S’mores, a treat whose recipe first appeared in the 1927 Girl Scouts Handbook, is a staple of National Roasted Marshmallow Day (Aug. 30). (Think Stock/Getty Images)
Some wonderful memories are born around a fire ring. But whether you are camping, “glamping” or sitting with friends and family in your backyard, waning evenings typically include one campfire staple: marshmallows.
So, on the eve of National Roasted Marshmallow Day (Aug. 30), we pay tribute to the sweet ingredient that makes any form of outdoor gathering, well, sweeter.
For some, the best use of marshmallows is as the gooey main ingredient of s’mores. Take a graham cracker, place a section of chocolate on it, and then carefully place a freshly roasted marshmallow on top of the candy bar. Top the marshmallow off with another graham cracker, carefully squeezing the campfire dessert sandwich together as the hot marshmallow melts the chocolate. Read more »
The Food Safety and Commodity Specifications Division (FSCSD) within USDA’s Agricultural Marketing sets standards and provides testing and oversight for meat, poultry, egg products, and seafood purchased for the National School Lunch Program.
Top grocery stores and restaurants in the United States guarantee their customers consistently get high quality products through rigorous standards and robust testing and oversight programs. USDA’s Agricultural Marketing Service (AMS) is doing essentially the same thing – working to ensure that recipients of federal nutrition assistance programs such as the National School Lunch Program get meat, poultry, egg products, and seafood that match the quality and specifications used by the best commercial firms.
AMS purchases products through a competitive process among approved vendors. Some of these purchases support American agriculture by providing an outlet for surplus products. The products are delivered to schools, food banks, and households in communities across the country and are a vital component of our nation’s food safety net. Read more »
Smokey Bear fire danger signs can be seen on many national forests and grasslands as a reminder to visitors that, “Only YOU can prevent wildfires.” (U.S. Forest Service)
“Remember . . . Only YOU Can Prevent Forest Fires.”
For more than 50 years, that iconic catch phrase grabbed the hearts and minds of generations of children, spurred a series of books, games and gifts, helped to change the face of wildland firefighting and prompted more than one child to grow up to be a forester.
“On Saturday morning’s, I would watch the ‘Farm Report’ just waiting for ‘Lassie’ to come on,” said Glenn Casamassa, a Long Island, New York, native who grew up to become a forester. “Right after the Farm Report I saw this bear talking about forest fires, and it got me thinking about the woods. As a kid, Smokey and his message really stuck in my head.” Read more »
Unplug is a public service campaign of the U.S. Forest Service and the Ad Council.
Summer is fast approaching but packing up the kids to head outside could be daunting, especially for those whose experience with outdoor activities is limited.
But don’t worry. With a little help and some simple planning, the whole crew will want to unplug and find activities that will invigorate not just the body, but the mind. The opportunities to show our kids how to eat healthy and be active can stay with them for a life time. Young children and the young at heart will enjoy summer days filled with picnics and outdoor barbecues that create great memories. Read more »
California school food service directors cook and then sample new recipes that incorporate California products. (Photo courtesy of Center for Ecoliteracy)
I collect aprons like other people collect coins. There are dozens hanging in my kitchen, so many I suspect several have never actually been used. So it was with some self-consciousness that I accepted yet another apron last fall from the Center for Ecoliteracy.
The Center was handing out hundreds of aprons to California school food service directors along with recipes for healthy school meals. At the Palm Springs Convention Center, tables were lined with ingredients, tools of the trade such as mixing bowls and measuring cups, and two burner stoves. Our task was to locate our group and get cooking; we’d be making lunch not for hungry children but for hungry conference attendees at the California Food for California Kids conference. Read more »