The United States Department of Agriculture (USDA) Food and Nutrition Service (FNS), Food Distribution Division is pleased to provide this recipe book developed for Food Distribution Program on Indian Reservations (FDPIR) participants and staff.We know that the USDA Foods we offer through FDPIR are as good as, or better than, the brands you find in stores. But we knew we could do more to help you turn them into tasty, healthy meals. A Harvest of Recipes Using USDA Foods is a collection of delicious recipes adapted from regional and traditional ones submitted by tribal members, and new ones we created.All of them feature sensible levels of fat, sodium, and sugar withoutsacrificing taste.The recipes are grouped as Breakfast, Breads, Soups, Side Dishes, and Main Dishes. Soups, sides, and main dishes may be served for lunch or dinner. For your convenience, you will find Nutrition Facts information below each recipe, and the USDA Foods used in each recipe appear in bold type print.These recipes have been tested to make sure they will produce the stated number of servings. They also meet the latest recommendations from the 2010 Dietary Guidelines for Americans.Beautiful color photographs have been taken of each finished recipe to give you ideas for preparing and serving each dish. The photos represent the way foods will look when you make them at home. We hope that making these recipes will be an enjoyable and creative way to use USDA Foods and prepare healthful meals for you and your family.Please note that, as with all foods, anyone who needs a special diet totreat health concerns should follow the diet recommended by his orher physician.

This report is part of a multi-volume technical report series entitled, Running a Food Hub, with this guide serving as a companion piece to other United States Department of Agriculture (USDA) reports by providing in-depth guidance on starting and running a food hub enterprise. In order to compile the most current information on best management and operations practices, the authors used published information on food hubs, surveyed numerous operating food hubs, and pulled from their existing experience and knowledge of working directly with food hubs across the country as an agricultural business consulting firm. The report’s main focus is on the operational issues faced by food hubs, including choosing an organizational structure, choosing a location, deciding on infrastructure and equipment, logistics and transportation, human resources, and risks. As such, the guide explores the different decision points associated with the organizational steps for starting and implementing a food hub. For some sections, sidebars provide “decision points,” which food hub managers will need to address to make key operational decisions. This illustrated guide may assist the operational staff at small businesses or third-party organizations that may provide aggregation, marketing, and distribution services from local and regional producers to assist with wholesale, retail, and institution demand at government institutions, colleges/universities, restaurants, grocery store chains, etc. Undergraduate students pursuing coursework for a bachelor of science degree in food science, or agricultural economics may be interested in this guide. Additionally, this reference work will be helpful to small businesses within the food trade discipline.

"Team Nutrition USDA; Let's Move!"--Cover.

Learn how to preserve a summer day — in batches — from this classic primer on drying, freezing, canning, and pickling techniques. Did you know that a cluttered garage works just as well as a root cellar for cool-drying? That even the experts use store-bought frozen juice concentrate from time to time? With more than 150 easy-to-follow recipes for jams, sauces, vinegars, chutneys, and more, you’ll enjoy a pantry stocked with the tastes of summer year-round.

This comprehensive overview of local food systems explores alternative definitions of local food, estimates market size and reach, describes the characteristics of local consumers and producers, and examines early indications of the economic and health impacts of local food systems. Defining ¿local¿ based on marketing arrangements, such as farmers selling directly to consumers at regional farmers¿ markets or to schools, is well recognized. Statistics suggest that local food markets account for a small, but growing, share of U.S. agricultural production. For smaller farms, direct marketing to consumers accounts for a higher percentage of their sales than for larger farms. Charts and tables.