Articles in this issue:




A Note from Sandra

We are off on a new venture! Meetings began in late October to prepare a new computer system for management of food distribution and school nutrition programs. We are excited to be on this new venture – it’s been 10 years in the making since we started with a gap analysis, looked for funds, wrote requests for information and requests for proposal, talked to budget committees, etc. We are working with a company called Colyar Consulting Group. We hope to expand this to Child & Adult Care Food Program and the Summer Food Service Program, too, provided we can obtain funds in the near future.

The result should be an internet-based up-to-date system instead of the old mainframe systems built from a used car parts system and a specially built system in the early 1980’s combined with various excel and access programs! This will involve a good bit of staff time as we meet with the company and eventually test the system, so we ask for your patience over the next couple of years and we will be excited to bring the local agencies on the system.

You may have seen word recently that the US Senate has taken action towards restricting USDA’s ability to limit the service of potatoes in the National School Lunch Program. As of this writing, it is not final nor do we know what the impact will be on release of the new meal pattern requirements if it goes through. Stay tuned!

What are you doing to incorporate legumes in the menus? At Institute this summer, the classes thought up ideas. Some of them are things you are already doing – and we are so used to doing them, we do not even think of it as a way to incorporate legumes.

Ideas that were shared included: baked beans, chili with beans, refried beans, mixed bean salad (sometimes called Cowboy Caviar or Mexican bean salad), bean & beef hot dish, burritos with beans, three-bean salad, black bean soup, minestrone soup, mixed bean soup, pork-n-beans or vegetarian beans, chickpeas or any other cold beans on the salad bar, rice with beans, black beans, navy bean soup, hot tamale pie, beans & franks... You could use one of these each week and you would only need to repeat them one time in the year. You can check out USDA resources A-Z at http://teamnutrition.usda.gov/library.html. There are recipes for childcare and recipes for schools.

We are pleased to have Pam McCown join the CANS staff. She comes to us from the commercial sector and started with us October 26. She will take up the duties that Lynette Thum had – so you will hear from her regarding the monthly orders. I encourage food service directors to consider sending in their orders via email to prevent delay through mailing due to the upcoming changes, and to know that it gets here as you will receive an email response.

Best wishes for a healthy time with friends and family over Thanksgiving. Sometimes we think of things we have that we are thankful for…and sometimes we should think of things that we do not have for which we should be thankful!




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USDA Announces Winners in Summer Food Service Program Story and Photo Contest - South Dakota Wins!

USDA Winners1 WASHINGTON, Oct. 5, 2011 – Today, USDA's Food and Nutrition Service announced the winners of the first ever Summer Food Service Program (SFSP) "Food, Fun and Sun!" Story and Photo Contest to highlight how the program provides free, healthy meals to children in low-income areas during the summer. Launched earlier in the summer, USDA received over 100 submissions representing sponsors and sites in over forty states.

"We must do all we can to ensure that children get nutritious food during the summer so they are ready to learn and succeed during the school year. The organizations that participated in the contest demonstrate the commitment that people in many communities have made to reach this goal." said Kevin Concannon, USDA Undersecretary for Food Nutrition and Consumer Services. "All organizations participating highlighted the critical role of the Summer Food Service Program in ending childhood hunger by providing our children the nutrition needed to be healthy, active and ready to win the future."

USDA Winners2 Food, Fun and Sun!" showcases successful, model programs in four categories to share with SFSP sponsors and sites across the country. Photo contest categories and winners include:

• Volunteers: Using volunteers to support their work: Youth and Family Services (Rapid City, SD)
• Older Children: Addressing hunger among older kids, aged 12-18: Boys and Girls Club of Ada County (Boise, ID)
• Rural: Successful programs in rural areas: Running Strong (Eagle Butte, SD)
• Creative: Programs that "think outside the box" serving kids and teens: Kinsley Library, (Kinsley, KS)

For more details about the Food, Fun and Sun! Summer Food Service Program Story and Photo Contest including winning submissions, please visit the SFSP Contest webpage at http://www.fns.usda.gov/cnd/summer/contest/default.htm.

The SFSP, a federally funded program designed to alleviate hunger during the summer for children 18 years old and younger, operates through partnerships between USDA, state agencies and local organizations. Program sponsors, which include schools, government agencies, residential and non-residential camps, non-profit organizations, and faith-based organizations, served nearly 134 million meals at eligible sites in 2010. Congratulations winners!

