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Three canning jars filled with cucumber slices.

South Dakota Cottage Home Processing Food Safety

The Cottage Home Processing Food Safety course serves as the approved food safety training for HB1322.

Two white, newborn lambs under a red heat lamp in a barn.

Sheep Facilities and Moisture

Fact sheet for keeping a barn comfortable and dry to increase lamb survival.

Interior of a licensed commercial kitchen.

South Dakota Licensed Kitchen Process

Interested in selling food products in a retail establishments? Licensed kitchens are the place to start. Learn the steps for building a licensed kitchen in South Dakota along with rules, regulations and guidelines for processing foods in existing licensed kitchens.

a graphic image showing drought in South Dakota

Water Conservation and Efficiency During Times of Drought

As drought conditions continue to expand across the state this year, more thought is given towards South Dakota’s limited water resources. We live in a state where weather conditions and rain patterns seem to comfortably exist at the extremes; we either have way too much or nearly not enough. While this isn’t always the case, it is important to keep in mind that our water resources are finite and all of us should be thinking about doing what we can to protect them.

three brown eggs

Egg Safety with Holiday Foods

Holiday traditions include making tasty treats from frosted sugar cookies to homemade ice cream. They are all delicious, but hidden bacteria could be lurking in uncooked eggs, so refrain from tasting raw cookie dough or cake batter. Even grade A eggs with clean, uncracked shells can be contaminated with Salmonella Enteritidis bacteria.

sliced orange and yellow peppers on a plate with green dip.

Fuel Up With Dairy to "Go Further with Food"

March is National Nutrition Month® and this year the Academy of Nutrition and Dietetics encourages Americans to "Go Further with Food." When it comes to food and nutrition, one thing most health professionals agree on is we could all benefit from eating more fruits and vegetables.

a mixture of fresh fruits and vegetables

Getting Your Five Cups

“Eat your fruits and veggies!” You have probably heard this saying since you were a little kid and perhaps you are now telling your kids to do the same. There is a reason we are encouraged to eat our greens from a young age; these colorful foods are full of vitamins, minerals, and fiber. The USDA recommends adults consume two cups of fruits and three cups of vegetables per day.

an image showing beef cuts

Buying Beef at the Grocery Store

The tremendous number of choices available to beef consumers offers a cut for any meal, but can also leave the most confident consumer puzzled as to the proper cut that should be purchased. Use this guide to help you select the ideal beef cut for your occasion.

A middle portion of a corn leaf enlarged to show tan-brownish lesions with dark brown wavy margins.

Bacterial Leaf Streak of Corn: A New Corn Disease in South Dakota

Bacterial leaf streak, caused by Xanthomonas vasicola pv. vasculorum (Xvv), is a recently discovered disease of corn in South Dakota. The disease was first identified in Nebraska in 2016 but now has been found in the majority of the Corn Belt states. Under favorable weather conditions bacterial leaf streak can develop to reach yield reducing levels. Like any other bacterial disease, once symptoms develop there is little that can be done to control it in the field. However, it is important to correctly diagnose this as a bacterial disease because it can be confused with gray leaf spot which is a fungal disease.

Diseases & Disorders teaser

Fungicide Resistance: Risk and Management

What is fungicide resistance?
Fungicide resistance can be defined as when a pathogen population is no longer sensitive or has reduced sensitivity to the fungicide that used to control the same pathogen.