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Wild West District Extension Blog

Author: Kylee Harrison

Eat to Beat Illness

Posted on by Kylee Harrison

Eat to Beat Illness

By Kristin Penner

Families gathering for the holidays and crowds gathering inside tend to spread illness this time of year.  Choosing foods to keep your immune system strong this time of year is important, so you are less likely to catch a cold or the flu or help you recover faster.

Eat a High-Quality Diet. This is likely to be the strongest weapon in your health arsenal this cold and flu season.

Drink plenty of liquids, especially water, to stay hydrated.

Foods high in antioxidants help keep the body strong against illness

Good sources are colorful plant foods, especially the following fruits, vegetables and whole grains: sorghum, berries, unsweetened cocoa powder, nuts, artichokes; pinto, red and black beans, dried fruits, lentils, plums, apples, red cabbage, cherries, pears, broccoli, asparagus, oats, sweet potatoes, beets and beet greens, avocados, oranges, peaches, popcorn, radishes, spinach, red onions, potatoes, grapefruit, red grapes and green tea.

Omega 3 fats help our immune systems. Fatty fish, walnuts, canola oil and flax seed meal are the best dietary sources of these fats.

Moderate amounts of high-quality protein (such as fish, lean poultry and meats, eggs, low-fat dairy products, and cooked dry beans) are healthful.

Mint is a natural source of menthol. A steaming cup of mint tea can temporarily help open clogged sinuses and soothe sore throats. Drinking it throughout the day may help offset the need for decongestants. Its cooling sensation may make you feel better if you’re running a fever, too.

Most herbs and spices are good sources of antioxidants,especially cloves, cinnamon, dried oregano, turmeric powder, cumin, dried parsley, dried basil, curry powder, ground ginger, black pepper, chili powder and paprika.

Garlic and ginger have anti-microbial and anti-viral properties that can help soothe your aches and sniffles and may even help you get well faster.

Befriend Friendly Bacteria. Probiotics are gut-friendly microbes that may strengthen the immune system by crowding out bad germs that make us sick. One study found that healthy adults who ate probiotic foods daily for three months shortened their bouts of the common cold by almost two days and had reduced severity of symptoms. Probiotic-rich foods include yogurt with live and active cultures, aged cheeses such as gouda and cheddar, and fermented foods such as sauerkraut, kimchi and kefir.

This time of year it is very important that we are eating to beat the illnesses that are making their rounds.

Flu- and Cold-Fighting SOUP

1 Tbls. canola cooking oil

1 clove garlic minced

¼ cup chopped red onion

½ cup chopped white potato

½ tsp. dried oregano leaves

½ cup chopped raw sweet potato

½ cup chopped broccoli florets

1 tsp. dried parsley leaves

1/8 tsp. crushed red pepper flakes

¼ tsp. black pepper OR cayenne pepper

1½ cups reduced-sodium chicken stock OR broth

1 cup chopped COOKED turkey OR chicken, w/o skin

  1. In a saucepan, heat oil over medium heat. Add onion

and garlic. Cook stirring often until onion is soft. (about

3 minutes) 2. Stir in remaining ingredients. Cover and

bring soup to a boil. 3. Reduce heat. Stirring occasionally,

boil soup gently until potatoes are tender, about 20

minutes. Serve hot. 4. Cover and refrigerate, or freeze

leftovers within two hours. (Makes two 1¼ cup servings)

 

Nutrition Facts/Serving: 260 calories, 10 g fat, 60 mg cholesterol,

420 mg sodium, 18 g carbs, 3 g fiber, 25 g protein.

Cold and Flu Season- NOT YOU!

  1. Get the Flu shot- Center for Disease control recommends everyone over the age of 6 months receive the flu shot.  The vaccination is the best way to reduce your chance of getting the flu.
  2. Participate in moderate physical activity- strive for 30 to 60 minutes a day.
  3. Sleep for 7 hours each night.
  4. Lather up well- Your best defense against the cold and flu bug is to wash your hands. Soap up long enough to sing your ABC’s twice.  If you can’t wash us an alcohol based sanitizer that contains at least 60% alcohol.
  5. Clean germ hot spots often
    1. Kitchen sponge- if you can run it through your dishwasher if not throw away every two weeks.
    2. Kitchen sink drain- harbors more than 500,000 bacteria per square inch. Twice a week, mix one tablespoon of chlorine bleach into 4 cups of water.  Use it to clean the sink and drain and then pour the rest of it down the drain to clean it.
    3. Launder hand towels and reusable grocery bags often in hot soapy water
    4. Wipe down things that are touched often even if its just you touching it.
    5. Money, vending machines, and ATM’s can give you more than your money’s worth of germs. Use hand sanitizer after handling them.
  6. Eat a High-Quality Diet. This is likely to be the strongest weapon on a health arsenal this cold and flu season.
  7. Drink plenty of liquids, especially water, to stay hydrated

Sharing Your Heritage

Posted on by Kylee Harrison

Sharing Your Heritage

By Nancy Honig

Passing on personal possessions is a process that occurs for almost every person in every kind of family. After the loss of my own mother there was a great deal of generational personal property such as photographs, dishware, antiques and items that were more sentimental or historical in value than of monetary value. The majority were items my mother had from her own parents and grandparents and required a lot of decisions on what to do with them.

As your family gathers during the holidays it may be time to have some discussions about what to do with those personal types of family possessions. Begin to ask the question about what happens to your personal property when you are gone. Who decides who gets what? We often plan for the titled property such as a home, savings account, or vehicle, but what about the smaller items such as furniture, family documents, pictures, jewelry.

Smaller items may have sentimental value or meaning to more than one person, and it is often difficult to divide them in a way considered fair to all parties. People commonly have a different perception of what constitutes a fair process and fair results. Grandpa’s hat collection or Grandma’s costume jewelry

One of the biggest challenges in thinking about the transfer of property is that it makes us think of our own mortality. Talking about one’s possessions is much more personal than talking about financial assets. It often means facing one’s own death as well as the death of family members.

I have personally witnessed how different families react to talking about the issues of dying and transferring items. Some will have a very cavalier attitude that they won’t be around, so they don’t care who gets what or who fights about what. Some plan to control what happens to items even after they are gone, and some choose to make it an important family topic with input from all.

Consider giving it some discussion when the family is gathered during the holidays. If you are interested in learning more, I will be offering a program from the University of Minnesota Extension entitled, “Who Gets Grandma’s Yellow Pie Plate”. This program will help you walk through the steps to understand the sensitivity of transferring personal property, how to set your goal, how to determine what fair means, how to identify special objects to transfer and how to distribute them. Most importantly it covers managing conflicts if they arise.

The class will be offered January 12th at the Dudley Township Library in Satanta at 6:30 p.m., January 17th at the Stevens County Extension Office in Hugoton over the noon hour, and at the Haskell Township Library in Sublette, January 4th at 6:00 p.m. There is an excellent workbook to accompany the class that will be offered free for the first 15 people that sign up.

If you are in are in a place in your life where you are ready to start passing on possessions, or you are tasked with passing someone else’s on, this will be a great opportunity for you. Call the Stevens County Extension Office at 620-544-6787 to sign up for their location or the libraries in Satanta and Sublette to attend their locations.

Why do I have to do record books?

Posted on by Kylee Harrison

Why do I have to do record books?