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CANS Welcomes Pam McCown

Hello everyone. My name is Pam McCown and I am the newest member in the CANS department. I will be taking over from Lynette Thum as Senior Secretary. I moved to South Dakota five years ago with my husband, Jeff, and our two children, Chris 18 and Meaghan 16. We love living in Pierre and really enjoy boating on the lake and the river.

Before joining CANS, I spent many years in the insurance and the retail industries and am looking forward to new experiences working with Child and Adult Nutrition Services. I am excited to be a part of the CANS team and look forward to working with each of you.

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Important Deadlines and Information for the October Data Survey and Verification

October Data Survey
November 10 – Deadline to submit October Data Survey to CANS office by mail, fax (605-773-6846) or email to shar.venjohn@state.sd.us. Survey is located on the
CANS NSLP webpage, under the “Documents” tab “October Survey 2012”.


Verification
October 1 – Count applications approved for reduced price and free meals. Applications that are in “carry-over” status on October 1 are not included in this count.
October 31 – Count students approved for reduced price and free meals. Students that are in “carry-over” status on October 31 are not included in this count.
November 15 – Complete all verification activities.
December 15 – Deadline to complete reporting of Verification results and submit Verification Summary Report 742SD to the CANS office by mail, fax (605-773-6846) or email to shar.venjohn@state.sd.us.

Verification guidance memo # 51.4 and form 742SD are found on theCANS NSLP webpage either under numbered memos or under the “Documents” tab Verification Guidance Memo & Summary Report.

Verification Memo # 51.4 was updated at the end of September and can be found on the CANS NSLP website (http://doe.sd.gov/cans/nslp.asp) listed under “Numbered Memos”. The major change in this memo update removes the requirement for collecting social security numbers for the verification process.

Verification Summary Form 742SD was updated to include new guidance on foster children. We received guidance on this at the end of September and will update memo 51.4 at some point in the near future to include this information.

Without following these instructions, applications that include both foster children and non-foster children could potentially get counted twice in the verification report 742SD. Neither applications nor children should be counted twice in verification report 742SD. These instructions provide guidance for correct reporting of those counts.

These additional instructions apply to both foster children only applications and foster children plus non-foster children applications. Numbers of foster children are to be added to the numbers as determined using guidance from memo # 51.4. The instructions will refer to Foster Children Only applications as FCO and Foster Plus Non-foster Children applications as FPNC.

Foster children counts are now split into:
1) Direct Certification (box 4.1.A.) for schools that are notified of foster children directly from a responsible agency (no free/reduced application filled out), or
2) Categorically Eligible (box 4.2.A.) for foster children that are recorded on a free/reduced application (FR App).
Counts of other children (non-foster children) listed on a Foster Plus Non-foster Children-FPNC application go into one of the following areas depending on household/family eligibility:
1) Free Income Based Eligibility area (box 4.3.A.), or
2) Reduced Income Based Eligibility area (box 5.A.)
Foster application counts are split into:
1) Foster Children Only-FCO applications add to box 4.2.B. (No Foster Plus Non-foster Children-FPNC applications should be included in this count.)
2) Foster Plus Non-foster Children-FPNC applications add to box 4.3.B. for free eligible households. (No Foster Children Only-FCO applications should be included in this count.)
3) Foster Plus Non-foster Children-FPNC applications add to box 5.B. for reduced eligible households. (No Foster Children Only-FCO applications should be included in this count.)

To summarize, on Verification Summary Report 742SD:
Box 4.1.A. Add count of all direct certification foster children to other direct certification children.
Box 4.2.A. Add count of all foster children listed on FR Applications (Categorically Eligible) to the count of other Categorically Eligible children.
Box 4.3.A. Add count of all non-foster children listed on FPNC applications (Income Eligible FREE) to the count of other Income Based Eligible Free children.
Box 5.A. Add count of all non-foster children listed on FPNC applications (Income Eligible REDUCED) to the count of other Income Based Eligible Reduced price children.
Box 4.2.B. Add count of FCO applications (Categorically Eligible) to the count of other Categorically Eligible applications.
Box 4.3.B. Add count of FPNC applications (Income Eligible FREE) to the count of other Income Based Eligible Free applications.
Box 5.B. Add count of FPNC applications (Income Eligible REDUCED) to the count of other Income Based Eligible Reduced applications.
For more information, contact Cheriee Watterson at (605) 773-3610 or the CANS office at 605-773-3413 with questions!

