NEW Anthrax case in Grant County.
“While it is unusual to see anthrax this late in the year, producers should remember that occasionally cases can be seen, especially when mild weather allows cattle to remain out on pasture,” Agriculture Commissioner Doug Goehring said. https://www.ndda.nd.gov/news/new-beef-cattle-anthrax-case-grant-county
NDSU Extension - Hettinger County
NDSU Extension provides science-based education that emphasizes on strengthening agriculture, stimu Education
Operating as usual
NEW Anthrax case in Grant County.
It's not winter yet. But, it certainly is feeling cold outside! ❄️
Sometimes, it is easier to stay curled up inside with a good book than walk into that cold North Dakota wind. We face some obstacles to outdoor fitness during winter months in the Midwest, so these are some ideas to keep yourself moving even when the thermometer dips:
- Take the stairs when possible.
- Make wintry weather your friend. Consider learning how to cross-country ski, snowshoe or ice skate.
- Consider getting a standing desk and/or using an exercise ball as your chair for part of the day. An exercise ball may help with good posture because you could “roll off” your chair if you are not supporting yourself.
- Park farther from your destination. In cold weather, bundle up with a heavy coat, boots, mittens, hat, hood and/or scarf.
More tips for winter exercise >>> https://www.ag.ndsu.edu/news/columns/prairie-fare/prairie-fare-stay-motivated-to-maintain-your-fitness-this-winter
Holiday expenses can throw off your budget. Planning and tracking your expenses will help you stretch your food budget and pay your bills on time. This budget calendar can help you do that:
Happy Thanksgiving Everyone! Our office will be closed today and tomorrow!
🦃 Happy Thanksgiving from all of us!
Here is the history of past Thanksgiving Days that had snow on the ground in Bismarck. Last year we had 9 inches of snow on the ground for Thanksgiving Day! With that said, this year will be a colder Thanksgiving, as we have a forecast high of 26° in Bismarck, while last year we reached 39°.
Don’t just rely on a pop-up thermometer, always use a food thermometer to verify that your turkey has reached a minimum safe internal temperature of 165 F in three places: the thickest part of the breast, the innermost part of the thigh and the innermost part of the wing.
We all believe in supporting local, let’s make supporting our local food resources even easier 🌽 Join us for an evening of networking and discussing how to grow local food businesses and strengthen local food production in Region 8.
This is a perfect time to connect, share, and learn more about producing, processing, aggregating, distributing local food in North Dakota’s Region 8 including Adams, Billings, Bowman, Dunn, Golden Valley, Hettinger, Slope, and Stark Counties.
RSVP Online by visiting http://eventbrite.com/.../community-input-meeting-region...
5:00 – 5:30 pm – Registration, Networking, and Appetizers
5:30 – 7:30 pm – Understanding Opportunities and Challenges in the Local Food Systems
For all of those unable to make the scheduled time, there will also be a virtual option on December 4.
RSVP for Virtual Meeting on December 4 by visiting http://eventbrite.com/.../virtual-community-input-meeting...
We would like to take a moment to give thanks to America's farmers who provide us with all the 🦃🥔🍠🎃🌽 that make it from the farm gate to our dinner plates this time of year.
too wet for ? Our Farm Management Specialists have updated the - Overwintering Corn Decision Tool https://www.ndsu.edu/agriculture/ag-hub/overwintering-corn-decision-tool
We're hosting a Sheep and Goat Fencing and Grazing Management Webinar with University of Minnesota Extension
Farmers, ranchers, 4-H members, agriculture business professionals who work with farmers and those interested in goats or sheep are invited to attend.
Register at https://www.ndsu.edu/agriculture/ag-hub/events/sheep-and-goat-fencing-and-grazing-webinar
Remember to allow enough time to thaw your Thanksgiving turkey!
More food safety tips for turkey >>> https://www.ag.ndsu.edu/news/columns/prairie-fare/prairie-fare-be-careful-how-you-thaw-food
Unfortunately our strongest advocates for farm safety 🚑🚜 are often those who've dealt with an accident first hand. NDFB Field Rep Megan Overby shares her husband's story - Stay Safe on the Farm https://myndfblife.wordpress.com/2023/11/10/stay-safe-on-the-farm
Learn more about our Stop the Bleed Program and sign up on our interest form to learn about classes in your area https://www.ndsu.edu/agriculture/ag-hub/ag-topics/farm-safety-health/farm-safety/stop-bleed
🩸Scheduled Stop the Bleed Trainings
Ellendale - Dec 7 https://www.ndsu.edu/agriculture/extension/events/stop-bleed-dickey-county
Oakes - Dec 7 https://www.ndsu.edu/agriculture/extension/events/stop-bleed-dickey-county-0
Fessenden - Dec 14 https://www.ndsu.edu/agriculture/extension/events/stop-bleed-fessenden
Steele - Jan 24 https://www.ndsu.edu/agriculture/extension/events/stop-bleed-training-1
Beulah - Feb 7
6:00 p.m. https://www.ndsu.edu/agriculture/extension/events/stop-bleed-training-0
7:30 p.m. https://www.ndsu.edu/agriculture/extension/events/stop-bleed-training
Add some herbs to your Thanksgiving meal!
