In 1915, the first USDA Market News report was sent by telegraph, letting buyers and sellers across the country know the price of strawberries in Hammond, Louisiana. A century later, the impact of USDA Market News reports is clear. Through USDA Market News, AMS provides timely, reliable, unbiased data that serves as the information lifeline for America’s agricultural economy. Each year, AMS issues more than 250,000 reports that get more than 53 million views. (Click to enlarge)
Have you ever wondered how American farmers and businesses track the price of their commodities? Today, farmers, ranchers, and the entire agricultural supply chain turn to USDA Market News – administered by my agency, the Agricultural Marketing Service (AMS) – for timely, reliable, unbiased data that serves as the information lifeline for America’s agricultural economy.
But 100 years ago, everyone was in the dark about how much things cost. That’s why, in 1915, the first USDA Market News report was sent by telegraph, letting buyers and sellers across the country know the price of strawberries in Hammond, Louisiana. Read more »
Last year, AMS awarded over $27 million in competitive grants to expand marketing opportunities through the new Farmers Market and Local Food Marketing Promotion Program. The AMSTA Project will help potential grant applicants understand how to develop and submit solid grant applications for the Farmers Market and Local Food Promotion Program. Photo courtesy of Danie Becknell.
A year ago, President Obama signed the Agricultural Act of 2014 (Farm Bill) into law. Equipped with resources from the Bill, USDA continues to support the growth of farmers markets and local and regional food systems. In fact, last year the Agricultural Marketing Service (AMS), awarded over $27 million in competitive grants to expand marketing opportunities through the new Farmers Market and Local Food Marketing Promotion Program.
In addition to financial investments into our communities, we also invest our time and expertise to help farmers, ranchers and others strengthen the local and regional food sector and the communities it supports. That’s why we’re excited to begin a series of grant writing workshops with our sister agency, the National Institute of Food and Agriculture (NIFA). Read more »
Priscilla Williamson, NRCS supervisory district conservationist, (left), enjoys seeing all the varieties of tomatoes ripening in the newly constructed seasonal high tunnel.
Hattie Thompson has a heart for growing healthy food for her community thanks to the help of her new seasonal high tunnel.
“My mission is to network throughout the local community with other growers who might be interested in doing the same thing, and to teach children and mothers about nutrition,” said Thompson, who farms in Leake County, Mississippi.
After 50 years of city life in Wisconsin, Thompson and her husband moved to the country near Carthage, Mississippi, when they inherited some land 10 years ago. The small six-acre farm is landscaped with fruit trees and an abundance of beautiful flowers. Chickens, guineas and turkeys also call the farm home. Read more »
USDA Market News is continuously changing to meet the needs of the dynamic agricultural industry and the data users that we serve.
Farmers, producers and other agricultural stakeholders depend on USDA Market News data to get the information they need when they need it. They use the data to evaluate market conditions and trends, make purchasing decisions, and assess movement of agricultural products across the globe. USDA Market News is continuously changing to meet the needs of the dynamic agricultural industry and the data users that we serve. Now they can enjoy an enhanced experience.
USDA’s Agricultural Marketing Service (AMS) has released an innovative version of the Market News Portal (website) with simplified navigation, giving users easier, more logical access to the wealth of timely and reliable data available to make better informed decisions – or to compete smarter. Read more »
Children sample local fare on Taste of Washington Day.
Students at Conway Elementary School, in Mount Vernon, Wash., learned a few things about carrots last week. First, they don’t start out as “babies” in bags; they grow in the ground and have green tops. And second, as the third grade boys can attest, they’re good for an impromptu sword fight. Bugs Bunny likes them because they are crunchy, tasty and good for you all at the same time. Students here were chomping down for all those reasons, but also because the carrots came from a farm just down the road.
Ralph’s Greenhouse supplied the carrots to Conway Elementary, while across the state Oxbow Farm, Full Circle Farm, and Local Roots Farm provided produce to Riverview School District. And last week in Vancouver, students at Fort Vancouver High School brought potluck dishes made with produce grown in their school garden. Read more »
Families sample local foods and learn about healthy options at the Minneapolis Public Schools third annual Farm to School Community BBQ.
What a day! The Minneapolis Public Schools’ (MPS) third annual Farm to School Community BBQ took place under bright blue skies on a crisp early autumn day. Over 750 families and community members gathered with over 50 different organizational partners to celebrate MPS’ great work in getting local food into school cafeterias. I had the pleasure of competing against the Commissioner of the Minnesota Department of Agriculture in a corn shucking contest. We were neck and neck – or maybe ear to ear – but I ultimately lost the race. Luckily, children in Minneapolis are winning big!
Minneapolis provides a fantastic example of a school district embracing the changes recently called for in the Healthy, Hunger-Free Kids Act. School board members routinely eat lunch at the district’s schools, the food service program is making money, and in just two years, Minneapolis school food has become a source of community pride. To enable as much scratch cooking as possible, MPS will invest $40 million in kitchen upgrades to bring the district’s majority “heat-and-serve” sites up to cooking capacity. Read more »