K-State Research and Extension

Grill Time
      It grilling time and it all starts with selecting the proper cut and preparing it correctly for the grill. The more tender cuts, Porterhouse, T-Bone, top loin, tenderloin, rib eye, rib, top sirloin, chuck eye and chuck top blade, are all ideal candidates for the grill and require only your favorite seasonings (rubs) to add flavor. Rubs are a blend of seasonings, such as fresh or dried herbs and spices. They are used only to add flavor, not to tenderize. Apply rubs to the surface of uncooked steaks and ground meat patties just before grilling. Less tender cuts such as flank, skirt, top round and chuck shoulder steaks, should be marinated for at least 6 hours or as long as overnight in a mixture containing a food acid or tenderizing enzyme.
★     Always marinate in the refrigerator, never at room temperature.
★     Marinating longer than 24 hours can result in a soft surface texture.
★     Never save and reuse a marinade.
★     Allow ¼ to ½ cup marinade for each 1 to 2 lbs. of meat.
★     Marinate in a food-safe plastic bag or non-reactive container, such as a glass utility dish.
Tips From The Pros
★     Grilling at medium to medium-low temperatures ensures even cooking. If the temperature is too high, meat can char and become overcooked on the outside before the interior reaches the desired doneness.
★     Trim excess fat from meats to avoid flare-ups while grilling.
★     Use long-handled tongs for turning steaks; spatulas for burgers. A fork will pierce the meat causing loss of flavorful juices.
★     For best results, use an instant-read thermometer to determine doneness. Insert the thermometer horizontally into the side (not the top) to check the internal temperature.
★     Cook burgers to at least 160°F (medium doneness).
★     Cook steaks to at least 140°F (medium rare doneness).
★     Cook pork to at least 145°F.
★     Cook poultry to at least 165°F.
Play It Safe
★     When using frozen meat, defrost overnight in the refrigerator, never at room temperature.
★     Keep raw meat and poultry from coming into contact with other foods during preparation.
★     Wash all utensils, cutting surfaces and counters with hot soapy water after contact with raw meat and poultry. Never take cooked meat off the grill and return it to the same platter that held raw meat, unless the platter has been washed in hot, soapy water.
★     Refrigerate leftovers promptly after serving. Use refrigerated leftovers within 3 to 4 days.
Fire Temperature
      Three different terms are commonly used to indicate desired fire temperature at the start of cooking.
      HOT – describes coals that are barely covered with gray ash. You can hold your hand near the grill for only 2 or 3 seconds.
      MEDIUM – describes coals that glow through a layer of gray ash. You can hold your hand near the grill for only 4 to 5 seconds.
      LOW – describes coals covered with a thick layer of gray ash. You should be able to hold your hand near the grill for 6 to 7 seconds.
      Now you have all the information you need to grill like the pros. Fire up your grill and enjoy a great grilled meal!

Poultry Testing
It is getting close to that time of year again for the dreaded “chicken round up” to haul them to town to be tested for Pullorum-Typhoid (P-T). In previous years, poultry had to test P-T negative each year to be able to show at the fair. However, this year the State has made a big change!
Pulllorum-Typhoid is a disease caused by a Salmonella species that infects chickens, turkeys, and other types of poultry. This disease is egg-transmitted and can produce high death loss in the young birds; this is known as vertical transmission. Those that survive an infection are carriers for life, and can infect other birds by direct contact. Pullorum-Typhoid can also be transmitted horizontally like other poultry diseases, being spread through feed, water, litter and poor biosecurity practices. If P-T is discovered in a bird, the typical result is depopulation of the infected flock. The disease is not treatable. The best method of prevention is routine Pullorum-Typhoid testing of breeder flocks, purchasing birds from National Poultry Improvement Plan participants, and effective biosecurity.
The incubation period for the disease is usually 4-6 days, and clinical signs are different between young birds and older birds. The hallmark sign of P-T Disease is seen in the hatchery where infected eggs result in poor hatchability and high mortality with younger birds going off feed and exhibiting diarrhea and depression. Older birds often show no clinical signs, but can have decreased egg production and increased mortality.
Kansas State University’s Youth Livestock Coordinator, Lexie Hayes released an article stating, “Kansas continues its designation as a P-T Clean State. All poultry (except waterfowl) are required to show proof of being P-T clean by originating from a certified U.S. Pullorum-Typhoid clean flock or testing negative at check-in of the county fair when the county has been designated by KDA-DAH for surveillance. Routine surveillance testing will be performed for each county fair a minimum of once every 5 years.” The Wild West District will be due to test for P-T in 2027. If a family wishes to show in a neighboring county, they will need to verify the testing dates for each county.

