Posts tagged with "USDA"

new candy illustration by Rita Azar by 360 Magazine

What to Know Before Traveling with CBD

By Ed Donnelly, founder of AmourCBD

CBD, also known as cannabidiol, is the oil found in the stem of hemp plants which has the THC extracted to reach levels below 0.3%.  CBD products have become an everyday essential and as travel begins to pick up, many people are unsure if they can bring their favorite CBD products with them.  Here are a few things to keep in mind when bringing your CBD products along.

Consider state laws

Hemp’s classification changed under the 2018 Farm Bill from being considered a Schedule I drug, meaning it is no longer considered a controlled substance, thus making consumption, production, and transportation across state lines legal. In order to even be considered hemp, products have to meet very strict requirements.  For one, the THC percentage in the product cannot be higher than 0.3% otherwise it can be considered marijuana which is yet to be legalized on a federal level.  Thankfully, AmourCBD products have a 0.00% THC guarantee and are produced in an FDA regulated facility so travelers need not worry.  When transporting hemp, the product has to be produced lawfully under the 2018 Farm Bill, and the USDA has to have issued approved regulations and procedures within that specific state.  Each production plan was submitted individually by states—additional information pertaining to that can be found here.  

TSA Compliant

While transporting marijuana across state lines is not allowed since it has not been legalized on a federal level, travelers can still bring most cannabis infused products with them, like CBD, as long as they contain under 0.3% THC. Like most hygienic products such as makeup and lotions, the TSA requires that any products brought in carry-on luggage do not exceed 3.4 oz and are stored in a resealable, clear 1 qt bag. Anything greater than 3.4 oz has to be stowed away in checked luggage. All AmourCBD products are less than 3.4 oz and can be brought safely on the plane. Additionally, CBD products do not need to be declared at the airport during domestic travel as they are federally legal in the United States.

Benefits of CBD for travel jitters

Why would travelers want to bring CBD along?  Various studies have shown that CBD can be used to help alleviate symptoms associated with insomnia, anxiety, and some muscle pains. Whatever your fear may be, whether a fear of heights, flying in general, or uneasiness during turbulence, consuming products like AmourCBD’s 10mg Gummies can help significantly when conquering your flight.  Not enough legroom or stiff muscles? AmourCBD’s Pain Relief Cream, which is the very first FDA-registered CBD cream on the market, has an active ingredient of lidocaine which helps soothe discomfort quickly, and without residual smells.  If you want to combat jet lag or simply want to rest on a long flight, travelers can also use CBD in place of products like melatonin.

International Travel Guidelines

When traveling internationally, CBD regulations can become a bit less straightforward. While it is legal to travel with CBD products containing less than 0.3% THC domestically in the United States, other countries have different laws regarding CBD use. Before bringing CBD products along for international travel, check on the regulations of the country you are traveling to in order to ensure you are abiding by that country’s laws. If you are unsure, professionals suggest leaving CBD products at home since many countries have stricter CBD-related drug laws than the United States.

Check for THC in CBD Products

Be sure to double check the ingredients of your CBD products before travel. As previously stated, CBD products containing less than 0.3% THC are federally legal, but CBD products containing higher doses of THC can vary in legality by state. Especially when traveling to or from a state where marijuana is legal, make sure to check your CBD products for their THC levels. Luckily, AmourCBD products contain 0.00% THC guaranteed, ensuring safe domestic travel.

Keeping rules and regulations in mind when traveling with your CBD must-haves can help ensure a smooth and relaxing trip, especially during a time we need it most.

Agriculture illustration by Heather Skovlund for 360 Magazine

USDA Announces Investment

USDA Announces $218 Million Investment in Land and Water Conservation

Agriculture Secretary Tom Vilsack today announced the USDA Forest Service will invest more than $218 million to fund Great American Outdoors Act projects to conserve critical forest and wetland habitat, support rural economic recovery, and increase public access to national forests and grasslands.

Leveraging the Land and Water Conservation Fund (LWCF) provided by Congress, this investment will improve public access by funding strategic land acquisitions. Funds will also support work with state agencies to encourage private forest landowners to protect their land through conservation easements or land purchases.

