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SDSU Extension Master Gardener Online Reporting System
Better Impact is a web-based tool where Master Gardeners can log their hours, update their contact information, see the latest news, and much more.
Feeding at the Right Price
Managing feedstuffs efficiently becomes more important during drought conditions or low revenue years.
Early Weaning as a Drought Management Strategy
Successfully managing drought conditions requires balancing the amount of forage demanded by grazing livestock with the amount produced.
Economic Considerations for Early Weaning
There is an excellent reason why ranchers use early weaning as a drought management tool: Weaning calves early reduces the amount of feed required to maintain the cow.
Agritourism
When a producer has decided to sell a product directly from the farm, entertainment or tourism-based activities could be incorporated to create larger appeal. Agritourism could add value to the farm visit though education, entertainment, outdoor recreation, dining, relaxation or other avenues, potentially drawing more customers in.
SDSU Extension Master Gardener Program Volunteer Policy Guide
This guide offers current and prospective SDSU Extension Master Gardeners information on: applying for the program, maintaining certification, categorizing and reporting service hours, understanding the various levels of volunteer service and much more!
Stretching Corn Silage Supplies
During the 2002 drought there was a need to stretch corn silage supplies as a result of the drought that affected the U.S. Now we deal with the opposite scenario, where excessive spring rains have not allowed farmers to get to the fields. In both situations livestock producers face challenges.
Drylotting Cow-Calf Pairs
Whether because of reduced forage production caused by drought, or increased competition for grazing acres, feeding lactating cows in a drylot is being at least considered as an option by more ranchers.
Best Practices When Harvesting Leafy Greens for Market and Home
The harvesting of leafy greens to maintain quality and safety focuses on the key risk factors from the time harvest begins to selling at market. The food safety risk factors involve temperature, time, water, worker hygienic practices, and food contact surfaces.
Disposable Gloves: Guidelines for Food Handlers
Improper handling of food and poor personal hygiene by food handlers are leading causes of foodborne illness. Disposable gloves do not take the place of good hygiene and proper hand-washing.