Local Foods

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    Local Foods: Selling Foods that Must be Temperature Controlled

    Farmers Markets offer a unique marketing opportunity to farmers market vendors. Explore some of the regulatory aspects of licenses that a producer, vendor or market may need to apply for in order to sell a product that must be temperature controlled for safety. Farmers market vendors are exempt from licensing, unless they are selling a food that must be temperature controlled for safety.

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    2015 South Dakota Local Foods Conference Summary

    The 2015 South Dakota local food conference, held in Deadwood, provided an opportunity for producers, consumers, farmers markets, restaurants, retailers and consumers to come together to network and gain knowledge related to a variety of local foods topics. The conference is a collaborative effort of SDSU Extension, USDA Rural Development, Dakota Rural Action, the South Dakota Department of Agriculture, the South Dakota Small Business Development Center and the South Dakota Specialty Producers Association.

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    Dakota Fresh Funded for 2016 Opening

    In October Secretary of Agriculture Tom Vilsack announced recipients of USDA grants to strengthen local food systems across the nation in an effort to revitalize rural economies and communities. SDSU Extension was chosen to receive a 2-year Local Foods Promotion Program Implementation grant, funded through USDA’s Ag Marketing Service. The grant will assist the newly organized Dakota Fresh food hub in their early stages of marketing and sales.

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    New Roots for New Americans Incubator Program Teaches Sioux Falls Refugees

    SDSU Extension, in partnership with the Center for Immigrant and Refugee Families (CIRF), and HyVee, just completed the second season of the beginning farmer incubator program, New Roots for New Americans. This program helps Sioux Falls refugees learn skills of horticulture and gardening, nutrition, cooking and food preservation skills as well as skills related to local food entrepreneurship.

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    Decisions for Farmers Market Setup and Operation

    Farmers markets are unique because they represent multiple, individual vendors under a single name, location and organizational identity. Before the first selling day, a farmers market will need to do many of the things that each vendor does for their farm. For example, selecting a name and creating a logo for the market. In this sense, starting a new farmers market is similar to starting a new business.

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    Local Foods: Licensed Kitchens

    Licensed kitchens are required if preparing and/or serving food at the farmers market that must be temperature controlled for safety. These types of foods are also referred to as potentially hazardous foods. They have been implicated in food borne illness out breaks, and support the growth of foodborne pathogens.

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    SDSU Extension Garden-Based Education Newsletter

    SDSU Extension provides regular updates for garden educators though their Garden-Based Education Newsletter. This newsletter features lesson ideas linked to core subject areas, garden stories featuring projects across the state of South Dakota, horticultural information, links to educational videos, links to current grant opportunities, and a Pick it! Try It! Like It! feature- a produce item from the garden with recipe, preparation video and supporting lesson plans.

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    Local Foods: Whole Fresh Vegetables and Herbs

    Fresh, whole raw fruits and vegetables grown in South Dakota can currently be sold without a food service license from the South Dakota Department of Health. However, once a raw fruit or vegetable has been processed (cut, cooked, canned, etc.) South Dakota law requires that certain regulations must be followed. The regulations that must be followed are based on the venue the food processor desires to market their product.

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    Local Foods: Whole Fresh Fruit

    Fresh, whole raw fruits and vegetables grown in South Dakota can currently be sold without a food service license from the South Dakota Department of Health. However, once a raw fruit or vegetable has been processed (cut, cooked, canned, etc.) South Dakota law requires that certain regulations must be followed. The regulations that must be followed are based on the venue the food processor desires to market their product.

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    Cooperative Networks in Local Foods

    Local foods communities across the nation are working together to form cooperative networks in attempt to have a large portion of local food sales while reducing inputs. Working together to streamline issues related to production processes and inputs, distribution, processing, use or consumption, recycling and disposal of food wastes, and support services to operate can all be explored as individuals begin to collaborate. These articles provide some options for exploring producer and community partnerships.

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    Additional Local Food Marketing Venues

    Local food producers have a variety of options for marketing their products. Consider on-farms sales for those interested in connecting directly with the consumer at the farm. The set-up could include a farm store, a U-pick or Pick-Your-Own operation and other agritourism components. These features will be appealing to people seeking extremely fresh produce, canners and cooks that are seeking large quantities of product at a reduced cost, and families looking for a weekend activity, wanting their children to experience farm life and food production.

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    Local Food & Product Regulations: Certified Organic

    According to the United State Department of Agriculture National Organic Program, “Organic is a labeling term that specifies that the food or other agricultural product has been produced through accepted methods using cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity.

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