not, no worries! We’ve got you covered on how to safely handle and prepare your turkey. Now that’s you’re ready, let’s get cooking!
Wash Your Hands
One of the most important ingredients for a delicious and food safe Thanksgiving meal is clean hands. Wash your hands with warm water and soap for 20 seconds throughout the cooking process, especially before handling food and after handling raw meat and poultry. This is one of the simplest and most effective ways to prevent the spread of bacteria. Often times, there tends to be multiple cooks in the kitchen on Thanksgiving Day. Make sure all of your helpers wash their hands before they touch any food. Read more »
Barn side flag in rural america.
There’s always something to give thanks for at harvest time, but our gratitude shouldn’t be limited to this page of the calendar. Farmers, ranchers, and veterans come to mind as leaves become memories and daylight diminishes. This small portion of our population ensures that what we sometimes take for granted as plans for the holiday season unfold, is also available for all year round.
When you think about it, each time we lift a fork from our table, a farmer or rancher makes possible almost every morsel of food on the plate. At night as we enjoy resting peacefully in the comfort of our homes, a member of our military is somewhere in harm’s way providing a blanket of security for our uninterrupted sleep. The men and women responsible for these gifts display the best of rural America’s cultural landscape. Read more »
Residual forest materials are collected from tribal forestland for use in aviation biofuel production. (Image courtesy of NARA)
USDA celebrates National Native American Heritage Month in November with a blog series focused on USDA’s support of Tribal Nations and highlighting a number of our efforts throughout Indian Country and Alaska. Follow along on the USDA blog.
Alaska Airlines will conduct a demonstration flight in 2016 using 1,000 gallons of jet fuel made from forest scraps.
The aviation biofuel was derived from twigs and small branches that would otherwise have been burned in slash piles after timber harvest. These forest residuals were provided by the Confederated Salish and Kootenai Tribes (CSKT) and the Muckleshoot Indian Tribe via the Northwest Advanced Renewables Alliance Tribal Partnership Program (NARA TPP). TPP and other NARA partnerships are made possible by a $39.6 million grant from the U.S. Department of Agriculture’s National Institute of Food and Agriculture (NIFA). Read more »
Jennie London at Sostenga Farm, which she managed in Española, New Mexico for two years.
As we look towards the Holiday season, here at USDA, we would like to give thanks to all of our farmers and ranchers, men and women alike, who provide us with a safe and affordable food supply. Every month, USDA shares the story of a woman in agriculture who is leading our industry and helping other women succeed along the way. Last month, a man by the name of D.H. Strongheart commented on the USDA blog asking if he could share his wife’s story. Below you will find Jennie’s story, as written by her husband, on how her passion for food and agriculture has evolved and why she is inspiring other women in agriculture to pursue their dreams.
Jennie’s farming career has been an inspiring example of how agriculture can be combined with education, career development training, equity and empowerment. She has worked at a diversity of farms from New York, Vermont, New Mexico and Oregon, usually in a small to mid-scale setting (3-30 acres) and has become a leader of her generation, a generation in which smaller scale organic agriculture has become a dignified and ever-more popular career choice. Anyone who has ever worked with her knows that she is a real embodiment of leadership, hard work and inclusiveness. Read more »
NRCS Resource Conservationist Joe Heller in residue-covered vegetable field in New York. Leaving the plant residue in place reduces soil erosion, increases soil organic matter and overall soil health.
Getting people together to talk can result in great ideas.
In June, USDA hosted 100 farmers, ranchers, retailers and producers in Chester, New York, in the Hudson Valley, to discuss opportunities and challenges in organic production, and to share information on USDA programs and services available to organic producers and processors.
Wholesalers and retailers at the meeting all had a common challenge – keeping up with increasing market demands for organic food. Organic retail sales continue to grow at double-digit rates each year. In 2014, the market reached $39 billion in U.S. sales alone. That level of demand means a lot of opportunities for organic producers, as well as those in the process of transitioning to organic production. Read more »