K-State Research and Extension

Holiday Leftovers

BY: Nancy Honig- Adult Development and aging Agent

This week is Thanksgiving and that often means leftovers. The most important part of having good leftovers is using good food safety measures. First and foremost, remember the two-hour rule. Food should not be left at room temperature (between 40-140 degrees F.) for more than two hours. This includes preparation and serving time. If your food was at room temperature through the long hours of holiday festivities, throw it out. The food may look okay and smell okay, but the bacteria that cause foodborne illnesses can hide sight unseen, and it is not worth the risk!

It is important to use leftovers quickly. Cover leftovers; wrap them in airtight packaging or seal them in storage containers. These practices help keep bacteria out, retain moisture and prevent leftovers from picking up odors from other food in the refrigerator. Cooked meat and poultry should be used within three to four days, while gravy and meat broth need to be used up within one to two days. Casseroles and cooked vegetables should be used within two to three days. To help prevent foodborne illness it is important to reheat all foods to 165 degrees, or until steaming. Gravy and broth should come to a boil. If using a microwave be sure and stir the food so it is hot all the way through.

If you can’t use all your leftovers in a safe period of time, you can freeze most foods. Large quantities should be divided into smaller portions and stored in several shallow containers. Food in small amounts will chill faster, keeping it safer and fresher. It also makes it more effective re-heating. With some foods, you may notice a slight change in texture.

If a large amount of turkey is left, consider freezing some for later use. Do not wait until the turkey has been in the refrigerator for four days to freeze it. Freezing will not improve the quality of the turkey. If the turkey is frozen while it is fresh, its quality will be better upon defrosting. Remember, if the food is safe when you put it in the freezer, it will be safe when you take it out and vice versa. Be sure to date and label all freezer packages. Meat and poultry dishes can be frozen for three to four months.

It is safe to reheat frozen leftovers without thawing, either in a saucepan or microwave (in the case of a soup or stew) or in the oven or microwave (for example, casseroles and combination meals). Reheating will take longer than if the food is thawed first, but it is safe to do when time is short. When reheating leftovers, be sure they reach 165° F as measured with a food thermometer. Reheat sauces, soups and gravies by bringing them to a rolling boil. Cover leftovers to reheat. This retains moisture and ensures that food will heat all the way through.

When reheating in the microwave, cover and rotate the food for even heating. Arrange food items evenly in a covered microwave safe glass or ceramic dish, and add some liquid if needed. Be sure the covering is microwave safe, and vent the lid or wrap to let the steam escape. The moist heat that is created will help destroy harmful bacteria and will ensure uniform cooking. Also, because microwaves have cold spots, check the temperature of the food in several places with a food thermometer and allow a resting time before checking the internal temperature of the food with a food thermometer. Cooking continues for a longer time in dense foods such as a whole turkey or beef roast than in less dense foods like breads, small vegetables and fruits.

For more additional information on Thanksgiving Safety go to: https://www.foodsafety.gov/blog/thanksgiving-day-will-be-here-soon-and-its-time-get-ready

Enjoy the holiday and eat safely!

Body Condition Scoring is an Important Component of Herd Success

By Pat Burt – Wild West District Agriculture & Natural Resources Agent

If you are not using Body Condition Scoring (BCS) for your pregnant cattle, you are missing out on a tool that can greatly impact your cow and heifer’s health, their future calf’s health, their lifelong productivity and your bottom line. BCS is a method to determine your beef cattle’s relative fatness on a score of 1 to 9 with one being thin and 9 being over-conditioned. Key areas looked at are the brisket, ribs, hooks, pins, tailhead and spine areas.

Once we have bred a cow or heifer, we have a timeframe where we need to make sure we are getting our animal into proper body condition. This will help her meet her nutritional needs as well as that of her developing calf and once the calf has been born, help to meet its nutritional needs until it is weaned.

Recording Body Condition Scores does not take a lot of time and can be done as simply as on a sheet of paper or you can even keep your records on your phone or computer. It is low stress for you and your cattle.

Here are some K-State publications that can go into detail, show you data supporting the use of BCS and help you get started using BCS for your herd:

Guide to Body Condition Scoring Beef Cows and Bulls:

https://bookstore.ksre.ksu.edu/pubs/guide-to-body-condition-scoring-beef-cows-and-bulls_MF3274.pdf

Nutritional Management of Cows by Body Weight:

https://bookstore.ksre.ksu.edu/pubs/nutritional-management-of-cows-by-body-condition_MF3275.pdf

Body Condition Record Book:

https://bookstore.ksre.ksu.edu/pubs/body-condition-record-book_MF3277.pdf

If you have any questions concerning Body Condition Scoring, please contact any of our Wild West Extension offices and I will try to help you.

September 30 Deadline for Some Changes to Federal Crop Insurance Programs

By Pat Burt – Wild West District Agriculture & Natural Resources Agent

While we do not technically have a new Farm Bill, the One Big Beautiful Bill (OBBA) contains $66 billion in spending for agriculture programs over the next decade. Producers need to be aware that included in the OBBA are changes to the federal crop insurance program. Producers of fall-planted small grains, including wheat and 2026 corn and soybeans need to be aware of their options and the September 30, 2025 deadline to make these decisions, including the new Margin Coverage Option (MCO).

Here is a link to more information about some updates and considerations for crop insurance decisions that are due September 30, 2025 from our K-State AgManager website:

https://www.agmanager.info/crop-insurance/crop-insurance-papers-and-information/updates-and-considerations-crop-insurance

Producers will need to contact their crop insurance agents to make their elections on the different federal crop insurance options. I am sure that they would appreciate it if you do not wait until the last minute to contact them.

Wild West District Blog Article

By Ron Honig

September 3, 2025

Fertilizing Houseplants

Properly fertilizing house plants can pose a challenge for some as the purpose is different from fertilizing a garden. Once grown to an adequate size, houseplants only need to be fertilized well enough to maintain a healthy foliage. Unlike a garden crop, a homeowner should not be looking for maximum foliage production from their houseplants, as long as the plant remains healthy and produces satisfactory flowering.

It is very easy to over-fertilize potted plants and thus have to take measures to remedy the build up of salts in the potting soil.

It is difficult to provide a specific fertilizing recommendation due to the fact that houseplants and their containers vary in size and plant type. Following are a few recommendations from several university horticulture experts on how to best fertilize your houseplants.

