Skip to main content

Search

A man in a pickup truck picking up a bag of farmers market food at a pickup table being serviced by two women in personal protective gear.

Farmers Markets and COVID-19

Farmers markets are a very important sector in South Dakota. The COVID-19 pandemic has raised a great deal of concern on trying to keep these markets open, while providing a safe environment for consumers to shop. This article is a guide to help farmers markets set up their operation in a manner that will best protect consumers and allow for continuation of operations.

A pork carcass that has been cut in half. There are black lines demonstrating where to cut the carcass into its primal cuts. White arrows call out the tenderloin section and the aitch bone. For a complete description, contact SDSU Extension at: 605-688-4792

At-Home Hog Slaughter

One option to address supply chain disruptions is to butcher pigs at home.

A man in a blue apron trimming the fat off the back of a pork loin cut.

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.

A woman holding a frozen pork cut next to an open freezer.

Pork Carcass Fabrication: Packaging and Meat Safety

This article is intended to provide guidance on the proper techniques for packaging meat and storing meat at home.

Scheduling Bedding Plants

Fall is the best time to start scheduling your bedding plant production. Start planning early for next year’s production.

Three canning jars filled with cucumber slices.

Safe Canning Recipes

One of the most common errors in home canning is not using a scientifically tested recipe. Canning a family recipe is risky as it can cause spoilage and foodborne illness.

A small group of black angus cattle in a feedlot.

Bigger Cattle. Warmer Weather. What Can Go Wrong?

The disruptions in the beef processing sector caused by COVID-19 continue to interfere with the orderly marketing of finished cattle. While we all hope that the situation is resolved quickly, the reality is that because the shipment of so many harvest-ready cattle has been delayed, there will be increased numbers of heavier cattle on feed for the foreseeable future.

A hog farm employee wearing a mask, hairnet, and gloves. He is inspecting a group of pigs.

COVID-19 Safety Guidelines for Essential Swine Industry Employees

America’s pig farmers doing the right things to protect people, pigs, and the planet continue, even during this challenging time.

A medium-sized cooler trailer with "Pack N Cool" lettering on the side

Mobile Walk-in Cooler for Growers

Growers in South Dakota who are looking for an inexpensive way to cool their produce may want to consider a technology adapted by North Carolina State University (NCSU) Researchers.

Scoops of ready-to-eat cookie dough in a white bowl.

How to Make a Safe, Ready-to-Eat Cookie Dough

Ready-to-eat cookie dough is a delicious snack or dessert that can be enjoyed, but only when made safely. This includes using commercially processed heat-treated flour, ready-to-eat ingredients and using good sanitary practices when making the cookie dough.