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Wild West District Extension Blog

Category: K-State Research and Extension

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.

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.

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.

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.

Snack in Season

Posted on by Kylee Harrison

Snack in Season

By Alma Varela

Fruit is a healthy option for snacking. According to the USDA, we need at least a cup of fruit a day. Fruit contains essential nutrients like Vitamin C, which is important in helping the body repairs itself. Vitamin C also aids in the absorption of iron. Pineapples are in season in the month of May, so take advantage of this sweet fresh fruit and make pineapple leather for on the go snacks.

Pineapple Leather

Ingredients

  • 3 cups of chopped pineapple
  • 2 tablespoons honey

Directions

  1. Preheat oven to 200 degrees
  2. Blend ingredients in blender until smooth
  3. Line a 13 in. x 18 in. baking pan with parchment paper
  4. Pour mixture and spread evenly
  5. Bake for 3 – 4 hours
  6. Let cool completely and cut into strips
  7. Store in airtight container

 

Onions Which one is Right?

Posted on by Kylee Harrison

Onions Which one is Right?

By Nancy Honig

Did you know that the onion is part of the related to the lily and in my opinion is one of the most important vegetables out there! Onions are members of the allium family, a genus of pungent plants that also includes garlic, leeks, chives, ramps, and hundreds of other species. Even among onions there are many, many different types, each with its own special qualities. There are two main classifications of onions- green (also called scallions) and dry onions, which are simply mature onions with a juicy flash covered with dry, papery skin. Dry onions come in a variety of sizes, shapes, and flavors.

When you are at the grocery store and see the variety, it can be overwhelming. Here are some basics to help you understand which onions are best for which dishes.

Yellow onion – The typical onion most are familiar with is the yellow onion. It is the workhorse of kitchen. They can be used in savory dishes either raw or cooked, they hold up well in soups, stews, and sauces. The yellows hold up extremely well over that process of caramelizing because it is a long, slow heat.

Sweet onion – Among the sweet varieties the most common in our area is the Vidalia. These are large, pale-yellow onions that are exceedingly sweet and juicy. They are typically in season from May through July but can usually be found year-round. They are great for onion rings, roasting and grating. The Maui onion (from the island of Hawaii) are sweet mild and crisply moist. These sweet onions have a pale-yellow skin. The inside may look white, but they are yellow. If you’re looking for an onion that tastes amazing raw in salads, relishes or chopped as a garnish, go for sweet onions. They just have that mild onion flavor with a touch of sweetness that you can use in several things.

Red onion – These are best for eating raw and for pickling. They are excellent in salads, sandwiches, and guacamole. Red onions, specifically, can have a peppery, spicy flavor to them.” This variety is sweetest from March to September. Red onions pair well with equally strong-flavored greens such as kale or arugula. . Cut red onion can be soaked in cool water for a period, and the water can be drained off, resulting in less “bite” and pungency.

White Onions – White onions it the type of onion you’ll usually find in prepared salads (potato and macaroni salads, for instance) and traditionally in Mexican cuisine. White onions can be strong, but they tend to have less aftertaste.

Shallots – Shallots have a mild onion flavor. These bulb-shaped alliums taste like a garlic-onion hybrid. In French cooking, shallots are used in vinaigrettes and sauces, as well as on top of steak. When a recipe calls for a shallot and you don’t have one, you can likely substitute another type of onion for it.

Cutting onion is the one thing I hate about onions. I seem to be one who cries every time I cut them.  One of the things I discovered is that a dull knife smashes rather than slices, doing more damage to the onions’ cells and thereby releasing more of the tear-inducing compound. You can also try chilling your onions. It takes foresight, but chilling peeled, halved onions in the fridge or in a bowl of ice water for 30 minutes can lessen the chemical’s effect.

There are also lots of online tutorials for how to cut up onions if you struggle with the best way to slice or diced one. This is one of the beauties of YouTube is being able to watch something in real time and stop and start it.

When selecting your onions be sure and purchase firm onions that are free of blemishes. The papery orbs shouldn’t have a scent. Onions should be stored in a cool, dark place with plenty of ventilation. Be sure and check on them regularly to make sure they haven’t gone bad.

First Friday e-Calls

Posted on by Kylee Harrison

First Friday e-Call Webinars

By Kylee Harrison

First Friday calls are an excellent opportunity to learn about resources available across the state.  The purpose of the First Friday e-Call is to increase the local community’s knowledge of the experts, education, and economic resources available to help small businesses and entrepreneurs and to share innovations in community development.

The First Friday calls are hosted by K-State Research & Extension Community Vitality Specialist, Nancy Daniels.  Each month, she brings in an informative speaker and explains interesting opportunities for you and/or your community.

