History of National Bird Feeding Month

image is in the public domain
wikipedia

On February 23, 1994, John Porter (R-IL) proclaimed February as National Bird-Feeding Month when he read a resolution into the Congressional Record. Below is the formal resolution that he read.

“Mr. Speaker, I would like to recognize February, one of the most difficult months in the United States for wild birds, as National Bird-Feeding Month. During this month, individuals are encouraged to provide food, water, and shelter to help wild birds survive. This assistance benefits the environment by supplementing wild bird's natural diet of weed seeds and insects. Currently, one third of the U.S. adult population feeds wild birds in their backyards.

In addition, Mr. Speaker, backyard bird feeding is an entertaining, educational, and inexpensive pastime enjoyed by children and adults. Bird feeding provides a needed break from today's frantic lifestyles. Adults enjoy the relaxation and peacefulness afforded by watching birds -- nature serves to relieve the stress and can get one's day going on a tranquil note.

Young children are naturally drawn to the activities involved in feeding wild birds, which can serve as excellent educational tools. Children can identify different species of birds with a field guide and can learn about the birds' feeding and living habits. These observations can then provide excellent research opportunities for school projects and reports.

Feeding wild birds in the backyard is an easy hobby to start and need not overtax the family budget. It can be as simple as mounting a single feeder outside a window and filling it with bird seed mix. For many people, the hobby progresses from there. They discover the relationship between the type and location of feeders, and the seeds offered in them, and the number and varieties of birds attracted. Parents can challenge an inquisitive child's mind as they explore together these factors in trying to encourage visits by their favorite birds.”

References:

U.S. House. Representative John Porter of Illinois speaking on National Wild Bird Feeding Month. 103rd Cong. Congressional Record (23 February 1994). Volume 140. / Wikipedia

External Links:

• National Bird-Feeding Month
• National Bird-Feeding Society

February Is National Bird Feeding Month

photo by Scott Catron / license

This celebratory month was created to educate the public on the wild bird feeding and watching hobby. Because of National Bird-Feeding Month, February has become the month most recognized with wild bird feeding promotions and activities. The month is an ideal time for promoting and enjoying the bird feeding hobby, which is home-based and nature-oriented. To help celebrate and promote National Bird-Feeding Month, a Guide to Better Bird Feeding was created. It includes several educational pamphlets on the best practices of bird feeding.


Past Themes: Each year, a new theme for National Bird-Feeding Month is selected, and promoted by the National Bird-Feeding Society. The theme for 2011 was "Most Wanted - America's Top Ten Backyard Birds" and features ten species from the east and west that are among the most popular to attract.

Most Wanted - America's Top Ten Backyard Birds
Birdfeeding.com says "There are over 100 species of birds that visit bird feeders throughout the United States. For 2011, the National Bird-Feeding Society selected 10 species in two geographic regions to highlight. These 10 species are among the most colorful and widespread birds that use feeders, and will provide you with a wonderful, year-round, bird feeding experience. View America’s most wanted backyard birds." This list included the Top Ten Backyard Birds East of the Rocky Mountains and the Top Ten Backyard Birds of the Rocky Mountains and West.

In 2010, the theme was “Hatching Out – An Introduction to the Wild Bird Feeding Hobby.” The goal of this theme was to promote best bird feeding practices for beginners and individuals who have been in the bird feeding hobby for decades.
-----------------------------------------------------------------------------------------------------------


Happy National Bird Feeding Month Everyone!
For the rest of this week I'm going to try and post a few fun things related to this fun observance if I can. For tomorrow I'll post about the history of National Bird Feeding Month. But for today I think I'll get you started by posting a link to an article on my website on How to host a wild bird feeding party. This is such a fun thing to do. Hopefully we can talk more about it later in the month. Pam

I'm having family over for coffee this morning (all adults) and since today is Valentine's Day I though I would make these chocolate-raspberry hearts to go with the coffee. I actually ate them at a friends house and she told me it was a Pillsbury recipe. As most of you know I just love pillsbury recipes so I jumped at the idea of making them for my Valentine coffee hour. I think it adds just right touch for a simple coffee get-together too.

Chocolate-Raspberry Hearts Recipe

INGREDIENTS:

• 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
• 1/3 cup chocolate-hazelnut spread
• 24 raspberries
• 2 tablespoons dark chocolate chips
• 1 egg, beaten
• 1 tablespoon powdered sugar

DIRECTIONS:
1. Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.

