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Lady Beetles of South Dakota
Lady beetles are one of the most familiar groups of beneficial insects. Farmers and gardeners appreciate them for devouring insect pests. Both adult lady beetles and caterpillar-like juveniles eat pests.
Woodpeckers Attacking Bur Oaks
Woodpeckers have been seen across the region chipping away at the bark of young bur oak. The woodpeckers can shred most of the bark from young trees, enough that the trees are killed by this injury.
Woody Weeds: Eastern Red Cedar
While eastern red cedar (Juniperus virginiana) is native to South Dakota, and has many positive qualities, it has become a problem species over large areas of the Great Plains.
Natural Resources: The Ranch Foundation During Drought
Just as every factory needs a sturdy and healthy foundation to be sustainable, a ranch manager must keep a watchful eye on the natural resources of the ranch during drought.
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.
Floods Continue With a Wet Outlook
As April unfolds, major flooding continues along the Eastern rivers. The James River is at crest in Brown county the first week of April and will slowly recede while maintaining flood level for much of April.
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.
Drylotting Cow-Calf Pairs
Whether because of reduced forage production caused by drought, or increased competition for grazing acres, feeding lactating cows in a drylot is being at least considered as an option by more ranchers.
Yogurt: A Bright Future for Dairy?
On a percentage growth basis yogurt has clearly been the dairy industry’s shining star.
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.