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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.

Two red angus cows with their calves at pasture.

The Cost of Late Calvers

Pounds of beef sold is a key number for cattlemen. Late calvers the cows that drag out the calving season, may cost producers more than extra work and management, they may actually be costing dollars.

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!

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.

herd of mixed cattle in a dry lot

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 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.