Agriculture secretary oversees food production, rural life, and nutrition programs that help millions afford healthy diets
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Kathleen Merrigan, Arizona State University
(THE CONVERSATION) Two years after President Abraham Lincoln created the Department of Agriculture in 1862, he nicknamed it “the people’s department” because half of all Americans lived on farms at that time. Today, fewer than 2% of Americans farm, but the Agriculture Department still touches people’s lives in many ways.
The modern U.S. Department of Agriculture is a sprawling bureaucracy with a US$231 billion annual budget. Although it is headquartered in Washington, D.C., about 90% of its employees work in field offices nationwide. Others serve in nearly 100 embassies around the world as part of the Foreign Agriculture Service, promoting U.S. food and farm products.
The most common misconception about the USDA is that it’s mainly focused on supporting farmers and ranchers and conserving agricultural land. These are critical missions, but as a former deputy secretary of agriculture, I can attest that they represent only a small slice of what the department does.
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