There have been questions regarding spread of the virus that causes COVID-19 through drinking water.
Take a virtual tour exploring Farm to School programs throughout South Dakota.
If you have a question related to food or families, our team of experts is ready to help.
February 22, 2021
Some South Dakota grocery stores are now offering participants of the Supplemental Nutrition Assistance Program (SNAP) a chance to double up on fresh fruits and vegetables.
Summary report of X-ray scanning confirms soil health benefits from conservation practices.
July 12, 2021
A native of Newton, Iowa, Anna Barr brings broad expertise to the position as Extension’s first Farm to School Nutrition Field Specialist.
A fact sheet to address frequently asked questions about forage nitrate toxicity in ruminant livestock.
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.
For accuracy before use, it is recommended that dial gauges get tested each year. Gauges that read high cause under-processing and may result in unsafe 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.