Local Foods

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    Craft Breweries: Impact on Small to Mid-Size Communities, Neighborhoods and Local Economies

    Breweries, taprooms, and bars have always been about more than beer, serving as community hubs, gathering places, and sources of local identity and pride. However, craft breweries are steadily serving as mechanisms for economic development in small to mid-size communities in rural areas.

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    Review Ruminant Nutrition and Feeding Practices

    During the July 5th Animal Care Wednesday Webinar, we discussed reminders for ruminant nutrition and choosing economical management practices. Alfredo DiCostanzo, Professor of Beef Cattle Nutrition & Management with the University of Minnesota, presented general reminders of ruminant nutrition and valuable considerations for feeding management.

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    Rabbit Care and Feeding Tips

    During the August 2nd Animal Care Wednesday Webinar, we had a great discussion about rabbit care and nutrition management. Mike Avesing, American Rabbit Breeders Association judge and rabbit breeder, presented not only the basics of rabbit nutrition, but also covered tips and considerations to raise rabbits for show or commercial markets.

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    What’s going on with U.S. “Ag Gag” laws?

    During the April 5th Animal Care Wednesday Webinar, we received updates regarding “ag gag” litigation in the United States. Dave Aiken, Agricultural Law Specialist with University of Nebraska-Lincoln, discussed the most recent farm animal legislation trends and cases, which states are involved, and considerations for the sensitive topics.

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    Tips for Feeding Poultry Wisely

    During the March 1st Animal Care Wednesday Webinar, we learned the basics of feeding poultry. Brett Kreifels, Extension Assistant-4-H with University of Nebraska-Lincoln, explained the nutritional requirements and basic feeding tips to help ensure the health and well-being of chickens.

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    Group GAP for Food Safety

    Good Agricultural Practices, or GAP, is a voluntary audit that farmers can undertake to verify that produce is grown, harvested, handled, and stored as safely as possible to minimize food safety risks. Typically if a farmer is interested in pursuing GAP certification, he or she would create a farm food safety manual that outlines their farm’s standard operating procedures (SOPs) for how things occur as they plant, grow, harvest and handle food products.

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    Sensitive Site Registry Aids Producers

    The South Dakota Department of Agriculture has housed a “Sensitive Site Registry” on their website for a few years now. The registry is set up so producers can map out the plots where they do not want any spray or spray drift to reach their plants. It is a tool that can be useful to prevent harmful effects from drift during pesticide or fertilizer applications.

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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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    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.

    Read More »

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