Sidedressing Garden Vegetables

For many vegetables, it is not recommended to supply all of the garden plant’s nitrogen needs at the beginning of the season. High nitrogen rates can lead to large, bushy plants but poor fruit set and vegetable yield.

Also, nitrogen, the most essential element needed by most garden plants, is water soluble and can be flushed down out of the plant’s rootzone by regular watering. Applying a portion of a vegetable’s nitrogen needs up front and then applying an additional ration of nitrogen later in the growing season is recommended for many garden crops and is referred to as “sidedressing” or “topdressing”

The amount of nitrogen needed, if any, later in the season varies from crop to crop.

K-State horticulturists provide the following recommendations for a few common garden vegetables. Recommendations are in pounds per 100 foot of row of a common high-nitrogen fertilizer such as 27-3-3, 30-3-4 or 29-5-4 (the first number being the nitrogen percentage in the fertilizer product). As a rule-of-thumb, one pint of fertilizer weighs approximately one pound.

Sweet Corn: One pound per 100 foot of row early when corn plants are 8 to 10 inches tall, and again when the sweet corn has tasseled. One week after tasseling apply one pound of fertilizer per 100 row foot. If using an ag-grade urea 46-0-0, that rate can be reduced a little more.

Tomatoes: Three applications of nitrogen are recommended for tomatoes during the season. The rate is the same for the corn, one pound of a high nitrogen fertilizer per 100 row foot. If you only have a few plants, apply 1 tablespoon of a 27-3-3 (or something similar) per plant.

The first sidedress application on tomatoes should be made one to two weeks before the first tomato ripens. Then again two weeks after picking the first ripe tomato. The third application of nitrogen fertilizer should be made one month after the second sidedressing, or six weeks after the first ripe tomato is harvested. This will provide late-season nutrition to keep the plant going as long as it can into the late summer and fall. This is most important for indeterminate tomato plants that produce fruit season-long.

Again, if only fertilizing a few tomato plants, apply about 1 tablespoon of fertilizer per plant each time. Most lawn fertilizers contain about 20 to 32 percent nitrogen and will work fine for sidedressing your garden, but make sure the fertilizer does not contain an herbicide. Do not use a “weed and feed” fertilizer product on the garden or injury to the plants will likely occur.

Pumpkin: Apply one tablespoon of nitrogen fertilizer per plant when vines start to run.

Peppers and Eggplants: Apply one tablespoon of nitrogen fertilizer per plant after first fruit sets.

Potato: Apply 1 ½ tablespoons of nitrogen fertilizer per plant after tuber formation begins.

Not all garden crops need to be sidedressed with nitrogen. Excessive nitrogen on sweet potatoes, watermelon, carrots, beets and parsnips can reduce yield or lower quality. No additional late-applied nitrogen is recommended on these crops.

A complete list of vegetable sidedressing recommendations can be obtained from the local Extension office.

