The Beltsville Small White turkey, developed by USDA scientists in the 1930s, met the American homemaker’s needs and secured turkey’s starring role on holiday tables
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 portfolio.
When you sit down to your Thanksgiving feast and reflect on the bounty on your table, you might want to say a quiet “thank you” to the agricultural researchers who have made your holiday favorites so plentiful and so good for you, too.
Let’s start with the Thanksgiving star: the turkey. This Native American bird was rapidly slipping in popularity in the 1930s because smaller family size and smaller iceboxes meant there were too many unwieldy leftovers from the big birds. Read more »
This week, Americans across our nation will gather around Thanksgiving tables with family and friends. Every year at this time, I am reminded how blessed we are to have a strong, vibrant rural America which provides so much for each of us, every day.
Rural America provides our families with a safe, secure, affordable food supply, unrivaled outdoor recreational opportunities, healthy soil and clean water. Our nation’s leading efforts in renewable fuel and energy are based in rural America, as are millions of American jobs.
Our farmers, ranchers and growers are the most productive on earth. Their work allows us to feed people at home and around the world. It means that American families pay less for their food than the people of any other developed nation. It strengthens our economy, with agriculture supporting one in 12 U.S. jobs. Read more »
This Thanksgiving and throughout the holiday season, the Food Safety and Inspection Service is sharing tips that can help take one worry off your plate: foodborne illness. Take advantage of our resources, like the USDA Meat and Poultry Hotline, to help prepare a turkey that is both delicious and safe for your guests.
Cross posted from the foodsafety.gov blog:
Let’s face it, in November, a turkey will most likely find its way onto your menu. Planning ahead can help ensure that your special meal is successful, safe, and stress-free. If you have questions, the USDA’s Meat and Poultry Hotline offers planning tips and shares their top turkey questions and answers. Read more »
@USDAFoodSafety shares #trkytips in time for the holidays
It’s always nice to get a few extra hands in the kitchen, especially around the holidays. That was the idea behind Food Safety Inspection Service’s (FSIS) Thanksgiving Twitter Q&A with food safety experts from FSIS, FDA and celebrity chef Ingrid Hoffman. Read more »
“Would you like a doggy bag to take home?” asks the waiter. “That would be great” says the diner. Nearly half of her dinner remains on the plate and will make a quick second meal for another day.
But wait. Here’s the same diner calling the U.S. Department of Agriculture (USDA) Meat and Poultry Hotline the following day. “I put a restaurant doggy bag in the back seat of my car last night, and when I came out to drive to work, there it sat. Is it safe if I heat it up again?” Read more »
Michael Lynch, a specialist within the military food inspection team within AMS, reviews a slice of turkey from a unitized group ration (UGR). UGRs allow several soldiers to share a meal together in a group setting.
As we gather with family and friends for Thanksgiving, USDA would like to thank our troops for their dedication to protecting our country and for the sacrifices they make to preserve our freedom. Read more »