Although herbs don't provide much for nutritional value, they add a burst of flavor to any meal and offer potential health benefits.
Many people find they can cut down on the amount of salt and fat in their recipes when they add herbs. Using less sodium and less fat are good moves toward heart-healthy cooking.
In “hot” dishes such as soups and stews, add fresh herbs close to the end of cooking (about 10 to 15 minutes). Flavor can be lost with extended cooking. In “cold” dishes such as salads with dressings, add herbs several hours ahead of time to allow flavors to meld.
Learn about what herbs go with what food >>> https://www.ndsu.edu/agriculture/extension/publications/harvesting-herbs-healthy-eating
Want to add something new to your Thanksgiving meal? Try one of these recipes at your table this year!
- Butternut Squash Bake
- Hot Potato Salad
- Potato Bread Rolls
- Sesame Ginger Green Beans
Registration is now open for our Grant County Beef Quality Assurance Training December 13th!
Mark your calendars for December 7th!
Contact the office to get signed up or use the following link: https://forms.gle/tvM36jSvZArtjwS99
Join West Dakota Parent & Family Resource Center / NDSU Extension for a 4 Session Love & Logic series at the Richardton-Taylor Public School.
🗓 November 28, November 30, December 5 & December 7
🕕6:00pm - 7:30pm each evening
📍Richardton-Taylor Public School
See below for more info and how to register for this FREE event.
High calf prices and relatively low grain prices can still make backgrounding economically feasible for 2023. NDSU Extension specialists will offer a webinar on backgrounding calf management on Tuesday, Nov. 28 at 7 p.m. CST. https://www.ag.ndsu.edu/news/newsreleases/2023/november/ndsu-extension-offers-webinar-on-backgrounding-calf-management
Good luck, hunters! From field to table... we've got you covered on the care and handling of deer and elk.
Take in considerations like disease. Concern has grown in recent years about a disease affecting deer and elk called Chronic Wasting Disease (CWD), which belongs to a family of diseases known as Transmissible Spongiform Encephalopathies (TSEs).
Therefore, hunters should take a few simple precautions when handling and transporting deer or elk carcasses:
- Do not shoot, handle or consume any wild animal that appears sick.
- Wear rubber gloves when field dressing and processing animals.
- Request commercial processors handle animals individually so meat from other animals won’t become commingled.
- Minimize handling brain or spinal tissues and fluids.
- Bone out carcasses or at least avoid consuming brain, spinal cord, eyes, spleen and lymph nodes of harvested animals.
- Do not consume the meat from any animal that tests positive for CWD.
Pocket Guide >>> https://www.ag.ndsu.edu/publications/food-nutrition/from-field-to-table-a-pocket-guide-for-the-care-and-handling-of-deer-and-elk
Congratulations on a successful hunting season! Now what do you do with all that meat?
No matter how you like to preserve your game, NDSU extension offers a variety of methods >>> https://www.ndsu.edu/agriculture/extension/publications/wild-side-menu-no-3-preservation-game-meats-and-fish
As the holiday season nears, so do family get-togethers. If you are bringing food to any holiday parties, consider sharing a charcuterie board!
According to some sources, the word charcuterie first appeared in print in 1825. In French, the word meant “pork butcher’s shop.” In present times charcuterie often includes cured meat products such as salami, ham or summer sausage.
Get inspired and build your own charcuterie board >>> https://www.ag.ndsu.edu/news/columns/prairie-fare/prairie-fare-7-steps-to-making-your-own-charcuterie-board
Don't forget about food safety >>> https://www.ndsu.edu/agriculture/extension/extension-topics/food-and-nutrition/food-safety
Fun facts from the Dakota Gardener!
"Winter squash is a North Dakota treasure. It was grown by the Hidatsa, Mandan and other local tribes for centuries in their “Three Sisters” gardens. Our native tribes sliced the squash, skewered it through willow sticks and dried it in the sun. Squash was vital for their survival during winter.
It feels good to grow something that fed North Dakotans for centuries. The heirloom Lakota squash is a beautiful, native variety that makes a delicious pie.
North Dakota is famous for other squashes as well. Buttercup squash was developed by the North Dakota Agricultural College in 1931. This squash is very flavorful and has become one of the most popular squash types throughout the world."
Read the article >>> https://www.ag.ndsu.edu/news/newsreleases/2022/october/dakota-gardener-the-secret-to-great-pumpkin-pie?fbclid=IwAR3OG6BHClY0rsKy8S7TbLJfxqJ0wedAwUjXlOj6SgrfYTR3dfEnsucGW0M
Attention hunters! There are many ways to preserve game meats. If you are trying canning this year, make sure it is done safely and correctly.
