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Creating a Secure Pork Supply Plan
African Swine Fever and preparing for foreign animal disease outbreaks is at the forefront of people’s minds. Your state animal health officials offer guidance for participating in the Secure Pork Supply (SPS) Plan. Let’s take a closer look at the critical steps in developing a personalized SPS Plan for Continuity of Business.
COVID-19 Tips for Farms and Ranches
Continuing to keep employees and family members healthy through the COVID-19 pandemic will require extra effort as you enter the busy time of fall harvest.
The New Food Label: What’s new? What’s the same? When can we expect to see changes?
The Nutrition Facts Panel, commonly referred to as the food label, that we see on all packaged foods, will be updated on all food items by 2021.
Earl Dailey Memorial Endowment Grants
View the criteria and applications for the Earl Dailey Memorial Endowment Professional Improvement Grant and Project Grant.
Master Gardener Volunteer Program
SDSU Extension’s Master Gardener program develops gardening enthusiasts into expert volunteers who share their research-based knowledge with community members across the state.
SDSU Extension Master Gardener Program Volunteer Policy Guide
This guide offers current and prospective SDSU Extension Master Gardeners information on: applying for the program, maintaining certification, categorizing and reporting service hours, understanding the various levels of volunteer service and much more!
At-Home Hog Slaughter
One option to address supply chain disruptions is to butcher pigs at home.
Pork Carcass Fabrication: Primal and Retail Cuts
This article is intended to provide guidance on the proper techniques for fabricating a pork carcass at home.
Product Donations for Food Manufacturers
Interested in donating some of your slightly flawed food products to a food drive? View some food safety tips and donation considerations for food manufacturers in South Dakota.
Meat (Not) For Sale
Before buying meat from local livestock producers, take the time to understand the rules and regulations of local meat processing.