Farm Service Agency

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Farm Service Agency
Farm Service Agency is listed in the Wildlife Sanctuaries category in Claremore, Oklahoma. Displayed below are the social networks for Farm Service Agency which include a Facebook page, a Twitter account and a YouTube channel. The activity and popularity of Farm Service Agency on these social networks gives it a ZapScore of 79.

Contact information for Farm Service Agency is:
1900 W Will Rogers Cir
Claremore, OK 74017
(918) 341-3276

"Farm Service Agency" - Social Networks

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Farm Service Agency has an overall ZapScore of 79. This means that Farm Service Agency has a higher ZapScore than 79% of all businesses on Zappenin. For reference, the median ZapScore for a business in Claremore, Oklahoma is 39 and in the Wildlife Sanctuaries category is 42. Learn more about ZapScore.

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Social Posts for Farm Service Agency

Giving Thanks for America's Agricultural Producers Farmers and ranchers excel at growing what ends up on our tables. We would like to give thanks this holiday season to America’s farmers and ranchers who help bring delicious food to tables across the nation this holiday season. And just where in the United States are traditional holiday foods produced? Minnesota is the turkey production champ of the nation, producing 42.5 million birds out of the 244.5 million produced across the nation in 2017. Nearby Wisconsin produced over half of the nation's 9 million barrels of cranberries in 2017. You can thank Illinois, Texas, and California for the pumpkins ; and Georgia, New Mexico, and Texas for the pecans in your pies. North Carolina, California, and Mississippi are major sweet potato producing states, contributing over 3 billion pounds last year. Farm data provided by U.S. farmers and ranchers and published by the National Agricultural Statistics Service, go hand-in-hand with agricultural policymaking and research. Some of this research leads to interesting developments on your dinner table: In the 1930s, researchers at USDA’s Beltsville Agricultural Research Center in Maryland set out to breed a variety of turkey that would fit conveniently in the smaller refrigerators of that time. The "Beltsville Small White" turkey breed, eventually introduced to market in 1941, was also bred to have more breast meat and lighter skin, which was more appealing to consumers. Eventually, consumers preferred a larger turkey, so the poultry industry came to favor the Large White and Broad Breasted White breeds. Descendants of the Beltsville Small White breed can still be found in heritage flocks on small farms, however. You can thank the United States Department of Agriculture for researching options for the poultry industry. Just a few days after Thanksgiving, NASS will begin mailing the 2017 Census of Agriculture to all farmers and ranchers across the U.S. The census is the opportunity for farmers and ranchers to have a voice in the future of American agriculture, from the creation and funding of assistance programs and services to research and the development of new ag technologies, rural development, and more. We thank formers for their bountiful production and ask them to respond to the census. By responding, farmers and ranchers represent not only their operations but also their communities and industries. Better data mean better decisions. For more information about the census, visit www.agcensus.usda.gov.

SNAP E&T Opens Door to Five-Star Employment Opportunity At first blush, a five-star hotel and a local community food kitchen would seem to have little in common. An innovative program funded by USDA’s Supplemental Nutrition Assistance Program (SNAP), the Ritz-Carlton in Pentagon City, Va., and the DC Central Kitchen (DCCK) in Washington, D.C., have created a partnership that takes hard-working SNAP participants and helps them grow into professional chefs at the Ritz-Carlton. DCCK’s Culinary Job Training program prepares adults facing high barriers to employment for careers in the food service industry. It specializes in equipping adults with histories of incarceration, addiction, homelessness, and trauma with the hands-on training and support they need to begin a culinary career. The program is partially funded by the U.S. Department of Agriculture’s SNAP Employment and Training Program, or SNAP E&T. SNAP E&T, which operates in 53 states and territories, is designed to help SNAP participants gain the skills they need to find work and become economically self-sufficient. The most effective SNAP E&T programs partner with local training programs in high-demand industries, often manufacturing, construction, healthcare, and hospitality. And that’s just the type of program the District of Columbia is supporting with DCCK and the Ritz-Carlton. DCCK (a SNAP E&T provider) partners with the Ritz-Carlton to place graduates of their culinary program in culinary positions. At the end of a rigorous, 14-week training program, these successful graduates have earned the right to wear a chef’s coat at the prestigious hotel, where they are part of the staff or, as the Ritz-Carlton motto declares, “Ladies and Gentlemen Serving Ladies and Gentlemen.” Sriram Hariharan, the executive chef at the Pentagon City Ritz-Carlton, shared the inspiring story of a former intern and now full-time line cook named William. William graduated from the DCCK culinary job training program a year ago. “DCCK opened a door for William. And because of my relationship with their culinary school, I knew he possessed the qualifications for the position I needed to fill,” said Chef Sriram. “But as I told William and a number of other interns from the program, you have to earn your continued employment. You have to continuously have an exemplary attitude towards learning and zeal to succeed.” William spent many years battling addiction and homelessness before learning of DCCK’s culinary training during his time in rehab. “DCCK helped me refocus my life,” he explained. “The training was not just focused on kitchen skills; they taught me how to deal with my addiction too. The empowerment class taught me how to handle the stress and demands of employment and how to deal with people instead of reaching for a drink or using drugs.” The Ritz-Carlton has hired seven entry-level staff since the program began in 2015, providing women and men like William an opportunity to grow in the hotel’s culinary hierarchy. Chef Sriram says the hotel gets as much out of the relationship as their new staff. The hotel kitchen not only has many hard-working staff, but also a reliable source of resumes for future job openings. “Our partnership with DCCK and the culinary training program is impressive,” said the chef. “It’s like the old Chinese proverb, ‘if you give a man a fish you feed him for a day. If you teach a man to fish you feed him for a lifetime.’”

