Large White turkey female. USDA-ARS photo by Scott Bauer.
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.
Let’s talk turkey. You’re going to hear a lot about food safety as the Thanksgiving holiday approaches, but what you often don’t hear about is how U.S. Department of Agriculture (USDA) scientists are working to make turkey, chicken and other poultry products safer to eat long before they reach your table.
USDA Agricultural Research Service (ARS) scientists are developing alternatives to antibiotics that can help prevent turkey diseases and reduce bacteria such as Salmonella and Campylobacter—two of the main pathogens in poultry that cause foodborne illness in people. Read more »
USDA Undersecretary Edward Avalos visits an inspection site at the Chilean airport where commodities are evaluated before shipment to overseas markets. Here, he inspects fruit bound for U.S. market to ensure they are free from damaging pests.
Recently, I had the pleasure of visiting with US Department of Agriculture counterparts in both Chile and Peru. My travel to South America was an opportunity to discuss our most recent trade successes and how we can further build on this great relationship and momentum.
In Chile, I met with the Chilean Minister of Agriculture, Carlos Furche and Chilean Agriculture and Livestock Service (SAG) officials to discuss bilateral animal and plant health trade issues. US Ambassador to Chile, Michael Hammer, was also in attendance. To better understand their domestic processes and procedures for imports, I participated in a tour of a grocery store selling U.S. products including U.S. beef and visited a feedlot and a dairy farm as well as other agricultural sites near Santiago. This year Chile granted market access to U.S. live cattle and renewed domestic access to U.S. bovine embryos, more easily allowing Chile’s farmers to improve the national beef and dairy herds with genetics supplied from the U.S. The last time I visited Chile was five years ago, so it was great to refresh the cooperative and collaborative working relationship between USDA’s Animal and Plant Health Inspection Service and SAG. Read more »
90 school administrators, teachers, food service professionals, and community members gather at the Northeast Farm to School Institute kick-off, held in June on Shelburne Farms’ 1,400-acre campus in northern Vermont.
This account was written by VT FEED Project Director, Betsy Rosenbluth and Shelburne Farms Public Relations and Marketing Director, Vera Chang.
As principal of Sharon Elementary School in Sharon, Vt., Barrett Williams helps his teachers integrate farm to school pedagogy into curricula by making sure they have planning time during the school day and a stipend to compensate their efforts. Time and resources are limited for teachers who are under rigorous demands to meet school standards. So Williams must be creative to ensure food, farming, nutrition, and place-based learning are part of students’ education. We’re listening to Williams and his peers talk at a round-table workshop that is part of the pioneering, year-long Northeast Farm to School Institute. Williams is one of 90 school administrators, teachers, food service professionals, and community members at the Institute’s kick-off, held on Shelburne Farms’ 1,400-acre campus in northern Vermont. Read more »
Sections of a tree that’s been cut down showing a lot of damage from ALB, such as tunneling at the ends, exit holes and egg sites.
It’s fall in North America. It’s the time of year that marks the transition from summer into winter. It’s when the night time comes earlier and the weather cools considerably. It’s also the time of year when most of us start to turn on our heat or start to acquire firewood.
There are a lot of us that use firewood as a heat source. According to U.S. Census data 2.4 million homes across the country are heated by wood. This number does not include homes that use firewood as secondary heating or those of us that use it when we’re camping or even just to sit around in the yard. Whether or not you use wood to heat your home or build a campfire, firewood is used by millions of Americans. Read more »
Tribal and community leaders on the Confederated Tribes of the Warm Springs Indian Reservation of Oregon to celebrate the completion of their new K-8 school.
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.
One year ago, I joined tribal and community leaders on the Confederated Tribes of the Warm Springs Indian Reservation of Oregon to celebrate the completion of a new K-8 school. This state-of-the-art facility replaced a cramped school building constructed in the 1930s that could no longer meet the needs of educators, students or modern teaching techniques and tools. Today, young learners are benefiting from the modern science and computer labs, art and music rooms, a gymnasium, large cafeteria and gathering place, and many cultural features that celebrate the Tribal community’s heritage and traditions. By investing in the Warm Springs Academy the Tribe and community partners made a commitment to ensure the well-being, access to opportunities and success of children on the reservation for generations to come. Read more »
Thanksgiving is all about whole turkeys, which were produced and processed earlier in the year, outside of the HPAI outbreak. This means whole turkeys will be readily available and prices will largely be unchanged from last year. Photo courtesy Dan Tentler.
The Thanksgiving season is upon us, time for family homecomings, parades, and football games. More importantly, time for the annual turkey feast. As the marketing season hits full stride, the question on everyone’s lips this year is…will there be a shortage of turkeys? The simple answer is: no.
To fully answer the question though, we have to go back to late March when commercial turkey flocks in the Upper Midwestern production region were overtaken by rapid outbreaks of highly pathogenic avian influenza (HPAI). HPAI, while harmless to humans, is devastating to turkeys and within a few short weeks over 7.5 million commercial turkeys succumbed to the disease. While the total loss represented just over three percent of the total number of birds raised in the U.S. in 2014, the short time period during which losses occurred left the industry scrambling to cover their business needs. Read more »