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.
January 21, 2020
The launch of the Double Up Dakota Bucks in grocery stores is the first of its kind in both North and South Dakota.
One of the first steps to take when starting with farm to school is developing your farm to school team. Putting together a farm to school team should include a core group of individuals and agencies who are dedicated to the farm to school mission.
Getting started with implementing farm to school can be challenging and can bring on many questions. A big question that many schools have is: Why local?
Producers have an avenue to provide their products that they might not have known about or may have question on how they can access this opportunity. Local schools are an excellent source for local producers to provide healthy options for students in their communities.
A garden can be used to teach many concepts to a board range of ages. When working with early elementary youth you will want to consider characteristics of their development when planning lessons and activities.
When working with upper elementary youth in a garden consider their physical development and skill level as you develop learning activities. Nine to eleven year olds have better coordination and reaction time by this age, however sometimes dues to growth spurs there can be short-term issues with balance and coordination. Additionally, these children have more body strength and their hand dexterity has increased.
Water bathing and pressure canning are two common ways to preserve foods by canning. These techniques use heat processing to preserve foods, and which technique you use depends on the acidity of the food.
Health, hygiene and hand washing apply to all stages of production, processing and marketing. Ill food handlers can easily contaminate fresh produce with disease-causing microorganisms. Many of these organisms have the capability to survive on fresh fruits and vegetables for an extended time, from several days to weeks. Once the organism is established on fresh produce, it is very hard to remove.
Once a raw fruit or vegetable is processed or not intact, South Dakota law requires that certain regulations must be followed in order to ensure the safety of the product