      They say it is best to write about something you know, and I can definitely relate to this topic of arthritis and age! I have been doing physical therapy after having some carpel tunnel surgery, but during the process of finding the carpel tunnel I also discovered I have arthritis in my hands. While arthritis is more common among older adults, arthritis develops in younger people too. Among adults aged 65 and older, 50% report have been diagnosed with arthritis. Among adults aged 45 to 65 years, 31% report having been diagnosed with arthritis. Apparently, I am in good company!
      To better understand my own health, I decided to research information and publications from Extension resources related to Arthritis. Penn State and South Dakota State Extension both had some excellent information I felt would be helpful to share.
      According to the CDC 24% of Americans are diagnosed with arthritis. The term arthritis refers to inflammation and pain in the joints. The main symptoms of arthritis include pain and stiffness in the joints, as well as swelling and decreased range of motion. Osteoarthritis (OA) is the most common form of arthritis, affecting over 32.5 million people in the United States. It is sometimes called degenerative joint disease or “wear and tear” arthritis.
      Behavior and lifestyle changes are one of the most important factors when aiming to reduce your risk of developing arthritis and in managing your current condition. Not surprisingly, many of the changes are ones that are best practices for overall good health.
* Stay active. Try to accumulate at least 30 minutes a day of aerobic activity and include 2-3x a week of strength training.
* Maintain a healthy weight. Studies show even a 5 percent weight loss (typically 10 to 12 pounds) will help reduce pain and increase mobility. Losing weight also reduces inflammation.
* Protect your joints. Avoid high-impact activities and regularly practice strength and flexibility exercises.
* Avoid the use of nicotine products.
* Eat a balanced, healthy diet. Consider following a Mediterranean eating pattern that includes high amounts of vegetables, fruits, whole grains, fish, olive oil, and nuts; limited meat, poultry, and full-fat dairy. Studies show those with arthritis eating a Mediterranean diet had significantly better quality of life and less pain, stiffness, disability, and depression.
      For those involved in agriculture here are some more specific things to consider.
* Use mechanical assistance and assisted devices for farming tasks.
* Avoid jarring movements. Gently step off the equipment instead of jumping down.
* Alternate difficult jobs with easier ones. Such as replacing fence posts in the morning when you have the most strength and working on less physically demanding projects in the afternoon.
* Use proper technique and good form when lifting or carrying objects. Always bend from the knees and use your leg muscles to push yourself up to standing.
* Wear good quality, supportive footwear.
* When in the barn or shop, keep a chair, stool or bench nearby so you can rest from time to time.
      More resources on arthritis and agriculture are available from the Kansas Agribility Project at https://bookstore.ksre.ksu.edu/pubs/MF3470.pdf
      It is also important to remember that sound research and studies are the best information to follow. Take care of your bones and joints to ensure they will last you a lifetime!

School will soon be out for the summer and what are the youth going to do? Youth who are active in the 4-H program have many summer opportunities to participate in.

Youth have several camp opportunities to choose from. Discovery Days for the older youth allows them to live on the Kansas State University Campus for 3 days (June 7-9) and experience a variety of SPARK Sessions ranging from Leadership to Business to Ag to Drones and much more. Youth who are 7-9 years old can experience Camp Lakeside near Scott City on June 14 & 15. They will enjoy numerous activities with a pirate theme this summer. If you are wanting to go to a livestock camp, Seward County Community College is hosting one on June 9-11. K-State is also having a horse judging camp and State Judging contest on June 13-15. There is even an Insect Spectacular in Manhattan on June 16 & 17.

Older Youth who would like to help at our summer camp need to attend the Camp Counselor Training in Garden City on May 30th. We are also looking for counselors to help with the Superstar Livestock Show on June 24th to teach special needs youth how to groom and show sheep and goats.

There will also be Day Camps and other learning opportunities in all our counties. We will have two District Interns throughout the summer that will be offering activities. Be watching our District 4-H Newsletter for dates.

Want to be prepared to take your projects to the fair? There are a variety of Project Meetings that are scheduled for this summer. These include Shooting Sports, Horse, Rabbits, Foods, Swine, Livestock, Reading, Rocketry, Crochet, Clothing, Archery, Plant Science, Photography and many more. Our awesome project leaders have prepared learning opportunities for youth to make sure they are ready for the summer shows and fairs.

Livestock and Horse Shows are great places to gain experience, confidence and long-lasting friendships. The SW Area 4-H Horse Show on June 10th is one of those opportunities to show your horse. The 2nd Annual Superstar Livestock Show is a show that is organized and run by our District youth who share their show experience and leadership with special needs youth.

Maybe your youth would like to help paint parking lines at some Hugoton church lots or clean gravestones in Haskell County to prepare for Memorial Day. These are two of the community service projects your youth could participate in this summer.

Our summer usually ends with our County Fairs. All the hard project work done by youth during the summer will be on display at our County Fairs. Our Wild West District dates are Haskell County and Stevens County fairs are July 22nd to the 29th with a few pre-fair activities during the few days before the fair. The Seward County and Five State Fairs are August 6th to the 13th.

