USFRA Twitter Party Details!

November 8, 2012

USFRA (The U.S. Farmers & Ranchers Alliance) is getting together again to discuss important questions about how food is grown and raised, including topics like GMOs/antibiotics and your food. 

The party will preview a The Food Dialogues panel discussion in New York City, which will be available for LiveStream viewing on USFRA’s website on November 15.

For insights on these topics, we will be joined by real-life Kansas cattle rancher Debbie Lyons-Blythe (@DebbieLB) and other expert guests.

When: Tuesday, November 13, 2-3 p.m. ET
Where: We’ll be on Twitter – follow the #FoodD hashtag to track the conversation.  You can see the details and RSVP via this Twtvite:
Hashtag: #FoodD
Prizes: USFRA will give away five total prizes – four skillets/accessories and one set of pots/pans/accessories.  Winners will be chosen randomly from among participants who respond correctly to trivia questions.
Be Sure to Follow the Hosts: @USFRA, @DebbieLB, @theMotherhood, @CooperMunroe, @EmilyMcKhann
Other info: USFRA’s Facebook page:
USFRA’s The Food Dialogues website, where panel discussions will be streamed on November 15:

I’ll Be There, Too! Hope to see you there Smile


Amy, @GrinCheek2Cheek  <—– That’s ME!
Anne, @lunaj1456
Felicia, @gograhamgo
Johanna, @mommacuisine
Julie, @JulieMPron
Laurie, @clueless_mama
Liz, @blueviolet
Melissa, @ConsumerQueen
Robyn, @RobynsWorld
Vanessa, @FrenchFoodieMom


  1. kelly willis says:

    i will have to check this out

  2. Sandy VanHoey says:

    Thanks for all the info, sounds like some great prizes too

  3. I have attended before and you always have interesting guests. I am glad to see these chats happening .. as someone from the MidWest and around farmers I think of so much they do is misunderstood and there is a lot of misinformation floating around.

    • Glad you’ve attended previously! I’ve been to several as well – and I just love the things that I’ve learned! Especially the Pork Farmers one – that was my favorite – learning about how I don’t technically have to worry about my pork being cooked to 165 – and now our family LOVES pork, because it’s not overcooked and tough!

      This one should be just as interesting 😀

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