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COVID-19 Tips for Farms and Ranches
Continuing to keep employees and family members healthy through the COVID-19 pandemic will require extra effort as you enter the busy time of fall harvest.
Considerations for Increasing Wool Value
The wool market continually rewards those who emphasize high-quality production. Efforts to increase wool clip value can be made through regular management practices and proper wool clip preparation at shearing.
Community Gardens
Community gardens, organized by SDSU Extension staff and community volunteers, bring fresh produce to many rural communities and designated food deserts across the state.
Growing Together South Dakota
Mini-grant application and overview document for Growing Together South Dakota
Climate and Weather
View resources to predict, prepare and recover from weather-related events year-round, including the latest drought and flood information.
SDSU Extension booth at 2023 Dakotafest to feature livestock, soil and range experts
August 07, 2023
South Dakota State University Extension experts will be at the 2023 Dakotafest to provide information on a range of agricultural and economic issues, from the use of prescribed fire to livestock to weed and soil management.
Food Safety: During & After Flooding
In the event of flooding, having a plan in place for food safety is beneficial. Knowing how to determine if food is safe and how to keep food safe will help reduce the potential for food waste and reduce the risk of foodborne illness. Here are some tips to keeping your food safe.
Checking and Treating Domestic Water Supplies After a Flood
Depending on its location, domestic well water supplies can oftentimes be negatively impacted during a flood.
COVID-19 and Home Water Use
There have been questions regarding spread of the virus that causes COVID-19 through drinking water.
Best Practices When Harvesting Leafy Greens for Market and Home
The harvesting of leafy greens to maintain quality and safety focuses on the key risk factors from the time harvest begins to selling at market. The food safety risk factors involve temperature, time, water, worker hygienic practices, and food contact surfaces.