The Apache people were hunters and gatherers. Their food offered much variety…wild herbs, fruit, berries, wild game and pinto beans. They also relied on hunting, mainly wild turkeys, rabbits, deer, bears, and buffalo.
Once settled into villages, they began to grow their own food, primarily corn and squash. Corn, squash and beans—supplemented by the meat that the hunters provided—was a healthful combination.
In Arizona, families of the San Carlos Apache people settled on 2-3 acre plots, many near the San Carlos River which runs through the reservation. Here they grew the traditional Apache foods. But in the 1960s the Bureau of Indian Affairs (BIA), in order to provide additional housing, broke up those small 2-3 acre plots to make room for more homes. Read more »
Special holiday series – Blog 4 of 5
Looking for a tasty vegetable for your holiday menu? USDA Under Secretary for Food Safety and I are happy to help! We are providing low-cost holiday recipes with simple food safety tips to help you prepare healthy and safe holiday meals. So far we’ve posted turkey, stuffing and sweet potato recipes. Today we’re featuring a delicious Green Bean Sauté recipe kids will surely love. Make sure to look for our blog tomorrow which will feature our final recipe—Crunchy Pumpkin Pie. Bon Appetite!! Read more »
One of the first FRESP project sites, as the water began to flow into the former grazing land.
Over 100 years ago, public agencies and private landowners began to transform central and south Florida. Then an extensive system of water management implemented in the 1930s and 1940s, including irrigation, flood control, canals and other structures, interrupted historic water flows to Lake Okeechobee and the Everglades. Read more »
These male turkeys (toms) lived on a golf course near a New Hampshire airport, and were tracked by wildlife biologists to study their habits and movements. The tom on the right wears a tag and transmitter that helps APHIS Wildlife Services biologists monitor his habits and movements. USDA Photo by D. Bargeron.
USDA wildlife biologists in New Hampshire have been hard at work keeping wild turkeys out of harm’s way. Read more »
Tomorrow, November 22, celebrity chef Ingrid Hoffman (known for her show, Simply Delicioso) will be joining USDA’s Meat and Poultry Hotline and a Food and Drug Administration food safety advisor to ease concerns for anyone hosting a Thanksgiving meal. Still haven’t bought your turkey and wondering what size to buy? Is your turkey still frozen, though your recipe calls for thawing? You don’t trust your brother-in-law to fry a bird properly? We have the solutions to these and more!
Log in to Twitter tomorrow from 1 pm to 2 pm EST, and include the hashtag #trkytips as you tweet your Thanksgiving food safety questions. @FoodSafetygov will select questions from the audience so that the chat covers a range of topics, and the panel of experts will respond via @USDAFoodSafety. If you do not have a specific question, just follow the hashtag to see what advice they send to other tweeps. Over the past 25 years, the Meat and Poultry Hotline truly has heard it all when it comes to Thanksgiving conundrums, and for one hour they will have Ingrid’s and the FDA’s extra support. Read more »