The e-Calls are hosted via zoom on the first Friday of each month at 9:30 a..m.   The next call will be May 6th and will feature Erik Pedersen and Amara Kniep, from NetWork Kansas, will share exciting opportunities made possible by a $500,000 grant from the Patterson Family Foundation.

To register for this e-Call or any of the future calls, please go to https://tinyurl.com/y9pjybxv

Cool-Season Grass Management Calendar

Posted on by Kylee Harrison

Cool-Season Grass Management Calendar

By Ron Honig

In an effort to help homeowners plan their lawn management procedures, K-State’s horticulture department has developed a calendar to follow for tips and reminders on cool-season lawn care.

The following suggestions are for cool-season grasses such as Kentucky bluegrass or tall fescue. Zoysiagrass, bermudagrass, and buffalograss are warm-season grasses and require a different maintenance regime.

March
Spot treat broadleaf weeds if necessary. Treat on a day that is 50 degrees or warmer. Rain or irrigation within 24 hours of application will reduce effectiveness. Combination herbicides such as Trimec or Weed-B-Gon containing the active ingredients 2,4-D and dicamba work well.

April
Apply crabgrass preventer when redbud trees are in full bloom, usually about April 1st to the 15th. Crabgrass preventers containing the herbicides Dimension (dithiopyr) or Barricade (prodiamine) normally provide season-long control with a single application. The preventer needs to be watered in before it will start to work. One-quarter inch of water will be enough to water in any of the products commonly available. Remember that a good, thick lawn is the best weed prevention and may be all that is needed.

May
Fertilize with a slow-release fertilizer if you water your lawn or if you normally receive enough rainfall that your turf doesn’t go drought-dormant during the summer. If there are broadleaf weeds, spot treat with a spray or use a fertilizer that includes a weed killer. Rain or irrigation within 24 hours of application will reduce effectiveness of the weed killer, but the fertilizer needs to be watered in. If you are using a product that has both fertilizer and weed killer, wait 24 hours after application before watering it in.

If grubs have been a problem in the past, apply a product containing imidacloprid or chlorantraniliprole during May or anytime from May through June for imidacloprid. These products work to prevent grub damage. If rainfall does not occur within 24 hours, irrigate with 1/4″ of water.

June through Mid-July
Apply a second round of crabgrass preventer by June 15 – unless you have used Dimension (dithiopyr) or Barricade (prodiamine) for the April application as those two will last all season. Again, remember to water it in.

Late-July through August
If you see grub damage, apply a grub killer that contains Dylox.

The insecticides imidacloprid and chlorantraniliprole are effective against young grubs but may not be effective on late instar grubs. The grub killer containing Dylox must be watered in within 24 hours or effectiveness drops.

September
Fertilize with nitrogen around Labor Day. This is the most important fertilization of the year. Water in the fertilizer if rainfall does not occur.

November
Apply nitrogen fertilizer. This fertilizer is taken up by the roots but is not used until the following spring. Water in the fertilizer.

Spray for broadleaf weeds even if they are small. Broadleaf weeds are much easier to control in the fall than in the spring. Try to spray on a day that is at least 50 degrees. Rain or irrigation within 24 hours reduces effectiveness. Follow the labeled use rate for all products.

Preparing for the cost of college

Posted on by Kylee Harrison

Preparing for the cost of college

By Kristin Penner

Does the price tag of your dream college have you a little worried?  Sometimes the initial sticker price is enough to discourage you from going to the one school you really want.  The good news is there are possibilities to assist you in going to the college of your choice, but you must do your homework.  There are a lot of factors that go into calculating the cost per semester.

What is included in the cost of college?

  • Tuition- The cost of taking courses- Course cost varies by school
  • Room and board- Lodging and food costs, vary by school
  • Books and supplies- this is an expense that most people don’t think about and books and supplies can be very costly and some classes need multiple books.
  • Fees- most colleges have additional fees for conveniences like parking and activities.
  • Travel and miscellaneous- This would be for gas, cell phone, and other monthly expenses you have.

These are all very important things to consider when you are trying to make the decision if you are able to afford the college you want.

What are you options for helping to pay for college? 

Scholarships- can make what you thought was not possible a possibility.  Apply for all scholarships unless there is a qualification that you do not meet.  You will have the opportunity to apply for local scholarships as well as, the college will have scholarships that can sometimes be renewable for several years helping to pay for your tuition.

Grants-  These are loans usually through the government that you do not have to repay.  Most of the time these are based off of household income so not everyone qualifies.  You should always check to see if you do or not.  You might be surprised.

Federal Student loans-  Loans through the government to help pay for your college expenses.  The amount you will receive is based off the income of the household as well.  Most will qualify for some type of assistance.  There are several different kinds of federal loans so you will need to read and understand what you will be applying for.  For more information, about the different types of financial aid visit, https://studentaid.gov/h/understand-aid/.