By Judy Parsons

How many 4-Hers have spoken these words “Why do I have to do record books?” I would guess about 99.99% (there may be one or two that really like to do them). As parents it seems like a never-ending task to get youth to fill them out. So why do we really need to do record books? I asked a few 7-9-year-olds youth why do they do record books? A few of their answers were “so we know what we have done, what awards we won and how much money we made on an animal”.

In the 4-H program, we teach our youth life skills and record books are a very important life skill. They prepare youth to be successful adults by doing adult tasks such as setting goals, documentation and budgeting.

Successful adults set goals. Goals are a road map to where we want to go and how we are going to get there. As we go through life, we set goals for our careers, where we want to live, when we get married and start families and how we are going to retire. Without goals, life can get chaotic and unmanageable. Learning to set specific goals as 4-H youth and accomplishing those goals will put them on the right track to become successful adults.

Successful adults document important events and business dealings. Documentation of important events allows adults to keep track of what they have done, when they did it and who was in attendance. It is also important to document business dealing in the same way. This allows adults to be able to have a document that they can use in the future to plan events or defend a business deal. 4-H youth learn to do this in their record books as they complete their permanent pages and stories telling about what they did in their 4-H project work.

Successful adults know how to budget and live within their means. Most adults work to earn a salary with expectations of increases. They hope to earn enough to buy a car, buy a house, go on vacations, provide for their family and save enough for retirement. These expectations can only be accomplished with sticking to a budget and not go into enormous debt. Adults also have to budget for taxes based on the salary earned. I’m sure most adults have spoken these words “Why do we have to pay taxes?” It’s all a part of the adult life. Record books teach 4-H youth the reality of what they earn when they compare their expenses to their income. They learn this by purchasing ingredients for baking, buying an animal to raise and sell and purchasing ammunition for shooting sports. Some projects can be sold to earn an income. Learning how to manage their money sets them up to be successful adults.

So, the next time you hear a 4-Her ask “Why do I have to do record books?”, you can tell them that they are being prepared to be successful adults.

Community Capitals Framework; Measuring Success Now And In The Future Using Social Capital

Posted on by Kylee Harrison

Community Capitals Framework; Measuring Success Now And In The Future Using Social Capital

By Kylee Harrison

What makes a community a desirable place to live?  You could ask 100 different people this question and get 100 different responses.  Things like resources, location, size or jobs might float to the top of the list.  However, people often forget the one aspect that links all those responses together which is social connection.  People want to feel connected and included.

 

Social capital is just one of the seven different ways that we can measure strengths of our communities and possibly, see where gaps may exist.  This measuring mechanism is referred to as community capitals.  Communities that make plans using these seven capitals will be able to see how they intertwine with each other and develop a comprehensive plan moving forward.

 

Social capital can be one of your community’s greatest resources.  Have you ever heard the phrase, “it’s not what you know, it’s who you know.”  Well in this instance, that might be partly right.  “Who you know” can become your network.  A well-functioning network in a community may be a resource for shared knowledge and ideas.  This makes almost all community efforts more effective.  When social capital is at its best, common goals and decisions are made and easier to follow because of the shared consensus.  In addition to networking, social capital also has other elements which makes it the cornerstone to your community.  Additional components include a sense of belonging, high morale, trust and reciprocity of favors.

 

Building of social capital can be done in a few different ways.  This can be done through closed social capital which is achieved when groups communicate and work on projects together.  Bridging social capital among communities is another way of boosting your overall social capital.  In rural communities, the pooling of resources is necessary to accomplish big goals.

 

Social capital amongst a community is dependent upon the quality of relationships that are formed within individuals and groups.  The process takes time, but the end result of making your community a desirable place to live is worth it.

Prairie Dog Control

Posted on by Kylee Harrison

Prairie Dog Control

By Ron Honig

Landowners wishing to reduce prairie dog populations on their property may wish to make plans for a winter control treatment.  Research has shown the best prairie dog control results from using a winter baiting program incorporating the use of grain treated with the anticoagulant poisons chlorophacinone or diphacinone sold under the names RoZol Prairie Dog Bait and Kaput-D Prairie Dog Bait, respectively.

Retired K-State Wildlife Control Specialist Charles Lee says the use of RoZol or Kaput-D, when applied correctly and under the right field conditions, is generally the most efficient prairie dog control method, with population reductions of over 90 percent possible from a single treatment. The use of RoZol (or any similar product containing chlorophacinone or diphacinone) requires no pre-baiting.

RoZol and Kaput-D are restricted use chemicals, thus the purchaser must have either a private or commercial pesticide applicator license issued by the state.  According to the label, anticoagulants can only be applied between October 1 and March 15.

Lee says treatment during the winter is the most effective since other food sources for the prairie dogs have dried up, thus making the treated grain much more attractive.  Baiting will be much less effective on towns that have a readily available supply of alternative food.

The application rate for both products previously mentioned is ¼ cup of treated grain applied to each burrow or about 4.2 pounds of bait per acre.  Using a small disposable measuring cup to ensure accurate application is helpful.  The use of protective disposable gloves is recommended to limit exposure of bare skin to the toxic treatment on the grain.

The label requires the bait to be dropped down into the burrow, at least 6 inches below the surface. This procedure will limit non-targeted animals (especially birds) from feeding on the poison. Scattering the bait on the soil surface is illegal and exposes the poison to a number of other animals.

When treating large towns, the best method may be to simply walk or drive with a bucket of bait and drop the measured dosage down each active burrow.  Pest control professionals may use 4-wheelers and calibrated applicators to deliver the desired bait dosage efficiently on larger tracts of land.

Treat small areas of one-half acre or less completely before moving on to the next area. Applicators may wish to mark the treated burrows with spray paint to indicate where they have been and so thorough treatment is made to all active burrows.

Lee says the final requirement is returning to the site within 4 days of bait application to collect and dispose of any dead or dying prairie dogs that are on the surface so they cannot be consumed by non-targeted animals.   Any handling of the dead prairie dogs is recommended to be done indirectly such as with a shovel or pitchfork to limit any possible disease transmission from fleas still present on the carcasses.

Always consult the product label for detailed product use instructions.

Controlling the Spread of Prairie Dog Towns

Some landowners may wish to only treat the border of a prairie dog town to control its spread and movement.   Border treatments can be made but Lee explains that one must treat far enough into the town in order for that strategy to be effective.  Lee said research in Logan County, Kansas showed that the treatment of 1/8 of a mile on the perimeter of a rapidly growing colony did not slow the prairie dog colonies’ expansion.  However, where treatment was done ¼ mile in from the perimeter, some reduction in spread was found to occur.

Holiday Eating

Posted on by Kylee Harrison

Holiday Eating

By Kristin Penner

Have you ever wondered where all the extra pounds come from during the holidays?

With Holiday festivities comes lots of food and gatherings with family and friends.  Here are some interesting research findings on holiday eating.

Between the wine, mixed nuts, multiple helpings of turkey and sides, pie, cheese and alcohol, the festivities on Thanksgiving and Christmas day alone can add up to more than 7,000 calories per person.  Here are a few things that contribute to calories.

  • Each guest in attendance adds 35 calories to your own food intake. This can be from the food they bring to the social eating or drinking you do while visiting with them.
  • Do you enjoy holiday music? Those festive tunes can add 100 calories to your

food intake.

