Skip to main content

Search

Two school lunch workers assembling salads in a school kitchen.

South Dakota Virtual Farm to School Tour

Take a virtual tour exploring Farm to School programs throughout South Dakota.

variety of fresh vegetables in basket

Ask Our Food and Family Experts

If you have a question related to food or families, our team of experts is ready to help.

a shopping cart filled with fruits

SDSU Extension Partners with Grocers for Double Up Dakota Bucks

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.

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.

a women with brown hair wearing a grey sweater

SDSU Extension Welcomes Anna Barr as Farm to School Specialist

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.

collection of pressure canned food

Water Bathing vs. Pressure Canning

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.

A dial pressure canner gauge

Testing Dial Pressure Canner Gauges

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.

an image of fresh tomatoes

Farmers Market Food Safety: Health & Hygiene

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.

FDA Graphic: New Label/What's Different. For complete description call the FDA at 1-888-723-3366. Courtesy: FDA

The New Food Label: What’s new? What’s the same? When can we expect to see changes?

The Nutrition Facts Panel, commonly referred to as the food label, that we see on all packaged foods, will be updated on all food items by 2021.

various homemade breads on display at a farmers market

South Dakota Requirements for the Sale of Baked Goods Made Within Your House

In 2010 the South Dakota ”Home-Processed Foods Law” came into effect allowing for sale of home baked goods at Farmer’s Markets and similar venues. In 2011, a new section was added to this law expanding on the sale of home-baked goods.