USDA Aids Veterans in the Transition of Farming Careers<\/span><\/h4>\n\u00a02014 Farm Bill Includes Farming Incentives for Vets<\/em><\/span><\/h4>\n![\"chicken\"](\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2015\/03\/chicken-209x300.png\")
<\/a>Mar 3<\/strong>\u2014An article published by<\/a> NPR this month chronicles a push by the USDA to encourage former service members to transition into the agricultural field after separation or retirement. In addition to the employment opportunities presented, recent studies have shown that a number of veterans like Sara Creech (pictured right) find farm work therapeutic in the face of PTSD and other service related issues.<\/p>\nIn recent years, nonprofit organizations like the National Center for Appropriate Technology and universities like the Nebraska College of Technical Agriculture have established programs to help veterans make the transition from war to plow, and Congress is now getting on board. The 2014 Farm Bill established veterans as a unique class of beginning farmer, giving them access to low-interest loans for startup equipment, animals, and produce, as well as grants for improvements to existing farms and heightened incentives for conservation practices.<\/p>\n
Michael O\u2019Gorman, founder of the Farmer Veteran Coalition, is excited Veterans that choose a career in agriculture are finally being acknowledged.\u00a0 The FVC is a nonprofit organization that helps Veterans find jobs and other opportunities within the agricultural industry. He says membership has doubled since the Farm Bill was passed.<\/p>\n
Farming is a difficult job (as many culinary arts students at the Auguste Escoffier School of Culinary Arts find out first hand) with high startup costs, often low profit margins, long hours, and success often dependent on the weather. But the new classification gives Veteran-farmers an advantage in a difficult career.<\/p>\n
In the face of a community of farmers averaging 58 years old, this is a boon for a USDA eager to attract fresh faces. In that way, the new Farm Bill is a win\/win\u2014Veterans get a therapeutic career in which they can thrive, and everyone gets a new generation of dedicated farmers.<\/p>\n
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From Vets to Chefs<\/strong><\/span><\/h3>\nVeterans Bring Unique Skills to the Culinary Industry<\/em><\/span><\/p>\nGood Magazine released an article highlighting advantages veterans have over their civilian counterparts in the culinary industry, interviewing a series of culinary students with military experience. The article discusses what Veterans bring to the kitchen, including an understanding of the chain of command and a meticulous nature that many new chefs lack.<\/p>\n
In addition to putting their discipline and attention to detail to work, the culinary world offers vets a kind of work therapy to many veterans in their transition to the civilian world.Ricardo Amador, former Air Force member and current Executive Chef at the Avery Ranch Golf Club in Austin TX, puts it this way: \u201cEscoffier offers a peace of mind, knowing that you are being taught for whatever path you decide to take.\u201d<\/p>\n
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Recipe Corner:\u00a0Chocolate Brownies<\/span><\/strong><\/h3>\n
In recent years, nonprofit organizations like the National Center for Appropriate Technology and universities like the Nebraska College of Technical Agriculture have established programs to help veterans make the transition from war to plow, and Congress is now getting on board. The 2014 Farm Bill established veterans as a unique class of beginning farmer, giving them access to low-interest loans for startup equipment, animals, and produce, as well as grants for improvements to existing farms and heightened incentives for conservation practices.<\/p>\n Michael O\u2019Gorman, founder of the Farmer Veteran Coalition, is excited Veterans that choose a career in agriculture are finally being acknowledged.\u00a0 The FVC is a nonprofit organization that helps Veterans find jobs and other opportunities within the agricultural industry. He says membership has doubled since the Farm Bill was passed.<\/p>\n Farming is a difficult job (as many culinary arts students at the Auguste Escoffier School of Culinary Arts find out first hand) with high startup costs, often low profit margins, long hours, and success often dependent on the weather. But the new classification gives Veteran-farmers an advantage in a difficult career.<\/p>\n In the face of a community of farmers averaging 58 years old, this is a boon for a USDA eager to attract fresh faces. In that way, the new Farm Bill is a win\/win\u2014Veterans get a therapeutic career in which they can thrive, and everyone gets a new generation of dedicated farmers.<\/p>\n <\/p>\n Veterans Bring Unique Skills to the Culinary Industry<\/em><\/span><\/p>\n Good Magazine released an article highlighting advantages veterans have over their civilian counterparts in the culinary industry, interviewing a series of culinary students with military experience. The article discusses what Veterans bring to the kitchen, including an understanding of the chain of command and a meticulous nature that many new chefs lack.<\/p>\n In addition to putting their discipline and attention to detail to work, the culinary world offers vets a kind of work therapy to many veterans in their transition to the civilian world.Ricardo Amador, former Air Force member and current Executive Chef at the Avery Ranch Golf Club in Austin TX, puts it this way: \u201cEscoffier offers a peace of mind, knowing that you are being taught for whatever path you decide to take.\u201d<\/p>\n <\/p>\n![\"chicken\"](\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2015\/03\/chicken.png\")
<\/a>Mar 3<\/strong>\u2014An article published by<\/a> NPR this month chronicles a push by the USDA to encourage former service members to transition into the agricultural field after separation or retirement. In addition to the employment opportunities presented, recent studies have shown that a number of veterans like Sara Creech (pictured right) find farm work therapeutic in the face of PTSD and other service related issues.<\/p>\n
\nFrom Vets to Chefs<\/strong><\/span><\/h3>\n
\nRecipe Corner:\u00a0Chocolate Brownies<\/span><\/strong><\/h3>\n
![\"browniess\"](\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2015\/03\/browniess-300x199.jpg\")
<\/a><\/td>\n![\"2015-03-26_1319\"](\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2015\/03\/2015-03-26_1319-200x300.png\")
<\/a>Discipline in the Kitchen<\/span><\/strong><\/span><\/h3>\n