“These investments reflect President Biden’s commitment to supporting locally-led conservation efforts from coast to coast and to honoring and building on the proud private land stewardship traditions of farmers, ranchers, and forest owners,” said Agriculture Secretary Tom Vilsack. “The investments will not only protect our natural heritage, but they will also create jobs, expand access to the outdoors, and help tackle climate change.”

The Forest Service administers two LWCF programs: The Forest Legacy Program and the Land Acquisition program. Together, these programs conserve critical and strategic lands across the nation’s forests on both private and public lands. The Forest Service will invest more than $94 million to fund 28 projects under the Forest Legacy Program and $123 million to fund Land Acquisition Program projects, including projects for recreation access and other needs.

Land Acquisition Program highlights include:

  • $6.4 million in FY 2021 to acquire 8,590 acres for the Lolo Trails Project in Montana. This project aims to mitigate the effects of climate change by providing the cold water that federally listed bull trout and other species need to sustain healthy populations in a warming climate.
  • $3.7 million to acquire 1,550 acres in the Yakima River Basin for the Washington Cascades Project. Supported by a wide coalition of public, private and non-profit partners, this project seeks to ensure a long-term water supply in the face of climate change.

Forest Legacy Program highlights include:

  • Protecting 12,500 acres of habitat, water and timber on the Ceylon Forest in Georgia. 2.5 million people depend on the Ceylon for drinking water that flows from and through the forest. As a working forest, the Ceylon supports a local wood-based economy that includes 121 mills, with a $1.69 million payroll impact. Once completed, the area will also become part of a much larger Wildlife Management Area and serve as an ideal hunting and fishing destination for sportsmen across the Southeast.
  • The East Grand-Weston in Maine builds on a century-old tradition of sustainable forestry and expands recreation opportunities over more than 4,300 acres. The property supports a thriving local recreation industry by protecting lands, waters and trails while also providing sustainable wood products to up to 15 mills. The property will remain in private hands while continuing to be managed for public benefits.
  • The second phase of the Kootenai Forestlands Conservation Project will permanently protect nearly 28,000 acres of land in northwest Montana. The project area belongs to the Stimson Lumber Company and contributes to the local economy while allowing free public access as a recreation destination for hunting, fishing, skiing, hiking, snowmobiling and more. The project will also protect the area from further residential development, reducing future firefighting costs by more than half.

Background

The Forest Service has been administering LWCF projects since 1964 along with the Department of the Interior. The fund supports Forest Service-led conservation projects including acquisition of critical non-federal lands within the boundaries of national forests and grasslands. Now, with full and permanent funding through the Dingell Act and the Great American Outdoors Act, the Forest Service is poised to strengthen its conservation program and provide greater recreation access to national forests and grasslands.

The agency worked with partners, considered multiple criteria and used established competitive processes to select projects for fiscal year 2021. During the review, the agency evaluated the environmental, social, and economic benefits of proposed projects and whether they contributed to other conservation initiatives. The Forest Service also considered local recreation access needs, the level of local support for strategic land acquisitions and how likely it would be for project areas to be converted to non-forest uses.

For more information on the Great American Outdoors Act and related projects, visit the website.

USDA touches the lives of all Americans each day in so many positive ways. In the Biden-Harris Administration under Secretary Vilsack, USDA is committed to transforming America’s food system with a greater focus on more resilient local and regional food production, fairer markets for all producers, ensuring access to healthy and nutritious food in all communities, building new markets and streams of income for farmers and producers using climate-smart food and forestry practices, making historic investments in infrastructure and clean energy capabilities in rural America, and committing to equity across the Department by removing systemic barriers and building a workforce more representative of America. To learn more, visit USDA.

Who Will Win? #TeamChickenWing or #TeamPorkRib

Sitting down for the Super Bowl on Feb. 7 might look a little different this year, but one thing remains the same: you need the perfect game day protein to fuel up for the Big Game. America has spoken and it’s down to chicken wing or pork rib – which team will you be on?