Less is Better

Follow the directions on the specific fertilizer product you are using, and if you are the type of person that tends to get carried away applying fertilizers, dilute the fertilizer in half to start with and only fertilize every second or third watering to prevent over fertilizing.

Extension Agent Debbie Dillion from North Carolina writes the following comments about fertilizing house plants. “People often say they are feeding their plants with plant food rather than fertilizing. One does not feed a plant when you fertilize. Plants make their own food in the process of photosynthesis. Fertilizer allows plants to make and utilize this food.”

Dillion adds, “Never fertilize a diseased, injured, or damaged plant. Fertilizer is not medicine. Wait for the plant to recover before encouraging it to put its energy reserve into new growth.”

Winter fertilizing

During the winter months, indoor plants don’t need fertilizer because reduced light and temperature result in reduced growth. Experts say fertilizing at this time could harm some plants. Only fertilize houseplants from March through September.

Over-Fertilizing

Excessive fertilizer results in the buildup of salts in the plant’s potting soil and can lead to unneeded, leggy growth. The white residue around the outside of old clay pots is fertilizer salt buildup. Plant roots near the accumulated fertilizer salt will likely be burned as will leaves or leaf petioles resting on the fertilizer salt residue at the edge of the pot.

Typical symptoms of fertilizer toxicity are browning or dieback of the leaf tips and margins. Other symptoms can include reduced growth, lower leaf drop, dead root tips, and wilting. Sometimes yellowing or stunting may occur.

Fertilizer salts may also accumulate on the surface of the potting media as a white crust, especially if bottom watered, and cause stem collapse at the soil line.

The best remedy for smaller pots is to repot the plant with fresh potting soil. For larger pots with good drainage holes, flushing the soil with clean water can carry out the salts with the draining water. Repeat this procedure several times with a volume of water at least that of the pot size.

Simple Fertilizers Work Fine

There are hundreds of fertilizer choices sold on the market today. Many are what we might call “Fancy Formulations” of nutrients in various forms. The thing to remember is, in the end all formulations break down into the same elements or combinations of elements that are actually used by the plant.

Consumers should look at the concentration percentage of the active ingredients in the fertilizer products and calculate the cost per unit of the nutrients it is supplying. Simple, basic fertilizer formulations are usually the most cost-effective products to purchase.

Rabies Still a Threat?

A news article by Kamryn Kirkham, Stevens County 4-Her

Everyone has probably heard of rabies before; whether it was a raccoon, a skunk, or a pet. Rabies affects warm-blooded mammals. This can include livestock, wildlife, and household pets. When people think of rabies they think of a crazed animal, frothing at the mouth. However, rabies expresses itself in many ways and can vary between species.

While rabies exposure is most known to occur through animal bites, there are two types of exposures, a bite and non-bite. A bite is any puncture of the skin by teeth. A non-bite exposure occurs when saliva, brain tissue, or spinal fluid from an animal with rabies enters any scratch, abrasion, open wound, eyes, or mouth. The petting of a rabid animal is not considered an exposure. In extremely rare cases it can be spread though aerosol infection or organ transplants.

Rabies is a zoonotic disease which means that the disease can be transmitted between animals and humans. While cases involving livestock have occurred, the most common exposure in the U.S. is from wild animals such as bats. Humans infected with rabies will not begin to exhibit symptoms until up to 2-3 months after the initial exposure. After symptoms begin to show, death is imminent within 2-10 days. Recovery after clinical signs appear is extremely rare. If someone is exposed to the saliva of a suspected animal they should seek medical attention immediately. In some cases the animal will be quarantined, in others the brain of the animal will be tested immediately in a lab for results. If positive, the exposed individual will receive immunoglobulin at the site of exposure and will follow the rabies vaccination protocol. Recovery is more likely the sooner the post-exposure prophylaxis occurs.

There are two main forms of rabies; furious rabies and paralytic rabies. Furious rabies is when an animal will present as unusually aggressive, hyperactive and exhibit hypersalivation. In this form hydrophobia is common as well. Paralytic rabies also known as “dumb rabies” is characterized by progressive paralysis. This begins at the site of exposure such as where you were bitten and spreads throughout the body. Hypersalivation is common in this version as well.

In cattle, rabies expresses itself a bit differently. Clinical signs include anorexia, lameness, and aggression. Rabid cattle often appear to be “choking” which leads to veterinarians and owners placing their hand and or arm into the calf’s mouth to try and dislodge the “object”. This leads to the most common form of exposure in cases of rabies in livestock. Cattle can also appear neurologically impaired in their behavior and movements.

I recently had a very personal experience with rabies and learned quite a lot about this virus in the process. What is important to remember is that if any behavior in an animal is unusual whether a pet or not, be cautious. And if exposure has already occurred, it’s imperative to consult with experts to determine appropriate next steps. While it was a hard day seeing an animal I had known since its infancy in such a situation, no animal is worth the safety of those around you. More so, it’s best for these animals to be euthanized humanely than waiting for the virus to organically bring them to death.

None of this is to strike fear into our community, but simply awareness. The absolute best thing you can do is stay alert of wild or domestic animals behaving unusually. Always seek medical advice if you believe you have been exposed.

The case in Stevens County in late April of this year proves that rabies cases still occur in and around our community. In this instance, the infected animal was a barn cat whose rabies virus was later typed back to the South Central Skunk variant. While it may be challenging, it is still important to keep all companion animals up-to-date on their rabies vaccinations. In the event of rabies exposure, it’s critical for your local public health department, medical care providers, and personal veterinarian to work together for the most successful outcome.

Where can you get more information?

• Your Local Health Department
• Kansas Department of Health and Environment, Epidemiologic Services Section at (877) 427-7317
• http://www.cdc.gov/health/default.htm
• Your doctor, nurse, or local health center
• Your personal veterinarian

Submitted by

Jane Eisenhauer

SNAP-ED Nutrition Educator

Wild West District

Important Update on SNAP-Ed Funding

As a SNAP-Ed Nutrition Educator, for K-State Research & Extension, Wild West District, I would like to take this time to personally share some important information regarding SNAP-Ed.