2. Unroll dough sheet; cut into 8 squares. Place squares on cookie sheet.

3. Spoon 2 teaspoons of the chocolate-hazelnut spread onto 1 side of each square. Top each with 3 raspberries and 4 chocolate chips. Fold dough over filling; press edges to seal. Form each into heart shape as shown by pressing indentation in center to form top of heart while rounding sides of heart with hands. Brush with egg.

4. Bake 13 to 17 minutes or until hearts are golden brown.

5. In small microwavable bowl, mix remaining 1 tablespoon chocolate-hazelnut spread and remaining 1 tablespoon chocolate chips. Microwave uncovered on High 45 to 60 seconds or until mixture can be stirred smooth. Spoon into resealable food-storage plastic bag. Seal bag; cut off tiny corner of bag. Sprinkle hearts with powdered sugar. Squeeze bag to drizzle each with chocolate mixture.

Hey guys for those of you who don't know it; February is Creative Romance Month so I thought I would post about heart shaped individual pizzas as a creative way to make a pizza for your loved ones. This is one of Pillsburys "20 Minute Recipes for Romance" and I think this is a fun idea for all those thousands of pizza lovers out there. You know your kids would love this for a Valentine's Day supper.  ;)

Recipe: Valentine Pizzas

INGREDIENTS

• 1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust or 1 can (11 oz) Pillsbury® refrigerated thin pizza crust
• 1 can (8 oz) pizza sauce
• 24 slices turkey pepperoni with 70% less fat
• 3/4 cup shredded mozzarella cheese (3 oz)

DIRECTIONS
1.If using classic crust: Heat oven to 425°F. Lightly spray or grease large cookie sheet. If using thin crust: Heat oven to 400 F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet.
2.Unroll dough on work surface. With sharp knife or pizza cutter, cut dough into 4 rectangles. Place rectangles on cookie sheet. Cut 1-inch slit in center of wide edge of each dough portion; on opposite wide edge across from slit, pinch dough together to shape point of heart. Slightly separate each cut slit, and gently press dough into a 6x5-inch heart, creating slight rim on edge of dough.
3.Divide pizza sauce evenly onto hearts, spreading to within 1/2 inch of edges. Top each with 6 slices pepperoni and 3 tablespoons cheese.
4.Bake classic crust 13 to 16 minutes, thin crust 9 to 13 minutes, or until crust edges are golden brown and cheese is melted.
High Altitude (3500-6500 ft): Bake up to 2 minutes longer.

It's all about the heart this week so here's my pick for cookies. When it comes to baking cookies for a special day, special friend or special get-together; I have always favored the look of layered cookies. I really love the 2 and 3 dimension they have & how beautiful they look without spending all day painting with icing. Another reason why I like these is because you very seldom see layered cookies in stores. Because of this it makes the gift that-much-more-special. Here's a good example of a layered cookie by Pillsbury.

Chocolate-Almond Layered Hearts Recipe

INGREDIENTS:

• 1 roll (18 oz) Pillsbury® refrigerated sugar cookies
• 2 tablespoons all-purpose flour
• 1/4 cup finely chopped almonds
• 1/2 teaspoon almond extract
• 2 tablespoons unsweetened baking cocoa
• 1/2 cup semisweet chocolate chips
• 1/2 teaspoon vegetable oil

DIRECTIONS:
1. Heat oven to 350°F. Remove 2/3 of cookie dough from wrapper and place in medium bowl; refrigerate remaining dough until needed. Stir or knead flour, almonds and almond extract into dough in bowl until well blended.

2. On floured surface with rolling pin, roll dough to 1/4-inch thickness (about 12-inch round). Cut with floured 2 1/2-inch heart-shaped cookie cutter; place on ungreased cookie sheets.

3. Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet.

4. Meanwhile, in small bowl, place remaining 1/3 of dough. Stir or knead in cocoa until well blended. On floured surface, roll dough to 1/4-inch thickness (about 8-inch round). Cut with floured 1-inch heart-shaped cookie cutter; place on ungreased large cookie sheet.

5. Bake 5 to 6 minutes or just until set. Cool 1 minute; remove from cookie sheet.

6. In small microwavable bowl, microwave chocolate chips and oil on High 30 seconds. Stir. Microwave 10 to 15 seconds longer until smooth. Place melted chocolate in small resealable food-storage plastic bag; seal bag. Cut 1/8-inch hole in bottom corner of bag.

7. Squeeze bag to pipe small amount of chocolate on center of each large heart cookie. Top each with 1 small heart cookie. Drizzle remaining melted chocolate over layered cookies. Let stand until chocolate is set, about 40 minutes. Store between sheets of waxed paper in tightly covered container