Oanh Le’s first introduction to USDA’s Food Safety and Inspection Service may have been by way of her mom and dad, but not as a legacy to follow in their footsteps. As a child, Le’s parents worked at Tyson Foods, her mother on the chicken patty production line and her father in facility maintenance. They admired the FSIS consumer safety inspectors who walked around the plant with authority. She recalls, “They just thought it was so neat and that it would be a good job. That’s how the idea came into my head, of course.”