First, let me share a little background about SNAP-Ed.  SNAP-Ed is the nutrition education component of SNAP (Supplemental Nutrition Assistance Program) formerly known as Food Stamps.  SNAP-Ed is supported by a USDA Grant, in partnership with the Kansas Department of Children and Families.

Kansas SNAP-Ed supports low-income Kansans in making healthy choices through dual focus on nutrition and physical activity.  We partner with local and statewide organizations to improve policies, systems and environments that support healthy behaviors.

Here in the Wild West District, which includes Haskell, Seward and Stevens counties, we currently work with 21 area community partners. These community partners include school districts, health departments, food pantries, libraries, recreation centers, senior centers and Seward County Community College.  Also, included in these partnerships are Liberal Area Coalition for Families and Kansas Department of Children and Families.

Due to the recently passed federal legislation, funding for the SNAP-Ed program will be eliminated, which means that current SNAP-Ed programming will end with the close of the federal fiscal year on September 30, 2025.

While this news is very disappointing, SNAP-Ed Staff and Nutrition Educators remain proud of the work we have accomplished and are grateful for the relationships we have built across the State of Kansas, including the Wild West District here in Southwest Kansas.  We will begin planning to responsibly wind down our SNAP-Ed programming efforts and ensure a smooth wrap-up of activities by the end of the funding period.

Combatting Heat-Related Illness 

By: Summer Stafford Community wellness agent  

With the July heat upon us and very little reprieve from the scorching Kansas summer rays, it’s important to understand the serious and harmful effects of heat-related illnesses!  

It can strike anywhere; out in the garden, on a mid-afternoon walk, two-a-days sports practices, everyday farm and ranch work life… All these activities are common and mostly safe, however, when mixed with extreme weather like 100+ degree temperatures, even the most common of activities can become dangerous! Here are a few facts about Heat-related illnesses that can help you be informed and prepared! 

The most common heat-related incidents are:  

• Heat cramps 

• Heat exhaustion 

• Heat stroke 

• Heat rash 

• Heat syncope 

• Rhabdomyolysis  

Take these steps in combating heat illness: 

• Stay hydrated 

• Limit strenuous activity 

• Seek shade or air conditioning 

• Dress appropriately 

• Monitor for symptoms 

If you see symptoms in yourself or a loved one such as; heavy sweating, headache, dizziness, nausea, vomiting, muscle cramps, and rapid pulse, act quickly to get them out of the heat, hydrated, and cooled down. If you notice those plus more severe symptoms like high fever, confusion, and altered mental state, these require medical attention. Call your provider. Ensure that children, older adults, and those with chronic conditions stay cool and hydrated. For more tips and tricks, call our local extension office at 620-624-5604! 

Wild West District Blog

By Ron Honig

July 9, 2025

Controlling Sucker Tree Sprouts

One of the frustrating occurrences of owning trees in a landscape is fighting suckers popping up in the lawn or growing from the base of a landscape tree and creating an unkept appearance.

Pruning the sucker sprouts back remedies the problems for a few weeks until new growth shoots up new suckers.  Herbicides should never be used to treat sucker sprouts growing from roots as they will injure the tree. It is important to know if a tree sprout is a volunteer coming from a seed or a sucker growing off of a buried root from a desirable tree before using herbicides.

If you have several sucker trees coming up in a lawn, it is most likely from tree seed that has blown into the area. Digging down under one or more volunteer trees will quickly tell you if it is growing from an existing tree root or if it has sprouted from seed.

There are a couple growth-regulator products available to stop or greatly reduce the regrowth of those sucker trees growing up from buried roots.  These products are not herbicides, but rather contain the active ingredient Ethyl 1-Naphthaleneacetate in a 1.15 percent concentration and are sold under the trade names Sucker-Stopper RTU by Monterey and Sucker Punch marketed by Bonide.

These two products are essentially the same chemical and are intended to be applied to either the fresh cut made when the sucker branch is pruned from the tree or to the foliage of a young sucker tree sprout. Simply apply a small amount on the cut surface each time an unwanted sucker tree is pruned. Follow label instructions for exact details.

Just like the fresh cut you make on a live Christmas tree so it will absorb water, these growth regulators must be applied to a fresh cut in order to be absorbed and be effective.

If applying to the foliage of a young tree sprout, it is best to treat the sucker before it is over 10 inches in height according to label recommendations.

Again, these products may not be 100 percent effective in reducing regrowth of tree suckers but they can definitely help.

Submitted by

Jane Eisenhauer

SNAP-Ed Nutrition Educator

Wild West Extension District

Smart Shopping for Fruits and Vegetables

 Making healthy choices when purchasing fruits and vegetables does not have to hurt your wallet!  It is possible to fit fruits and vegetables into any budget.  There are many low-cost ways to meet your fruit and vegetable needs.  Getting enough of these foods promotes good health and can reduce your risk of certain diseases.

Plant your own garden — Start a garden, in the yard or in a planter on the deck, for fresh, inexpensive, flavorful additions to meals.  Herbs, cucumbers, peppers or tomatoes are good options for beginners.  Tending to your garden as a family brings joy and excitement nurturing the plants, watching them grow and producing foods that you get to harvest yourself.

Visit your local Farmer’s Market — Your local Farmer’s Market is a great source for seasonal produce.  Fresh fruits and vegetables that are in season are usually easier to get, have more flavor and are usually less expensive.

Stick to your list – Plan your meals ahead of time and make a grocery list. Make sure to include fruits and vegetables in your meal planning.  By sticking to your list, you will save money by buying only what you need.

Buy small amounts frequently – Some fruits and vegetable don’t last long!  To help reduce the risk of fruits and vegetable going bad before you have had a chance to eat them, try buying smaller amounts more frequently.

Keep it simple – Buy fruits and vegetable in their simplest form.  Pre-cut, pre-washed, ready-to-eat fruits and vegetables are convenient, but often cost much more than when purchased in their basic forms.

Try canned or frozen – Compare prices and number of servings from fresh, canned and frozen forms of the same fruit or veggie.  Canned or frozen items may be less expensive than fresh.  For canned items, choose fruit canned in 100% fruit juice and vegetable with “low sodium” or “no salt added” on the label.

Buy in bulk when items are on sale – For fresh fruits and veggies you use often, a large size bag is the better buy.  Canned or frozen fruits or veggies can be bought in large quantities when they are on sale, since they last much longer.

