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Employees of USDA-Agriculture Research Service in Urbana, Illinois teamed up with the University of Illinois to establish a unique Peoples Garden this year.  The garden was named ‘Three Sisters’ because we grew variations of the three main agricultural crops of some Native Americans: maize, beans and squash.  The garden produced sweet corn, which has been improved in multiple, significant ways by the University of Illinois.  We also grew 14 cultivars of edamame developed in Urbana by retired USDA-ARS plant breeder Richard Bernard.  In addition to green beans, we also cultivated several types of pumpkins, recognizing Illinois grows 95% of the nation’s pumpkins used in processing.

This post is part of the Science Tuesday feature series on the USDA blog. Check back each week as we showcase stories and news from the USDA’s rich science and research profile.

It seems that even Paradise on Earth requires a bit of pest control once in a while. U.S. Department of Agriculture (USDA) researchers working in Hawaii know the tropical island state can look like a gigantic Garden of Eden to invasive insects, including the Erythrina gall wasp that’s been wreaking havoc on native wiliwili trees as well as an introduced favorite, the coral bean tree.

This post is part of the Science Tuesday feature series on the USDA blog. Check back each week as we showcase stories and news from USDA's rich science and research portfolio.

This post is part of the Science Tuesday feature series on the USDA blog. Check back each week as we showcase stories and news from the USDA's rich science and research portfolio.

It’s hard to imagine average Americans of the 1950s and ‘60s walking around carrying bottles of water or worrying about getting to the gym three times a week.  But just as lifestyles have changed over the decades, so have eating styles.  Today’s Americans demand a variety of fresh, convenient, healthy, quick snacks and meals—and USDA scientists made a major contribution to meeting that demand.

Mention the words “hall of fame” to most people, and they’re likely to imagine a stellar baseball player or someone who’s written a string of hit songs.  But at USDA’s Agricultural Research Service, we have a Hall of Fame that isn’t about batting averages or popular tunes; it’s about changing the world.

This post is part of the Science Tuesday feature series on the USDA blog. Check back each week as we showcase stories and news from the USDA's rich science and research portfolio.

While driving, have you ever wondered why there are so many fences to interrupt your  soul-satisfying, wide-open-spaces experience?  Until recently, that was the only way to keep livestock in their place, so to speak.  But today’s wire fencing and posts soon will be augmented with virtual fencing that erases these visual barriers from the landscape.

They say that variety is the spice of life. Well, you can’t get much more variety than in the plant world. Genetic variation exists for many traits in all crops. For example, although most carrots on grocers’ shelves are orange, carrots can also be white, yellow, green, or purple. Most potatoes are susceptible to potato late blight, but some wild potato species are immune. Carrot color may be unrelated to where the carrots are grown, so a local grower can grow whatever color carrot people enjoy. Variation for disease resistance or tolerance to different soil types, however, does affect local adaptation.

Many local foods can be bred specifically to adapt to local conditions and preferences. Since local breeding takes manpower, the costs for these seeds can spill over to the customers. One solution is participatory plant breeding where breeders and farmers collaborate to contribute genetic variation; resources such as fields and labor; and expertise in breeding, crops, and farming.

This post is part of the Science Tuesday feature series on the USDA blog. Check back each week as we showcase stories and news from the USDA's rich science and research portfolio.

As adults, we have heard for years about the value of adding fish to our diets. But have you ever stopped to consider the health benefits a diet rich in seafood can offer your children?

This story has three parts. Read Part 1 here. Read Part 2 here.

For an hour or so, that’s how it went: on one side of the roof, I smoked the bees and removed capped frames, volunteers ran the capped frames over to the extractor on the other side of the roof, and the extractor team spun the honey out of the trays with the hand-cranked extractor. The centrifuged honey slid down the sides of the extractor into a sweet puddle at the bottom of the metal barrel. Everyone had a turn spinning the extractor (and maybe sneaking a taste of the fresh honey; but I can’t say for sure—I was on the other side of the roof). 

This story has three parts. Read Part 1 here. Stay tuned for Part 3 later.

The hive is basically a stack of wooden boxes. Within each box a series of frames rest vertically. Each frame is about an inch thick and has built-in cells. The cells are where the bees place the nectar they’ve taken from flowers while foraging. As the water evaporates from the nectar, it becomes thicker, turning into honey. When the bees cap the full cells with wax, the frames are ready for us to harvest. (The bees flying in and out of the rooftop hive use an entrance in the side of the bottom-most box, so we’re able to remove frames from the top without stopping the work of the hive.)