CANS Reminder Postcards
A postcard was sent to all agencies a few weeks ago as a reminder to complete and submit your October Survey and Verification to the CANS office on time. If you miss the deadlines, it will delay your claim reimbursement. Keep an eye out for these CANS Reminder postcards to help keep you informed of important dates and notices.

Conference Call for New Managers
There was a great response for the August and October New Managers class. A conference call will be held at 10 a.m. (CST) on November 8 for newer school lunch food service member. If you have questions that you would like CANS to answer join the call. If you have complicated questions or would like us to take a peek at your production records, send them in ahead of time to cheriee.watterson@state.sd.us.

CANS staff are scheduled to answer questions about lunch and breakfast requirements (production records, meal patterns, etc.), food safety/HACCP base food safety plan (SOP’s), Fresh Fruit & Vegetable Program, Healthier US School Challenge, and Team Nutrition. Additional areas may be covered if requested ahead of time (summer feeding programs, USDA Foods/Commodities, eligibility, etc.).

To join the Nov. 8 conference call, Dial 1-866-410-8397 and enter code: 6507733610. If you have trouble joining the conference call, or have additional questions call Shar at 605-773-3413.

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CACFP

Building for the Future with the CACFP

The National Child Care Information and Technical Assistance Center (NCCIC) Library

The NCCIC Library collection contains over 20,000 summaries and availability information for published documents of interest to policymakers, administrators, practitioners, researchers and other members of the child care community. Links to full-text publications about child care and school-age issues are provided when available. If you go to their library search page you can search their library resources whenever you would like. The NCCIC Library can be found at: http://nccic.acf.hhs.gov/library/index.cfm?do=oll.search

Mealtime Memo for Child Care

The October 2011 issue of Mealtime Memo for Child Care, the monthly newsletter that includes menus, recipes, and activities related to child care, is now online. In this issue of Mealtime Memo you will find information on using the CACFP Meal Patterns to serve nutritious and appealing foods in your child care operation.

How to Serve Food Based on CACFP Standards


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McIntosh School Hosts WeCAN Team Nutrition Event


McIntoshWalkathon In July Team Nutrition USDA training grant sponsored the We Can! Training for 17 community & school teams. We Can! (Ways to enhance Children’s Activity & Nutrition) is a new public education program designed to help children 8-13 years old stay at a healthy weight through improving food choices, increasing physical activity and reducing screen time. We Can! Is unique because it focuses on parents and families in the community setting. Research shows that parents and families have a big impact on shaping the behavior of their children. With the support of schools and community programs parents can change the habits of their children and maintain a healthy life style.

The We Can! Team in McIntosh sponsored an event that brought the whole town together for some afternoon fun with physical activity and nutrition. The afterschool program, and Title I organized a We Can! Walk-a-thon. Forty eight walkers from the school and community registered a total of 200 miles. Each time a walker completed a lap the walker’s cad was punched, and the walker was asked to try a sample healthy snack and and give feedback on the snack. Several snacks were prepared by the NWAS Hospitality and Tourism mobile unit students, and they were served by the National Honor Society students. The snacks provided were tofu pudding, peanut butter power balls, whole wheat sugar cookies, yam and jam muffins, cheese sticks, prunes pomegranates, and frozen Gogurt.

The McIntosh team had several partners that assisted with the Walk-a-thon. The McIntosh Clinic provided pamphlets, The McIntosh Ambulance did blood pressure checks, The Extension Service provided each walker with a pedometer, and the National Relief Charities along with the Standing Rock Sioux Tribe Suicide and Prevention/Youth Wellness Program provided water bottles.

As a part of the We Can! Imitative the McIntosh after- School Program will continue to support exercise and nutrition by the use of curriculums and training made available through the Team Nutrition training grant and We Can! Training program. The We Can! Wellness Team Members are Brenda Kraft, Sue Bubbers, Nancy Halverson, Colette Kellogg, and Sandy Baumberger.

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Q & A Regarding Flood Insurance Payments

Question: If a family was affected by the flood this summer, should any flood insurance payments be included on the free/reduced price meal application?