Make Farm Safety a Priority

 By Pat Burt – Wild West District Agriculture & Natural Resources Agent

Farming is one of the most dangerous occupations in the United States. In 2022, agriculture, forestry, fishing and hunting industries had a fatal injury rate of 18.6 deaths per 100,000, while all other industries had a fatality rate of 3.8 per 100,000 full time employees. Between 2021 to 2022, there were 21,020 injuries in agriculture that required days away from work and this number is likely higher as many injuries are not reported. Not all injuries are to the farmer or farm employee because by nature of what a farm is, there may be family members, visitors, etc. who are present at the farm and could be injured but are not actually considered farmers and it is likely that these injuries are not necessarily reported as farm injuries.

Some Common Farm Hazards/Risks are:

• Equipment – farm machinery, ATVs, tractors, power tools, augers, etc.
• Chemicals – fertilizers, pesticides, solvents, etc.
• Livestock – unpredictable behavior can result in getting bit, trampled or kicked, lifting, moving or pushing animals, and some diseases can be spread to humans
• Environmental Hazards – Injuries related to heat and cold and fires
• Electrocution
• Falls
• Grain bins/silos
• Noise

That list is far from complete of hazards and risks on the farm but these are some examples. With the average age of the American Farmer now at 58.1 years old, we see some health-related issues that can come with age: slower reaction time, reduced vision, reduced hearing, health conditions, mobility issues can all increase the risk for injury.  To further complicate things, farmers, ranchers and their employees often work alone and are sometimes in areas with limited cellular service and this can delay the time it takes to get emergency care. A good farm safety plan can help to reduce the risks of injuries or death. It should be a priority that everyone makes it home safely every day.

There are numerous resources available to help you, including:

OSHA: https://www.osha.gov/agricultural-operations/resources

The National Education Center for Agricultural Safety: https://www.necasag.org/

K-State Research and Extension Office – We are here to help!

Summer Sun Safety 

By: Summer Stafford, Community wellness agent  

We have all been patiently awaiting the arrival of summer for fun in the sun! But one thing we often forget about is how important protecting ourselves from dangerous or high-level UV can be! The sun’s rays are great for getting needed Vitamin D and fighting off depression, but too much UV can be a bad thing!  

Both UVA and UVB rays reach the earth and can cause lots of harmful effects like sunburn, progressed aging, eye damage, and increase the risk of skin cancer dramatically. Even on a cloudy day, UVB rays can cause a sunburn.  

“Skin cancer is the most common form of cancer in the United States. While everyone should protect themselves against UV radiation, it is particularly important to protect children. Most of an average person’s UV exposure from the sun occurs before the age of 18. Too much UV exposure or frequent sunburns, particularly during childhood, can make developing skin cancer more likely.” (EPA) 

Here are a few good ways to protect yourself and loved ones from dangerous sun exposure during summertime fun:  

• Seek Shade: Find shade under trees, umbrellas, or buildings, especially when the sun’s rays are strongest.  

• Wear Protective Clothing: Opt for long-sleeved shirts and pants, tightly woven fabrics, and consider clothing with a UV protection factor (UPF).  

• Use Sunscreen: Apply a broad-spectrum, water-resistant sunscreen with an SPF of 30 or higher. Reapply every two hours, especially after swimming or sweating.  

• Wear Sunglasses: Choose sunglasses that block 100% of both UVA and UVB rays.  

• Limit Sun Exposure: Minimize time in the sun, particularly between 10 am and 4 pm, when UV rays are most intense.  

• Check the UV Index: Monitor the daily UV index and adjust your sun protection accordingly.  

• Protect Your Eyes: Sunglasses are essential to shield your eyes from the harmful effects of UV radiation.  

• Protect Your Lips: Don’t forget to apply lip balm with SPF.  

• Avoid Tanning Beds: Artificial tanning can also be damaging to skin.  

• Stay Hydrated: Drinking plenty of water can help prevent heatstroke. 

By following these tips, you can significantly reduce your risk of sunburn, premature skin aging, and skin cancer 

Being outdoors and in the sun is synonymous with a great summer! Just be sure to protect yourself from future health issues by taking the necessary steps for sun protection. For more tips and tricks, call our local extension office 620-624-5604!

By Ron Honig

May 14, 2025

Fertilizing Warm-Season Lawns

Turfgrasses should be fertilized when they are actively growing. For warm-season grasses that time is near. Late-spring/early-summer fertilizer applications are ideal for bermudagrass, buffalograss and zoysia grass.

Fertilizing too early in the spring encourages cool-season weeds to grow before the warm-season grasses are ready to compete. Fertilizing too late in the season (late summer) can increase their susceptibility to winter damage. Avoid fertilizing with nitrogen after August 15.

Late-May to early-June is the recommended time to fertilize warm-season lawn grasses such as bermudagrass, buffalograss, and zoysia grass.  These species all thrive in warmer summer weather, so this is the time they respond best to fertilization.

The most important nutrient is nitrogen (N), and these three species need it in varying amounts.

Bermudagrass requires the most nitrogen.  High-quality bermuda stands need about 4 lbs. of actual nitrogen per 1,000 sq. ft. during the season (low maintenance areas can get by on 2 lbs.). Apply this nitrogen as four separate applications, about 4 weeks apart, of 1 lb. N per 1,000 sq. ft. starting in early to mid-May.

The nitrogen can come from either a quick- or slow-release nitrogen source.  So, any lawn fertilizer will work. Plan the last application for no later than August 15. This helps ensure the bermudagrass is not overstimulated, making it susceptible to winter-kill.

Zoysia grass grows more slowly than bermudagrass and is prone to develop thatch. Consequently, it does not need as much nitrogen. In fact, too much is worse than too little. One and one-half to 2 pounds N per 1,000 sq. ft. during the season is sufficient. Split the total in half and apply once in early June and again around mid-July. Slow-release nitrogen is preferable but quick-release is acceptable. Slow-release nitrogen is sometimes listed as “slowly available” or “water insoluble.”

Buffalograss requires the least nitrogen of all lawn species commonly grown in Kansas. It will survive and persist with no supplemental nitrogen, but giving it one pound of nitrogen per 1,000 sq. ft. will improve color and density. This application should be made in early June. For a little darker color, fertilize it as described for zoysia grass in the previous paragraph, but do not apply more than a total of 2 lb. N per 1,000 sq. ft. in one season.  As with zoysia, slow-release nitrogen is preferable, but fast-release is also OK.

