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Portrait of schoolchildren with teacher performing daily physical exercises in classroom during break on lesson

Brain Breaks in the Classroom

Do your students struggle with behavior or staying on task? Boost your classroom productivity with Brain Breaks!

A young male student studying at the kitchen table with an older sister.

Managing Child Care Options When Schools Close

As schools and some child cares close across South Dakota, many parents are left scrambling for child care options.

Hand sanitizer, disinfecting wipes, and respirators sitting on a table.

Information on How to Deal With COVID-19 for Dairy Workers

We would like to share some advice on measures to follow due to the problems that are affecting the world population today, including all of us.

New vineyard with landscape fabric in-row.

Grape Production Resources

Quality wine grapes can be grown in South Dakota with careful attention to growing site, cultivar selection and production techniques. View a collection of resources for getting started today.

An aerial view of a series of swine finishing facilities.

Methods to Slow Finishing Pig Growth

In abnormal situations, like with the packing plant closure we’re currently dealing with, pork producers may need to “hold” their pigs past normal marketing dates in order for other processing options to open up. We can accomplish that in two ways: altering internal barn environment and changing diets.

A pork carcass that has been cut in half. There are black lines demonstrating where to cut the carcass into its primal cuts. White arrows call out the tenderloin section and the aitch bone. For a complete description, contact SDSU Extension at: 605-688-4792

At-Home Hog Slaughter

One option to address supply chain disruptions is to butcher pigs at home.

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Food Safety Scientist: A Dynamic STEM Educational Adventure

Real-life situations provide some of the greatest opportunities for students to learn how science impacts their life. Explore the common science and technological concepts in the development of a safe food supply within the classroom through the Food Safety Scientist Curriculum.