Answer: No. Page 37 of the Eligibility Manual states that payments received by property owners under the National Flood Insurance Program (NFIP) are excluded from consideration as income when applying for free/reduced price meals in the child Nutrition Programs.

In addition, page 36 of the Eligibility Manual refers to lump sum payments generally being excluded from consideration as income also.

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Reminder to Notify Families on Availability of School Breakfast Program (SBP)

Research has shown that starting the day with a nutritious breakfast helps students stay alert and perform better in school. In the effort to help more children benefit from the nutritious meals served in the SBP, participating School Food Authorities (SFAs) are now required to inform eligible families of the availability of reimbursable breakfasts served under the SBP.

Schools participating in the SBP must inform families of the availability of breakfasts. A notification of the availability of breakfast must be relayed just prior to or at the beginning of the school year in the informational packets that are sent to each household with free and reduced price meal applications for the new school year. In addition, schools should send reminders regarding the availability of the SBP multiple times throughout the school year. Schools can provide reminders to children through their public address systems in schools or through means normally used to communicate with the households of enrolled children. Other acceptable outreach activities may include developing or disseminating printed or electronic material to families and school children. For example, information about the SBP should be posted on the school’s website.

Refer to USDA memo SP 40-2011 at http://www.fns.usda.gov/cnd/governance/policy.htm

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NEW FROM FRAC: Breakfast for Health

In addition to fighting hunger, school breakfast is one of the most important contributors to a child’s health and well-being. Breakfast for Health, a new brief from FRAC (Food Research and Action Center), summarizes research on the strong links between school breakfast consumption and favorable dietary, health, and educational outcomes among children and adolescents. Research shows that:

• School breakfast participation improves children’s dietary intake.
• School breakfast decreases the risk of food insecurity.
• School breakfast may protect against childhood obesity.
• School breakfast participation protects against other negative health outcomes.
• School breakfast helps improve children’s academic performance, whereas skipping breakfast and experiencing hunger impair development and learning.
• Breakfast in the classroom programs and programs offering breakfast free to all children in the cafeteria yield other positive results for health and learning.


A companion piece to FRAC’s Breakfast for Learning, Breakfast for Health provides an easy-to-read summary of research for advocates to use in their breakfast expansion work.

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HealthierUS School Challenge Winners Attend White House Event

24 Sioux Falls elementary schools and St Joseph Indian School, Chamberlain, SD, were honored by the first lady, Michelle Obama, for receiving the HealthierUS School Challenge (HUSSC) providing healthy meals, nutrition education, and physical activity that promotes healthy lifestyles to students.

On October 17, 2011 the first lady hosted a reception for schools achieving the HUSSC certification. Joni Davis from the Sioux Falls District and Father Stephen Huffstetter and Mike Renbacher from St Joseph Indian School attended the reception at the White House in the Rose Garden.

The HealthierUs School Challenge reinforces all around wellness, including nutrition education and physical activity. Studies have indicated that 34% of children in South Dakota are obese or at risk of becoming obese. To combat these findings Schools in Sioux Falls and St Joseph Indian School have taken the challenge and are providing nutritious meals, nutrition education and physical education for their students.

Congratulations to Sioux Falls School District elementary schools receiving the HUSSC bronze award and the St Joseph Indian School receiving the silver award.

If your school would like more information on how you can receive financial and technical assistance in applying for the HUSSC contact Mary Kirk or Jean Schruumans in the CANS office.

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Fresh Fruit and Vegetable Program (FFVP)

One of the goals for the FFVP is to expand the variety of fresh fruits and vegetables that children experience. With that said, this month include at least one new fresh fruit and one new fresh vegetable that you have not yet offered on your FFVP menu.

For this time of year, you may want to try serving fresh cranberries. Native Americans used cranberries for both their medicinal and natural preservative powers. They brewed cranberry mixtures to draw poison from arrow wounds. They also pounded cranberries into a paste and mixed the paste with dried meat to extend the life of the meat. Did you know the name cranberry was given to this plant because the Pilgrims believed the plant looked like the head of a sandhill crane and was originally named ‘craneberry.’ Over time, the ‘e’ was dropped. Good, ripe cranberries will bounce, which is why they are nicknamed ‘bounceberries.’

