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Sheep Breeds
Everyone has heard the fairytale “Baa Baa Black Sheep Have You Any Wool?” but what about the double-coated California Red, the multi-colored Katahdin sheep with hair, or the East Friesian dairy ewe that produces over 1,100 pounds of milk a year? Sheep come in different shapes, sizes, and colors and all of them provide different functions and uses for producers. These can range from meat, wool, and milk production or a combination of characteristics.
How to Calibrate a Meat Thermometer
A properly calibrated meat thermometer is key for achieving both meat safety and quality.
Root Vegetables & Sheet Pan Cooking
Stock up on root vegetables in the fall. They’re inexpensive and provide variety to meals when other fresh vegetables are out of season.
Family Fun With Gardening
Gardening is a fun way to incorporate physical activity into your day, and is a great way to connect kids to where their food comes from!
Heat Exhaustion & Heat Stroke: Protecting Your Operation
During periods of extreme heat, operations must take additional steps to protect their employees from heat exhaustion and heat stroke.
Extend the Life of Your Produce: Dry Your Food!
Drying or dehydrating gives you the ability to extend the life of your fresh foods to enjoy later.
Make Time for Family Meals
With good planning and flexibility, well-balanced family meals and snacks can be possible on a tight schedule.
Tips for Making a BBQ Rub
A rub is simply a blend of herbs, peppers, spices or seasonings that are blended to add flavor by coating the surface of meat.
Food Safety: During & After Flooding
In the event of flooding, having a plan in place for food safety is beneficial. Knowing how to determine if food is safe and how to keep food safe will help reduce the potential for food waste and reduce the risk of foodborne illness. Here are some tips to keeping your food safe.
Labeling of Prepared and Processed Foods in South Dakota
Labeling requirements vary in accordance with the type of food that is being sold and in several instances how or where it was prepared or processed.