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.
Most Americans have never heard the name Norman Borlaug—and that’s ironic, considering that he is hailed around the world as one of the greatest Americans ever.
Compared to storied politicians, creative industrialists, brilliant inventors, or military heroes, Borlaug’s accomplishments have never been the topic of discussion at the dinner table — he merely set the world’s table. But what a table. The simple Iowa farm boy is credited with saving a billion people around the world from starvation and malnutrition. Read more »
This article was originally posted on ServiceNation.org. Read the original here.
As Secretary of Agriculture, I take USDA’s nickname of the “People’s Department”—first coined by President Abraham Lincoln—to heart. Over the past five years, we have worked hard to build upon our tradition of service to the American people, supporting both the farmers and ranchers who grow our food and giving American families confidence that the food they buy at the grocery store is safe, healthy and affordable.
We could not accomplish our mission without the contributions of partner organizations and individual volunteers across the country. While our work with volunteers is by no means exclusive to nutrition and nutrition education, volunteers act as our boots on the ground in classrooms and communities to teach kids about where food comes from and why the diet and lifestyle choices they make today matter for their future. Volunteers, along with parents, teachers, school administrators, and school food service professionals, are absolutely critical to our efforts to improve childhood nutrition and help this generation of youngsters grow up healthy and strong. Read more »
Protein products, like Greek-style yogurt, are consistently among the most popular items available to schools through the USDA Foods program.
The USDA Foods program offers a wide variety of nutritious, 100 percent domestically produced food to help the nation’s schools feed our children and support U.S. agriculture. Each state participating in the National School Lunch Program annually receives a USDA Foods entitlement, which may be spent on any of the over 180 foods offered on the USDA Foods list. Last year, the Food and Nutrition Service added an additional product to that list through a pilot program to offer Greek-style (i.e., high-protein yogurt) to schools in Arizona, Idaho, New York and Tennessee.
These states were able to order any quantity of Greek-style yogurt they chose for delivery from September to November 2013 within the balance of their USDA Foods entitlement. Not surprisingly, the overall response to the pilot was very positive. The states’ collective orders totaled 199,800 pounds of yogurt. Read more »
Under Secretary Avalos is shown buildings of the south campus by Dr. Elizabeth Lautner
In February, I had the opportunity to visit USDA’s National Centers for Animal Health in Ames, Iowa. This campus hosts employees from both APHIS and ARS, who work together with tremendous collaboration. ARS employees conduct research on diseases of economic importance to the U.S. livestock and poultry industries. APHIS employees work to protect and improve the health, quality, and marketability of our nation’s animals, animal products, and veterinary biologics.
Their critical work in research, biologics, diagnostics, training, and coordination with stakeholders is impressive. It is a true science center where the work is intricate, precise, and timely. The scientific research conducted on the campus supports policy decisions, sets international standards and assures the country and the world that U.S. livestock and livestock products are safe for consumers. Read more »
FarmTek greenhouse manager Sam Schroyer describes how basil is raised hydroponically to Deputy Under Secretary O’Brien and John Whitaker (left), USDA Farm Service Agency Executive Director in Iowa.
All across the country local and regional food systems provide a wealth of opportunities for rural residents. They provide opportunities for farmers, ranchers, and producers to meet growing customer demand for local foods. Local food entrepreneurs are starting to start small businesses like food processing, distribution and retail markets.
Local and regional food systems are also building stronger connections between urban and rural communities. Eastern Iowa is case in point. In Cedar Rapids, Iowa’s second biggest city, the NewBo City Market features the region’s local food offerings. Secretary Vilsack was on hand in the fall of 2012 to open the 18,000 square foot market, local food distribution center, and culinary training facility. Read more »
Gen. George W. Casey Jr., former chief of staff of the Army, talks to Lt. Col. Roger Walden during a recognition ceremony at the Pentagon on March 25, 2010. (U.S. Army)
During World War II, a time when segregation was still a part of everyday life, a group of 17 brave men took the plunge to serve their country and become the first all African-American paratrooper unit known as the Triple Nickles.
The battalion’s original goal – to join the fight in Europe – was thwarted when military leaders in Europe feared racial tensions would disrupt operations. At about the same time, the U.S. Forest Service asked the military for help to minimize damage caused by balloon bombs launched by the Japanese across the Pacific Ocean with the intent to start forest fires in the western U.S. during World War II.
In the end, few of the incendiary devices reached U.S. soil, but the Triple Nickles were instrumental in helping the Forest Service fight naturally-caused fires. They became history’s first military smokejumpers who answered 36 fire calls and made more than 1,200 jumps that summer of 1945. Read more »