Data shows that chicken wings are the perennial favorite.

Chicken wings have three parts, but only two are typically eaten: the drum and the flat (also called wingette) – the tip is often discarded. Years ago, the wing’s small size and limited meat often meant it was discarded – but now it makes the perfect finger food. Wings are typically barbecued but they can be fried, baked, or grilled. Barbecued wings have dominated sports game snacks since the ’60s and the first Super Bowl, held in 1967.

USDA’s 2021 Super Bowl trends report shows that how fans prefer their wings varies by region. The South Central region – especially Texas – leads this year in preference for fresh wings. The Northeast, which used to lead the nation in its fondness for fresh wings, has gradually developed a preference for store deli-prepared wings in a variety of flavored sauces. The Southeast favors quick frozen and pre-cooked frozen wings over the rest of the nation. The Southwest prefers deli fried and baked chicken, especially for big packs of 100 or more pieces. The Midwest is a close second for deli wings and is a strong contender for fresh/frozen uncooked wings and for pre-cooked wings.

The increased demand for chicken wings on Super Bowl weekends sometimes exceeded availability, leading to higher prices for fans.

Enter the top challenger: the pork rib.

Another perfect finger food, pork ribs are inexpensive, widely available, and gaining popularity in many parts of the country. Like the chicken wing, the pork rib was once considered a low value item that was prepared simply, typically boiled. That changed in early 20th century with the increased popularity of slow-cooked barbecuing. With leg and shoulder cuts most in demand, low-cost pork ribs were widely available and, by the 1920s, barbecued pork ribs were being eaten across the nation. In the late 1940s, the “St. Louis” style of cutting ribs was developed and the square-shaped rib tip, or riblet, became an alternative to the chicken wing.

Southeasterners lead the nation in preference for fresh rib offerings of all types. Fans in other parts of the country support their own favorites with the Northeast a close second for St; Louis ribs, the Central U.S. for baby back ribs and for country or western-style ribs (cut from the butt and technically not part of the rib but delicious nonetheless), and the Northwest for boneless country ribs. Pork riblets have seen increasing popularity and fans in the Southeast and Southcentral regions favor them over all other areas.

Not a chicken wing or pork rib fanatic? No problem. Alternatives like pulled pork and sausage have entered the game.

  • Boneless, barbecue-flavored pulled and shredded pork is perfect on a bun and easily held in one hand leaving the other hand free for a beverage.
  • Pork dinner sausages and bratwurst, typically summer grilling favorites, get their first big marketing boost of the year during the Super Bowl and are increasingly popular with football fans.

So, this Feb. 7, will you be on Team Chicken Wing or Team Pork Rib, or will you go for something entirely different? Does your preference line up with your region or are you a trail blazer?

Team Pork Rib card. Photo credit: Emily Garman

Tree illustration done by Mina Tocalini of 360 MAGAZINE.

USDA Forest Service Reflects on 2020

Despite challenges posed by the pandemic, the USDA Forest Service today announced it surpassed goals and set records in 2020.

“2020 was a challenging year, with record wildland fire activity and the COVID-19 pandemic. Throughout the Forest Service, we have risen above these challenges and set our minds, hands and hearts to carrying out our mission to meet the needs of the communities we serve,” said Forest Service Chief Vicki Christiansen.

The Forest Service relied on its strong science, innovation and partnerships to overcome this year’s challenges as the agency found new solutions to serve the public during a time of unprecedented need.

Creating healthy, productive forests and supporting rural economies

In 2020, the Forest Service provided jobs and stability for local economies through a year of historic timber production, selling more than 3.2 billion board feet of timber, the second-highest level in 20 years. The agency also improved forest conditions and reduced wildfire risk on over 2.65 million acres, removing hazardous fuels like dead and downed trees, and combating disease, insect and invasive species infestations.

