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Be Safe and Smart Around Silage
Corn silage making season will soon be upon us. It is important to take the time to communicate with employees proper protocols while making silage, along with safe practices around silage piles or silos.
Harvest Helpers
At the completion of this lesson, learners will be able to identify root and non-root fruits and vegetables and learn harvesting skills.
Preservation Station!
At the end of this lesson, participants will be able to list the most-common methods used to preserve fruits or vegetables.
Capitalizing on Cow Costs: Part 2
In a previous article, ‘Capitalizing on Cow Costs’ reducing feed costs to improve cow efficiency was discussed. To continue the conversation, another area of cost reduction is in cull cows, bulls and calf death loss.
Testing Your Beef Cattle for Bovine Viral Diarrhea Virus
Bovine Viral Diarrhea Virus (BVDV) is among the most important pathogens affecting today’s beef and dairy cattle operations. Associated with reproductive, digestive, and respiratory illnesses in cattle, the virus can also create a congenital, persistent infection in calves, greatly aiding the virus’ spread within and between herds.
Brain Breaks in the Classroom
Do your students struggle with behavior or staying on task? Boost your classroom productivity with Brain Breaks!
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.
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.
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.
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.