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Posts tagged: Food

Chef Corps to Help Build Bridges through “Culinary Engagement”

“Food isn’t traditionally thought of as a diplomatic tool, but sharing a meal can help people transcend boundaries and build bridges in a way that nothing else can.”

Secretary of State Hillary Rodham Clinton

Some of the nation’s top chefs have signed on to help promote American food and culinary traditions around the world through the new American Chef Corps. The corps is part of the Diplomatic Culinary Partnership Initiative, launched earlier this month by the Department of State and the James Beard Foundation. USDA is delighted to support this initiative, which is an excellent complement to our ongoing work highlighting the quality, variety, safety and sustainability of U.S. food products to our customers around the world. Read more »

Secretary’s Column: Supporting American Jobs by Increasing Exports

As drought continues across America, President Obama and I continue doing all we can to help producers. In addition to the actions the Administration has already taken, we will continue to work with Members of Congress toward passage of a Food, Farm and Jobs Bill – because USDA needs tools to help, and producers need certainty in this difficult time.

While we know that the ongoing drought will impact yields, we also know that thanks to technology and the innovation of producers, many producers may still see a good year – we won’t know until harvest time. Meanwhile, USDA continues doing all we can to support a strong rural economy and a thriving agriculture sector.

A big part of this work is ensuring strong markets for quality American agricultural products. President Obama and I know that supporting strong markets for U.S. agricultural exports is crucial to continuing economic growth in rural America. Read more »

South Dakota’s Top Chef is Job Corps Educator Too

Boxelder Job Corps certified culinary essentials educator, Dave Levesque, center, works with culinary arts students, Trevor Robertus, left, Mathew McGirr and Duanna Martin, right, as they create cherry puffs with chocolate sauce on June 1. Levesque was chosen as Chef of the Year for the American Culinary Federation's South Dakota Chapter. (Rapid City Journal Photo/ Tim Appel)

For the past eight years, students in the Boxelder Job Corps Center culinary arts program have benefited from chef Dave Levesque’s wide-ranging cooking experiences.

Located in the Black Hills National Forest near Nemo, the Boxelder Job Corps Center has 24 students in its culinary arts curriculum, which is one of 10 different trades taught at the school. Read more »

Salmon Baby Food Gives a Nutritional Boost to Infants and Toddlers

Just as adults receive nutritional benefits from a diet rich in seafood, babies and toddlers also need the omega-3 fatty acids for brain, nerve and eye development. Researchers at the University of Illinois and the Alaska’s Agricultural Research Service have developed baby food made from salmon to incorporate fish into children’s diets. Photo courtesy of U.S. Fish and Wildlife Service.

Just as adults receive nutritional benefits from a diet rich in seafood, babies and toddlers also need the omega-3 fatty acids for brain, nerve and eye development. Researchers at the University of Illinois and the Alaska’s Agricultural Research Service have developed baby food made from salmon to incorporate fish into children’s diets. Photo courtesy of U.S. Fish and Wildlife Service.

This post is part of the Science Tuesday feature series on the USDA blog. Check back each week as we showcase stories and news from the USDA’s rich science and research portfolio.

As adults, we have heard for years about the value of adding fish to our diets. But have you ever stopped to consider the health benefits a diet rich in seafood can offer your children? Read more »

Hurrah for Labor Day!

Labor Day is the last “hurrah”—as in, “Hurrah! The hottest January-July period on record worldwide is at an end.” This is documented by the National Oceanic and Atmospheric Administration, but most people felt the heat without official confirmation.

Labor Day is an official holiday dedicated to American workers’ social and economic achievements, and for many parents, it marks a much needed break as the kids return to school. It’s also the last big grilling holiday of the year, so all-in-all, “hurrah” for a great day to relax and grill out. Read more »

The USDA Food Safety Discovery Zone Takes on the Fighting Irish

The USDA Food Safety Discovery Zone travels to Notre Dame, Indiana, September 3-4, 2010, to meet the “Fighting Irish of Notre Dame.”

The University of Notre Dame is one of the largest, most historical, and most recognized names in college football. The team plays its home games on the University of Notre Dame’s campus at Notre Dame Stadium. The stadium has a capacity of 80,795 fans. What an outreach opportunity for the Discovery Zone! Read more »