  • It’s game time! Eating during the game adds another 140 calories.

It all adds up so skipping meals prior to the big feast will

only make you eat more.

Want to try to ward off the pounds before they add up?  Try these tricks to minimize over-eating.

  • Slow down! Put your fork down between bites.
  • Nibble on holiday treats along with low-calorie foods like fruits and vegetables
  • Don’t feel obligated to eat every food. Save room for the special treats and avoid mundane foods.
  • Planning the menu? Fill half of the menu with low-calorie fruit and

vegetable dishes.

After eating, go take a walk! That will help burn off those extra bites.

Don’t set yourself up for failure by trying to lose weight over the holidays, be realistic.

Leftovers

  • Always remember food safety. Keep hot food hot and cold food cold.
  • Food left out over two hours should be discarded. This includes turkey

If you try your hardest and don’t succeed with these few tricks always remember there are New Year resolutions to help us, get that weight back off.

 

 

 

Cold and Aging

Posted on by Kylee Harrison

Cold and Aging

By Nancy Honig

This past week we had our first significant snowfall. The moisture was much needed, the kids enjoyed playing in the snow, but for some older adults it was a concerning, even scary event. As we age into our 60’s and beyond, cold has a more profound effect and creates more risks than when we were younger. As we age, the compensatory mechanisms for keeping warm are less robust. Older people tend to shiver less or not at all when their body temperature drops, and they can lose body heat faster and may not be as aware of getting cold.

Health issues may make it harder for your body to stay warm. Thyroid problems can make it hard to maintain a normal body temperature. Diabetes can keep blood from flowing normally to provide warmth. Parkinson’s disease and arthritis can make it hard to put on more clothes, use a blanket, or get out of the cold.  Both medications, and not being as physically active, can interfere with normal temperature regulation.

There are a number of ways to keep you safe from the cold, beginning with staying inside if at all possible! Wet and windy are a double threat in the cold and make it less possible to maintain warmth, so avoid both. After snow often comes melting and then ice. This is when falls often occur. As our balance becomes more precarious with age this becomes even more of a concern.

So, what can you do to stay warm and safe this winter:

* Set your heat to at least 68–70°F. To save on heating bills, close off rooms you are not using. Close the vents and shut the doors in these rooms and keep the basement door closed. Place a rolled towel in front of all doors to keep out drafts.

* Wearing layers of loose-fitting clothes is important both inside and out.  Because the face, neck, and hands are high vascular areas and we can lose heat quickly from them, it is best to keep them covered.

* Dress warmly on cold days even if you are staying in the house. Throw a blanket over your legs. Wear socks and slippers.

* When you go to sleep, wear long underwear under your pajamas, and use extra covers.

* Make sure you eat enough food to keep up your weight. If you don’t eat well, you might have less fat under your skin. Body fat helps you to stay warm.

* Consider having a neighbor, friend or relative shovel your snow. If you choose to shovel, take some precautions. Remember, when it’s cold outside, your heart works double time to keep you warm. Strenuous activities like shoveling snow may put too much strain on your heart, especially if you have heart disease. Shoveling can also be dangerous if you have problems with balance or have “thin bones” (osteoporosis).

* If going outside wear boots with non-skid soles. If you use a cane, replace the rubber tip before it is worn smooth and consider an ice pick-like attachment that fits onto the end of the cane for additional traction.

We are all in need of being more cautious during cold weather regardless of our age. But if you or a loved one is bothered by the cold and snow, use the above precautions to help stay safe. Happy wintertime!

4-H Parents are Very Important

Posted on by Kylee Harrison

4-H Parents are Very Important

By Judy Parsons

Parents play a very important role in the 4-H program. Successful 4-H experiences for 4-H youth depend on the active role of their parents. Parents provide the support and encouragement needed for their 4-H youth to complete their 4-H work. Parents are a vital role in fulfilling the 4-H Mission of empowering youth to reach their full potential through youth-adult partnerships.

Parents make sure their youth attend club and project meetings. They also make sure to bring the necessary materials needed for the meetings. They help the other adult leaders whenever possible to help make the 4-H club successful. Most club leaders are also 4-H parents and rely on everyone’s help. All parents have skills and resources that they can share to help all the youth in the club learn life skills and achieve their goals. We know that tomorrow’s leaders are built in today’s 4-H clubs.

Parents are there to guide their youth in project selection. The activities that youth chose help build them into good citizens and leaders of tomorrow. You are building the future by teaching essential life skills that all youth need. Parents are a very important part of this process.

Parents who are involved in the 4-H program with their youth often have a much better understanding how the entire program works. They are then able to assist their youth and other youth in having positive 4-H experiences. This meaningful contribution to the 4-H program can give the parent satisfaction.

Some specific responsibilities of parents could include:

  • Provide or arrange transportation
  • Read your 4-H Newsletter and know what is going on
  • Encourage and reward youth in their project work
  • Volunteer to help as a project leader
  • Volunteer to help at 4-H events
  • See that youth finish projects that they start
  • Be a “shadow-helper” by guiding and advising but letting the youth do the work
  • Make sure your youth meet project and registration deadlines
  • Provide materials and equipment needed for the project
  • Encourage your youth in successes and failures
  • Make 4-H a family affair
  • Be a good sport, help your youth be a good sport also
  • Appreciate the success of others
  • Support your 4-H Leaders
  • If you need help or have questions, ask your 4-H Agent or club leaders

It takes time and commitment to develop tomorrow’s leaders. There is great satisfaction in watching youth grow into their potential and become successful.

Making Pumpkins Last   

Posted on by Kylee Harrison

Making Pumpkins Last

By Nancy Honig

Cooler Fall temperatures seem to bring out the pumpkin decorations for front porch displays. Unfortunately, they can begin to rot and turn that cute fall display into more of a Halloween nightmare. Here are some simple ways to keep your pumpkins longer.

Carved or whole, however, any jack-o-lantern will quickly lose quality if the pumpkin isn’t fully ripe. Before buying, try sticking your thumbnail through the rind.  If you can, shop further.  If you can’t, the pumpkin has set, so it isn’t likely to dry out so fast. Make sure there is no surface damage, bruises or signs of rotting. Select one that seems almost too heavy for its size.  A stem on top is important/

It can also be helpful to remove bacteria and molds before carving or painting a jack-o-lantern.  Simply wipe the surfaces with a household disinfectant or a solution that combines one part bleach with 10 parts water.

Things to avoid that contribute to deteriorating include setting your pumpkins where they can get damp at the base; multiple items sitting together; being outside in elements; staging them with other organic matter like hay or resting between two items. A well-drained area will prolong the life of the pumpkin, whether it’s carved or whole. Pumpkins last a fairly long time off the vine, but the post-harvest life depends on where you get them, how long they’ve been sitting and how they are displayed.

If you choose to cut up your pumpkin to display it know that it will deteriorate fairly quickly. A few ways to slow the process is to spread petroleum jelly on all the cut surfaces. This seal will keep the pumpkins moist and create a barrier to bacteria. Coat any exposed surfaces including the inside and the cut-out sections.

