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Bringing the Comforts of Home to Our Troops

Michael Lynch, a specialist within the military food inspection team within AMS, reviews a slice of turkey from a unitized group ration (UGR).  UGRs allow several soldiers to share a meal together in a group setting.

Michael Lynch, a specialist within the military food inspection team within AMS, reviews a slice of turkey from a unitized group ration (UGR). UGRs allow several soldiers to share a meal together in a group setting.

As we gather with family and friends for Thanksgiving, USDA would like to thank our troops for their dedication to protecting our country and for the sacrifices they make to preserve our freedom. Read more »

US Forest Service Researchers Make Good Use of old Fungus

Boletellus russellii grows under conifers and hardwoods, particularly oaks. It is found throughout most of eastern North America, but is relatively rare. The fungus grows around and actually covers tree roots, producing a fungal "mantle" that helps the tree absorb water and nutrients. (USDA Forest Service Photo)

Boletellus russellii grows under conifers and hardwoods, particularly oaks. It is found throughout most of eastern North America, but is relatively rare. The fungus grows around and actually covers tree roots, producing a fungal "mantle" that helps the tree absorb water and nutrients. (USDA Forest Service Photo)

U.S. Forest Service’s Northern Research Station is breaking out its 79-year-old collection of 20,000 fungus cultures – yes, the stuff that grows in dark, damp places – to help create a new 1,000-species fungal directory. Read more »

Thanksgiving Q and A: Chef Ingrid Hoffmann, USDA, and FDA Talk Turduckens and Pumpkin Pie on Twitter

Yesterday, the USDA Meat and Poultry Hotline joined celebrity chef Ingrid Hoffmann and FDA’s Howard Seltzer to answer Thanksgiving food safety questions via Twitter. With @FoodSafetygov selecting questions from the audience, the panel of experts was able to answer 22 questions in an hour using the handle @USDAFoodSafety. Now that the chat is over, people are still sharing the tips with their friends and followers, helping get these important messages into as many kitchens as possible before Thursday.

The Thanksgiving questions and answers covered in the chat are listed below. Take a look—you might have been wondering some of these yourself. If you need to know something that is not listed here, call the Meat and Poultry Hotline weekdays at 1-888-MPHotline (1-888-674-6854) from 10 a.m. to 4 p.m. on weekdays, and from 8 a.m. to 2 p.m. on Thanksgiving Day. Read more »

Opportunities Abound for U.S. Agribusinesses in Panama and Colombia

Juan Carlos Cadena (left), Colombia’s Director of Economic Affairs, Ministry of Commerce, Industry and Tourism, and Bryce Quick, Associate Administrator for USDA’s Foreign Agricultural Service, participate in a welcome plenary session for a USDA trade mission with Panama and Colombia, which took place in Bogota Nov. 14-17. With 24 U.S. agricultural companies participating, it was the largest delegation ever on a USDA trade mission. Photo by Fernando Soto, U.S. Embassy Bogota.

Juan Carlos Cadena (left), Colombia’s Director of Economic Affairs, Ministry of Commerce, Industry and Tourism, and Bryce Quick, Associate Administrator for USDA’s Foreign Agricultural Service, participate in a welcome plenary session for a USDA trade mission with Panama and Colombia, which took place in Bogota Nov. 14-17. With 24 U.S. agricultural companies participating, it was the largest delegation ever on a USDA trade mission. Photo by Fernando Soto, U.S. Embassy Bogota.

Last week, I was honored to travel to Bogotá and lead the U.S. Department of Agriculture’s trade mission with Panama and Colombia. Read more »

Secretary’s Column: Happy Thanksgiving

Beginning with the American pilgrims, Thanksgiving has always focused on celebrating the harvest and the abundance of food we are able to share with our friends and family.

This year is no different.  As we take stock of what we are thankful for, I hope that Americans will think of our farmers, ranchers and growers – and recognize the incredible contributions they make to the health and strength of this country we all love. Read more »

Disfrute los Días Festivos: Prepare Comidas Inocuas y Saludables

Serie especial para los días festivos- 5to blog de 5

Durante la pasada semana, la Dra. Janey Thornton, subsecretaria comisionada de Alimentos, Nutrición y Servicio al Consumidor del USDA y yo hemos compartido con ustedes recetas de bajo costo con consejos simples para un manejo adecuado de alimentos que les ayudaran a preparar cenas saludables e inocuas para los días festivos. Hasta ahora, hemos compartido con ustedes recetas para un delicioso pavo,  relleno, y acompañantes como manzanas y camotes (batatas) al horno y salteado de ejotes . Pare este último blog, nos enfocamos en el pastel de calabaza, uno de los manjares de la cena festiva. Al igual que otros platos festivos que contienen huevos, la preparación del relleno para el pastel de calabaza puede envolver pasos que lleven a enfermedades transmitidas a través de los alimentos, si no se hacen con cuidado. La receta para el pastel de calabaza envuelve pasos para manejar cada alimento cuidadosamente, desde el paso de mezclar los ingredientes hasta el paso de guardar las sobras del pastel. Le incluimos una hoja informativa que le puede ayudar a contestar cualquier duda que pueda tener sobre cómo cocinar con huevos crudos durante esta temporada festiva. En adición, usted puede llamar a la Línea de Información sobre Carnes y Aves del USDA al 1-888-674-6854, de lunes a viernes, desde las 10 a.m. a 4 p.m. (hora del este), y desde 8 a.m. a 2 p.m. durante el día de Acción de Gracias.

¡Disfrute y tenga un feliz día de Acción de Gracias! Read more »