If you would like to participate in any of these activities, more information can be found in our monthly 4-H Newsletters. Please feel free to contact our County Extension Offices or any of our agents to get involved in the 4-H program.

The bucket calf project has become increasingly popular over the years as it is a perfect introduction for young 4Hers into the livestock show world. Kansas State Research and Extension News Services published an article on how to care for orphaned calves, which can be used in the bucket calf project.

On a cow-calf operation, the goal is always to have a calf be raised by its birth mother until weaning, but in a situation when the cow won’t claim the calf as its own or she dies in calving, producers can be left with an orphan calf that needs immediate care.

How to manage these calves was the topic of a recent Cattle Chat discussion with the veterinary and nutrition experts at the Kansas State University Beef Cattle Institute. Joining them was Amelia Woolums, veterinarian and professor at Mississippi State University College of Veterinary Medicine.

After the calf has received colostrum either from the cow that has been milked or via a colostrum replacer, the next step is to select the right type of milk replacer, said nutritionist Phillip Lancaster.

“I recommend giving the calf a milk replacer that is formulated with whey protein rather than a plant-based protein because the whey protein is much more digestible in the first three weeks of life,” Lancaster said.

Lancaster recommends that producers aim to feed the calf 10 to 20% of its birth weight divided into 2 equal feedings per day.

“In time, I try to get the calf to consume four quarts per day before I gradually step it down from the milk as it eats more feed,” Lancaster said.

He begins to offer the calf a starter feed at two weeks of age and increases that in time.

“When they are two weeks old, I put a handful of starter feed in a raised pan for them to nibble at,” Lancaster said. “That feed should be a textured feed, not pelleted, and should have some molasses added to make it appealing.”

He also suggests making long stem hay available early on even though the calf’s rumen (one of the four compartments to its stomach) won’t be able to digest that initially.

“When a calf is born, the rumen is sterile but over time as it is exposed to the environment and scratches from the feed and hay, it will develop the papillae to have an absorptive capacity,” Lancaster said.

From a health standpoint, these young calves are prone to respiratory infections and diarrhea that can make them very ill, said veterinarian Brad White. However, Woolums offered one tip to help improve the calf’s immunity.

“I suggest to my clients that they add a little colostrum replacer into the milk replacer because it will help coat the calf’s intestines and decrease the likelihood of infection from the bacteria that cause diarrhea,” Woolums said. “As much as 10% colostrum replacer can make a difference as we know that if the diarrhea agents can’t attach to the intestine because of the antibodies in colostrum binding to them they won’t be able to make the calf sick.”

She said one of her clients puts colostrum replacer in an ice cube tray and then drops a few cubes in when they mix up the milk replacer.

“It is also important to mix the replacer correctly because if there isn’t enough water mixed in, it can lead to some serious health problems,” Woolums said.

Additionally, to keep the calf healthy veterinarian Brian Lubbers stressed proper sanitation of the equipment used to feed the calf.

“Bacteria can reproduce quickly in a bottle that isn’t properly cleaned,” Lubbers said. “Producers need to make sure the milk and every piece of equipment used in preparing and feeding that milk is cleaned with hot water and even a bit of diluted bleach before it is used again.”

White Grub Control in Lawns
Dead spots in an otherwise healthy lawn may be a sign of root damage caused by white grub feeding. In late summer or fall, homeowners with large infestations of grubs, may find small patches of turf torn out or flipped over from skunks or raccoons foraging for the grubs at night.

Grub Life Cycle
The annual white grub is the most common grub pest in Kansas and is the larval stage of the Masked Chafer beetle which completes its life cycle in a single year. There are six different chafer beetle species known to be found in Kansas and all have similar life cycles.

Masked chafer beetles begin emerging from the soil in mid-June. After mating, the female burrows back into the ground and deposits eggs. Small, first-instar grubs emerge in two to three weeks. Larvae begin to develop during mid-summer and mature by mid- to late-September. Cooler weather and soil temperatures drive the larvae deeper in to the soil, where they remain dormant until spring.