A great alternative to cutting pumpkins is to paint them. This will ensure your pumpkins last longer and still provide kids with a fun and safe activity. Sealing your pumpkin before you paint it is optional, but it helps to give you a good surface to paint on. Choose an aerosol or brush sealant and cover your pumpkin. It won’t necessarily preserve the pumpkin itself, but it can help with paint application. Use an acrylic paint to paint the pumpkin. You can spray it again with the sealant when you are done.

Posted on by Kylee Harrison

Join 4-H

By Judy Parsons

I have been involved in Extension programs since I enrolled in 4-H as a teenager. I have a passion for working with youth and horses and being a 4-H Horse Project Leader has fulfilled that passion. I am excited to start a new adventure in Extension as the 4-H Youth and Development Agent in the Wild West District and help all youth in all projects.

What a great time to start my new career during National 4-H Week. What is 4-H Week? It is always the first full week of October and is the start of our 4-H year. 4-H enrollment starts October 1st and the 4-H programs are promoted during this week. You may see 4-Hers doing several activities during this week from doing radio promotions, to providing donuts at schools, to holding project fairs. They will also be doing community activities during National 4-H Week as 48 Hours of 4-H. There are project fairs scheduled at Hugoton Elementary School on October 6th and one at Sublette Elementary School on October 7th. There will be a bake sale at the Satanta Library on October 8th. 4-Hers are also sponsoring a movie at The High Plains Theater in Hugoton followed by a pizza party on October 9th.

Current 4-Hers are beginning their enrollment for the new 4-H year. They are encouraged to invite their friends to join the fun. I became a 4-Her when my best friend invited me to join her 4-H Community Club. I never regretted my decision and it has enriched my life in so many ways. 4-H offers a large variety of projects and educational activities. We have something for everyone.

If you would like more information, check out a 4-H Community Club or enroll in 4-H, you can visit one of our Extension Offices located in Hugoton, Liberal and Sublette. You can also contact Judy Parsons at 620-453-0732 and I would love to visit with you about what 4-H has to offer.

Community Capitals Framework; Natural Capital

Posted on by Kylee Harrison

Community Capitals Framework; Measuring Success Now And In The Future

By Kylee Harrison

From tiny towns to large cities, municipalities are looking for ways to push themselves towards future growth.  Many community leaders have said that if a town isn’t growing, it’s dying.  With that mindset, it’s no secret they are seeking growth.  However, many times, in order to achieve well balanced and sustaining growth, a community must first know where they stand and what resources they have.  The Community Capitals Framework (CCF) introduces the concept of measuring current successes and resources in communities based on seven dimensions called community capitals.  According to Cheryl Jacobs, Community Leadership Development Extension Associate with South Dakota State University Cooperative Extension Service, capital is defined as a resource that is capable of producing additional resources, therefore CCF provides a comprehensive way to categorize a community’s assets and explore the relationships among them.  Over the course of the next few months I’ll introduce each of the capitals, and give suggestions of how they can be used to measure.

In this article, we will be focusing on natural capital, which is defined as the environment, natural beauty, lakes, rivers and streams, forests, wildlife, soil and the local landscape.  Natural capital consists of all the natural resources available to a community, which could include water, air, fertile soil, biodiversity and landscape or wildlife habitats.  These are all resources that are not man-made and already exist.  Most all our natural capitals can be affected by things that are out of human control, such as drought.

Let’s look at an example of natural capital such as water.  If your community has a river this could positively affect your natural capital with the financial impact that it could create due to tourism and recreation.  In addition to financial capital, a river could also increase the quality of life for families who enjoy spending time outdoors, which could be considered social capital.  From this example, it is easy to see how the capital framework is intertwined.

When thinking about the natural capital that exists in your community, you must first consider who owns it or who has rights to it.  For instance, land usage could be the jurisdiction of local, state or federal entities.  Regulations and ordinances are often in place and must be studied before a community can move forward with a project.

What kind of natural capital exists in your community?  What are the benefits and what are the potential concerns?  These are questions that communities need to consider as they plan for their future, understanding that there is an interconnection between each of the capitals.

Water Trees in a Wide Swath

Posted on by Kylee Harrison

Water Trees in a Wide Swath

By Ron Honig

Throughout this brutal summer of high winds and hot, dry conditions, our three Extension offices in the Wild West District received numerous calls related to tree problems, particularly in shelterbelts.

We believe most of these problems are related to drought and other environmental stresses such as winter freeze injury and dehydration injury from sandblasting and high winds. Environmental stress is cumulative. Trees can become weak over a period of years when conditions exist such as repeated drought cycles, severe winter temperatures, disease or insect attacks, and iron chlorosis due to poor soil chemistry.

We received several requests for inspections of pine trees showing brown needles and branches as well as general scorching of the needle tips. Inspection and testing at the K-State plant diagnostic lab in Manhattan showed no disease pathogens present on the samples submitted for testing.

We also received numerous inquiries related to Eastern Redcedar trees and related junipers with yellow to orange needles on the interior of branches. Again, juniper samples submitted to K-State’s diagnostic lab for examination showed no signs of disease problems, leading us to conclude the injury is related to drought stress.

Following the severe drought of 2011 and 2012, K-State’s horticulture department documented a large increase in the death of blue spruce trees, however pines and eastern redcedars also were noted to have suffered significant losses across the state following that long dry period.

We know, of course, that when settlers arrived in southwest Kansas there were very few trees that could be considered native.  We have brought tree species into this semi-arid environment that would never be expected to survive in this region without intense management on the part of the landowners. The most limiting factor naturally being moisture.

Most frustrating to property owners I visit with is seeing environmental injury to their shelterbelt and landscape trees despite trying to provide a consistent water supply through use of a drip irrigation system or hand-watering.

One situation we see again and again is the use of a drip irrigation system with an emitter positioned at the base of the tree’s trunk. This system is usually originally designed when the tree row was planted and the trees were small. At that time the tree’s root system was small and entirely positioned under the water emitter.

As the tree flourished and grew, the root system expanded laterally well beyond the tree’s trunk and the emitter on the irrigation hose.  Under sufficient growing conditions those expanding roots survived and supported the tree’s increasing size.  Under poor growing conditions, those same roots died back if they were not in moist enough soil to maintain the tiny root hairs that are responsible for absorbing water into the tree’s root system. As roots die back, the tree loses the full ability to support its increased size. This reduction in roots however, may not be apparent until the lack of roots becomes too large of an obstacle for the tree to maintain its load of foliage, whether it be leaves or evergreen needles.

Usually a stressed tree will green up initially, and then in the late-spring or early-summer, we notice a rapid decline in the tree’s health.

Under good soil and growing conditions, a 20-year-old tree can send roots out in all directions well past the tree’s “dripline”, meaning the outer edge of the leaf or needle canopy. Without precipitation to feed those wide-ranging roots, the single irrigation emitter can not possibly wet a large enough area to supply that tree’s water demands.

One impulse is to increase the size of the orifice in the emitter or to simply leave the water turned on for a longer length of time. The pit fall to this remedy is that water has a limited lateral movement in our western Kansas soils and water is likely to move downward in the soil profile easier than it will move side-ways. Water that moves downward past the tree’s roots without being absorbed by the tree is wasted for the most part. If your irrigation system is already providing enough water from its emitter to water below the roots, increasing the orifice size or the run time, will not benefit the tree and may possibly damage the tree’s roots by suffocation if roots are allowed to remain in water-saturated soil for too long of period.