As for all turfgrasses, phosphorus and potassium are best applied according to soil test results because many soils already have adequate amounts of these nutrients for turfgrass growth.  If you need to apply phosphorus or potassium, it is ideal to core aerate beforehand to create a path for the nutrients to reach deeper into the soil and closer to the majority of the roots. Phosphorus and potassium move very slowly through soil when applied to the surface.

Submitted by

Jane Eisenhauer

SNAP-Ed Nutrition Educator

Wild West Extension District

Make Celebrations Fun, Healthy

And Active

Spring is in the air!!  We are all excited for Spring, the time of year when we are busy planting our garden, planting flowers and making our lawns look fabulous.  Spring is also the time where we find ourselves preparing for many celebrations, such as Cinco de Mayo, Mother’s Day, graduation, weddings, and Father’s Day.

Eating healthy and being physically active can be a fun part of our celebrations.  Great gatherings are easy to have when tasty, healthy foods from all the food groups are offered in a fun, active environment.

When planning an event make healthy habits part of your celebration.  Food and beverages are usually huge part of an event, but they do not have to be the center of the occasion.  Focusing on activities to get people moving and enjoy being together are also a big part of the celebration.

The following tips will make it easier when planning your next celebration.

Make foods look festive — Add a few eye-catching fruits to a favorite dish or try a new recipe. Serve a spicy bean dip with your veggie tray, make fruit kabobs with yogurt dip, use a variety of cheese for your cheese platter and serve with whole grain crackers.

Have several tables for food – Arrange food on several different tables around the room. This helps, not only to get people moving, but also interacting with other guests.

Offer fun thirst quenchers – Make ice cubes from 100% fruit juice or add slices of fruit to make water more exciting.  Create a “float” by adding a scoop of low-fat sorbet to seltzer water.

Savor the flavor – Take time to pay attention to the taste of food.  Make small changes in your old recipes or try dishes from another culture to liven things up.

Try out some healthier recipes – Find ways to cut back on added sugars, salt and saturated fat as you prepare your favorite recipes.

Shop smart to eat smart – Save money by offering foods that fit your budget.  Buy in-season produce when it costs less and tastes better.  Plan in advance and buy foods on sale

Make moving part of every event – Being physically active makes everyone feel good.  Dancing, moving, playing active games, wiggling and giggling add fun to any gathering.

Rice 

By Nancy Honig

Adult Development and Aging Agent

Rice, it is such a simple basic food. Did you know that rice is a primary food source for over half of the world’s population, particularly in Asia and parts of Africa. Rice is a great source of carbohydrates and brown rice, in particular, is rich in fiber, manganese, selenium, magnesium, and B vitamins. Rice is also an extremely affordable staple to add to meals.

Both brown and white rice are naturally gluten-free, making them a good option for people with gluten sensitivities or celiac disease. Brown rice has a lower glycemic index than white rice, which means it causes a slower and more gradual rise in blood sugar levels, potentially beneficial for people with diabetes.

When we typically think about rice we think about just white and brown, but there is a wide variety of types of rice and each has its own flavor and unique characteristics.

Brown rice is the whole grain of rice with only the inedible outer husk removed. Any variety of rice-long, medium, or short grain, can be brown rice. All rice starts as brown but when refined the outer bran, and inside germ are removed. The down side to this is much of the fiber, vitamins and nutrients are taken away when it is polished. Here is a look as a variety of different rices.

Glutinous rice either black or white, is very sticky because it is high in starch, making it easier to pick up with chopsticks. The grain is either short-or medium grain. This is the type of rice usually served in Japanese and Chinese restaurants. Long grain polished white rice is typically what the average American purchases.

My favorite rice and what we usually have at our house is Jasmine rice. Jasmine is a fragrant rice with a mild popcorn aroma. The grains swell lengthwise only, they don’t plump up. Jasmine is soft and slightly sticky. It smells wonderful when cooking as well! Jasmine is often served with seafood and curry.

Another flavorful rice is Basmati rice, a long grained rice with a distinctive nut-like , fruity flavor. It’s often used in Asian and Middle-Eastern recipes and in salads because it is light and fluffy. It may be polished or brown. India accounts for over 70% of the world’s basmati rice production.

Arborio rice is a plump medium or long grain rice that absorbs a lot of liquid. When cooked, the rounded grains are firm, creamy and chewy compared to other varieties of rice, due to their higher amylopectin starch content. Often it is used to make Italian risotto cooked in broth.

Wild Rice isn’t a grain, but is actually a seed of a water grass. With its nut-like flavor, often it is used in place of grains, or perhaps mixed with them. As a seed it is higher in protein and a good fiber source. It does typically take longer to cook than rice.

Cooked rice keeps well in the refrigerator for four to five days if tightly covered. It can also be frozen and will keep well for about six months. One trick for reheating rice is to add 2 tablespoons of water for each cup of rice. You can do this on the stovetop, oven, or like I do in the microwave. This works well and is a great way for it to plump it back up.

If you have always used the same type of rice get brave and try a different type, it is a inexpensive and tasty side dish to add to lots of dishes!!

Youth Entrepreneurship Challenge

By Judy Parsons

4-H Youth Development Agent

Young business owners from across the state have been competing in Youth Entrepreneurship Challenges (YEC) to qualify for the Kansas Entrepreneurship Challenge (KEC) held at Kansas State University on Thursday, April 17, 2025. These business owners are in 6^th -12^th grades and are either running their own businesses or have a business concept they would like to pursue.

Local YEC contest winners across the state earned positions to compete for cash prizes at the KEC as well as youth applying for 15 Wildcard Entries. Kansas Entrepreneurship Challenge competitors each submitted an Executive Summary which is a written business summary including details of how the business intends to operate. It is similar to a business plan, but usually shorter, covering much of the same information in a summarized format. Each competitor also submits an Elevator Pitch Video which provides a brief overview of the business leaving the audience excited to learn more. The Executive Summary and Elevator Pitch Video was submitted April 1^st. These were judged and given scores a few days before the actual day of the event.

