Robert Frost (1874-1963), one of the most popular and respected American poets of the twentieth century, was also a chicken farmer and egg producer in New Hampshire. Photo by Fred Palumbo, 1941, Library of Congress.
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 profile.
A phone call to USDA’s National Agricultural Library (NAL) seeking the original magazines with Robert Frost’s first published prose has now given rise to the library’s newest online exhibit. But why did a Frost aficionado call an agricultural library looking for these?
Because, before Robert Frost became ROBERT FROST, he was a chicken farmer with 300 white Wyandotte hens from 1900 to 1909 in Derry, New Hampshire. However, Frost wasn’t ever really a good fit for farming—he had serious hay fever, for one—and coops and eggs were a long way from four Pulitzer prizes for poetry. Read more »
A woman poses atop a U.S. Forest Service sign after 5 feet of snow accumulated at Berthoud Pass Winter Sports Area on the Arapaho-Roosevelt National Forests. (U.S. Forest Service/Jay Higgins)
For the third time, the 2015 FIS Alpine World Ski Championships have returned to the White River National Forest in Colorado, placing special emphasis on the importance of ski area development on national forests throughout America’s history.
Each year millions of visitors ski and snowboard down the snowy slopes of the ski resorts spread across the White River National Forest, and at ski resorts on forests across the nation – 122 resorts that together boast more than 180,000 skiable acres. The Forest Service averages 23 million visits annually to ski areas, contributing $3 billion to local economies annually and creating approximately 65,000 full-time, part-time and seasonal jobs. Read more »
USDA’s new unseasoned chicken strip provides school chefs with versatile and healthy options.
School lunches have evolved since many of our childhood days to keep pace with new dietary guidelines and school meal patterns, but one food has been an enduring component: chicken. The popular protein graces the center of the plate in a variety of forms and flavors, and the new USDA Foods unseasoned chicken strip provides school nutrition professionals with a versatile and healthy option to add to their recipes. USDA develops new products for the National School Lunch Program (NSLP) based on feedback from states and school districts. Here’s a behind-the-scenes look at how chicken flies the coop from farms to a pilot program to cafeterias across the country.
Did you know that on any given day, USDA Foods comprise 15 to 20 percent of the value of food served on the lunch line, or that the School Year 2015 Foods Available List contains more than 200 options? For more than 70 years, USDA has provided states with 100 percent American grown food for school lunches to support the dual mission of strengthening our nutrition safety net and supporting American agriculture. The unseasoned, non-breaded chicken strip is just the latest contribution to a long history of providing nutritious foods for school meals. Read more »
Celebratory events in recognition of National Farm to School Month are taking place across the country, and in many forms! Here in the Northeast, the Maine Department of Education chose to develop and execute their first ever Maine Harvest Lunch Week Menu Contest.
Schools were invited to submit a menu from a meal that was served to students during the designated Maine Harvest Lunch Week in late September. The theme this year was “Dig In to Local School Meals,” and participating schools and districts did just that! Schools incorporated local items across the lunch tray in creative and appetizing ways. The menu and photos of students’ trays were submitted to the department to be considered in the contest. Stephanie Stambach coordinated the effort and said that she saw it as one way “to promote the use of local foods in our schools… and to recognize schools for the work they are currently doing with Farm to School.” Read more »
Lilly Ayotte, Fuel Up to Play 60 Student Ambassador, talks with student at Dr. Norman Crisp Elementary School in Nashua, N.H., for the "It Starts With School Breakfast" event.
The following guest blog is part of our Cafeteria Stories series, highlighting the efforts of hard working school nutrition professionals who are dedicated to making the healthy choice the easy choice at schools across the country. We thank them for sharing their stories!
By Becca Story, Nutrition Specialist for New England Dairy & Food Council
More than 200 New Hampshire schools have something new to be proud of. They have started the journey to improve the health and well-being of their student body by accepting the New Hampshire School Breakfast Challenge.
In October 2013, the NH School Breakfast Challenge partners, New Hampshire Kids Count, School Nutrition Association of New Hampshire, New England Dairy & Food Council and the NH Department of Education, challenged NH schools to increase their breakfast program participation by 25 percent over two years. Read more »
Dr. Hue Karreman demonstrates how to put your arm inside a cow’s mouth. Photo by Lisa McCrory
Last month, I had the pleasure of attending the Northeast Organic Dairy Producers Alliance (NODPA) Field Days at Stonewall Farm in Keene, New Hampshire. The field days combine many activities for attending farmers, giving them the opportunity to learn from each other, speak with experts in the organic field, catch up with old friends and make some new friends too.
As Deputy Administrator for USDA’s National Organic Program, part of the Agricultural Marketing Service, I participated in a panel discussion on the future of organic certification with Dr. Jean Richardson, Chair of the National Organic Standards Board (NOSB), and Henry Perkins, President of the Maine Organic Milk Producers. I also had the opportunity to present information about the National Organic Program, including USDA’s programs that support organic agriculture, sound and sensible certification, the National Organic Standards Board and the revised sunset process. Read more »