The Forest Service undertook a suite of regulatory reforms to meet the goals of the Secretarial Memorandum to the Chief of the Forest Service modernize and align agency directives with new legislative authorities and reduce regulatory burdens. By the end of December 2020, the Forest Service will have nearly completed all guidance to implement new legislative authorities in the 2018 Farm Bill. In addition, Forest officials quickly began implementing President Trump’s Great American Outdoors Act to increase access to national forests and grasslands and make progress towards reducing the agency’s $5 billion infrastructure backlog.

Managing wildfire, and providing for health and safety

The Forest Service was successful in prioritizing early suppression of wildfire ignitions while facing a record-breaking fire year, with the most acres burned on national forests since 1910. The agency’s modeling research on how COVID-19 may spread between firefighters or in communities during response efforts led to new interagency safety protocols to better support fire camp management.  The protocols not only successfully minimized the spread of COVID-19 among the agency’s 10,000 firefighters, but early learning suggests the safety measures resulted in additional health benefits to fire crews, reducing ailments common in fire camps, which translated to a healthier and more resilient firefighting workforce available to protect lives, homes, and communities threatened by wildfire.

Sharing stewardship responsibilities and being better neighbors

The Forest Service made significant strides toward Shared Stewardship this year, working more closely than ever with Tribes, States, and local partners to make sure the right work happens in the right place at the right time. So far, 44 states and territories are now involved in a Stewardship Agreement. The agreements allow the Forest Service to employ the latest tools and share decision making on the highest priorities to improve forest conditions across broad landscapes. These new agreements have resulted in increasing resiliency of forests, protection of communities and reduction of wildfire risks. They have also produced jobs and stabilize economies.

Increasing access and improving recreation experiences

This year, Americans sought out their public lands in tremendous numbers, finding relief in the Great Outdoors, showing us once again how public lands unite our nation. In response, the Forest Service generated solutions to ensure visitors had every opportunity to safely use and enjoy their national forests and grasslands during the pandemic. The Forest Service welcomed record-breaking numbers of visitors, many of whom were first time users, with 95% expressing satisfaction with their experiences.

“Next year, we will continue to build on these successes to improve conditions on America’s national forests and grasslands to ensure they are healthier, more resilient and more productive,” added Chief Christiansen. We will keep building on the partnerships that make these successes possible and commit to increasing access to better connect people to their natural resources, so these national treasures endure for generations to come.”

For more information about the Forest Service visit www.fs.usda.gov

How cooks are helping end world hunger

Cooks Who Feed is giving people a simple way to take on world hunger this holiday season.

Everyone has food waste, even if we try to be mindful about our purchases and how much we are preparing. While we may all account for a little here and there, it adds up to a lot of wasted food. According to the U.S. Department of Agriculture, it’s estimated that 30-40 percent of our nation’s food supply is wasted. Meanwhile, the World Health Organization estimates that over 800 million people per year around the world do not have enough to eat. One organization, Cooks Who Feed, is taking on the mission of helping to feed the people who need it most.

“When I realized the facts surrounding food waste and world hunger, I felt I had to do something about it,” explains Seema Sanghavi, founder of the organization Cooks Who Feed. “We help make it easier to get involved in helping to end world hunger. One of our aprons will top the list of many gift buyers this season.”

The Cooks Who Feed organization has teamed up with well-known chefs to create a line of aprons that people can purchase. Every apron purchased provides 100 meals to those in need. The organization has addressed numerous areas of concern by working with charitable organizations around the globe that collect surplus food to provide immediate hunger relief.  

The mission is helping to end world hunger, but the company is also addressing the environmental impact of food waste. The organization works with three charities that obtain food surplus and provide it to those in need. The charities they work with are Rescuing Leftover Cuisine, Second Harvest, and Zomato Feeding India. Over a third of Cooks Who Feed profits go to supporting their charity partners.

Beyond the food benefits that the apron sales provide, they also help to support underprivileged women in India. The aprons are all made in a fair-trade facility, giving the women a way to earn a living and rise above poverty so they can feed their families and help others. All of the aprons are environmentally friendly, handcrafted with natural and recycled fabrics. A lot of details have gone into each apron creating a stylish, functional and eco-friendly product that brings sustainable fashion to the kitchen. 