On April 17, 2025, all business competitors came to the Kansas State University Union to set up a booth with their information in a trade show and also give Mock Board Room presentations in person to the event judges. The business were judged in different categories and cash prizes given out.

Three 4-H youth from Seward County competed with their business, Wovenique, at the Liberal YEC contest placing third. They submitted a Wildcard Entry and were accepted to compete at the KEC contest. Esther, Elizabeth and Hannah Phan placed 1^st in the Exemplary Division.

Why is breakfast so important?

By Kristin Penner

Wild West District Director

Do you start your day with breakfast?  If not, you should.  Breakfast=Break the fast.  This is the most important meal of the day. It gives you the energy to start your day.  It is also linked to many health benefits, including weight control.

Skipping meals tends to make you eat more at your next meal.  If you ate supper at 7 pm, skipped breakfast, and ate lunch at 12 pm.  This would be 17 hours with no fuel for your body.

What you eat for breakfast does matter.  Try to avoid sugary cereals or donuts and incorporate proteins and whole grains.  Getting enough protein and fiber will help you feel full longer.

Need help choosing the right foods?  Here is a list that can help make your morning breakfast routine less chaotic.

Breakfast 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 a 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 a piece of fresh fruit
• Yogurt smoothie and breakfast bar
• Hard-boiled egg
• Banana

To sum it up, eating a balanced breakfast is more than just a way to satisfy hunger—it’s a crucial step in fueling your body and mind for a successful day.

Bovine Theileriosis is Spreading Westward

By Pat Burt – Wild West District Agriculture & Natural Resources Agent

There is a new tick that cattle producers need to be on the lookout for in their animals. The Asian Longhorned tick, while found in many places around the world for a long time, has only been in the eastern United States since around 2010 and has been spreading westward and has now spread to some to parts of Missouri, Arkansas, and Oklahoma. our adjacent states to the east of Kansas. This tick is a problem because it can be a carrier of theileria orientalis Ikeda, which is a blood-borne pathogen that can use cattle as a host, resulting in the transmission of bovine theileriosis to that animal.

Some symptoms of bovine theileriosis include lethargy, weakness, off feed and difficulty breathing, reduced milk production, foamy nasal discharge, abortions and in some cases death. The symptoms may mimic bovine anaplasmosis. Pregnant heifers and young calves appear to be more prone to getting the infection. Currently, there is no approved treatment for bovine theileriosis and once infected, cattle can be lifetime carriers. It should be noted that this disease is not known to be a human pathogen.

Bovine theileriosis is thought to be spread several different ways. Besides the Asian Longhorned tick, which is the primary vector, the disease can also be spread by flies (especially horse flies), transfusions and the practice of re-using needles.

Currently, the Asian Longhorned tick has not been found in Kansas but there has been one case of bovine theileriosis in Kansas in 2024 from calves that were purchased on the east coast and brought to Kansas for feeding. Our dry area of the state is not a very habitable environment for the Asian Longhorned tick so the most likely way the disease would make it out here would be from infected cattle coming into our area.

As always, if you have any health concerns with your livestock, you should consult with your veterinarian. If you have ticks that you need identified, you can bring them by one of our Wild West Extension offices. Do not bring live ticks. Ticks should be placed in a tube with rubbing alcohol.

For more information on Bovine Theileriosis:

USDA Information Sheet:

https://www.aphis.usda.gov/sites/default/files/bovine-theileriosis-infosheet.pdf

K-State Veterinary Diagnostic Laboratory:

https://www.youtube.com/watch?v=9wKiRHhepzs

https://ksvdl.org/resources/news/diagnostic_insights/december2024/bovine-theileria-positive-areas.html

APHIS Information on the Asian Longhorned tick:

https://www.aphis.usda.gov/livestock-poultry-disease/cattle/ticks/asian-longhorned

Measles: The Facts 

 By: Summer Stafford, Family and Community Wellness agent  

As we know, a recent measles outbreak has hit Kansas, more specifically, Western Kansas. We know that the origin of the outbreak is originally considered to have been in West Texas, but we now have 23 confirmed cases (and some pending cases) in 6 counties in Kansas at this time. While this can be a scary and unprecedented situation, knowing and understanding the facts and prevention opportunities is important as a Kansas resident. So, we will cover the facts here…  

What we know:  

According to the Topeka Capital Journal:  

• Kansas is now up to 23 confirmed cases of measles, most of which have been children who are either unvaccinated or under-vaxxed. 

• All cases have been reported in the following counties: Grant, Gray, Haskell, Kiowa, Morton, and Stevens. 

• These are the first cases of measles in Kansas since 2018. 

• 21 cases are children ages birth to 17 years old. 2 are confirmed adult cases. 

• Several states have recorded cases following an outbreak that started in west Texas. Centers for Disease Control and Prevention had reported 378 measles cases across 17 states. 

• At this time, no measles hospitalizations or deaths have been recorded in Kansas. 

KDHE makes vaccination recommendations for southwest Kansas 

In counties in southwest Kansas, KDHE is recommending an early dose of the MMR vaccine. Also known as an infant dose, that dose is recommended for infants ages 6-11 months. 

For children in those counties who are older than 12 months and have not been vaccinated, KDHE recommends “one dose immediately and follow with a second dose at least 28 days after.” Children older than 12 months who have already gotten a first dose “should receive an early second dose.” 

KDHE is also advising teenagers and adults who have previously been vaccinated with one dose should receive a second dose. 

More Information 

For more information on symptoms, treatments, and more visit the link below: 

https://www.mayoclinic.org/diseases-conditions/measles/symptoms-causes/syc-20374857

Wild West Blog Article

By Ron Honig

March 19, 2025

Why Fruit Trees Fail to Bear Fruit

If your fruit tree is growing but not blooming or bearing fruit, the problem could be anything from tree age and health to weather or environmental conditions. Following is a summary of K-State’s publication Why Fruit Trees Fail to Bear Fruit which may answer some questions for homeowners having fruit tree problems.

Age

Fruit trees are 1 to 2 years old when you buy them from the nursery or garden center. They are in a juvenile growth stage and should begin producing fruit as the tree matures. The time from planting to fruit bearing varies depending on growing conditions and type of fruit:

Apple and apricot, 2 to 5 years.

Peach, 2 to 4 years.

Pear, 4 to 6 years.