We know trees are revered for exchanging carbon dioxide into oxygen, but the root system must have oxygen to survive. Over-watering can kill off roots as easily as a drought period. Adding an additional water line further out from the tree’s trunk to reach those long roots can be an answer to the problem, as well as simply adding additional emitters between trees or switching to a sprinkler system to spread irrigation water over a larger area.

We also must remember that during dry periods our shelterbelt trees are competing with each other for moisture. Those closely-planted trees have roots that are crisscrossing under each other and fighting to absorb as much moisture as possible to survive.

K-State recommends watering to a depth of 12 to 18 inches, if possible. Though this will not reach all the roots of a tree, it will reach the majority of them. Trees normally have at least 80 percent of their roots in the top foot of soil. Shrubs should be watered every week to a depth of 8 to 12 inches. Check depth of watering by pushing a wooden dowel or metal rod into the soil. It will stop when it hits dry soil.

Why is breakfast so important?

Posted on by Kylee Harrison

Why is breakfast so important?

By Kristin Penner

Breakfast= Break the fast

  • Most important meal of the day.
    • Gives you energy to start the day
    • Linked to health benefits including weight control
  • Weight Control
    • Studies show that breakfast eaters tend to weigh less than breakfast skippers
  • Can help reduce hunger throughout the day
    • If you skip breakfast you usually eat more at lunch due to being so hungry
      • You ate supper @ 7pm-slept-skipped breakfast-lunch at 12noon = 17 hours of no food.
    • Must be a healthy breakfast containing protein and whole grains, not sugary cereals, or donuts.
    • Adding lean protein will help you fill fuller longer
    • Choosing the right foods
      • Should contain a variety of foods
        • Fruits, vegetables, whole grains, low-or-nonfat dairy, lean protein
          • Veggie omelet and piece of whole wheat toast
          • Whole wheat English muffin with low-fat cheese a scrambled egg and slice of tomato or lean ham
          • Smoothie made with fruit and low fat yogurt
          • Salmon on ½ whole grain bagel with light cream cheese
          • Whole grain cereal with fresh fruit and low fat milk
          • Oatmeal made with skim milk, raisins, and nuts
          • Low fat yogurt and piece of fresh fruit
          • Yogurt smoothie and breakfast bar
          • Hard boiled egg and banana

 

If you currently do not eat breakfast daily now is the time to start.   If you would like more information on healthy breakfast options email pennerkr@ksu.edu

Volunteering

Posted on by Kylee Harrison

Volunteering

By Kylee Harrison

It seems that when organizations gather to share ideas, one common theme emerges, “We could do so much more if we had more volunteers.”  This statement seems to ring true no matter if you are visiting with your local library, school, little league board or 4-H.  As a result of lack of volunteers, organizations are forced to do more with less resources and the few volunteers or employees are left to scramble.

Why is it so hard to groups to find help?  The resounding answer is time, or rather lack thereof.  We all get it.  Adults are being pulled in a hundred different directions.  The thought of adding one more to your plate is outright scary.  Most organizations offer many flexible options to volunteering now that don’t make it feel like a life sentence!

If you are an organization looking for volunteers, here are a few tips to help get and keep good helpers.

  1. Offer a description so volunteers understand the task
  2. Onboard the volunteer, much like starting a new job
  3. Consider “micro-volunteering” this would be a bite-sized volunteer role. In 4-H, this could be a SPIN Club (It’s just 6 meetings!)
  4. Have open communication
  5. Make it enjoyable

On the flip side, here are some great benefits to being a caring volunteer.

  1. Helps to build a resume
  2. Great way to meet other individuals with similar interests
  3. Strengthens your community
  4. Encourages civic responsibility
  5. Makes your healthier (emotions like optimism and joy strengthen the immune system😊)

The Maillard Reaction

Posted on by Kylee Harrison

The Maillard Reaction

By Nancy Honig

The flavor and texture of vegetables can be influence by how they are cut and prepared. The difference between a whole baked sweet potato and baked slices of sweet potato can be very different. When more surface area is exposed to heat, this helps develop more natural sugars and caramel flavors. Cutting vegetables to roast or sauté, can take flavor to another level because of the Maillard reaction between the proteins, sugars and heat.

So what is the science behind this and why does it make food taste better? I will try to keep the explanation as simple as possible. Browning, or the Maillard reaction, creates flavor and changes the color of food. Maillard reactions generally only begin to occur above 285°F (140°C). Until the Maillard reaction occurs meat will have less flavor.

The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring the addition of heat. Like caramelization, it is a form of non-enzymatic browning. This reaction is the basis of the flavoring industry, since the type of amino acid determines the resulting flavor. In the process, hundreds of different flavor compounds are created. These compounds in turn break down to form yet more new flavor compounds, and so on. Each type of food has a very distinctive set of flavor compounds that are formed during the Maillard reaction. It is these same compounds that flavor scientists have used over the years to create artificial flavors. It is interesting to note that The Maillard reaction is responsible for many colors and flavors in foodstuffs: caramel made from milk and sugar; the browning of bread into toast; the color of beer, chocolate, coffee, and maple syrup; the flavor of roast meat and the color of dried or condensed milk.

The Maillard reaction should not be confused with Caramelization which occurs with sugars. Caramelization is the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. Caramelization is a type of non-enzymatic browning reaction. As the process occurs, volatile chemicals are released producing the characteristic caramel flavor. The reaction involves the removal of water (as steam) and the breakdown of the sugar. The caramelization reaction depends on the type of sugar. Sucrose and glucose caramelize around 160C (320F) and fructose caramelizes at 110C (230F).

Caramelization of sucrose starts with the melting of the sugar at high temperatures (see below) followed by foaming (boiling). Sucrose first decomposes into glucose and fructose. This is followed by a condensation step, in which the individual sugars lose water and react with each other. Hundreds of new aromatic compounds are formed having a range of complex flavors.

One of my favorite Food Networks Stars in known for say, “Brown food taste good”! It really does make a difference when you do things such as roasting your vegetables instead of boiling them or searing your meat before putting it in the oven or slow cooker to finish. Just remember that if carmelization is allowed to proceed to far the taste of the mixture will become less sweet as the original sugar is destroyed. Eventually the flavor will turn bitter.

Here is a simple recipe for fall vegetables the show how delicious a little browning can be!

Roasted Fall Vegetables

2 pounds (about 1 medium) butternut squash, peeled, seeded, and cut into 1 ½-inch pieces

2 pounds new red potatoes (12 to 14), well-scrubbed and quartered

1-pound medium red onions (about 2 to 3), peeled and quartered

1-pound carrots (6 to 8 medium), halved lengthwise, if thick, and cut into 1 ½-inch lengths

4 to 6 garlic cloves, peeled and smashed

3 tablespoons olive oil

Coarse salt and ground pepper

Preheat oven to 450 degrees. Divide vegetables and garlic between two shallow pans (such as baking sheets) and don’t overcrowd vegetables. This allows vegetables to brown rather than steam. You can line with parchment paper, if desired, for easy cleanup. Dividing evenly, toss with oil, 2 teaspoons coarse salt, and 1/4 teaspoon pepper.  Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing them and rotating sheets from top to bottom halfway through. Serve hot.