Each of the organization’s celebrity chef ambassadors have created their own apron so their fans can purchase an apron designed by the chef. People can choose the one that suits them or the person they are gifting it to. Some of the celebrity chefs that have teamed up with Cooks Who Feed include:

  • Art Smith – Chef Art is an award-winning chef and co-owner of several restaurants, including Blue Door Kitchen & Garden, Art and Soul, and Southern Art and Bourbon Bar. He also spent 10 years being the personal chef of Oprah Winfrey. He’s known for his Southern fried chicken. Every purchase of his specially designed apron also supports Common Threads, which provides disadvantaged children free cooking and nutrition lessons.
  • Christine Cushing – An award-winning chef, Chef Christine is a judge on the hit Food Network program called Wall of Chefs, and won the 2020 Taste Award for “Best Chef” in a TV series for her food, travel documentary series called “Confucius Was a Foodie.” She also has an artisan line of tomato sauces.
  • Romain Avril – Best known for his appearance as a judge on Top Chef Canada All-Stars, Chef Romain has worked at a one and two Michelin star restaurant. He’s a star chef at such restaurants as Colborne Lane, Origin North Bar, and La Société Bistro. 
  • Devan Rajkumar – After several years of high-end catering with the Food Dudes, Chef Romain moved into an executive chef role at Luxe Appliance Studio.
  • Gaggan Anand – Known for his progressive Indian cuisine, Chef Gaggan has repeatedly placed on the Restaurants of the World’s 50 Best Restaurants list. He earned two Michelin stars in the first edition of the Thailand Michelin guide in 2018. He opened the restaurant Gaggan Anand in Bangkok in 2019, and has been profiled in Netflix’s Chef’s Table.

“The greatest lesson in life is taught by our family, simply share our food,” added Chef Art Smith. “By being a part of this great program I’m living that lesson, because every apron purchase shares food with the world. It’s a great feeling to be a part of doing that.”

Cooks Who Feed was founded by Seema Sanghavi. She loves cooking and got the idea for the organization after visiting a nongovernmental organization in India, where women were earning a living by performing safe work. Two years later, she came across information about the food waste problem, and an idea was formed. The mission of the organization is to create a movement, providing 1 million meals per year, which would be made possible by 10,000 apron sales annually. 

The Cooks Who Feed aprons come in a variety of colors and styles and start at $55, with free shipping within the U.S. In addition to the celebrity chef aprons, there are others to choose from. The aprons make great gifts for those who enjoy cooking. To get more information about the program or see the selection of aprons, visit the site: https://cookswhofeed.com/.

About Cooks Who Feed

Cooks Who Feed sells a line of fashionable aprons that have been sustainably made and help to feed the world. Working with charities that obtain surplus food, and providing it to the people who need it, the company helps people and the planet. The aprons are handcrafted, eco-friendly, and available online, for retail and for wholesale. To get more information, visit the site: https://cookswhofeed.com/.

Tree illustration done by Mina Tocalini of 360 MAGAZINE.

USDA Forest Service – Small Tracts Act

The U.S. Department of Agriculture’s (USDA) Forest Service published a final rule today that expands the use of the Small Tracts Act—a part of the Agriculture Improvement Act of 2018. The regulation is part of a broader set of rule changes that the agency is undertaking in support of the Secretary of Agriculture’s direction to increase access to national forests. The rule provides the agency greater flexibility to resolve land management challenges through the sale, exchange or interchange of small land parcels.

“The landowners whose properties border national forests and grasslands are not only our neighbors, they are also key partners in sustaining the vitality of the land we manage,” said Forest Service Chief Vicki Christiansen. “These changes will improve the way we work with willing landowners to further the health, productivity and connectivity of national forests and grasslands.”

The rule amends agency regulations to allow use of changes to the Small Tracts Act. Amendments include the authority to sell, exchange, or interchange small parcels of land that are 40 acres or less, and that are physically isolated, inaccessible or lack national forest characteristics. The amendments also grant the Forest Service authority to convey parcels of land that are 10 acres or less where landowners have made permanent, habitable improvements, and where the encroachment was neither intentional nor negligent.

