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Man washing hands at an outdoor sink.

Temporary Hand Washing Stations at Farmer's Market, Food Stands, in the Field

Fact sheet on temporary hand washing stations

A red-purple plum.

Drying Plums

Fact sheet on drying plums

Glass bowl full of freshly harvest chokecherries.

Drying Chokecherries

Fact sheet on drying chokecherries

A yellow ear of sweet corn.

Using Dried Corn

Fact sheet on ways to use dried corn

an image of outdoor weather monitoring equipment in a field

Climate and Weather

View resources to predict, prepare and recover from weather-related events year-round, including the latest drought and flood information.

Sun-drying screens with a white sheet in the middle

Sun-Drying – A Traditional Native American Method of Preserving Food

Curriculum developed to facilitate the education of a cultural tradition for youth in Native American and non-Native American communities.

harvester chopping corn silage, depositing silage into green wagon.

Silage: Minimizing Losses and Maximizing Value

Optimizing silage value starts by harvesting at the right moisture content.

a variety of bright colored fruits and vegetables arranged on a table

A Guide to Drying Foods

Fact sheet about drying foods

A pair of hands kneading a hydrated dough inside a plastic mixing bowl.

Hydrated Doughs and Batters: How to Safely Handle Food Safety Risks

Making dough and batter is one of the intermediary steps on your way to enjoying great foods, such as scones, cookies, cakes, donuts, pies and more. This article will help you understand the food safety risks associated with food types that have a hydrated batter.