Agricultural Marketing Service

Military Veterans: the Next Generation of Organic Farmers

A veteran and participant of the Veterans Sustainable Agriculture Training program handles living basil at an organic hydroponic farm, which grows plants in water as opposed to soil.

Compost tea (a mixture of recycled organic matter soaked in water), hydroponic living basil, and organic certification are terms that, at first glance, may not have much of a connection to military veterans. Colin Archipley, a decorated Marine sergeant, and his wife Karen however saw the combination as a win-win when they founded the Veterans Sustainable Agriculture Training (VSAT) program outside San Diego, California.

Connecting Farmers Markets to a New World of Opportunities

A young boy looks over the fresh fruits and veggies with his mother at a farmers market in Mississippi.

Spring is in the air and it's time to gear up for the outdoor market season. People are looking for fresh fruits, veggies and other goodies from their local farmers markets, and with a couple clicks of the mouse, the USDA National Farmers Market Directory makes the search easy.

Virtually Redefining Internships at USDA

Dora Flores, Dairy Programs Virtual Intern Program Team Lead, communicates with Daman Wandke.

The definition of "being in the office" or "being on the clock" is changing. Most organizations--government or private--have a multi-generational workforce that may or may not be in the same location. Our team alone has four generations with varying comfort levels in using different technologies.

Grillin' and Chillin' for National Barbecue Month

AMS Poultry Program employees Mark Perigen (left) and Gerald Brockman (right) prepare filet mignon on a tailgate-style grill.

April showers have passed and barbecues are in full bloom. Perfect weather and longer days make the month of May the perfect time to celebrate National Barbecue Month.

Whether you think barbecuing requires gas or charcoal, or that ribs should only be parboiled, or if you insist that asparagus must be sauteed with olive oil, it is time to fire up the BBQ.