You’ve invited the guests, decorated the table and prepared the food. Then the guests are delayed, call to cancel or don’t show at all. Holiday meals and other celebrations require careful planning to ensure that everything goes as planned. When guests encounter emergencies and the meal must be delayed or cancelled, food must be handled “just right” to remain safe.
Every Thanksgiving, the USDA’s Meat and Poultry Hotline receives inquiries from consumers who need help with these unplanned situations. Here are just a few. Read more »
Se han invitado familiares y amigos, decorado la mesa y preparado la comida. Entonces, los invitados están atrasados, llaman para cancelar o simplemente no se aparecen. Las cenas festivas y otras celebraciones requieren una planificación cuidadosa para asegurarse que todo resulte según planificado. Cuando los invitados afrontan emergencias y la comida debe ser retrasada o cancelada, ésta debe ser manejada “cuidadosamente” para continuar siendo inocua.
Cada Día de Acción de Gracias, La Línea Directa sobre Carnes y Aves del Departamento de Agricultura de los Estados Unidos de América recibe consultas de consumidores que necesitan ayuda con estas situaciones no planificadas. He aquí algunas de éstas. Read more »
Business Program Specialist Deborah Rausch, Ohio Rural Development State Director Tony Logan, Toia Rivera-Strohm and Brad Strohm show off local textiles from the VonStrohm Woolen Mill & Fiber Arts Studio in Pickaway County. The small business was awarded VAPGs in 2010 and 2012. (USDA photo)
By now, we’re all familiar with the uniquely American shopping frenzy known as “Black Friday.” Almost before the Thanksgiving leftovers are even in the fridge, Big Box stores throw open their doors, offering sales geared toward holiday shoppers wrangling for the best deals. Black Friday has become as much of a November tradition as pumpkin pie, but for the past few years, small businesses around the country have been offering an enticing alternative to the long lines and early wake-up calls that come with the craze. USDA’s Rural Business-Cooperative Service (RBCS) is pleased to join the White House, the Small Business Administration and 1,400 American communities in celebrating Small Business Saturday on November 30.
Small Business Saturday is all about buying local and shopping small. Shopping small for both holiday gifts and everyday items not only can save you money, it also offers you access to one-of-a-kind, locally-made products as an alternative to “cookie-cutter” gifts. Small Business Saturday is designed to support the businesses that drive commerce in small communities; businesses that account for 44 percent of the private sector payroll and create two out of every three new jobs in America. Read more »
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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Growers load cranberries after a harvest at Mayflower Cranberries in Plympton, Mass. Photo by Jeff LaFleur of Mayflower Cranberries used with permission.
It’s tough to imagine the Thanksgiving celebration without turkey, dressing, and most importantly, the cranberry sauce. To keep this holiday staple safe from the cold and ready for harvest, farmers apply water to cranberries on frosty nights.
USDA’s Natural Resources Conservation Service and Cape Cod Cranberry Growers Association worked with growers to install automated sprinkler systems that conserve water and trim costs.
With the automated system, cranberry growers can control sprinklers from a computer and turn on and off sprinklers with a simple button. Traditionally, the different systems had to be turned on and off manually, wasting time, money and water. Read more »
MyPlate Holiday Makeover: Green Mashed Potatoes
The MyPlate Team continues to share “Makeover Monday” recipes each week on the USDA blog and the MyPlate Facebook page through January 6th.
This recipe was originally created for another festive day. But everyone loved “green-mash” potatoes so much that this family favorite became part of our Thanksgiving Feast.
Since my family has an Irish ancestry, we first started making this Green-Mash Potatoes Recipe for St. Patrick’s Day. Green peas add a slightly sweet flavor, and the garlic and pepper gives it some zip. The white pepper is optional, especially if serving to little kids. A sprinkle of Kosher salt on top brings out the flavors, yet the sodium is much lower than traditional mashed potatoes. And also, kids think the chartreuse-green color is fun! Read more »