Catherine Woteki

Last week, I was in South Carolina to see some of the work being done by USDA’s scientists at the U. S. Vegetable Laboratory, where researchers strive to improve vegetable yields and quality. Any chef will tell you great meals begin with high quality ingredients, and nutritionists will add that a...

This week I had the opportunity to meet with representatives from the 1890 land-grant institutions from across the country to begin a new dialogue and chart a new course together to help ensure that American agriculture remains productive, prosperous, and sustainable. These institutions...