Private Student loans- These type of loans are not recommended unless you have exhausted all other resources.  They do not offer flexible repayment terms or have the protection the federal student loans do.  These usually have variable interest rates which cause your monthly payments to change.

Preparing to go to college and making sure you choose the right school can be very stressful.  There are lots of great resources available to help you make the best choice.  If you would like more information you can always contact your local extension office and we will guide you in the right direction.

Concussions and TBI’s No Joking Matter

Posted on by Kylee Harrison

Concussions and TBI’s No Joking Matter

By Nancy Honig

When it comes to brain injuries, not a single injury or person is the same. The month of March is dedicated to improving awareness of brain injuries. I have personally known several people with traumatic brain injuries (TBI) that had results from mild to those who passed away from their injury. My brother suffered a TBI in his late twenties that had a lasting impact on the remainder of his life, this is part of the reason education about both TBI’s and concussions is very important to me.

There are a number of ways to hurt your head, from hitting it as you get into the car to falling off a bike. There were 9.5 million emergency room visits and over 61,000 TBI related deaths in 2019 with over 30% adults over the age of 65.

Traumatic brain injury is different than a stroke or other types of internal injury to the brain because it is attributed to an external cause, such as a bump, jolt or blow to the head, or penetrating injury — also to the head. So, what is the difference between a concussion and a TBI? A concussion is a TBI, but a TBI is not necessarily a concussion. A concussion occurs when your brain moves and hits the inside of your skull, causing bruising. The amount of damage determines concussion severity.

Symptoms can begin right away or come on gradually. One acronym used to recognize a concussion is HEADS;

H – headaches

E – ears ringing

A – amnesia, altered consciousness

D – double vision and/or dizziness

S – slurred speech

Moderate and severe TBIs are more serious injuries that concussions and can be caused by a severe blow to the head or penetrating injury. These are often caused by falls, car and bike accidents, sports injuries, and violence (including shaken baby syndrome). For older adults especially, traumatic brain injuries can have serious consequence including how someone thinks or functions. They can also impact a person’s emotional well-being. Because many older adults take blood thinner medications this can also greatly affect a brain injury.

The signs and symptoms are very similar to a concussion. They typically fall into 4 areas: Physical: Bothered by light or noise; Dizziness or balance problems; Feeling tired, no energy; Nausea or vomiting (early on);Vision problems.

Thinking and Remembering: Attention or concentration problems; Feeling slowed down; Foggy or groggy; Problems with short- or long-term memory; Trouble thinking clearly.

Social or Emotional: Anxiety or nervousness; Unusual or easy irritability; Feeling more emotional; Sadness.

Sleep: Sleeping less than usual; Sleeping more than usual; Trouble falling asleep.

Symptoms may be difficult to sort out as they are like other health problems. After a mild TBI or concussion a person may not recognize or admit that they are having problems or understand how the symptoms they are experiencing affect their daily activities. Problems may be overlooked by the person with the mild TBI or concussion, family members, or healthcare providers

I have personally observed these types of TBI related problems both with family and friends. Be aware of symptoms, take caution to avoid these whenever possible by wearing proper head gear, finding ways to help with fall prevention, and not putting yourself in dangerous situations that can cause injury.

Facts and tip sheets with more information from K-State Research and Extension is available at www.TBIoptions.ksu.edu and www.aging.ksu.edu. The site includes videos with survivors who share their stories about rebuilding their lives and relationships, and opportunities for reflective thinking and personal growth.

Get your walking shoes ready – it’s time for Walk Kansas!

Posted on by Kylee Harrison

Get your walking shoes ready – it’s time for Walk Kansas!

By Kylee Harrison

Walk Kansas

Walk Kansas is an 8-week healthy lifestyle challenge.  Participants can choose from three different lengths of challenges and participate either individually or with a team.  Teams can be family, coworkers, friends, community organization members, neighbors, or part of a faith-based community. We will send weekly motivation to help you achieve your goal.  There will be weekly fun prizes and events!  Here is a list of a few important highlights of Walk Kansas:

During the 8 weeks

What activities count?

  • Any moderate or vigorous intensity activity..
  • Strengthening exercises also count and these activities are part of the physical activity

Want more information or to register? Visit www.walkkansas.org

Increasing Tomato Yields with Red Plastic Mulch

Posted on by Kylee Harrison

Increasing Tomato Yields with Red Plastic Mulch

By Ron Honig

Most gardeners employ some type of mulch system in their gardens to control weeds and conserve moisture.  Research has shown certain vegetables may gain an advantage by using varying colors of plastic mulch.  Kansas State University Horticulture Expert Ward Upham provided the following report on the use of red plastic mulch under tomato plants.

Upham says plastic mulches have long been known to provide advantages for the vegetable grower including earlier fruiting, increased yields and weed control. More recently, advantages have been noted for colored mulches over the more traditional black plastic mulch.