Plum, 3 to 6 years.

Sour cherry, 3 to 5 years, and sweet cherry 4 to 7 years.

Fruit trees grafted on dwarf rootstock may bear fruit 1 to 2 years earlier than a standard size tree.

Growing Conditions

Extremely vigorous growth inhibits flower bud formation and may be a sign your tree is receiving too much nitrogen. On bearing trees, stop nitrogen fertilization if more than 12 to 24 inches of new shoot growth occurs during the growing season.

Pruning

Excessive pruning stimulates upright growth, which reduces flower bud formulation and delays fruit bearing.

Insufficient pruning results in an increasing number of limbs, branches and shoots in the tree canopy causing heavy shading and poor fruit bud development. Over time fruit only develops on the outer edge of the canopy. Pruning a large portion of the limbs and branches inside the canopy will increase sunlight penetration and promote fruit bud development in the inner area of the tree.

Winter Cold Injury

Extremely cold winter temperatures can kill flower buds. Hardy apple, pear, plum, and sour cherry varieties are seldom injured by winter weather. Mid-winter temperatures of around minus 10 degrees Fahrenheit can kill peach tree flower buds. A mid-winter warm period followed by a cold one can damage the flower buds of most fruits. The temperature at which fruit bud injury occurs depends primarily on the stage of development.

Spring Frost Damage

As flower buds begin to swell and open, they become susceptible to damage and may be killed at temperatures below 24 degrees. At full bloom, flower buds will start to suffer damage as the temperature reaches 28 degrees.

Injured flowers may appear normal, but the pistil (the center part of the flower) is damaged, and trees will not bear fruit.

Pollination

Most fruit trees are self-fruitful and do not require a second variety. However, self-unfruitful trees with perfect flowers that can not produce fruit from their own pollen require pollen from another cultivar. This type includes apple, pear, sweet cherry, and Japanese and American plum trees. At least two varieties must be planted nearby.

For more information contact a K-State Extension office or view K-State’s publication MF2166 Why Fruit Trees Fail to Bear Fruit online.

Why YQCA?

By: Jade Green, 4-H Youth Livestock Agent

Every year 4-H and FFA participants are reminded to complete their YQCA training if they want to sell their animals at the Fair. What is YQCA, and why do we require our youth to complete this training?

YQCA stands for Youth for the Quality Care of Animals. It is an annual education and certification program that focuses on food safety, animal well-being, and character awareness for youth ages 8 to 21 who produce and/or show pigs, beef cattle, dairy cattle, sheep, goats, rabbits, and poultry. Past trainings have provided participants with hands-on experience including tagging, branding, and other identification techniques. They have also learned about injections, withdrawal dates, and the importance of keeping accurate records.

State youth livestock leaders with representatives of national livestock organizations noticed there was a need for a single, national, multi-species program that would provide an accurate and engaging curriculum for the youth, which is current and relevant to the needs of the animal industry and shows. In March of 2017, the YQCA program was launched.

The YQCA organizational Board of Directors adopted the following goals for the YQCA training and certification program:

• Ensure safety and well-being of animals produced by youth for showing and for 4-H and FFA projects.
• Ensure a safe food supply to consumers.
• Enhance the future of livestock industry by educating youth on these very important issues so they can become more informed producers, consumers, and/or employees in the agriculture and food industry.
• Maximize the limited development time and budgets of state and national youth program leaders to provide an effective quality assurance program.
• Offer livestock shows a valid, national quality assurance certification for youth livestock exhibitors.

YQCA trainings are offered online or in person by a trained facilitator. Check with your local Extension Office today to get signed up for the next training!

Submitted by

Jane Eisenhauer

SNAP-Ed Nutrition Educator

Wild West Extension District

Make Half Your Grains Whole Grains

 What are grains?  Grains are divided into two subgroups, whole grains and refined grains.  Whole grains contain the entire grain kernel – the bran, germ and endosperm.  Any food made from wheat, rice, oats, cornmeal, barley or another cereal grain is a grain product.  Bread, pasta, oatmeal, breakfast cereals, tortillas and grits are examples.  People who eat whole grains as part of a healthy diet have a reduced risk of some chronic diseases.

Here are a few tips to help you add more whole grains to your diet.

Make simple switches – To make half of your grains whole grains, replace a refined grain product with a whole grain product.  For example, eat 100% whole-wheat bread or bagels instead of white bread or bagels, or brown rice instead of white rice.

Mix it up with whole grains – Use whole grains in mixed dishes, such as barley in vegetable soups or stews and bulgur wheat in casseroles or stir-fries.  Try a quinoa salad or pilaf.

Try whole-wheat versions – For a change, try brown rice or whole-wheat pasta.  Try brown rice stuffing in baked green peppers or tomatoes, and whole-wheat macaroni in macaroni and cheese.

Bake up some whole-grain goodness – Experiment by substituting buckwheat, millet or oat flour for up to half of the flour in your favorite pancake or waffle recipes.

Know what to look for on the ingredients list – Read the ingredients list and choose products that name a whole-grain ingredient first on the list.  Look for “whole-wheat,” “brown rice,” “bulgur,” “buckwheat,” “oatmeal,” “Whole-grain cornmeal,” “whole oats,” or “whole rye.”

Be a smart shopper — The color of a food is not an indication that it is a whole-grain food.  Foods labeled as “multi-grain,” “stone-ground,” “100% wheat,” “cracked wheat,” “seven-grain,” or “bran” are usually not 100% whole-grain products, and may not contain any whole grain.

Whole grains can be healthy snacks – Popcorn, a whole-grain, can be a healthy snack.  Make it with little or no added salt or butter.  You might also try whole-wheat or rye crackers.

Be a good role model for children – Set a good example for children by serving and eating whole grains every day with meals or as snacks.

Brrrrrrr! It’s Cold Outside!

By Judy Parsons

These past few days we have seen temperatures plummet to zero degrees and under. Now that’s very cold! If you are like me, I am not a fan of super cold weather. I’m more of a fair-weather gal. When it gets this cold, there are several precautions one needs to take to be safe in these bitter cold temperatures.

First of all, check the weather and the radar! You need to be aware of the temperature, wind chill and precipitation of your own location and any other location you are going traveling to. You should download your favorite weather app to your phone for quick reference. If the weather is dangerous, stay home if possible and delay your trip until the weather is better.

