Bread for the City CEO George Jones (far left) shows the organization’s rooftop garden to AMS Administrator Anne Alonzo (right with black coat and grey shirt), AMS Associate Administrator Rex Barnes (far right), Food Nutrition and Consumer Services Under Secretary Kevin Concannon (middle), and FNS Associate Administrator for the Supplemental Nutrition Assistance Program Jessica Shahin (middle left).
Sometimes one action can have a ripple effect—an impact that spreads outward, touching much more than just the immediate surroundings. We see it all the time in the process of agriculture. Weather changes crop yields, then ripples through the supply chain, impacting everything from the local economy to the national average of transportation costs. Sometimes the ripple effect is set off by something as simple as buying apples.
My agency, the Agricultural Marketing Service (AMS), buys food for nutrition programs like the National School Lunch Program and food assistance programs like food banks. The obvious impacts, or ripple effects, of these purchases are benefits to our nation’s children and putting food on the tables of those who are struggling to make ends meet. But the ripple effect of these purchases doesn’t stop there. Read more »
Kindergarteners, family members, and teachers from Grafton Street School in Worcester, MA touring the REC’s Organic Farm with Mass. Farm to School Project’s Kindergarten Initiative program.
Massachusetts Farm to School Project and the Worcester Public Schools are helping kindergarteners understand how and where food is grown. They are teaching children about nutrition through local food tastings, farm and farmer visits, cooking demonstrations and take home produce. The Worcester Kindergarten Initiative is running at nine elementary schools in Worcester, MA, for the 2013-2014 school year! We are pleased to share this piece from the Worcester Kindergarten Initiative Evaluation and Education Specialist, Isabel Burgess.
Guest post by Isabel Burgess, Worcester Kindergarten Initiative Evaluation and Education Specialist
“This is so cool! Our first ever farm!” These are the sounds of kindergartners from Worcester, MA stepping onto one of the Regional Environmental Council’s YouthGROW farms. The farm is small – a vacant lot sandwiched between triple-deckers – but the students are thrilled. They spend the morning taking a tour of the farm; hearing about the youth farmers that manage the space; taste-testing chard and collards straight from the soil; and planting seeds of their own. The family members that joined their children on the trip are also excited to explore. They cannot believe that the farm is there – smack in the middle of the city, so close to where they live. Read more »
USDA Food, Nutrition and Consumer Services Deputy Under Secretary Janey Thornton thanks Food Service Staff at Valley Intermediate School for their dedication to the children’s health.
Local school wellness policies are an important tool for parents, local educational agencies, and school districts to promote student wellness, prevent and reduce childhood obesity, and provide assurance that school meal guidelines meet federal standards. They help communicate nutrition guidelines for all foods available on the school campus and include goals for nutrition education, physical activity, and other activities that help improve overall student wellness.
While visiting schools across the nation, I have seen firsthand how important local wellness policies are, and we here at USDA aren’t the only ones who think so. Over two dozen national associations and organizations have joined the USDA Food and Nutrition Service (FNS), the US Department of Health and Human Services’ Centers for Disease Control and Prevention, and the US Department of Education in sharing information and resources about local school wellness policies. In fact, this group has issued a joint statement recognizing the role schools play in promoting wellness among staff, students, and families. Read more »
America’s farmers and ranchers work hard every day to put healthy food on our tables. Thanks to their incredible productivity, we have the capacity to produce enough food not only for every American family, but for much of the world.
In a nation with such an abundance of food resources, it is unthinkable and unacceptable that any American go hungry. Unfortunately, even as the economy recovers and more Americans get back to work, millions of hardworking folks still need help putting food on the table.
America’s food insecure families are just one group of Americans counting on Congress to finish the work of a comprehensive Food, Farm and Jobs Bill that adequately invests in America’s nutrition safety net. Read more »
Dave’s Herb-Stuﬀed Mushrooms
The MyPlate Team offers the final “Makeover Monday” recipe this week on the USDA blog and the MyPlate Facebook page.
I love mushrooms and could probably eat them every day. They come in a variety of sizes, shapes, colors, textures, and flavors and can be worked into every meal. On their own, mushrooms are pretty healthful – very low in calories, free of cholesterol and (almost) free of fat. They are also naturally low in sodium, high in potassium, and are generally high in vitamins and minerals.
Stuffing mushrooms just makes something wonderful ever better! But what you stuff in these tasty little vegetables can make or break the dish. Typically, mushrooms are stuffed with foods containing saturated fats and sodium. So, if you’re trying to watch one or both of these in the New Year, consider various herbs and spices! Read more »
As a mother and a grandmother, and as a school nutrition professional who has served at the local, state and national levels, I know the unique challenges and rewards that come along with helping to raise children—particularly when it comes to good nutrition.
Feeding kids, and feeding them well, can be tough, but I am proud to say that with the strong support of parents, our schools are making a real difference in the health of our nation’s children.
We at USDA have been working closely with schools during the transition to the updated meals. We have listened to school nutrition professionals, teachers, administrators, parents and students themselves. We have made tweaks and changes to the new meals along the way, based on feedback from their real world experiences. Read more »