Redlands Field Day, February 18, 2015 at Redlands Community College (RCC) in El Reno, Oklahoma. Photo by Ed Zweiacher, Royse Ranch Manager, VESTA State Coordinator, Redlands Community College
All this month we will be taking a look at what a changing climate means to Agriculture. The ten regional USDA Climate Hubs were established to synthesize and translate climate science and research into easily understood products and tools that land managers can use to make climate-informed decisions. The Hubs work at the regional level with an extensive network of trusted USDA agency partners, technical service providers, University collaborators, and private sector advisers to ensure they have the information they need to respond to producers that are dealing with the effects of a variable climate. USDA’s Climate Hubs are part of our broad commitment to developing the next generation of climate solutions, so that our agricultural leaders have the modern technologies and tools they need to adapt and succeed in the face of a changing climate.
The Southern Great Plains has historically posed a challenge to farming and ranching. Extended drought, late season freezes and excessive rainfall are facts of life in Texas, Oklahoma and Kansas. With continued climate change, the likelihood is growing that extreme weather conditions will have even more of an effect on the country’s ability to produce food and fiber as we move into the future. It’s paramount the nation’s farmers and ranchers are given tools to develop strategies to help weather the storms and maintain the productivity and profitability necessary to stay on the land.
The USDA Southern Plains Climate Hub (Hub), along with USDA’s Natural Resources Conservation Service (NRCS) and Agricultural Research Service (ARS), Redlands Community College, the region’s Agricultural Universities and other partners have been working to develop best management practices designed to help ag producers adapt to intense weather events through improving soil health. This includes the establishment of demonstration farms that implement soil health practices such as no-till, cover cropping and better pasture management. As a result of conducting field days and soil health seminars associated with these demonstration efforts, the Hub and its partners are providing real world examples of how implementing these soil health practices can help agriculture “harden” itself to extreme drought, volatile temperature swings and heavy rain events. Read more »
Agriculture Secretary Tom Vilsack (center), GSA Regional Administrator Julia Hudson (left) and AMS Administrator Elanor Starmer (right) officially open the VegUcation tent at the USDA Farmers Market opening. This new feature at the market will help visitors learn how to pick, prepare and store seasonal fruits and vegetables they find at the Farmers Market. USDA photo by Ken Melton.
We celebrated a few “firsts” today when Agriculture Secretary Tom Vilsack opened the 21st season of the USDA Farmers Market located outside USDA Headquarters in Washington, D.C.
The Secretary announced the first-ever partnership between USDA, the Office of Personnel Management (OPM) and the General Services Administration (GSA) to better support agencies and Federal employees who want to incorporate gardens, farmers markets and community supported agriculture programs (CSAs) into the Federal workplace.
OPM provides Government-wide guidance on health and wellness policies for Federal employees and GSA manages Federal property and offices. By working together, we can more effectively exchange ideas about how to engage thousands of employees and improve employee health and wellness in the workplace. Read more »
James McCuen and Shawna Kalama discuss business opportunities available for beginning ranchers. USDA-RMA photo by Jo Lynne Seufer.
Shawna Kalama is a proud member of the Confederated Tribes of Warm Springs and the Confederated Tribes and Bands of the Yakama Nation. She’s also a beginning rancher, pursuing her dream the past few years near the Cascade Mountains on the Yakama Indian Reservation in Washington State. Kalama has successfully leveraged several USDA programs to simultaneously support both her entrepreneurial education goals and her growing livestock operation.
She began earning her business degree at Heritage University, and recently participated in a risk management education program, sponsored by the USDA’s Risk Management Agency (RMA). This week, the agency announced that $8.7 million in cooperative agreement funding is available for the risk management education program for fiscal year 2016. The program introduces the agency’s risk management tools, crop and livestock insurance programs and educational partnerships to new and beginning, and traditionally underserved farmers and ranchers. The curriculum includes an overview of RMA’s Strengths, Weaknesses, Opportunities and Threats (SWOT) analysis tool, which identifies potential problems, and finds solutions and resources to help beginning farmers and ranchers manage risks. Nearly 90,000 producers participated in risk management education events in 2015. Read more »
The organic community needs more farmers, ranchers and handlers to produce everything from organic vegetables to organic grains to organic meats. The organic cost share programs make organic certification more affordable for producers and handlers across the country. USDA photo
The organic community needs more farmers, ranchers and handlers to produce everything from organic vegetables to organic grains to organic meats. Consumer demand for organic products continues to grow, with retail sales hitting over $39 billion in the United States in 2014 and over $75 billion worldwide.
USDA’s National Organic Program, part of USDA’s Agricultural Marketing Service (AMS), has overseen the organic sector since 2002. Since that time, the number of certified organic operations in the U.S. has increased to more than 21,700 — nearly a 300 percent increase. Read more »
U.S. Department of Agriculture (USDA) Farm and Foreign Agricultural Services (FFAS) Deputy Under Secretary Alexis Taylor speaking with local growers.
There’s nothing better than talking about food over a delicious meal of fresh, locally produced ingredients. I had the chance to do that recently, when I visited Central Foods, a Spokane, Washington, restaurant that sources from local farmers and ranchers. There, I met with stakeholders and producers who are taking advantage of new economic opportunities created by the growing consumer demand for local food. We had a great conversation about how USDA supports local food systems and how we can continue to do so in the future.
In communities across America, entrepreneurs like Beth Robinette and Joel Williamson from Spokane’s LINC Foods and Teri McKenzie from Inland NW Food Network are invigorating rural economies by connecting local farmers and consumers. They are opening up new markets for farmers, drawing young people back to farming, and increasing access to fresh foods for consumers. That’s why USDA has identified strong local and regional food systems as one of four pillars for rural economic development, and we’ve stepped up our support for this important sector of agriculture. Read more »
Beth Robinette, a rancher and leader in the local food and regional food movement in Spokane, Washington.
Every month, USDA shares the story of a woman in agriculture who is leading the industry and helping other women succeed along the way. This month, we hear from Beth Robinette, a rancher and leader in the local food and regional food movement in Spokane, Washington. She runs her family’s fourth-generation grass fed beef operation the Lazy R Ranch, and is one of the co-founders of LINC Foods, a worker and farmer owned cooperative food hub based in Spokane. She studied sustainable agriculture and business and marketing at Fairhaven College at Western Washington University, and earned her MBA in Sustainable Systems at Pinchot University with an emphasis on Local Living Economies and Sustainable Food and Agriculture.
How did you first become interested in the local and regional food movement?
Local food was really the norm in my household growing up. We raised a lot of our own food, or we would trade beef for things we didn’t raise ourselves. My grandpa was a prolific gardener and I can vividly remember the joy of eating a perfectly ripe tomato, warm from the sun, out of his garden. My dad had a part-time job working for a sustainable agriculture non-profit called the Washington State Food and Farming Network when I was in middle school and high school. He was the Eastern Washington coordinator and his job put him in contact with many movers and shakers in the local/regional food movement, which was really my first exposure to the idea. It wasn’t until I left for college, however, that I began to realize how privileged I had been to grow up on a ranch, and that most of my fellow students had a totally different relationship to food and agriculture than I did. I read Michael Pollan’s Omnivore’s Dilemma for a class my freshman year, and I was pretty much hooked on local food from then on. Read more »