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About six people sit around a table in a community room with notebooks and pens

SDSU Extension Community Vitality built on foundation of empowering people

February 09, 2024

Now a full-fledged capstone within SDSU Extension, community development – since renamed Community Vitality – has evolved and grown in the last 20 years. Program leaders agree the community work they did through Horizons laid the foundation for what would become a successfully thriving SDSU Extension Community Vitality program.

headshot of Michael Perry, Energize keynote speaker

Register now for 2024 SDSU Extension Energize conference

February 13, 2024

Registration is open for the sixth annual South Dakota State University Extension Community Vitality Energize Conference on May 22 and 23, 2024, in Hot Springs.

hay bales lined up in a spring field

Resources and Options When Feed is Short

SDSU Extension offers resources to help producers find and evaluate feedstuffs to help meet their livestock’s needs.

bunches of fresh garden greens ready to eat

Container Gardens and CSAs

Just about all of us have room to grow a few vegetables, as long as you have some space where they can get good sun exposure for at least six hours a day. You don’t even have to have a garden!

What can the construction industry learn from the motion picture industry?

Many of us take for granted the rating system used to indicate the appropriate audience for movies in the U.S. The interesting thing is that movie creators have no legal requirement to follow the Classification and Rating Administration (CARA) guidelines. Yet, they do.

rancher and employee discussing an issue near hay bales

Four Feedback Foes

While annual performance reviews are valuable to the productivity of your operation and communication with your employees, constant communication throughout the year is even more valuable.

calf with mother cow in pasture

Fetal Programming of Carcass Characteristics

Fetal programming effects on carcass traits as well as offspring growth are currently a large focus area in beef research.

Yogurt cups are filled with a warm yogurt, then quickly sealed and cooled at a dairy processing plant

Yogurt: A Bright Future for Dairy?

On a percentage growth basis yogurt has clearly been the dairy industry’s shining star.

freshly harvested leafy greens

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.

woman wearing gloves preparing servings of vegetables. USDA Photo Courtesy of Bob Nichols.

Disposable Gloves: Guidelines for Food Handlers

Improper handling of food and poor personal hygiene by food handlers are leading causes of foodborne illness. Disposable gloves do not take the place of good hygiene and proper hand-washing.