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Dr. Engil Pereira, Associate Professor of the School of Earth, Environmental, and Marine Sciences at the University of Texas Rio Grande Valley (UTRGV), was selected as a fellow in the U.S. Department of Agriculture’s (USDA) 2022 E. Kika de la Garza fellowship program. Dr. Pereira initially learned about the fellowship through her subscription to USDA mailing lists.

Happy Compromise Farm + Sanctuary grows nutritious food for their local community distributed through a “free farm stand.” Though surrounded by farms in the rural Southern Tier of New York, the area is a food desert with a 16% poverty rate, a condition that often leads to higher risk for chronic health conditions and limited healthcare.

Last month, the U.S. Department of Agriculture’s Foreign Agricultural Service hosted a delegation of government and private sector representatives from Argentina, Paraguay, and Uruguay who traveled to the Washington, D.C., area to learn about sustainable, climate-smart agricultural practices being implemented in the United States.

The 2023 SNAP E&T State Institute, hosted by the Food and Nutrition Service, brought together 20 state SNAP agencies for a two-day event that aimed to assess and enhance their SNAP Employment and Training (E&T) programs. The theme of the event, "Mind the Gap: Building a Bridge from Vision to Outcomes in Your SNAP E&T Program," emphasized the importance of addressing gaps and challenges in these programs to achieve better outcomes for participants.

Georgia native Topeka Ham found a new calling serving the American public through the U.S. Department of Agriculture’s Agricultural Research Service (USDA-ARS) after 26 years in the South Carolina Air National Guard.

In Hawaii, the word ‘āina describes interconnected relationships between people, the environment and spiritual kin.

Boston’s urban agriculture community is a diverse group of farmers and community advocates, and their needs are as varied as the types of operations they run and the populations they serve. In 2021, the City of Boston’s GrowBoston initiative received a $200,000 Urban Agriculture and Innovative Production Grant (UAIP) to engage community members to develop priorities and recommendations in key food security neighborhoods and strengthen the city’s urban agriculture policy.

We use the kitchen sink for food preparation – rinsing produce, cleaning pots and pans, washing utensils that touch raw meat, and more. With these activities come the possibility for foodborne illness-causing bacteria to hang out in the sink too. If proper food preparation safety steps are not followed, these bacteria could cross-contaminate your food and make you sick!