Jim VanDerPol get his pigs ready for market on his Pastures A Plenty farm in Kerkhoven, Minn.
“We think that fresh air and sunshine are the best health guarantee.” That’s the quote you’ll see after opening a brochure from Pastures A Plenty Farm. Spend an hour with the VanDerPol family and you quickly understand that those words are much more than just a marketing slogan. It’s the family’s philosophy.
Pastures A Plenty’s pork products can be found in many co-ops, retail outlets, restaurants and local stores throughout Minnesota. The VanDerPols feed their hogs on grass and straw and use a wholistic veterinary approach featuring probiotics and spices instead of drugs. Read more »
Bonnie Chirstenson from University of Minnesota Extension (far right) shows students in Mrs. Jones’ sixth-grade class in Tracy Elementary how to make pumpkin pudding using a locally grown pumpkin.
On a fall morning in Mrs. Jones’ sixth-grade class in Tracy, Minn., students are learning how to make pumpkin pudding.
Instead of using a can opener to pry the lid off cans of pumpkin, a real pumpkin is being used. And not just any real pumpkin, a pumpkin that came straight from a local garden and into the classroom.
The classroom isn’t the only place in Tracy Elementary where local foods are becoming more prevalent. The lunchroom also features more foods grown by local producers and served in school lunches. Read more »
Tyler, Minn., is a long way from New York City, but the small-town of 1,143 people has something in common with the Big Apple: Both have recently had to deal with major weather events.
Obviously, the destruction and devastation caused by Hurricane Sandy is on a much wider scale than what Tyler experienced when a tornado leveled homes and businesses on July 1, 2011. But both disasters highlight the importance of emergency preparedness, whether you live in a high-rise in midtown Manhattan, or on a farm in Tyler.
Rural communities face unique challenges when dealing with emergency response and major weather events. It’s essential that small towns have the latest technology and equipment to keep residents safe during an emergency. Read more »
Harvest Moon Local Foods Co-op manager David Giedd shows a selection of locally grown meats to USDA Rural Development State Director Colleen Landkamer.
Like any new venture, there are a number of obstacles to overcome when starting a local foods cooperative. The fact that people in Long Lake, Minn. chose to start a cooperative during the economic downturn in 2007-08 was just another of those obstacles. Read more »
This week, USDA and other federal departments and agencies are recognizing the huge success of the 4th annual Feds Feed Families Food Drive. USDA employees, farmers, and friends raised a total of 2.77 million pounds of food this summer! The U.S. Forest Service was a big part of this effort and the stories below captures a snapshot of how several different Forest Service offices helped fill the shelves of food banks and food pantries in their communities.
In Duluth, Minnesota, the Superior National Forest Supervisor’s Office set a goal of 2,500 pounds for the food drive. As an incentive to encourage their team, Forest Supervisor Brenda Halter and Deputy Supervisor Tim Dabney promised they would wear Smokey Bear and Woodsy Owl costumes and greet people in Duluth’s Canal Park if they reached their goal. The staff pulled together and donated 4,500 pounds of food to Second Harvest Northern Lakes Food Bank. With the goal met and far exceeded, the Forest Supervisor and Deputy Supervisor put on the Smokey Bear and Woodsy Owl costumes! Read more »
USDA Support helps Mrs. Gerry’s, an Albert Lea, Minn. Business grow and create jobs. ( From left its Colleen Landkamer, USDA Rural Development Minn. State Director; Chad Vogt, Mrs. Gerry’s, Inc.; and Under Secretary Dallas Tonsager.
What started as a small operation almost 40 years ago has grown into major contributor to the economy in Albert Lea, Minn.
Mrs. Gerry’s Kitchen, Inc., started on Dec. 4, 1973, in a building that occupied 1,100 square feet. Today, Mrs. Gerry’s is adding a 36,500 square-foot addition that will bring its building to over 100,000 square feet and help meet growing customer demand for its real (no flaky stuff here) mashed potatoes and other products. Read more »
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