If you’re looking for a new fresh vegetable to serve, as you know, pumpkins are abundant during the fall season. Pumpkins are the largest squash variety with bright orange, ribbed skin, and orange flesh and are an excellent source of vitamin A, vitamin C, fiber, potassium, magnesium, and iron. Kids are able to get their hands dirty and carve jack-o-lanterns out of pumpkins but probably never actually get to taste a fresh pumpkin—this is their opportunity to try! You may even be able to purchase fresh pumpkins from a local pumpkin patch!

When serving new fresh fruits and vegetables, there is no better time to also incorporate nutrition education and teach your students about the benefits of what fruits and vegetables they taste. If you need ideas for varieties of fruits and vegetables and nutrition education, both the Harvest of the Month and the Fruit and Veggies Matter can provide a variety of fruits and vegetables.

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Produce Safety Resources

Resources from the USDA’s Produce Safety University (PSU) can be accessed on NFSMI's website. These resources describe best practices for receiving, storing, handling, and purchasing fresh and fresh-cut produce through videos, fact sheets, and information sheets. Fact sheets provide valuable information about school gardens, salad bars, traceability, and more.

Information sheets explain purchasing specifications, U.S. grades, availability, receiving guidelines, and safety considerations for a variety of fruits and vegetables. NFSMI and USDA worked collaboratively to develop a training curriculum and resources for PSU. The curriculum was designed to teach school nutrition professionals to identify and eliminate food safety risks when growing, harvesting, processing, packaging, receiving, storing, and handling fresh produce.

A week-long comprehensive training program, PSU provides an in-depth approach to learning through a combination of lecture, laboratory, and field trip instructions. Since PSU was launched in August 2010, the USDA has offered eight week-long sessions to more than 225 participants from across the United States and territories.

Produce safety resources are available for free download from the NFSMI's Website. Produce Safety University classes will be offered again starting in March 2012.

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New Sesame Street Character Focuses on Hunger Struggle

NewCharacter There’s a new Muppet on “Sesame Street” and she will focus on her hunger struggles in a special episode. The new Muppet is named Lily and her family is dealing with food insecurity. She was featured on a prime time special called “Growing Hope Against Hunger,” aired on October 9.

Country star Brad Paisley and his wife Kimberly Williams Paisley joined Lily, Big Bird, Elmo, and other favorites on the special. Food insecurity is a growing and difficult issue for adults to discuss, much less children” said the Paisleys.

The special shows children telling their personal stories of their family’s struggle with hunger, community solutions, including food drives and assistance programs. The U.S. Department of Agriculture estimates 17 million American children have experience food insecurtity.

The special will be shown on South Dakota Public Broadcasting November 24 at 3:30 p.m.

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Keep Listeria Out of Your Kitchen

If you eat food contaminated with bacteria called Listeria, you could get so sick that you have to be hospitalized. And for certain vulnerable people, the illness could be fatal.

Contaminated food can bring Listeria into the home. Unlike most bacteria, Listeria germs can grow and spread in the refrigerator. So if you unknowingly refrigerate Listeria-contaminated food, the germs could contaminate your refrigerator and spread to other foods there and increase the likelihood that you and your family will become sick.

Those most at risk for listeriosis—the illness caused by Listeria monocytogenes—include pregnant women, older adults and people with compromised immune systems and certain chronic medical conditions (such as HIV/AIDS, cancer, diabetes, kidney disease, and transplant patients). In pregnant women, listeriosis can cause miscarriage, stillbirth, and serious illness or death in newborn babies.

Recently, a multi-state outbreak of listeriosis tied to contaminated cantaloupes has caused illnesses and deaths. Listeria has also been linked to a variety of ready-to-eat foods, including unpasteurized milk and dairy products, Mexican-style or soft cheeses made with unpasteurized milk, processed deli meats, hot dogs, smoked seafood and store-prepared deli-salads. Donald Zink, Ph.D, senior science advisor at FDA’s Center for Food Safety and Applied Nutrition, says FDA is aware of cases of foodborne illness caused by bacteria that can live in the kitchen and spread to foods.