As warmer temperatures return the following spring the larvae move back up to grass root zones. Most grubs will have reached full size the previous fall and will not feed much in the spring. They pupate in late May and within two weeks beetles emerge to repeat the cycle.

Root feeding by the first- and second-instar grubs may not cause serious problems until September or October when the larger, heavier feeding third-instar grubs consume large amounts of grass roots. Damage may be more severe when turf is dry or insufficiently fertilized, or in lawns where grass must compete with weeds.

May beetle (June bug) larvae can do similar damage in lawns. The June bug has a three-year cycle with the heaviest grub feeding occurring on grass roots the second year of the cycle from May to September.

Grub Control Timing and Products
Annual white grubs in turf can be managed by either using preventative or rescue treatments. If perfect turf is the goal than a preventative treatment should be applied as part of a regular maintenance program.

Summer Recue Treatment
Applying systemic insecticide to an entire site may be an unnecessary expense when pest populations are low. It may be more cost effective to apply short-acting contact insecticides when grubs are most susceptible, ideally when 90 percent are in the first and second developmental stages. This occurs 30 to 40 days after peak flight of the masked chafer beetles. However, cycles may vary somewhat from one location to another.

Since peak beetle flights are generally between July 1 and 10 in Kansas, the ideal treatment time is typically August 10 to August 20. For this treatment products containing carbaryl or trichlorfon (Dylox) are recommended.

Spring Preventative Treatment
For more lasting effects and greater flexibility in timing, consider products containing the systemic active ingredients imidacloprid, chlorantraniliprole, clothianidin, thiamethoxam, or halofenozide. Although labeled for late April through August applications, to ensure adequate protection systemic insecticides should be applied during mating and egg-laying, typically from mid-June and late July.

Watering before and after treatment improves product performance. Watering beforehand encourages grubs to move up in the soil, bringing them closer to insecticides. Irrigating immediately after treatment removes insecticide residue off the grass and moves the insecticide down into the root zone where the grubs are located.

Each product will have specific instructions on it’s label to provide the best control.

Recalls…..Again
      I recently participated in a training for food judges for county fairs. Our state food safety specialist Karen Blakeslee talked in depth about the importance of not consuming raw flour. The reason is that another recall has been issued linked to raw flour that has been found in 11 states, caused 12 illnesses and three hospitalizations. It is a reminder that any flour is a raw product and can cause foodborne illness. This outbreak results from people eating raw dough or batter. At this writing no specific brands of flour have been identified as the source of this recall.
      As a kid I loved to eat raw cookie dough, we all did, but times have changed, and it is important to know there can be serious consequences. Some reminders when handling raw flour include:
* Do not eat any raw dough or batter in any amount. Always bake or cook foods made with any type of raw flour before consumption.
* Wash your hands, equipment and surfaces that have touched raw flour.
* Keep raw flour, dough, and batter away from ready-to-eat foods.
      There has also been a recent recall of organic frozen strawberries that has been linked to hepatitis A. Hepatitis A is a contagious liver infection caused by the hepatitis A virus. The hepatitis A virus is found in the stool and blood of people who are infected. The hepatitis A virus is spread when someone ingests the virus, usually through close personal contact with an infected person or from eating contaminated food or drink.
      It is vitally important before eating or preparing, wash fresh produce under cold running tap water to remove any lingering dirt. This reduces bacteria that may be present. If there is a firm surface, such as on apples or potatoes, the surface can be scrubbed with a brush.
      Consumers should not wash fruits and vegetables with detergent or soap. These products are not approved or labeled by the Food and Drug Administration for use on foods. You could ingest residues from soap or detergent absorbed on the produce. When preparing fruits and vegetables, cut away any damaged or bruised areas because bacteria that cause illness can thrive in those places. Immediately refrigerate any fresh-cut items such as salad or fruit for best quality and food safety.
      We continue to learn more about bacteria and pathogens and what we need to do to keep ourselves safe and healthy. Take the time to wash your produce, make sure you don’t eat raw dough or batter, and pay attention to those recalls when they come out!

