El 23 de febrero del 2012, niños de clubes 4-H en Puerto Rico aprendieron sobre la importancia de un manejo adecuado de alimentos, por medio del campamento de inocuidad alimentaria. El Personal para al Educación de Inocuidad Alimentaria del Servicio de Inocuidad e Inspección de Alimentos trabajó en colaboración con el Consorcio para la Educación de Seguridad de Alimentos en Puerto Rico, al recibir 60 niños en el Jardín Botánico de la Universidad de Puerto Rico, en sus esfuerzos de reducir riesgos de enfermedades causadas a través de los alimentos al introducir nuevos hábitos que permanezcan con los niños por toda la vida.
Durante el evento, llamado “Explorando el Mundo de Inocuidad Alimentaria a través de la Ciencia”, los clubes 4-H rotaron por 6 estaciones de educación interactiva que les enseñaron a cómo prevenir el envenenamiento por alimentos por medio de los cuatro comportamientos para un buen manejo de alimentos de la campaña Familias Preparando Alimentos Adecuadamente: Limpiar, Separar, Cocinar y Enfriar. Read more »
Yesterday, members of Puerto Rico’s 4-H club learned about the importance of safe food handling at a hands-on, entertaining food safety camp. The Food Safety and Inspection Service’s Food Safety Education Staff collaborated with the Puerto Rico Food Safety Educational Consortium to host 60 kids at the University of Puerto Rico’s Botanical Gardens in an effort to instill lifelong good habits that will reduce their risk of foodborne illness.
During the event, called “Exploring the World of Food Safety through Science,” the 4-H club toured 6 interactive learning stations that taught them how to prevent food poisoning by featuring the four food safety behaviors from the Food Safe Families campaign: Clean, Separate, Cook, and Chill. Read more »
Earlier this month, Deputy Agriculture Secretary Kathleen Merrigan announced almost 300 Value Added Producer Grant recipients across the Nation. Each one of those recipients has a story, and a dream that, with help from USDA, will become reality. From producing pumpkin puree and gourmet cheese to expanding a caviar production operation in Idaho (Yes, Idaho), Rural Americans are using these matching grants to grow their businesses and bring high quality products to market.
Using funding provided through the USDA Value Added Producer Grant program, an Idaho producer will expand sales of gourmet caviar. Photo by Ashley Smith, Times-News staff photographer, used with permission.
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Loyal Doers 4-H Club members get produce ready for their community farmers market. The market was started by the club as a response to the needs of the community, and helps teach members the fundamentals of agriculture and community involvement. Photo by Bradley D. James
This summer, the Loyal Doers 4-H Club in Hooker, Oklahoma, successfully held the state’s first 4-H-sponsored farmers market. The market was a huge success, and the youth gained firsthand knowledge about growing produce and getting involved in the community. It also helped the community connect with the farmers that produce their food while offering them a wonderful selection of fresh, wholesome products. Read more »
Since the early twentieth century, 4-H (head-heart-hands-health) has been an avenue for American boys and girls to develop leadership skills, receive vocational training, participate in community service and much more.
Today, 4-H, which is USDA’s premier youth development program, has clubs in 81 different countries including Iraq, thanks to the hard work and perseverance of one USDA employee—Mary Kerstetter. Read more »
Anyone can be healthy “if you eat right and try to get moving,” said a young participant in Move Across Missouri, a program developed in partnership with University of Missouri Extension 4-H and the Missouri Beef Industry Council. Move Across Missouri encourages 4-Hers to increase their physical activity and track the time they spend moving through the Presidential Active Lifestyle Award (PALA), which challenges kids to log 60 minutes of physical activity for five days out of the week for six out of eight weeks. Read more »