Gallaudet University President Roberta J. Cordano, left, and USDA’s Agricultural Marketing Service (AMS) Administrator Elanor Starmer sign a memorandum of understanding (MOU) at Gallaudet University in Washington, DC, on Friday, December 2, 2016. USDA Photo by Ken Melton
I often wonder if the leaders who came before us recognized the pivotal things they set in motion, the far-reaching impact their actions would have, and how they helped shape America into a land of opportunity. President Lincoln’s legacy and impact is well-known and obvious, but he did so much more than lead this country during its most trying time. And it’s these smaller acts—those that are not typically taught in the history books—that I wonder about the most. Did he know what he was setting in motion?
In 1862, a year after the start of the Civil War, President Lincoln signed the law creating the U.S. Department of Agriculture—a place he called “The People’s Department.” Two years later, and just five months after giving the Gettysburg Address, he signed the charter establishing Gallaudet University—an institution that has helped thousands of deaf and hard of hearing students achieve their educational goals and fulfill their dreams. Read more »
USDA Center for Faith-Based and Neighborhood Partnerships Director Norah Deluhery eats lunch with kids at a Philadelphia Archdiocese’s Nutritional Development Services (NDS) summer food service site.
Looking back at USDA’s efforts to help rural America thrive, I am truly proud of the impact our diverse partners, both from faith and secular communities, have had within their communities. On behalf of the USDA Center for Faith-Based and Neighborhood Partnerships, I would like to say thank you to our partners these past eight years as well as reflect on a few notable highlights of the work we have achieved together.
USDA touches the lives of all Americans every day, whether they realize it or not. While our programs to reduce food insecurity are well known, our nation’s most vulnerable citizens can still be hard to reach. Faith-based and community partners have been especially helpful in this area, particularly when it comes to feeding children in summer months, when school is out of session. In collaboration with many partners, including Catholic Charities USA, the Church of God in Christ, Islamic Relief USA, the National Baptist Convention and the Salvation Army, USDA increased the number of summer meals served to kids by 16% between 2009 and 2015, a total of more than 1.2 billion summer meals served when school is out and food is scarce. Read more »
Students at Loneman Day School on Pine Ridge Reservation (S.D.) enjoy buffalo gravy over rice.
An ancient belief held by tribal communities is that the soil is cared for by Mother Earth, the nurturer and the protector of the land. This idea speaks to the importance of farm to school efforts in tribal communities. And many tribal communities are reconnecting children with their rich history and cultures by establishing farm to school programs.
Tribes are integrating traditional foods into the Child Nutrition Programs, sourcing foods locally, incorporating multicultural nutrition education into classroom curriculum and providing hands-on lessons in school gardens. USDA’s Office of Community Food Systems supports tribal communities through the USDA Farm to School Grant Program, assisting tribes across the nation to connect with local producers and teaching children about where their food comes from. Read more »
Don’t trash that turkey! Discover 5 new and exciting ways to use leftovers with these delicious recipes from MyPlate.
This week, many Americans will gather together with friends and family to celebrate Thanksgiving. When the fun is done, you may be left with more turkey than you anticipated. MyPlate is here to help with these unique ways to use up those leftovers!
MyPlate encourages you to choose lean sources of protein. Selections from the Protein Foods group, including meat, poultry, fish, eggs, nuts, seeds, beans and peas, provide nutrients that are vital for the health and maintenance of your body. Turkey is a versatile food and an excellent source of lean protein! Read more »
USDA Food Safety Inspection Service (FSIS) microbiologist Monifa Peterson demonstrates the addition of reagents for an E. coli non-O157:H7 analysis.
Food is necessary and can be quite enjoyable, but it must also be safe to eat. Unfortunately, about one out of six Americans gets sick from eating contaminated food at some point during the year, according to the U.S. Centers for Disease Control and Prevention.
Scientists from USDA’s Agricultural Research Service (ARS) work for one of the federal agencies that conducts research to help make the foods we eat safer. To help the public more easily access USDA food safety research information, the department’s National Agricultural Library’s Food Safety Research Information Office (FSRIO) has launched a new “Meet the Experts” online video collection available on the NAL website. Read more »
While frozen, a turkey is safe indefinitely. As soon as it begins to thaw, bacteria that may have been present before freezing will begin to grow again. There are three safe ways to defrost a turkey: in the refrigerator, in cold water, and in a microwave oven.
3 Ways to Thaw a Turkey
Refrigerator Thawing (Recommended)
The USDA recommends thawing your turkey in the refrigerator. This is the safest method because the turkey will thaw at a consistent, safe temperature. This method takes some time, so allow one day for each 4 – 5 pounds of weight. If your turkey weighs 16 pounds, it will take about four days to thaw. Once thawed, the turkey is safe for another two days, so you can start thawing it six days before thanksgiving (the Friday before Thanksgiving). Read more »