Consumers are advised to wash all fruits and vegetables under running water just before eating, cutting or cooking, even if you plan to peel the produce first. Scrub firm produce such as melons and cucumbers with a clean produce brush. To further protect yourself and your family from Listeria, follow these steps:

Chilling food properly is an important way of reducing risk of Listeria infection. Although Listeria can grow at refrigeration temperatures, it grows more slowly at refrigerator temperatures of 40 degrees F or less.
• Keep your refrigerator at 40 degrees F or lower and the freezer at 0 degrees F or lower.
• Wrap or cover foods with a sheet of plastic wrap or foil or put foods in plastic bags or clean covered containers before you place them in the refrigerator. Make certain foods do not leak juices onto other foods.
• Place an appliance thermometer, such as a refrigerator thermometer, in the refrigerator, and check the temperature periodically. Adjust the refrigerator temperature control, if necessary, to keep foods as cold as possible without causing them to freeze. Place a second thermometer in the freezer to check the temperature there.
• Use precooked and ready-to-eat foods as soon as you can. The longer they are stored in the refrigerator, the more chance Listeria has to grow.
"If you have leftovers in your refrigerator, it’s best to throw them out after three days, just to be sure,” says Zink. “It's better to be safe than sorry."

Clean Refrigerator Regularly. Listeria can contaminate other food through spills in the refrigerator.
• Clean up all spills in your refrigerator right away—especially juices from hot dog and lunch meat packages, raw meat, and raw poultry. Consider using paper towels to avoid transferring germs from a cloth towel.
• Clean the inside walls and shelves of your refrigerator with warm water and liquid soap, then rinse. As an added measure of caution, you can sanitize your refrigerator monthly using the same procedures described below for kitchen surfaces.
Clean Hands and Kitchen Surfaces Often
Listeria can spread from one surface to another.
• Thoroughly wash food preparation surfaces with warm, soapy water. As an added precaution you should sanitize clean surfaces by using any of the kitchen surface sanitizer products available from grocery stores, being careful to follow label directions. You can make your own sanitizer by combining 1 teaspoon of unscented bleach to one 1 quart of water, flooding the surface and letting it stand for 10 minutes. Then rinse with clean water. Let surfaces air dry or pat them dry with fresh paper towels. Bleach solutions get less effective with time, so discard unused portions daily.
• A cutting board should be washed with warm, soapy water after each use. Nonporous acrylic, plastic, or glass boards can be washed in a dishwasher.
• Dish cloths, towels and cloth grocery bags should be washed often in the hot cycle of your washing machine.
• It’s also important, to wash hands with warm water and soap for at least 20 seconds before and after handling food.


Source: FDA Consumer Updates (fda.gov) September 30, 2011

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Apply Now for the Winston Equipment Award Grant! Deadline is Nov. 29, 2011

School Nutrtion Foundation (SNF) and Winston Industries are committed to supporting child nutrition programs and school food service nationwide. Each year since 2007, Winston has awarded equipment to one school district needing improvement of its school meal kitchen facilities. The Winston Equipment Award Grant 2011 application process is open.

Winston will be awarding 10 pieces of equipment (through this competitive grant process) to one (1) child nutrition program. Equipment includes: holding cabinets, holding drawers, and thermalizers.

For more information on the application and equipment available, visit: http://www.schoolnutrition.org/Level2.aspx?id=11634#winston. The online application must be submitted by midnight EST (Eastern Standard Time) on Tuesday, November 29, 2011. Applications submitted after this date and time will not be considered. For more information, email: scholarships@schoolnutrition.org or call (301) 686-3100 x149.

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USEFUL LINKS

Check out the useful links below to keep updated on healthy practices in your child nutrition programs. Consider bookmarking them on your computer for easier access.

Child & Adult Nutrition Services
Webpage
Nutrition Bulletin
Team Nutrition

USDA – check this site out for the most up-to-date information on program requirements
Webpage
Regulations
Guidance & Resources
MyPlate


Coordinated School Health – Working partnership between the SD Departments of Education and Health to coordinate programming to improve the health and educational outcomes of young people.
Webpage
News Infused e-newsletter

School Nutrition Association of SD (SNASD)
Keep abreast of what is happening in the State Association by visiting the SNASD website and newsletter
Website
Newsletter

Fuel Up to Play 60 – Check out this website for resources on healthy eating and physical activity ideas promoting school wellness along with opportunities for obtaining monies for your program. Several contests starting now.
Website
E-Newsletter

HealthySD.gov - check out this website for information on living healthy

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