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Wild West District Extension Blog

Category: K-State Research and Extension

Oatmeal

Posted on by Kylee Harrison

Oatmeal

By Nancy Honig

January is typically full of cold days where something warm sounds tempting. It is also a month during which some of us are feeling the cost of Christmas, and looking for economical foods. Enter oatmeal! Oatmeal is a delicious whole grain food with many healthful benefits. It is rich in fiber, which helps maintain a healthy bowel, lowers cholesterol levels, and promotes heart health.

Oatmeal is most eaten for breakfast, but oats can be included in many recipes, such as breads, cookies, and even meatloaf! Although instant or quick oats are the best known types, there are many different kinds of oats you can include in your diet.  Oats are whole grains with both bran and germ intact. As such, they are a good source of soluble fiber, the fiber that helps lower your body’s cholesterol, and appears to reduce your risk of heart disease. The way oats are processed influences their nutritional value and benefits.

Rolled oats are the traditional forms of oatmeal that we see in the grocery store. Rolled oats are oat groats which have been de-husked and then steamed, before being rolled into flat flakes under heavy rollers (rolled oats!) The oat flakes are toasted to remove moisture and make the oats shelf stable.  Quick-cooking oats are rolled oats cut into small pieces, so they also retain their nutrient value while cooking fairly quickly. They are rolled thinner and cooked/steamed longer before flaking and drying, so they absorb water rapidly and cook more quickly. Old-fashioned rolled oats are created after steaming oat groats and rolling them into fine flakes. They are thicker than instant and will not absorb water as quickly. I think oatmeal cookies varieties are a good way to see the difference. If you like a soft oatmeal cookie use quick cooking oats. If you like a dense, chewy oatmeal cookie use old-fashioned oats.

Steel cut oats are produced by cutting whole groats into smaller pieces. Steel cut oats are not always steamed and flaked, so they may cook a lot slower than more traditional rolled oats. However, steel cut oats are nutritionally similar to rolled oats, ounce for ounce. Calories, carbohydrates, protein, fat and fiber are much the same. The difference is twofold. Due to their density, steel-cut oats are cooked with a higher ratio of liquid than rolled oats. They yield a larger portion, meaning you can eat less and consume fewer calories. Steel cut oats take longer to digest, helping us stay full longer, and reducing the rise in blood sugar. This low glycemic index, as it is called, is helpful for those with pre-diabetes or diabetes, as is having active lifestyles.

If using steel cut oats, realize they will take much longer to cook than quick or old fashioned. You can use the stovetop, a slow cooker or a pressure cooker, it is just a matter of how long you want to take to prepare them. Be aware some recipes may suggest letting the oatmeal set in the pan overnight to soften after it has been cooked. Remember, foods with high moisture content such as cooked oatmeal can be a dangerous place for bacteria to grow when not kept below 40 degrees F or above 140 degrees F.

So, get out your oats and cook some up on the next cold winter day. Don’t forget to add them to your cookies, quick breads, as a binder for meatballs or meatloaf, and anywhere else you think they would be delicious!

ZOOM – Which side of the fence are you on?

Posted on by Kylee Harrison

ZOOM – Which side of the fence are you on?

By Kylee Harrison

We are fast approaching the two-year mark of “the change.” The change happened when this thing called Covid screamed into our lives.  On top of the new health jargon we were learning, we were also experiencing a whole other gamut of newness.  Terms like zoom, virtual, hybrid-format and online were becoming a mainstay in our lives.

Here we are two years later and Covid aside, we are still talking about the whole virtual thing.  I don’t just mean with schools, but work, churches, civic organizations, and other extra-curricular activities.   So, what side of the fence do you fall on?  It seems that people have a hard opinion on whether this is a positive trend that we have entered into, or if they are ready to get back to the “old” way of doing things.  Here are some interesting facts to consider:

Geographical Distance – Living in Southwest Kansas, it is no secret that we are a few miles from the big city.  More often than not, work meetings, conferences and other activities happen in these larger cities.  In order to attend an in-person event, extensive travel is necessary.  This is not always feasible in every situation.  Online formats make for greater access to those of us living a distance from cities.

 

Time Commitment – Virtual meetings typically last an average of 1-2 hours.  If this was an in-person meeting and travel was an additional 2-3 hours, that could potentially be the majority of your day that is taken up with one task.  Online offers a worker the ability to be more productive with their work hours.