Curbing Your Summertime Stress

Posted on by Kylee Harrison

Curbing Your Summertime Stress

By Kylee Harrison

Growing up in 4-H, July and August were always stressful moments of the year.  As a kid, making sure I got the last-minute touches put on all my projects before entry day were so critical.  Now, as a parent, I think back to those “stressful” kid-situations and think how easy I had it!  No matter which phase of life you are in, stress always seems to creep into our daily life.  When it does, it generally effects nearly every aspect of our lives including personal relationships, work-flow and our overall health.  Here are some tips to help combat stress and anxiety.  I hope this can be helpful to all, but especially our 4-H families just trying to make it through the next few weeks!

Try these when you’re feeling anxious or stressed:

  • Take a time-out. Practice yoga, listen to music, meditate, get a massage, or learn relaxation techniques. Stepping back from the problem helps clear your head.
  • Eat well-balanced meals. Do not skip any meals. Do keep healthful, energy-boosting snacks on hand.
  • Limit alcohol and caffeine, which can aggravate anxiety and trigger panic attacks.
  • Get enough sleep. When stressed, your body needs additional sleep and rest.
  • Exercise daily to help you feel good and maintain your health. Check out the fitness tips below.
  • Take deep breaths. Inhale and exhale slowly.
  • Count to 10 slowly. Repeat, and count to 20 if necessary.
  • Do your best. Instead of aiming for perfection, which isn’t possible, be proud of however close you get.
  • Accept that you cannot control everything. Put your stress in perspective: Is it really as bad as you think?
  • Welcome humor. A good laugh goes a long way.
  • Maintain a positive attitude. Make an effort to replace negative thoughts with positive ones.
  • Get involved. Volunteer or find another way to be active in your community, which creates a support network and gives you a break from everyday stress.
  • Learn what triggers your anxiety. Is it work, family, school, or something else you can identify? Write in a journal when you’re feeling stressed or anxious, and look for a pattern.

Let’s Have Breakfast!

Posted on by Kylee Harrison

Let’s Have Breakfast

By Alma Varela

We have all heard that breakfast is the most important meal of the day, but did you know it is the most commonly skipped meal of the day. Having breakfast is a great way to start the day off being healthy. Identifying why eating breakfast is important is easy, but making time for it can sometimes seem hard. It helps to plan quick healthful meals using MyPlate. So, why is breakfast important? Our bodies need fuel to work and function efficiently. When we do not eat breakfast we may experience being too hungry to concentrate, staying sleepy or tired, or getting a headache or stomachache. Breakfast provides the nutrition our bodies need to feel alert. The good news is that a breakfast does not have to be a big sit down meal. It can be a ready to go or carry nutrition dense breakfast. It would ideally have food from at least three food groups. In addition, breakfast does not have to be traditional bacon and eggs. It can be last night’s left overs. If you do not feel like eating right away as soon as you wake up that is ok. It may take an hour or two before you feel hungry. An example may be to have a glass of 100% fruit juice and later have a waffle and fruit. Here are some of my favorite breakfast items.

  • Bagel with cream cheese spread
  • Peanut butter with honey toast
  • Scrambled eggs with a side of avocado
  • Yogurt with fruit

I hope that this gives you a sense of why breakfast is important. It helps to remember that breakfast includes foods from at least three food groups from MyPlate, breakfast can be small, breakfast can be on the go, it does not have to be traditional, and it does not have to be eaten right away. However, it is important to have something to sustain energy levels and be able to function better throughout the day.

Preparing for December

Posted on by Kylee Harrison

Preparing for December

By Nancy Honig

We have just passed the halfway point to the most expensive shopping season of the year. According to the National Retail Federation survey, families spend over $1,000 on average on holiday purchases. Only 42 percent of shoppers said they’ll pay off those purchases in three months or less. More said it will take five months or more, according to one report. Depending on when you get paid, there are only ten to thirteen paychecks left before these holidays. To avoid the dreaded holiday debt hangover from overspending, the best way to do it is to start planning, saving, and shopping now.

With the high cost of gas, groceries, shipping cost etc. there is even more concern about people going into this coming holiday seasoning. Here’s how to plan now and avoid holiday debt hangover…

  1. Start Saving. If you haven’t started putting some money aside for the holidays, then begin today. Even if it is a small amount, routinely put aside some money. You can set up a special savings account for it, or simply find a great hiding place to stash it away until the holidays. Keep it separate from household and regular savings so that you know it has a specific purpose.
  2. Don’t spend it. The easiest way to save money. Don’t spend it. You might have what you need in forgotten recesses in your home. Look through the garage, attic, and closets for unused and unopened items from years past. You might find a blender your in-laws sent you that you never bothered to use. It also can be a great time to pass on a treasured family heirloom as a holiday gift. Consider giving homemade gift certificates for providing services such as babysitting, house cleaning, or dog walking. Gift cards for providing a special baked good when they choose can also defer cost until a later date.
  3. Cut wasteful spending. Do you habitually throw that celebrity magazine and candy bar in your cart at the grocery store? Take note of that kind of spending and stop. You can free up more cash for the holidays that way. Those little, unnecessary expenses add up to a lot. Every candy bar you don’t buy now can prevent you from swiping the credit card later.
  4. Set your spending limit. It’s important to take a hard look at your budget and decide how much money you have available to spend during the gift-giving season. When you are considering this amount, be sure that you only use money that you have set aside or extra money that you can find in your budget. It’s important to not plan on spending more than you have saved initially with a plan to pay it off later. When holiday shopping, try to stick to a cash-only system. Putting the gifts on a credit card makes it easier to overspend. Credit cards almost always have double-digit interest rates, and a $1,000 charge to a credit card for holiday gifts paid back at the minimum payment could end up costing you $1,800 or more.
  5. Make your list early and give it a thorough look. Who do you absolutely need to send gifts to, and who would appreciate a heartfelt card just as much. Providing gifts can also make others feel like they must reciprocate even if they can’t afford to, so be mindful of that as well.
  6. Do more DIY. Giving thoughtful homemade gifts can certainly cut down on cost. Starting now provides enough time to make those gifts and checks them off the box as done and ready to give.
  7. Research the best deals. Price out what you plan to purchase over the next few months. You may have a brick-and-mortar discount store close to home. But it’s worth checking online to see if there’s another that can beat its prices. You have time to search now. Bargain hunting will be a lot more competitive in a few months.
  8. Use email to your advantage. A Google account is free to set up, and you’re able to have more than one email. Create one specifically for your holiday shopping. Use it to subscribe to email lists at the stores you plan to shop at. Those pesky notifications might get annoying – but, buried in their promotional spam may be coupons, discounts, and free delivery services.
  9. Set Limits. Consider speaking with family members and close friends about a predetermined spending limit ahead of the holiday season. This is especially great for those doing gift exchanges. A price limit can help you, as well as others, stay within their means. If you normally draw names, do it early to provide more time to bargain hunt for that special item.
  10.  Track Your Purchases. Once you begin the holiday season, keep track of all your purchases. Bring your gift list, along with your budget sheet, with you on every shopping trip. As you begin to purchase gifts and spend money, be sure to subtract the amount from your running Christmas budget total. This will let you know how well you are sticking to your budget and will make it easier to adjust between categories if needed. Tracking your spending is the biggest key to sticking to your budget.

As crazy as it seems to think of the holidays right now, good planning and preparation can make those holiday cost a lot more reasonable.