What are you thankful for this Thanksgiving?

Tips and Resources for a Bacteria-Free Thanksgiving More than 46 million turkeys are eaten on Thanksgiving Day and with the never-ending list of side dishes and desserts, it is by far the largest and most stressful meal many consumers prepare all year, leaving room for mistakes that can make guests sick. “We receive an increase of calls on the USDA Meat and Poultry Hotline around Thanksgiving because people are stressed and have a lot of questions about thawing and cooking their turkey,” said Marianne Gravely, senior technical specialist at USDA Food Safety and Inspection Service. “Since this is such a large family feast, we want to make sure people prepare their food in a safe manner to avoid foodborne illness.” Follow these tips and use these resources to help make this Thanksgiving feast a safe and healthy one. Fresh or Frozen If buying a fresh turkey, purchase one to two days before you plan to cook it and place it in the refrigerator until you are ready to cook. Do not buy fresh, pre-stuffed turkeys. If not properly handled, harmful bacteria that may be in the stuffing can multiply quickly. Frozen turkeys should be thawed in the refrigerator. Allow 24 hours for every 4 to 5 pounds. For example, if you purchase a 12 to 16 pound turkey, it will need three to four days to thaw in the refrigerator. A pre-stuffed frozen turkey should not be thawed. Follow the packaging directions and cook directly from the frozen state. Don’t Wash the Bird According to the U.S. Food and Drug Administration, 68 percent of people wash their turkey before cooking; however, USDA does not recommend it because washing raw meat or poultry can splash bacteria around the sink, across countertops and into already prepared foods. Cooking turkey to the correct internal temperature of 165ºF will kill any bacteria, making washing an unnecessary step. The exception to this rule is brining. When rinsing brine off of a turkey, be sure to remove all other food or objects from the sink, layer the area with paper towels and allow a slow stream of water to avoid splashing. Use a Food Thermometer The only way to determine if a turkey (or any meat, poultry or seafood) is cooked is to check its internal temperature with a food thermometer. A whole turkey should be checked in three locations: the innermost part of the thigh, the innermost part of the wing and the thickest part of the breast. Your thermometer should register 165°F in all three places. Clear out Fridge for Leftovers A day or two before the holiday, be sure to clear out any old food taking up space in your refrigerator. If you aren’t sure if it’s still good to eat, download our FoodKeeper app. It’s available for download on Apple and Android devices, the app provides storage times for more than 400 food items. Once your refrigerator is clear, you will have room to store all of those Thanksgiving leftovers. Do not leave leftovers on the table or countertop for people to graze, because food will enter into the danger zone (temperatures between 40ºF and 140ºF) where bacteria multiply rapidly. Instead, place food in shallow containers and place them in the refrigerator. Have Questions? Call the Hotline If you have questions about your Thanksgiving dinner, call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) to talk to a food safety expert. You can also chat live at AskKaren.gov, available from 10 a.m. to 6 p.m. ET, Monday through Friday, in English and Spanish. If you need help on Thanksgiving Day, the Meat and Poultry Hotline is available from 8 a.m. to 2 p.m. ET.

Brining Safely Will Bring Tender, Flavorful Meat to the Thanksgiving Table
Are you interested in brining a turkey, but aren’t quite sure how to do it safely? USDA is at your service! Though brining may sound like something only done commercially or by a certified chef, it’s quite simple with the right strategy — that means following safe food preparation steps.


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RT @USDA: Entrepreneur ✔ Mechanic ✔ Soil Scientist ✔ Land Steward ✔ New Farmer usda.gov/newfarmers


Eligible voters have two weeks left to submit ballots for the #USDAFSA County Committee Election #vote ow.ly/3OKu3015fPp


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