An infographic exploring the traditional Thanksgiving meal, brought to you by the American Farmer. Click to see a larger version.
Thanksgiving is a time when Americans come together to celebrate a holiday that connects each and every one of us. During this truly American holiday, we all give thanks for the previous year’s blessings and look ahead to the future. While we may bring our own traditions and flavors to the table, Thanksgiving is a time for all of us to celebrate our country’s rich history.
It has always been a special holiday to me, but this past year I developed an even greater appreciation for all that goes in to producing the Thanksgiving meal. As Administrator of USDA’s Agricultural Marketing Service (AMS), I spent the last six months visiting with American farmers and learning about their businesses. In my conversations with American farmers and ranchers, I am always impressed by their work ethic, ingenuity, and dedication to making sure their customers get the best products. It’s no wonder that our nation’s farmers were responsible for producing nearly 7.5 trillion pounds of turkey in 2012—nearly half the world’s supply!—and are leaders when it comes to many other foods regularly featured in Thanksgiving meals. In 2012, American farmers also produced 3.1 billion pounds of sweet corn and nearly 2.7 billion pounds of sweet potatoes.
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FoodCorps service member Dennis Lackey gardening with children in Flint, MI. (Photo credit: Robyn Wardell)
They are t-shirted and tilling up soil in schools across the country. And this year, thanks to a new partnership, FoodCorps service members have USDA at their side.
FoodCorps is a national service organization that places emerging leaders in schools across the country to teach kids about what healthy food is and where it comes from, build and tend school gardens, and bring high-quality local food into schools participating in the National School Lunch and/or School Breakfast Programs.
USDA is pleased to support the FoodCorps model; their recipe for success includes three main ingredients: Read more »
U.S. Forest Service crewmember Bill Scripp finishes the job of sawing downed trees at Forest Park in Queens, NY on Nov. 4, 2012 to make passage safe for residents. The park is a major walking thoroughfare, including popular recreational trails. Bill Scripp belongs to the Wayne National Forest, in Ohio Valley, OH. USDA photo by Dave Kosling.
All this week, Americans are pausing to reflect on the devastation caused when Hurricane Sandy slammed ashore on the eastern seaboard. Over 160 people died, property was damaged, lives were disrupted, families were torn apart and jobs were affected.
USDA helped the recovery effort in a number of ways, and while we are proud of our work, we also learned from the experience in order to assist those affected by future catastrophes.
Our first task was helping those who were facing hunger. Following a disaster, the USDA Food and Nutrition Service (FNS) provides nutrition assistance to disaster survivors through disaster USDA Foods Distribution Programs and by authorizing the implementation of the Disaster Supplemental Nutrition Assistance Program (D SNAP). In addition, FNS approves waivers that simplify the SNAP benefit replacement process to aid ongoing SNAP households affected by a disaster. Read more »
In response to a recent report about chicken served in the National School Lunch Program, I wanted to provide some clarification. Food safety is one of our highest priorities, and USDA is committed to ensuring that food served through the National School Lunch Program is both healthy and safe.
Schools that participate in the National School Lunch Program receive some of their foods through the USDA, and the rest is purchased on the commercial market. USDA is only involved in the purchases that are made through our program, and all of the food provided through USDA is 100 percent domestically grown and produced. Read more »
Schools across the country are telling us that they are successfully serving healthy, delicious breakfasts and lunches to students. But how do the students and staff feel about the changes? We interviewed students and staff at Bondurant-Farrar School District outside of Des Moines, Iowa to get their take on the new meals.
Lexi Atzen, a senior at Bondurant-Farrar High School says that school meals make her feel better. “When you eat good foods, you feel a lot better about yourself,” says Atzen. “You feel a lot better just in general, you have more energy. And then that leads into the classroom as well.” Read more »
Schools, teachers and school nutrition professionals across the nation are working hard to make the school day healthier. According to a new study by the CDC, schools across the nation are embracing healthier policies, such as increased physical education, reducing kids’ exposure to tobacco, and of course, improving the nutrition environment at schools. Children who participate in the National School Lunch Program and School Breakfast Program are now getting more balanced meals – with less fat, sodium and sugar, and more whole grains, fruits and vegetables, lean protein and low-fat dairy – to help them grow healthy and strong. Starting next year, snacks and a la cart options will also offer more of the foods we should encourage, and less of the foods we should avoid. Read more »