Last week, USDA celebrated National School Lunch Week from October 12 -18 with exciting local events across the country. It was a chance for USDA staff to meet with students and hear what they think of the newer, fresher options in the lunch room. It was also an opportunity for USDA officials to say “thank you” to the hardworking school food service professionals who make healthy school lunches possible.
Healthy meals at school are an essential part of every child’s health, development, and academic success. Students’ ability to learn in the classroom, grow up healthy and reach their fullest potential depends on the environment they learn in. And that is why Congress passed the Healthy, Hunger-Free Kids Act, so that all our nation’s students can experience a healthier school environment with more nutritious options. Read more »
An abundant blackberry crop that is easier to harvest on the Rotating Cross-Arm Trellis, which is on the market thanks to an SBIR loan. Photo Fumiomi Takeda, ARS.
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 USDA’s rich science and research portfolio.
Research, even cutting edge research, is often only half the battle when it comes to solving an agricultural problem. You’ve got to get those results out of the laboratory and into the market place before people can use them.
But a new facet of USDA’s Small Business Innovation Research Program (SBIR) from the National Institute of Food and Agriculture set up this summer will help make it a little easier for technologies from the Agricultural Research Service (ARS) to do just that.
USDA’s SBIR program makes grants to small businesses to help move agricultural research down the road to commercial products. Read more »
Children in Baltimore enjoy healthy offerings at one of the city’s summer meals sites.
USDA’s Food and Nutrition Service partners serve a vital role in the success of the federal Summer Food Service Program (SFSP). These important relationships are critical to helping operate and expand summer meals and sites so that no child or teen goes hungry when school is out.
Evaluating their best practices and listening to their anecdotes confirms that kids truly depend on these healthy meals over the course of the summer. During the first day of the summer feeding program, the Hopkins County Family YMCA in Kentucky served over 500 meals. But that’s not the only difference they made that day. The director was at the store picking up supplies, when the cashier asked about her purchase. The director explained the details of the program and the woman’s eyes filled with tears, as she relayed that her husband just lost his job and the family had become desperate. She was put at ease knowing that the Summer Food Service Program will be available to feed her children this summer. Read more »
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.
Ever wonder how USDA is able to make a forecast – either economic or weather? It takes a lot of work.
Last week, USDA’s U.S. meteorologist Brad Rippey met with producers in southwestern Michigan. The first stop, on a rainy, stormy morning, was with Bryan Bixby, owner of Bixby Orchards in Berrien Springs. Bixby described how spring wetness has been detrimental to fieldwork and crop quality. For example, wet, humid conditions shortened the southwestern Michigan strawberry season and reduced fruit quality. In addition, wetness has impeded Bixby’s efforts to complete soybean planting. During a tour of his orchards, Bixby described how the recent winter was Michigan’s harshest since 1976-77, causing substantial mortality in peach trees — requiring him to buy peaches from South Carolina in order to meet customer demand. Read more »
Keegan Poe received disaster funding for grazing losses he suffered during the drought in 2012.
This post is part of a disaster assistance program feature series on the USDA blog. Check back every Wednesday as we showcase stories and news from USDA’s Farm Service Agency.
Keegan Poe of Johnson County, Indiana is a busy man. Not only is Poe a regional manager for Indiana Farm Bureau, but in his “spare time,” he holds down a second full-time job raising beef cattle and running Poe’s Quality Meats where he sells family raised beef and lamb direct from farm to consumer.
“My family has raised sheep for 70 years here in Indiana, but my passion for raising cattle started with one dairy steer when I was involved with 4-H as a youth,” said Poe. “I asked my dad if I could show cattle and he said, ‘sure’ and the rest is history.” Read more »
Lou’s Gourmet Sausage, a small family business run by the Vinciguerra brothers of Cleveland, Ohio, takes sausage seriously. For over fifty years, the company has been supplying Cleveland restaurants and grocery stores with Sicilian, Andouille, Cajun, mild and hot chicken and veal sausages. But despite strong demand for its products, it took a USDA program to make Lou’s sausage available outside Ohio.
In 2012, Ohio was the first state to join USDA’s Cooperative Interstate Shipment program (CIS). The program, authorized under the 2008 Farm Bill, allows inspected and approved small state-inspected meat processors, like Lou’s Gourmet Sausage, to bear an official USDA Mark of Inspection and ship meat and poultry across state lines. Previously, only products from federally inspected plants could be sold in other states. To participate in the program, state certified plants like Lou’s Sausage work with USDA’s Food Safety Inspection Service (FSIS) to integrate their systems to meet federal inspection standards. Once inspected and approved for compliance, these smaller plants can ship across state lines and are poised for bigger market opportunities. Read more »