About 500 people attended the tree-harvesting ceremony to watch the 88-foot, 13,000-pound Minnesota spruce chosen as the 2014 U.S. Capitol Christmas Tree. The Chippewa National Forest is donating the tree, often referred to as the People’s Tree. The tree-lighting ceremony is scheduled for Dec. 2. (U.S. Forest Service)
On a cold afternoon in late October, about 500 people, including local area third graders who had made ornaments for it, gathered to witness the cutting of the 88-foot, 13,000-pound 2014 U.S. Capitol Christmas Tree on the Chippewa National Forest in north central Minnesota.
To help stay warm and nourished, attendees were offered hot chocolate or coffee, a wild rice dish, fruit, sandwich wraps and cookies, all courtesy of the Leech Land Band of Ojibwe. The official festivities began with Leech Lake Band of Ojibwe Spiritual Advisor Larry Aitken blessing the Tree, distinguished guests sharing their congratulations, and poignant drumming performances by two groups of tribal youth; one group was accompanied by young tribal dancers in full regalia. Read more »
Katie Armstrong prepares to board the Glacier Discovery Train operated in partnership by the U.S. Forest Service and the Alaska Railroad. (Courtesy Katie Armstrong)
When Katie Armstrong read “So You Want to be a Forester,” like many high school students she wasn’t sure what career path she wanted to follow. So she decided to attend a summer forestry camp offered by Michigan Tech. After the camp she was hooked.
Then she set her goal on attending Michigan State University to study forestry.
“During my time at MSU one of my professors introduced me to urban forestry. I loved it so much I went back for a master’s degree in Forestry and Urban Studies,” said Armstrong. Read more »
A California leaf-nose bat captures a cricket. (Copyright photo used with permission/Merlin D. Tuttle, Bat Conservation International, www.batcon.org)
As Halloween approaches, it is easy to get caught up in the mystery and fear that surround bats, but the truth about bats is that they are fascinating animals vital for a healthy environment and economy.
As we celebrate National Bat Week, set your concerns aside. We need bats, and bats need us – now more than ever.
Bats occupy almost every habitat in the world. They devour tons of insects nightly, pollinate flowers, and spread seeds that grow new plants and trees. They are our most important natural predators of night-flying insects, consuming mosquitoes, moths, beetles, crickets, leafhoppers and chinch bugs, among others. Many of these insects are serious crop or forests pests, while others spread disease to humans or livestock. Every year, bats save us billions of dollars in pest control by simply eating insects. Read more »
Doug O'Brien, Acting Under Secretary for USDA Rural Development addresses attendees at a National Co-op Month forum at the National Press Club in Washington, D.C. Lillian Salerno, Administrator for Rural Business & Cooperatives Programs and Charles Snyder, President of National Cooperative Bank are on the right.
There is so much to celebrate during National Cooperative Month in October, as the U.S. co-op business sector is generating about $650 billion in annual sales and accounts for more than 2 million jobs. But the cooperative business model remains a “best-kept secret” for far too many people who could be benefitting from membership in co-ops.
It is thus imperative that everyone involved with cooperatives make co-op education and outreach a major priority in the year ahead. That was one of the primary messages of a National Co-op Month forum at the National Press Club in Washington, D.C., Oct. 22, sponsored by the National Cooperative Business Association (NCBA). Read more »
AMS Deputy Associate Administrator Karen Comfort, Feds Feeds Families’ 2014 National Program Manager, tells the crowd that the campaign delivered 14.8 million pounds of donated food that went to food banks and pantries across the country.
When I became National Program Manager for the 2014 Feds Feeds Families campaign—the sixth annual, nationwide food drive of Federal employees—I challenged Federal employees nationwide to help knock out hunger by supporting this year’s initiative. I had every confidence that our Nation’s civil servants would step up in a huge way. Feds have a tradition of generosity and answering the call whenever, wherever, and however they are needed. Even so, this year’s results far exceeded my expectations: 14.8 million pounds of donated food went to food banks and pantries across the country. That’s 7,400 tons of food this year.
Since 2009, the campaign has donated almost 39 million pounds of food to families and individuals in need. All Federal agencies across the country participated. Federal employees donated both perishable and non-perishable food items throughout the summer. This year Feds Feed Families also encouraged employees to take advantage of gleaning (clearing fields of unused produce). Read more »
A student from DC Bilingual Public Charter School enjoys a taco.
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 Bea Zuluaga, Food and Nutrition Director, CentroNía/DC Bilingual Public Charter School, Washington, DC
Children living in Washington, D.C., and across the country spend a large part of their day in school and rely heavily on their educational institutions for nourishment. As educators, it is imperative that we expose children to a variety of healthy, nutrient-rich foods early on in their development, and CentroNía does just that! We prepare various meals and snacks to support children’s learning thanks to programs such as the Healthy Hunger Free Kids Act of 2010.
With more than 260 employees who serve 2,500 children, youth, and families in the District of Columbia and Maryland, CentroNía’s mission is to educate children and youth, and strengthen families in a bilingual, multicultural community. We cook meals and prepare snacks on the premises that incorporate whole grains, fresh fruits and vegetables, more vegetarian proteins and local produce. By eliminating processed foods and juices from our institution, we drastically reduced the sugar and sodium on our menus. Read more »