The USDA’s Food Safety and Inspection Service (FSIS) is making significant changes this year to strengthen humane handling enforcement-making it a more objective, and less subjective, measure.
As a public health agency, FSIS is responsible for ensuring that America’s supply of meat and poultry products are produced both safely and humanely. USDA takes that responsibility seriously and is deeply committed to the humane handling of livestock as we strive to improve food safety efforts. Read more »
Since 1915, the Market Reporters of USDA have tracked and reported the markets for agricultural products on a daily basis, both domestically and internationally. With hundreds of daily reports, Market News provides timely, reliable and unbiased information that helps facilitate the efficient marketing of agricultural commodities and helps to “level the playing field” by ensuring that all market participants have access to the same information at the same time. The motto of Market News is: “Get it, Get it Right, Get it Out.”
USDA reports markets for fruits and vegetables, livestock and grain, poultry and egg products, dairy, and cotton and tobacco. Reports cover sales at various levels in the marketplace, movement or shipments of product, and other key market factors such as demand and other impacts on the market at that moment in time. Market reports issued by USDA are frequently relied upon for value determination in a wide range of applications. These include price setting at the farm or nearby locations, dispute resolution, insurance settlements, loan appraisal, and as the basis in many contracts. Read more »
l-r: Earl Snell and James Currington inspect the tomatoes growing in Snell's hoop house.
On a recent December day, Earl and Clarisse Snell, of Skipperville, Alabama, proudly showed off the summer squash and tomatoes they were still growing at the start of winter thanks to the seasonal high tunnel they built earlier in the year. Also called hoop houses, seasonal high tunnels look a lot like greenhouses but require no artificial energy source—all they need is natural sunlight to grow vegetables, fruits, and other crops. Read more »
Representatives of five rural Louisiana regions participated with USDA Rural Development, Southern Rural Development Center, Louisiana Economic Development, and the AgCenters at Louisiana State and Southern University as they launched the “Stronger Economies Together” (SET) Program. This meeting was held at the LSU Agricultural Center located in Central Louisiana.
This kickoff starts the planning stage for the teams as they work together to develop new approaches to strengthen and enhance regional economic development activities in their communities. Stacey Brayboy, USDA Rural Development, Director of Community and Economic Development from Washington, D.C. was the keynote speaker. Read more »
Access to capital for farm and food businesses was the focus of a two-day workshop in December sponsored by the Vermont Farm Viability Program and the Vermont Sustainable Jobs Fund. The event was supported by the Vermont Agriculture Innovation Center which provides technical assistance to small value added food businesses and producers through a USDA Agriculture Innovation Grant to the Vermont Agency of Agriculture, Food and Markets. Read more »
Chef Jamie McFadden and Special Needs students at Morning Star School in Orlando, Fla., make fresh apple sauce as part of the Chefs Move to School initiative.
Cross-posted from the Let’s Move! Blog:
Morning Star School for special needs children in Orlando, Fla., is enjoying a culinary experience they’ll never forget thanks to First Lady Michelle Obama’s “Chefs Move to Schools” initiative and local Chef Jamie McFadden. To the student’s joy, McFadden visited the school and shared cooking projects that their team had just completed. Chef McFadden relayed that the children were a delight and engaged, as their time together focused on fresh fruits and vegetables, food safety, and sanitation practices. Thus far, the students have explored apples and pumpkins, and have learned about the history and origins of the foods they enjoy. Read more »