Search
Food Safety Helps You Stay Healthy
Staying healthy includes eating a variety of foods to give you the nutrients you need to maintain your health, feel good, and have energy. Food safety is also part of staying healthy.
Gluten Free Product Claim Guidance
While “gluten-free” is a voluntary claim that manufacturers may choose to use in the labeling of their foods, FDA’s gluten-free food labeling rule specifies what the claim actually means on a food label.
Preparing Turkey for the Holidays
The holidays often involve preparing turkey. Planning ahead to safely prepare and roast a turkey will relieve some of the cooking stress associated with the holidays. Safe food handling is important for the health of you and your family.
Instant Pot 101
Pressure cooking is a popular cooking option as it cooks and tenderizes food quickly. The Instant Pot works by quickly heating contents of the sealed pot, resulting in a buildup of steam and pressure.
Double Up Bucks Program Launches in Grocery Stores across South Dakota and North Dakota
May 28, 2021
The launch of the Double Up Dakota Bucks in grocery stores is the first of its kind in both North and South Dakota.
COVID-19 and Livestock: Is there a connection?
When reports of the COVID-19 pandemic first hit the US, very few people had likely heard of coronaviruses—with some notable exceptions: cattle producers and their veterinarians.
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.
Notes From the ADRDL: Yersinia Infections in Beef Cattle
Of all the germs associated with cattle illnesses, a pathogen that’s not one of the usual suspects has been identified in several cases of cattle death losses in Eastern South Dakota.
iCook
Curriculum intended for out-of-school settings with the goal of promoting healthy lifestyles for 9- and 10-year-old youth and the adult who prepares their meals