Poultry, red meats, game and seafoods are low-acid foods and must be processed in a pressure canner to assure their safety. Some tips for high quality products:
- Trim meat of gristle, bruised spots and fat before canning. Too much fat left on meat can lead to sealing failures.
- If meat must be held for longer than a few days before canning, freeze it.
- Store frozen meat at 0 F or lower until canning time.
- More tips in the article!
Canning Meat Correctly >>> https://www.ndsu.edu/agriculture/extension/publications/home-canning-meat-poultry-red-meats-game-and-seafood
Prices are going up! But, we can still keep our food budgets in check while celebrating the holidays. Shopping for items with long shelf lives provides options not only during the holiday season but also for the weeks to follow. For instance, popcorn kernels can serve as a standby appetizer, snack, or dessert for your family and guests.
Fall weather calls for a warm cup of coffee!☕
Do you have a go to roast? Several different coffee roasts are available and they differ in color, flavor and caffeine content.
- Light Roast: has a grainy taste, increased acidity and more caffeine content than darker roasts
- Medium Roast: has more flavor, aroma and acidity than in light roasts. The caffeine content is lower than in light roasts.
- Dark Roast: has a bitter, smoky or even burned taste.
- Espresso: the caffeine-concentrated form of coffee. One ounce of espresso has 63 milligrams of caffeine.
All about coffee beans and roasts >>> https://www.ndsu.edu/agriculture/extension/publications/coffee-time-exploring-favorite-beverage
Testing nitrogen fixing biologicals in spring wheat This summer we tested two biological products that have symbiotic nitrogen fixing bacteria as their active ingredient: Envita by Azotic North America and Utrisha by Corteva Agriscience, at two locations: Carrington Research Extension Center and North Central Research Extension Center in Minot. Our r...
The Getting It Right Crop Production Webinars begin December 19. Plan to join us to hear from our experts on the latest research-based crop production information.
Chloe Drummond is the new board coordinator and relationship specialist for the North Dakota 4-H Foundation. In this role, Drummond will work with the foundation’s board and NDSU Extension staff to develop financial support for 4-H programs across the state. https://www.ag.ndsu.edu/news/newsreleases/2023/november/chloe-drummond-to-lead-north-dakota-4-h-foundation
The NDSU Dickinson Research Extension Center is hosting a workshop focused on beef cattle reproduction strategies and cow herd management.
Reproductive Strategies: Synchronization, Heifer and Cow Herd Management
🗓️Nov 16, 2023
🕣8:30 am - 3:30 pm MDT
📍Dickinson State University Agriculture Building Auditorium (Room 104)
Income Tax Management for Ag Producers
📅 Nov 30, 2023
🕐 1 - 4 pm CT
The program will provide an excellent opportunity for agricultural producers and tax preparers to learn and ask questions about tax management alternatives while there is still time to implement year-end tax management decisions.
Preregistration is required by Monday, Nov. 27. The cost for the virtual program and materials is $15. To register, visit ndsu.ag/taxmanagement
Farm succession planning workshop set for Dec. 14 - North Dakota Farmers Union Establishing a long-range plan for the ownership of a family’s farm or ranch is the focus of a one-day workshop on succession planning being held Thursday, Dec. 14, at the Bismarck Event Center. The free educational workshop is hosted by North Dakota Farmers Union in partnership with NDSU Extensio...
NDSU Extension Our mission is to empower North Dakotans to improve their lives and communities through education.
Deer hunting is fast approaching! Have you ever made venison into jerky?
Jerky can be made using whole muscles or ground meats; however, for home processing, whole-muscle cuts are recommended because they result in a safer, more traditional jerky product.
Make beef (or deer) jerky:
1. Pre-freeze meat to be made into jerky so it will be easier to slice.
2. Cut partially thawed meat into long slices no more than ¼ inch thick. For tender jerky, cut at right angles to long muscles (across the grain). Remove as much visible fat as possible to help prevent off-flavors.
3. Prepare two to three cups of marinade of your choice in a large saucepan.
4. Bring the marinade to a full rolling boil over medium heat. Add a few meat strips, making sure they are covered by the marinade. Reheat to a full boil.
5. Find the complete process in the article below!
Make Jerky >>> https://www.ndsu.edu/agriculture/extension/publications/jerky-making-producing-traditional-food-modern-processes
We are hiring for an Extension Agent. Apply online by November 17, 2023.
Can ketchup be safely left out at room temperature? Are those spices in my cupboard from years ago still safe to eat? What about the frozen turkey in my freezer from two years ago?
Prairie Fare is here to answer your food storage questions >>> https://www.ag.ndsu.edu/news/columns/prairie-fare/is-food-in-my-cupboard-freezer-or-refrigerator-safe-to-eat
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