The Forest Service may use proceeds from land exchanges to acquire lands, or interest in lands, in the same state that are suitable to be included in the National Forest System. The proceeds may also be used to reimburse costs associated with the competitive sale of eligible lands and to acquire access to existing National Forest System lands which are currently inaccessible or have limited access.

The final rule can be found in the Federal Register.

For more information on USDA Forest Service click HERE.

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USDA MyPlate Campaign

USDA Announces Launch of the Start Simple with MyPlate Campaign

In a continuing effort to help Americans make healthy food choices, and in honor of National Nutrition Month, U.S. Department of Agriculture (USDA) Secretary Sonny Perdue today announced a new campaign to help simplify the nutrition information that surrounds us each day.

USDA recommends people visit here to get started with tips on the MyPlate food groups, or to use a variety of simple resources to put these tips into action. Online resources include the MyPlate Plan and widget, a tip sheet, the MyPlate Action Guide, a one-week menu template, as well as a toolkit for nutrition professionals.

USDA also invites Americans to join the #MyPlateChallenge by sharing healthy eating tips or ideas related to the five MyPlate food groups. People can post a MyPlate-inspired healthy eating tip with a photo or video and share it on social media. Once they post their healthy eating tip, people can challenge a family member, friend, or co-worker to share their own tip.

Join USDA as we celebrate the different ways people strive to eat healthy and Start Simple with MyPlate! View more information about the challenge here.

About USDA’s Food and Nutrition Service

USDA’s Food and Nutrition Service aims to increase food security and reduce hunger by providing children and low-income people access to food, a healthful diet and nutrition education in a way that supports American agriculture and inspires public confidence. In addition to co-developing the Dietary Guidelines for Americans and providing nutrition education through MyPlate, the agency administers a network of nutrition assistance programs that comprise America’s nutrition safety net. For more information, visit our website.

2020 Dietary Guidelines Advisory Committee

Members of the 2020 Dietary Guidelines Advisory Committee Announced

Scientific Experts Will Review Scientific Evidence on Key Nutrition Topics To Inform Development of New Guidelines

To ensure America’s dietary guidance reflects the latest science, U.S. Secretary of Agriculture Sonny Perdue and U.S. Health and Human Services (HHS) Secretary Alex Azar today announced the appointment of 20 nationally recognized scientists to serve on the 2020 Dietary Guidelines Advisory Committee. The independent advisory committee will review scientific evidence on topics and questions identified by the departments and will provide a report on their findings to the secretaries. Their review, along with public and agency comments, will help inform USDA and HHS’ development of the 2020-2025 Dietary Guidelines for Americans (DGAs).

“USDA is committed to ensuring everything we do is data-driven and based in scientific facts, which is why this expert committee’s work in objectively evaluating the science is of the utmost importance to the departments and to this process,” said Secretary Perdue. “The committee will evaluate existing research and develop a report objectively, with an open mind.”

“The scientists we selected to serve on the committee are national leaders in the areas of nutrition and health,” said HHS Secretary Alex Azar. “HHS, USDA, and all Americans will benefit from the collective experience and expertise of the committee, which will conduct a rigorous examination of the scientific evidence on several diet-related health outcomes, including the prevention of cancer, type 2 diabetes, and cardiovascular disease, which are three of the leading causes of death in the United States.”

The list of members appointed to the expert committee can be found here.

The committee’s work will kick off at a public meeting to be announced in the coming weeks. The committee will review scientific evidence on specific nutrition and health related topics and scientific questions that, for the first time, reflect both public comments and federal agency input. Throughout their deliberations, the public and other stakeholders will be encouraged to provide comments and feedback.

“In our continuing commitment to transparency and customer service, we invite the American public to engage in this process,” said Secretary Perdue. “We want to hear from everyone and all viewpoints. I encourage everyone with an interest to attend public meetings and to send comments through the Federal Register once the committee begins their work.”