With tomatoes, the color of choice has been red. Though normally there is an increase in production of marketable fruit with red mulch over black mulch, the amount of the increase varies with the type of year we have. There may be no increase during years of near-perfect weather or up to a 20% increase with less favorable growing conditions. A good average expected yield increase is about 12%.

How to Apply Plastic Mulch

Upham says commercial growers have a mulch-laying machine that applies the trickle (drip) irrigation line and the mulch in one operation. Home gardeners must do this by hand. The first step after soil preparation is to place a trickle line near the center of where the mulch will lay as the plastic will prevent rainwater or overhead irrigation from reaching the plants.

Then, Upham recommends to construct trenches for the outer 6 inches of the plastic mulch. This allows the center of the bed to be undisturbed with the edges of the mulch draping down into the trench. Fill the trenches to cover the edges of the mulch. This will prevent wind from catching and blowing the mulch. Upham states, if the soil has been tilled, a hoe is all that is needed to prepare the trenches.

It is important to remember that the red plastic sheet must be on top of any other mulch so it can reflect the light back to the tomato plants.  Placing an additional organic mulch such as straw on top of the plastic in an attempt to hold the plastic sheets down, will negate the benefit received from the light reflection.

The red plastic mulch is available from a number of sources.  Check with your local garden supply store, but an online search will also provide a number of vendors offering the red plastic sheets.

 

 

 

The use of red plastic mulch has shown an average tomato produce yield increase of approximately 12 percent.  (Photo courtesy of Ward Upham, Kansas State University).

 

Do you eat dinner as a family?

Posted on by Kylee Harrison

Do you eat dinner as a family?

By Kristin Penner

Making meals at home is a great way to save money and spend quality time as a family.  Over the year’s family meal times have decreased.  This is mostly due to schedule conflicts.  Making time for family meals is beneficial to parents and children alike.  Children who eat meals as a family have improved food habits.  They tend to eat more fruits and vegetables and less fried food and sodas.

Meal times are also a great time to connect with your family members and see how things are going for them.  A few tips in helping make family meal times the most successful are: Turn the TV off, Fix the meals together- make it fun, let everyone have a turn in talking about their day, keep the meal pleasant, don’t make this a time of punishment, and make sure it is a priority for everyone to be at the table.

If family meals are not something your family is used to, start by making a commitment as a family of days of the week you will prepare a home cooked meal and eat together.   The results you will see will eventually lead the family to make this a consistent habit.

Women are a Family’s Health Promoter

Posted on by Kylee Harrison

 

Women are a Family’s Health Promoter

By Alma Varela; Published by SW Region Community Health Corner, A Monthly Newsletter by K-State Research and Extension, the Immunize Kansas Coalition and local partners supporting women’s wellness

Women are leaders of health for their families and communities. For example, mothers are often the first to recognize when their children are not feeling well and know the best ways to prevent family illnesses. Also, the majority of women have jobs. For those fortunate enough, those jobs have essential benefits like health insurance, family and sick leave, and wellness programs. Women sometimes don’t prioritize their own well-being and delay check-ups that can prevent chronic conditions. That’s why K-State Research and Extension and partners provide the SW Region Community Health Corner newsletter. Each monthly newsletter will contain information about women’s health, immunization, and how to improve health literacy. Health Literacy means building skills like reading medicine labels and consent forms, understanding instructions given by health providers, and understanding blood pressure readings, coping with stress and seeking health for all. Women use health literacy skills to communicate health needs and make health decisions to ensure her well-being and that of her family.

Vaccination How do vaccinations work, and why are they important?

Did you know that vaccines have been around for over 200 years? In 1796 the first vaccine was made to stop a disease called Smallpox. Since then, scientists have worked hard to create new vaccines to keep us healthy and safe.

Vaccines work by tricking our body into thinking we have been exposed to a germ. To do this, scientists take a dead, weakened, or harmless part of a germ and introduce it into our bodies. Our body reacts to the harmless germ by alerting our immune system to an intruder. Then, our immune system sends fighter cells to attack the intruder. During the attack, our body learns to recognize the germ so the next time it enters our body, we do not get sick. This process is called Acquired Immunity. When you get vaccinated, you not only help yourself, you protect everyone around you, Especially those who have weakened immune systems. This protection is called Heard Immunity. It occurs when the germ can’t get to a vulnerable person because so many people around that person are vaccinated.

Vaccination works much like an umbrella that offers protection from getting wet in a rainstorm. Though you might get a bit of sprinkle here or there, an umbrella keeps you from getting drenched. A vaccination works similarly for protection against viruses. Thanks to Justin Goodno, Barber County Agriculture and Natural Resources, for sharing this analogy.

Find a vaccine near you:

Text your ZIP code at 438829

Call 1-800-232-0233