Are you a good communicator?

Posted on by Kylee Harrison

Are you a good communicator?

By Kylee Harrison

Helping kids to perfect resumes and cover letters is a passion of mine.  It is a piece of this job that I really enjoy.  Throughout the years, I have seen terms like leadership and communication litter each page that I read.  However, one thing I have noticed, is the lack of an explanation or follow-through with these terms.  It is easy to say, “I am a good leader in my school.” But if we deep-dive this sentence, what does that really mean?  I always tell kids, don’t just say that you are a leader, show me how with your words!  Recently, I have had some great leadership and communications lessons and discussions with our district 4-H’ers.  Hopefully, these classes will give some leadership pointers and tips to them that they can carry on to their clubs, school or work.

We discussed that one part of being a good leader, was being able to effectively communicate your message to others.  Students examined many different definitions of communication and ultimately created their own definition.  We looked at all the ways that you can communicate with others, in multiple situations and the appropriateness of each.  Finally, we discussed the difference between “you” messages and “I” messages and how this can be a way to change the tone of a situation.

Here are some key points to being a good communicator that will ultimately make you a good leader:

  • Communication is found in the spoken word through body gestures and symbols.
  • Being a good communicator is important for teaching and facilitating students and establishing personal relationships.
  • Active listening is an essential element of good communication.
  • Using “I” messages is a productive and appropriate way to share one’s feelings and thoughts with another person or group.
  • Asking questions, repeating what was said, and checking for accuracy when relaying information are elements of good communication.

Your 5 Senses

Posted on by Kylee Harrison

My Five Senses | Early Childhood Health Lesson

By Alma Varela

Our little kids are natural explorers with curious minds. It is important for them to develop an understanding and awareness of their five senses. I have an activity that will help our pre-k – 2nd graders learn to identify their body parts and learn about the five senses while learning the importance of food choices and building a food vocabulary.

Let’s start by asking what are their favorite foods, there may be a variety of answers, but let’s think about the important nutrients we get from the foods we eat. They help us stay strong and grow, they give us energy to learn and play. After we have talked about the importance of food, let’s talk about the different types of food. Some foods are good for us and some are not.

To do the activity, place three different foods on a plate. Help them describe how each food looks, feels, and tastes. Use the following prompts;

We can use our five senses to explore a big variety of foods that we eat.

With our eyes, we can see what the food looks like.

With our nose, we can smell it.

With our ears, we can hear the sounds it makes when we eat it.

With our mouth, we can taste it.

Without hands, we can feel its texture.

This activity can be done with a new food or a favorite food that kids like. The point of this exercise is to encourage trying something new, even if they don’t like it in the end. Healthy habits begin at home with the help of family, so let us encourage healthy eating habits with this activity.

Popcorn

Posted on by Kylee Harrison

Popcorn

By Kristin Penner

Summertime always has us thinking about our health and looking our best in our swimming suits.  One way we can do this is by choosing healthier snacks.  Popcorn is a very popular snack not only at the movies but in homes as well.  Here are some fun facts about popcorn and why you should choose this snack over others.

  • Archaeologist have uncovered proof that popcorn had been around long before the arrival of the Europeans in the New World.  Excavations in the bat cave of the West Central New Mexico turned up popcorn ears nearly 5,600 years old.
  • Americans consume 52 quarts per person per year.
  • Approximately 70 percent of that is purchased at retail stores in both raw and popped form and eaten at home.
  • The other 30 percent are eaten at sporting events, movie theaters, amusement parks and many more.

What Makes it pop

  • Popcorn is a type of maize, or corn, and is a member of the grass family.
  • Popcorn is a whole grain
    • The germ, endosperm, and the hull
  • Of the 4 most common types of corn sweet, dent, flint, and popcorn- only popcorn pops
  • Popcorn differs from the other types of corn in that its hull has just the right thickness to allow it to burst open
  • Each kernel of popcorn contains a small drop of water stored inside a circle of soft starch.  Popcorn needs between 13.5-14% moisture to pop.  The soft starch is surrounded by the kernels hard outer surface
  • As the kernel heats up the water begins to expand
  • Around212 degrees the water turns into steam and changes the starch inside each kernel into a super hot gelatinous goop
  • The kernel continues to heat to 347 degrees, pressure inside reaching 135 pounds per square inch before bursting the hull open
  • As it explodes, steam inside the kernel is released.  The soft starch inside the popcorn becomes inflated and spills out, cooling immediately and forming into the odd shape we know and love.
  • A kernel will swell 40-50 times its original size

Nutritional value

  • Air-popped popcorn has only 31 calories per cup; oil-popped popcorn has only 55 calories per cup.
  • When lightly buttered, popcorn contains about 133 calories per cup.
  • Popcorn is a whole grain, making it a good-for-you food.
  • Popcorn provides energy-producing complex carbohydrates
  • Popcorn contains fiber, providing roughage the body needs in the daily diet.
  • Popcorn is naturally low in fat and calories.
  • Popcorn has no artificial additives or preservatives and is sugar-free.
  • Popcorn is ideal for between meal snacking since it satisfies and doesn’t spoil the appetite.
  • 3 cups of popcorn equal one serving from the grain group.

So, when trying to choose a snack popcorn is a very good choice as it is very low in calories

 

 

 

 

Controlling Bagworms in Trees

Posted on by Kylee Harrison

Controlling Bagworms in Trees

By Ron Honig

Homeowners with evergreen trees should take note that it is time to consider treating bagworms in trees if infestations exist.  Bags made of silk and debris from clipped foliage are hanging on trees this spring with this season’s crop of bagworm eggs.  Around mid-May small larvae hatch from the bags and continue their lifecycle of feeding on tree foliage.

The bags have been humorously called “Nature’s Christmas ornaments” but if left unchecked, bagworm larvae will continue to multiply to numbers that can significantly defoliate evergreens or whatever tree species the worms have invaded.

The caterpillars Thyridopteryx ephemeraeformis, more commonly known as bagworms, are easy to recognize once they have begun to construct their bags which become their home and hiding place throughout the year.

Life Cycle

Bagworms over-winter as eggs in last year’s bags hanging on the tree or anywhere else they can find a place to attach.  From mid-May through June, larvae hatch and exit the bags.  The larvae often suspend themselves by strands of silk as they move from the old bag to a new branch.  They immediately construct new miniature silk-lined bags and then begin feeding.

Bags are often decorated with bits of foliage.  As the larvae grow in size, so do the bags.  Larvae remain in the bags to feed and move about with only heads and thoracic (legged) segments protruding from the front.  When it’s time to molt, the front of the bag is closed temporarily.  Afterward, it is reopened and the larvae continue to forage.  The back of the bag remains open to allow the elimination of wastes.

By mid- to late-August bagworm feeding is complete.  Larvae anchor bags to branches and seal themselves inside.  Researchers say the larvae then turn themselves to face the posterior opening of the bag and enter the pupal stage.  Pupation is completed in two to three weeks.

Just before moths emerge, male pupae work their way through the posterior openings, protruding slightly.  Male moths are black with clear wings.   Female moths remain in pupal cases within the female bags.  Lacking wings, legs, antennae, mouthparts, and functional eyes, females are nothing more than soft, white, slug-like, egg-filled sacks according to entomologists.