The next edition of the Dietary Guidelines for Americans will continue to focus on dietary patterns of what Americans eat and drink as a whole, on average and over time, to help prevent disease and keep people healthy. Additionally, the review process will take a life-stage approach and will, for the first time, include pregnant women and children from birth to 24 months as mandated by the 2014 Farm Bill.

The Dietary Guidelines for Americans are updated every five years and serve as the cornerstone of federal nutrition programs and policies, providing food-based recommendations to help prevent diet-related chronic diseases and promote overall health.

USDA’s Food and Nutrition Service (FNS) works to reduce food insecurity and promote nutritious diets among the American people. The agency administers 15 nutrition assistance programs that leverage America’s agricultural abundance to ensure children and low-income individuals and families have nutritious food to eat. FNS also co-develops the Dietary Guidelines for Americans, which provides science-based nutrition recommendations and serves as the cornerstone of federal nutrition policy. For information and links, go to DietaryGuidelines.gov.

The HHS Office of Disease Prevention and Health Promotion (ODPHP) provides leadership for disease prevention and health promotion initiatives on behalf of the HHS Secretary and as part of the HHS Office of the Assistant Secretary for Health. ODPHP co-develops the Dietary Guidelines for Americans with USDA and leads the development of Physical Activity Guidelines for Americans. ODPHP also leads the Healthy People initiative, which sets evidence-based, 10-year national goals and objectives for improving the health of all Americans.

UFC × Trifecta

UFC®, the world’s premier mixed martial arts organization, today announced a new, multi-year marketing partnership with Trifecta Nutrition, the nation’s largest all-organic meal delivery service. Under the groundbreaking new agreement, Trifecta becomes UFC’s first-ever “Official Meal Delivery Partner”, creating a brand-new sponsorship category for UFC. In return, Trifecta will have a branded presence at the UFC Performance Institute®, the state-of-the-art athlete training facility in Las Vegas, and an activation presence at UFC’s live events. UFC and Trifecta will also collaborate on a co-branded video series and social media campaigns, and Trifecta will utilize UFC branding to create custom delivery boxes and to promote national sweepstakes for UFC events.

“We’re excited to bring Trifecta on board to create a new partnership category for UFC,” said Paul Asencio, UFC Senior Vice President, Global Partnerships. “Meal delivery is a rapidly growing market, and the quality meals and industry leading service Trifecta provides can benefit both fitness-conscious athletes and everyday consumers.”

“UFC is the ideal partner to help us evangelize clean eating and further spread the word about the weight management advantages of healthy meal prep and meal delivery with Trifecta,” said Greg Connolly, Trifecta Co-Founder & CEO. “We have the opportunity to showcase our true value to the fans of UFC with some of the exciting programs we are rolling out together in the coming months.”

UFC and Trifecta first collaborated in November 2017 for UFC® 217: BISPING vs. ST-PIERRE at Madison Square Garden, where the companies unveiled a co-branded training and nutrition video featuring former UFC bantamweight champion Cody Garbrandt. Garbrandt, one of Trifecta’s brand ambassadors, will next face UFC bantamweight champion TJ Dillashaw in a rematch for the UFC bantamweight title in the main event of UFC® 227: DILLASHAW vs. GARBRANDT 2, live on Saturday, August 4, from STAPLES Center in Los Angeles.

In addition to Garbrandt, Trifecta boasts an impressive roster of athletes and celebrities such as “Fittest Man on Earth” Rich Froning, actor Liam Hemsworth, Wonder Woman/Justice League actor and CrossFit star Brooke Ence, and Detroit Lions tight end Luke Willson, along with more than 130 additional NFL players, celebrities and celebrity athletes.