If you must travel, be sure your vehicle is ready for cold weather. Check your windshield wipers and make sure your wiper fluid container is full. Check all your vehicle fluids. Do not leave home if there is a chance that your battery will not start your car. Make sure your brakes, defroster, heater, and exhaust system are in good condition. When traveling, do not use your cruise control if the roads are even slightly slick or snow covered. Be sure you have a completely charged cell phone with chargers to take with you. It is always smart to have an emergency travel kit that includes a basic first aid kit, flashlight, batteries, shovel, kitty litter or sand, jumper cables, blankets, snacks such as jerky, nuts, granola and dried fruit and water. You will also need a good ice/snow scraper and a full tank of gas before starting out on your trip.

When going outside anytime in this bitter cold weather, be sure you are dressed warm. Wear layers of clothes with a waterproof outside layer. Do not forget to wear or pack extra little items such as gloves, hats, ear muffs and scarves. A heavy warm coat, moisture wicking socks and at least ankle high boots are a must to keep warm and dry.

Before starting out in bad weather, be sure you contact someone to let them know you are going to be traveling and what your destination is. That contact persons should be added to your emergency contact in your phone. Take your time because safely getting to your destination is always more important than arriving early. If you do get stranded, stay with your vehicle.

When dealing with bitter cold weather, stay home if possible. If you must travel, stay warm, dry and safe.

Handwashing- Why it is so important this time of year

By: Kristin Penner

Wild West District Director

If you haven’t caught any illnesses being spread around this time of year, count yourself lucky.  You can more than likely contribute that to proper handwashing.  Good job.

Handwashing with soap and warm water is the BEST way to stay healthy.  Many illnesses are spread due to people not washing their hands.  Even though you can’t see them germs are everywhere and spread easily.

Germs spread from person to person and surface to people when:

• You touch your eyes, nose, and mouth with unwashed hands
• Prepare food and drinks with unwashed hands
• Touch surfaces or objects others have touched with unwashed hands
• Cough, blow your nose, sneeze into your hands, and then touch other people’s hands or surfaces.

When to wash your hands:

• After coughing or blowing your hose
• Before preparing foods
• After using the restroom
• Before and after caring for someone else who is sick

The proper way to wash

1. Wet your hands with clean warm water
2. Lather your hands with soap. Make sure to clean between your fingers, under your fingernails (lots of germs hide here), backs of your hands, and wrists.
3. Scrub your hands for at least 20 seconds. If you sing the Happy Birthday song twice this will be long enough.
4. Rinse with warm water. Making sure you get all the suds off from the soap.
5. Dry your hand using a clean towel. Make sure you are changing your hand towels often.  These also hold germs and can be passed on.

If you find yourself in a situation where there could be germs and don’t have access to soap and water the next best alternative would be to use hand sanitizer.  Make sure it contains at least 60% alcohol to kill germs.

For more information visit:

https://www.cdc.gov/clean-hands/about/index.html

K-State TAPS Programs – Taking on Agriculture’s Challenges

By Pat Burt – Wild West District Agriculture & Natural Resources Agent

Photo Credit: Kelsey Stremel, Western Kansas Research-Extension Centers Communications and Marketing Specialist

Have you ever wanted to test a new agricultural technology or wanted to try to improve on a current practice on your farming operation? There are so many different technologies and conservation management practices right now, so where do you start? Have you ever considered entering the K-State TAPS competition? TAPS is the acronym for “Testing Ag Performance Solutions”. The goal of TAPS is to “foster understanding of how decision-making and management leads to productive, profitable, and conservation-oriented outcomes”. TAPS is a farm management competition that brings together farmers, researchers and industry exports to brainstorm and try their ideas. TAPS hopes to address some of  agriculture’s biggest challenges, including the decline of the Ogallala Aquifer.

Participants will have a test plot and they will be making decisions on when to plant, seed populations, hybrid selection, irrigation, nitrogen application, grain marketing, and crop insurance on the replicated test plots. The 2025 TAPS program will have test plots at Colby and Garden City. The results from the competition are scaled to represent 2,000-acre farms.

TAPS competitions begin in March of each year. This year, there will be three competitions. At Garden City, there will be a corn water utilization competition and at the Colby location there will be competitions in corn/forage sorghum water allocation and a grain sorghum competition. Cash awards are given to the top three in each category. If you are interested in learning more or signing up, contact Renee Tuttle at rstuttle@ksu.edu or (620) 805-9045. You can also get more information at: https://www.k-state.edu/taps/ .

Avian Influenza

By Jade Greene

4-H Youth Livestock Agent

Highly pathogenic avian influenza (HPAI) or “bird flu” is a rapidly spreading viral disease that can infect many types of birds. The first case in a commercial flock in the United States was on February 8, 2022. The USDA reports that 1,464 flocks across the United States have been affected since the start of the outbreak. 677 of those were commercial flocks and 787 were backyard flocks. The number of affected birds has risen to 145.08 million and is expected to grow further.

Kansas has not had an infected poultry flock since spring 2024. There continues to be concern for the disease, as it appears to be spread during the migration of wild birds. Birds can shed influenza virus in their saliva, nasal secretions, and feces. Contact with an infected bird is not the only way to spread the disease. HPAI can also be transmitted through infected food or water.

The Kansas Department of Agriculture encourages poultry producers to take the following steps to help prevent HPAI.

• Prevent contact with wild birds, especially wild waterfowl. Remove any potential nesting areas for wild birds.
• Cover and enclose outdoor feeding areas, and cover stored feed.
• Take all possible steps to separate wild birds from having any access to your flock or their living area.
• Clean and disinfect any vehicle tires or equipment that has been on other farms or other locations where there is poultry or wild birds.
• Wear clean clothing, boots and shoes when in contact with your flock.
• Restrict unauthorized people and vehicles.
• Isolate new birds.
• Stay informed about the health of birds in your area.

Coughing, sneezing, nasal discharge, and other signs of respiratory distress; lack of energy and appetite; decreased water consumption; decreased egg production and/or soft-shelled, misshapen eggs; incoordination; and diarrhea are symptoms to watch out for. Birds can also die without symptoms.

Be sure to contact your veterinarian or call KDA Division of Animal Health at 833-765-2006 with any suspected cases.