Males then move to the female bags where mating occurs while the female larvae remain in the bag.  After copulation, females deposit eggs (up to 1,000 per female) into their pupal cases and seal the bags.  Eggs will remain in the bags throughout the winter months.

Hosts

Bagworms are best known as pests of eastern red cedar, junipers, arborvitae, spruce, and pines.  When infestations are heavy however, bagworms will attack a number of broadleaf trees and even clover, ragweed and nightshade plants according to entomologists.

Control

Hand-picking bags off of trees during the winter months can help reduce the number of hatching larvae in May, but if the infestation is heavy or if the trees are tall, controlling bagworms culturally can be impractical.  Pulled bags need to be disposed of and not just dropped on the ground.

The use of a well-timed insecticide treatment program can reduce feeding larvae to low levels.  Depending on the amount of management and effort the homeowner wishes to expend determines the treatment timing.

If the homeowner only makes one insecticide application, it should be applied in late June to early July.

If the owner wishes to control the bagworms as much as possible, then two insecticide applications are recommended: once in late May and then again at the end of June.

Many products are labeled for bagworm control including the insecticides Permethrin, Cyfluthrin, Acephate, and Spinosad.  The particular product label will provide the recommended rates for mixing.  Large jobs or treating tall trees might best be done by lawn care professionals.

Homeowners wishing to maximize bagworm control, should plan their first treatment at the end of May or early-June.

How are your teeth?

Posted on by Kylee Harrison

How are your teeth?

By Nancy Honig

That time of year recently rolled around for me, the time when I need to see the dentist for my checkup. I honestly enjoy going to the dentist, but I have never had any issues other than the occasional cavity. One of the things I have learned about dental health in recent years is that it can play a significant role in our overall health, especially as we age.

Unfortunately, there are several reasons while older adults tend to have poor oral health.

Many older Americans do not have dental insurance because they lost their benefits upon retirement and the federal Medicare program does not cover routine dental care, thus they are unable to afford to see a dentist. Older adults may be more likely to be homebound and find it difficult to go somewhere to receive services. Seniors who live in long term care facilities are also at increased risk of poor oral health as are those who smoke.

According to the CDC common oral health problems in older adults include:

* Untreated tooth decay. Nearly all adults (96%) aged 65 years or older have had a cavity; 1 in 5 have untreated tooth decay.

* Gum disease. A high percentage of older adults have gum disease. About 2 in 3 (68%) adults aged 65 years or older have gum disease.

* Tooth loss. Nearly 1 in 5 of adults aged 65 or older have lost all their teeth. Complete tooth loss is twice as prevalent among adults aged 75 and older. Having missing teeth or wearing dentures can affect nutrition, because people without teeth or with dentures often prefer soft, easily chewed foods instead of foods such as fresh fruits and vegetables.

* Chronic disease. People with chronic diseases such as arthritis, diabetes, heart diseases, and chronic obstructive pulmonary disease (COPD) may be more likely to develop gum (periodontal) disease, but they are less likely to get dental care than adults without these chronic conditions. Also, most older Americans take both prescription and over-the-counter drugs; many of these medications can cause dry mouth. Reduced saliva flow increases the risk of cavities.

So, what can you do to improve your oral health?

* Drink fluoridated water and brush with fluoride toothpaste.

* Practice good oral hygiene. Brush teeth thoroughly twice a day and floss daily between the teeth to remove dental plaque. If you find it difficult due to arthritis or grip strength, there are several assistive devices available that can improve your ability to brush and floss.

* Visit your dentist at least once a year, even if you have no natural teeth or have dentures. If you are unable to afford it check with your local health department for

* If you have diabetes, work to maintain control of the disease. This will decrease risk for other complications, including gum disease. Treating gum disease may help lower your blood sugar level.

* If your medication causes dry mouth, ask your doctor for a different medication that may not cause this condition. If dry mouth cannot be avoided, drink plenty of water, chew sugarless gum, and avoid tobacco products and alcohol.

* See your doctor or a dentist if you have sudden changes in taste and smell.

If you are a caregiver, be sure and help older individuals brush and floss their teeth if they are not able to perform these activities independently.

Posted on by Kylee Harrison

Day Camp

By Kylee Harrison

Looking for a fun summer-time activity for your kiddos?  The Wild West Extension District is offering five different day camps.  The camps are open to any kid age 5 to 10 years old and each day is just $5 per child which includes lunch, a snack and all the fun activities!

It’s a Buggy Time – This theme dives into the creepy-crawly world of insects!  Kids will make their own bee hotel while learning about pollination, see the life cycle of a butterfly and make a hungry caterpillar craft.  A neighboring 4-H’er will be a guest speaker to the group and tell them all about the entomology project in 4-H and explain how to pin an insect.  Kids will also enjoy a mystery menu lunch!  This day camp will be in Liberal on June 22nd, Hugoton on July 6th and Sublette on July 13th.

Around the World – Take a tour around the world at this day camp in Liberal on June 29th.  Kids will get to hear from fellow Wild West District agent, Nancy Honig about countries she has visited around the world and discuss their food, customs and landmarks.  Kids will learn about passports, maps and flags and enjoy a Mexican food lunch.

Down on the Farm – The last day camp of the year will be July 27th in Liberal and will be a great farm experience.  We have several guest speakers for the day that will show them tractors and lots of animals.  Kids will also get to do a craft and learn about germination and growth of seeds.  We will end the day with ice cream in a bag.

To register your child for any of these activities, go to www.wildwest.ksu.edu Payments can be made to your local Extension Office.  For more information, call Kylee Harrison at 620-624-5604 or email kharrison@ksu.edu.

 

Herbs

Posted on by Kylee Harrison

Herbs

By Kristin Penner

Tired of eating the same bland meals over and over?  Well one way you can change it up is to start adding herbs into the meals you cook and also in your drinks.

What are herbs?  Soft-stemmed plants where the leaves, flowers, roots or seeds are used to flavor foods or beverages.

Herbs have been around for many years.  They were originally used in food less for their flavor, and more for their digestive and preservative properties.   The anti-bacterial properties were also important in preserving food before refrigeration came along.

It is now more common to use herbs for seasoning dishes and drinks than for health benefits.

When cooking with herbs start slowly.  Each herb has its own subtle and individual flavor.  Each herb’s flavor compliments a particular companion food.  When trying to decide what herbs to add to a dish here are some pairing recommendations

  • Beef- Sage, Thyme
  • Chicken- Oregano, rosemary, sage, thyme
  • Pork- oregano
  • Corn- parsley
  • Green beans- dill, oregano, thyme
  • Potatoes- Dill, parsley, sage
  • Sumer Squash- Rosemary, sage
  • Tomatoes- Basil, dill, oregano, parsley

Fresh vs. dried- both are great ways to add flavor to your meals.  Dried herbs tend to have a deeper, spicier flavor than fresh herbs. For that reason, you can add less dry herbs than you would fresh. It is better to start with small amounts and adjust so you don’t overpower your meal with flavor.  For best results when cooking add the less delicate herbs (such as dill seed, oregano, thyme) earlier in the cooking and more delicate herbs (such as basil, chive, mint) later or just before serving.

Herbs can be a fun, inexpensive way to add a new twist to your favorite recipes or experiment with your own creations.  Herbs do not have any calories, fat, or carbohydrates but are plentiful in healthful antioxidants and pigments.