About UFC®

UFC® is a premium global sports brand and the largest Pay-Per-View event provider in the world. Celebrating its 25thAnniversary in 2018, UFC boasts more than 284 million fans worldwide and has produced over 440 events in 22 countries since its inception in 1993. Acquired in 2016 by global sports, entertainment and fashion leader Endeavor (formerly WME | IMG), together with strategic partners Silver Lake Partners and KKR, UFC is headquartered in Las Vegas with a network of employees around the world. UFC produces more than 40 live events annually that consistently sell out some of the most prestigious arenas around the globe, while programming is broadcast in over 160 countries and territories to 1.1 billion TV households worldwide in 40 different languages. UFC FIGHT PASS®, a digital subscription service, delivers exclusive live events, thousands of fights on-demand and original content to fans around the world. For more information, visit UFC.com and follow UFC at Facebook.com/UFC, Twitter, Snapchat and Instagram: @UFC.

About Trifecta

Trifecta is the nation’s largest all-organic meal delivery service founded with a bold mission – to get America back into shape. Eliminating shopping, cooking and cleaning by delivering fully cooked meals directly to customers’ doors in all 50 states, Trifecta’s food is the highest quality in the industry and uses 100% USDA Organic, Gluten, Dairy and Soy-Free ingredients that are never frozen, and Wild Caught/Grass Fed. All their food arrives in a refrigerated case, vacuum sealed and ready to eat. Trifecta offers meals in four categories to meet everyone’s needs including Paleo, Vegan, Clean Eating and Classic Meal and an A La Carte section that operates more like an online grocery store deli. Trifecta is a Title Sponsor of Team USA Weightlifting and the CrossFit Games, teaming up with CrossFit, Inc. to combat chronic disease. Their app “Trifecta – Fitness, Nutrition and Tracking” is the first time an all-in-one solution for people track their food and performance right from their smartphones utilizing Trifecta’s food database 5+ million food items. For more information on Trifecta, visit trifectanutrition.com, download their nutrition app at www.trifectanutrition.com/app and follow them at facebook.com/trifecta meals, @trifectasystem on Instagram and Twitter, or subscribe to them on YouTube at Trifecta.

America’s First Food Spy × David Fairchild

In the January/February issue of Smithsonian magazine, Daniel Stone, a writer for National Geographic and author of the new book The Food Explorer, sits down with Smithsonian to tell the forgotten story of the man who gave us kale, America’s first adventurer-botanist and “food spy”, David Fairchild, who traveled the world over a century ago in search of exotic crops.

Here are some highlights:

So who was David Fairchild?

“David Fairchild was an adventurer-botanist, which is a title that has rarely existed in history. He was a man who grew up in Kansas, at a time when the United States was very blank. It was in need of a lot of growth. Economic growth, military growth and culinary growth. And he detected an appetite for all of those types of change, which led him to conduct world-wide adventures at a time when not that many people traveled. He went to places that not that many people went, in search of foods and crops that would enrich farmers and very much delight American eaters.”

What did Fairchild do as a “food spy”?

“His role, sanctioned by the president and the secretary of agriculture, was to find exotic crops and bring them back. Sometimes it was diplomatic. And sometimes he would steal things. He went to Bavaria to acquire better hops. German growers had the world’s best hops and didn’t want anyone to get them, so they hired young men to guard the fields at night. Fairchild befriended these growers. It was covert work, and he didn’t outright steal the hops, but he did eventually acquire them and brought them back to the U.S. That really helped balloon America’s hops-growing industry.”

What effect did his missions have?

If Fairchild hadn’t traveled to expand the American diet, our supermarkets would look a lot different. You certainly wouldn’t have kale, which he picked up in Austria-Hungary, to the extent that you do today. Or food like quinoa from Peru, which was introduced back then, but took off a century later. Anyone who’s eaten an avocado from Central America or citrus from Asia can trace those foods back to his efforts. Those fruits hadn’t permeated American agriculture until Fairchild and the USDA created a system to distribute seeds, cuttings and growing tips. Fairchild went to great lengths, at times risking his life, to find truly novel crops, like dates from Iraq and Egyptian cotton.”

What was Fairchild’s favorite food discovery?

“The mangosteen (unrelated to the mango). He thought that Americans would love it and tried repeatedly to introduce it, but it only grows in tropical climates, and doesn’t grow much fruit, so it never really caught on.”

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Story/Photo Credits: Smithsonian