Posts tagged: Chicago
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.
Today, in Chicago, I joined Secretary Vilsack as he met with leaders from Boeing, United Airlines and Honeywell, to talk about support for the development of biofuels to power our jets.
In the United States alone, passenger and cargo airlines spend about $50 billion on fuel each year. If just a fraction of those billions were used to purchase American-produced aviation biofuels, we provide the opportunity to create thousands of good-paying jobs in communities across the nation. Read more »
Feeding thousands children a healthy lunch every day isn’t easy. But as Farm to School programs become an important way to build local economies and connect youth with their food source, some school districts are getting creative about improving the healthfulness, and local-ness, of their cafeteria. Read more »
One of USDA’s most important missions is providing healthy meals to school lunch programs across the country. In a unique partnership, the Agricultural Marketing Service (AMS) and Food and Nutrition Service (FNS) agencies teamed up with Rachael Ray’s Yum-o! non-profit organization, the Chicago Public Schools (CPS) system and Chartwells-Thompson Hospitality to create and serve a new healthy, tasty and exciting school lunch recipe.
To do this, Bob Bloomer of Chartwells-Thompson, the provider of meals in most of Chicago’s schools, worked with the Agricultural Marketing Service to acquire fresh, unprocessed chicken. After issuing a solicitation and competitive bids from domestic suppliers, the Agricultural Marketing Service awarded the first contract for two truckloads—that’s 80,000 pounds —of raw chicken leg quarters for shipment to Chicago’s schools.
If you ask Joseph Woltz III what is the most rewarding part of his career, his answer would be simple and matter of fact: “What could be more rewarding than a career where your daily grind is protecting people from foodborne illnesses?”
Woltz’ “daily grind” is a lot different than the one he originally planned. When he was young, he always thought he would become a teacher. But instead of going into education, he took up the “family” business: the Food Safety and Inspection Service (FSIS). Read more »