Did you know that just simply walking 30 minutes a day can lower your risk for heart disease, stroke, and Type 2 diabetes?
Most of us take for granted that we can do the simple task of walking. But, many do not think of the benefits that come from taking a short brisk walk.
Walking is a great way to improve your overall health and help you maintain a healthy weight. Walking is low impact, requires minimal equipment, and can be done at any time of day and at your own pace. Remember it does not have to be a vigorous exercise to gain all the same benefits. If you are unable to walk for 30 minutes at one time you can break it up into smaller amounts, 10 minutes three times a day.
K-State Research and Extension has a program called Walk Kansas. This is an 8-week-long program where you gather your team of 5-6 people and walk the distance of Kansas. This program has proved to help people improve their overall health and form healthy habits. The program is offered during the spring months so plan to gather your team next year and join us.
Springtime is a great time to start your journey to a healthier you. Put your walking shoes on and start your adventure.

Summers are a time for attending camps, creating new memories, and exploring new possibilities. According to Kansas State Research and Extension News Services, there is an opportunity to accomplish all of that in one place!

Kansas State University’s Department of Animal Sciences and Industry is opening its doors this summer to high school students who have an interest in becoming leaders in the livestock industry and related careers.

Department officials have announced that applications are now open for the Kansas State University Animal Science Leadership Academy, known as KASLA, set for June 21-24 in Manhattan.

The academy is an intensive four-day educational experience designed to enhance the leadership skills and animal science knowledge of students in grades 9-12. The program is co-sponsored by the Livestock and Meat Industry Council, Inc.

Officials said only 20 students will be accepted for the 2023 session to ensure individualized attention from counselors, professors and industry leaders.

“This program is a great opportunity for future agriculture leaders to visit campus to get an inside look at the opportunities our department and the agriculture industry provides,” said Mike Day, head of the Department of Animal Sciences and Industry. “This program helps build the future of the livestock industry and we appreciate all the industry stakeholders and companies that contribute to the program to make it a success.”

This is the 14th year of the academy. Applications are due April 15 and can be found at asi.ksu.edu/kasla. A $50 fee is due upon acceptance; additional costs are covered by the Livestock and Meat Industry Council.

The program’s itinerary features interactive workshops, tours and faculty mentor time with K-State professors. Industry leaders will also share their knowledge and expertise. Throughout the week, participants will work in teams to evaluate current events in the animal science industry, culminating in team presentations.

More information is available by sending email to academy director Sharon Breiner, sbreiner@ksu.edu, or by calling 785-532-6533.

How Long Can Garden Seed Be Kept?
If you have garden seed left over from last year, or even previous years, you may wish to hang on to it to use this season. Most gardeners love to look over new varieties and pick out fresh seed with anticipation of a new year. New seed can be expensive, however, and you may not find the same variety that performed well the previous year. Thus, gardeners should consider using old seed if proper care has been taken in its storage.
Kansas State University’s Extension horticulturists generally consider most garden seeds will remain viable for about 3 years under cool, dark, dry, conditions though there are exceptions. For example, members of the carrot family (carrots, parsnips and parsley) are short-lived and are usually good for only 1 to 2 years.
Seed Longevity
Crop groups vary in seed longevity. Use the following university recommendations as a guide for seed stored under cool, dry conditions.
Crucifers (cabbage, cauliflower, broccoli): 4 to 5 years.
Corn: 2 to 3 years.
Lettuce, endive: 4 to 5 years.
Spinach, beets, carrots and chard: 2 to 3 years.
Cucurbits: Squash, melons (including watermelon): 4 to 5 years.
Tomatoes: 4 years.
Peppers: 2 years.
Onion, parsley, parsnip and salsify: 1 year.
Storing Seed for Next Year
To store this year’s leftover seed, try a zip-locked plastic bag or a plastic jar such as a reused peanut butter jar to keep seed dry. Seed will be viable longer if kept between 40 and 50 degrees F. Temperatures a bit lower than 40 degrees are fine as long as they are not sub-freezing. Therefore, a refrigerator is a better choice than a freezer which can prove detrimental to seed longevity if there is too much moisture in the seed.

