The USDA National Agricultural Library’s Agricultural Law Information Partnership website is a resource to help people find information relating to agricultural law. (Illustration credit: Jody Shuart, ARS).
Success in any part of agriculture today means being able to successfully navigate local, state and federal laws and regulations — from water rights to food safety regulations, from crop insurance to organic certification.
To help people find such legal information, the National Agricultural Library (NAL) has recently developed the Agricultural Law Information Partnership website. This partnership is a collaboration between NAL, the National Agricultural Law Center at the University of Arkansas System Division of Agriculture (NALC), and the Center for Agriculture and Food Systems (CAFS) at the Vermont Law School. Read more »
USDA scientists work 365 days to provide safe and sustainable food, water, and natural resources in the face of a changing climate and uncertain energy sources. To recognize the contribution that agricultural science and research makes in our daily lives, this week’s “Banner Year” series features stories from 2015 that show the successes that USDA science and statistical agencies made for us all.
The past 12 months made for an eventful year in the world of agricultural statistics. In our efforts to remain true to our mission of providing timely, accurate, and useful statistics, we transformed several of our programs and tackled research to keep up with data needs of a changing agricultural industry. These new initiatives ensure that NASS continues to serve farmers, ranchers, and rural communities across the nation and that decisions impacting U.S. agriculture continue to be based on factual data.
Some of our most transformative work in 2015 included: Read more »
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 »
Planning ahead is key for a food safe Thanksgiving.
The holiday countdown has begun. In only a few weeks the holiday season begins, so now is the time to start thinking about Thanksgiving. USDA’s Meat and Poultry Hotline is ready to assist by offering some sure-fire ways to beat the clock to ensure a safe and delicious holiday dinner. Read more »
USDA Under Secretary Ed Avalos led the panel discussion that talked about the success of the GroupGAP Pilot Program and looked ahead to the full program’s official launch later this spring.
From small, family farms to large food production companies, food safety is a top priority for the folks who feed our nation and put food on tables around the globe. Participating in programs like USDA’s Good Agricultural Practices (GAP), is one way that farmers and producers of all sizes can demonstrate to buyers that they are adhering to industry food safety standards. By making this program more accessible to businesses of all sizes, USDA is creating opportunities for our nation’s small and mid-sized farmers.
Last week I traveled to Atlanta, Ga., for the Produce Marketing Association (PMA) Fresh Summit to discuss the expansion of our GroupGAP Program this coming spring. The program is an expansion of our Good Agricultural Practices (GAPs) Audit Program, which provides third-party certification services to verify that operations are following industry-recognized food safety practices as well as recommendations from the Food and Drug Administration (FDA).The pilot was supported by funding and technical expertise from the USDA’s Agricultural Marketing Service (AMS) and the Wallace Center at Winrock International. Read more »