The Nut That Changed the World
      The peanut plant probably originated in Peru or Brazil in South America and slowing migrating north. It wasn’t until the early 1800s that peanuts were grown as a commercial crop in the U.S. They were first grown in Virginia and used mainly for oil, food and as a cocoa substitute. At this time, peanuts were regarded as a food for livestock and the poor and were considered difficult to grow and harvest.
      It was Dr. George Washington Carver founded an industrial research lab where he worked tirelessly on the development of hundreds of applications for new plants. Due to the single-crop cultivation of cotton, the soil of many fields throughout the South had become depleted and more or less worthless. Carver’s solution was twofold: 1) urge farmers to plant peanuts and soybeans, which could restore nitrogen to the soil while 2) also providing much-needed protein in Southerners’ diets. Carver discovered more than 300 uses for peanuts. Peanuts require less water and have the smallest carbon footprint of any nut, making them a viable option for farmers. Peanut plants have a unique ability to improve soil and benefit other crops. Peanuts are not only a sustainable crop, but they are also a smart addition to healthy, sustainable diets.
      I grew up in a peanut and peanut butter loving family so hearing Americans eat approximately six pounds of peanuts per year (½ of that as peanut butter) does not surprise me. I was surprised to find the leading producers and consumers of peanuts is China. Apart from oil, peanuts are widely used for production of peanut butter, candies, snack products, extenders in meat product formulation, soups and desserts. Peanuts are consumed all over the world in a wide variety of forms, most of which are traditional cuisine.          
      Can peanut butter be a positive part of your diet? Peanut butter is very nutrient-dense and provides 7 grams of protein per 2 tablespoons. Peanuts are a source of mono-unsaturated fat, which is considered a healthy fat that may aid in heart health. Peanut butter is rich in vitamins and minerals including vitamin E, vitamin B6, Niacin, magnesium, and manganese. The downside to peanut butter is the 190 calories, 16 grams (g) of fat, 7 g of carbohydrates for two tablespoons.
      Did you also know that most peanut butters have sugar added to them unless you purchase all-natural peanut butter. I am partial to a certain peanut butter that has been the number one selling brand for many years. What I didn’t know until recently is that they use 2% Or Less Of: Molasses, and fully hydrogenated vegetable oils (rapeseed and soybean).
      So, there are both positives and negatives with peanut butter in your diet. The same goes for peanuts. If you enjoy snacking on peanuts, choose the dry roasted and low salt varieties. Just a ½ cup of Dry Roasted Salted Peanuts contains 427 calories and 36 grams of fat. Compare that to 386 calories and 28 grams of fat in a 6-ounce sirloin steak.
      Peanuts are great sources of protein, delicious to eat but don’t forget they pack a punch in a little package!-

Communication is defined as the act of transferring information from one person or group to another. It’s been estimated that the average person spends 50 to 80 percent of their time communicating in some way throughout the day. Through the 4-H Communications projects and other 4-H activities, youth can learn how to be effective public speakers and active listeners. During the past month, 4-H youth have been participating in their County, District and Regional Club Days. They prepared and delivered a variety of presentations to be judged.

Public speaking is a life skill that is necessary for college and careers. The thought of speaking in front of a judge or audience can make one nervous. There are steps you can take to reduce the stress so that your presentation can be dynamic and not disastrous.

When preparing for a presentation, prepare early and do not procrastinate. Be prepared with everything you need for your presentation and give yourself time to make any necessary changes. Do not wait until it is time to step up to the podium.

Practice, practice, practice. Try to practice your presentation as you would when you going to deliver it. It is very important to be familiar with your presentation and how your information will flow to your audience. If you have visuals, be sure you practice with them. Use family members and 4-H leaders to watch your presentation and give you feedback. The more familiar you are with your presentation, the more confident you will be in your delivery.

Start your presentation with a catchy introduction or an engaging personal story. This will help get the attention of your audience and help you relax into your presentation. As you relax and tell your story, your audience will get to know and trust you.

Be sure to smile, relax your shoulders and connect with your audience through eye contact. Smiling warms your audience up to you. Making eye contact engages and connects you with your audience.

Learning to organize thoughts into presentations and delivering them to an individual or group develops good communication skills. 4-H youth have so many opportunities to develop their skills and become excellent communicators. Public speaking sets youth up for success in their adult lives and careers.