Like I mentioned above, there is definitely another side to this debate.  One could argue that online formats of events have done nothing but hinder societies meaningful, productive connections.  Drawbacks of virtual events include; technology hardware, reliable internet and knowledge of participants.  Simply put, will the participants enjoy the experience?

One compromise is becoming known as a hybrid format.  This is a case where some participants are in person while others are virtual.  Another option is a fusion.  This happens when all participants are together, but some sessions are online and others are in person.  This typically happens when the event is over a period of time.

In my opinion, it doesn’t seem that virtual gatherings will be going away any time soon.  K-State is actually having some very interesting discussions involving community training for attending/hosting hybrid formats as well as possible trainings for those interested in working remotely.  If you are interested in any of these topics, or have an opinion to share, please feel free to email kharrison@ksu.edu or call 620-624-5604.

Preventing Winter Sunscald on Trees

Posted on by Kylee Harrison

Preventing Winter Sunscald on Trees

By Ron Honig

Homeowners with young trees should consider protecting the trunks from a problem known as winter sunscald. Sunscald occurs during the winter months on trees when the sun warms up the dormant tissue on the south or southwest side of a tree’s trunk to the point that the bark’s tissue loses its dormancy and the cells become active.  Then, when the sun sets and cold night temperatures return, the tissue on the sunny side of the tree can freeze and a strip of bark be killed. The damaged bark tissue becomes sunken and discolored in late spring.  Damaged bark will eventually crack and slough off.

Research done in Georgia on peach trees has shown that the southwest side of the trunk can be 40 degrees warmer than the shaded bark.  Trees most susceptible to sunscald include thin-barked species such as honeylocust, fruit trees, ash, oaks, maples, lindens and willows.  Young trees are at greatest risk.

Trees often recover from sunscald but need extra care, especially watering during dry weather, as a portion of the water transport system has been destroyed.

I have seen a few good examples of sunscald on trees in our district over the last few years. This fall and winter we are seeing large shifts in temperatures from mid-day to night, thus the 2021-2022 winter may present an opportunity for winter sunscald to occur.

Prevention usually involves wrapping young or recently-planted trees with a light-colored tree wrap from the ground to the start of the first branches.  Commercially produced wraps are available from garden stores in the form of a flexible heavy plastic strip that is coiled around the trunk or heavy white-colored paper wrap. Homeowners can be creative in producing their own home-made protective wrap.

This is best started in November and removed the following March, but if you have susceptible trees, wrapping them anytime may be better than leaving their trunks bare all winter.

Commercial orchards will sometimes use light-colored paint as a substitute for tree wrap.  Paint may not be the best choice for protecting young trees in the landscape, but if you wish to make a whitewash solution for an orchard, dilute white, interior latex (not acrylic) paint with an equal amount of water and apply to the south and southwest side of the tree trunks.

Not all universities agree on the best way to avoid sunscald, but K-State’s horticulture department still recommends taking action to prevent sunscald on young, thin-barked trees.

 

FOOD SAFETY DURING THE HOLIDAYS

Posted on by Kylee Harrison

FOOD SAFETY DURING THE HOLIDAYS

By Alma Varela, FCS Agent

With the Holidays upon us, I am looking forward to all the traditional meals we get to share with our family. It is also a great time to review food safety to stay healthy during this time. Here are a few points to keep in mind when preparing food.

  • Handwashing
    • “Always wash hands with soap and warm water for 20 seconds before beginning food preparation, after handling food, and after using the bathroom, changing diapers, or touching pets.”
    • “Use disposable gloves to handle food if you have a cut or infection. Do not sneeze or cough into food.”
  • Surface and Utensils
    • “Harmful bacteria can spread throughout the kitchen and get onto cutting boards, utensils, and countertops causing “crosscontamination.” Keep raw meat, poultry, fish, and their juices away from other food — especially ready-to-eat food.”
    • “Wash cutting boards, dishes, and countertops with hot, soapy water after preparing each food item and before you go on to the next item.”
  • Kitchen Cleanup
    • “Use hot, soapy water and a clean dishcloth (or paper towels) to clean kitchen surfaces and wipe up spills.”
    • “Wash dishcloths often in the hot cycle of your washing machine.”

To learn more about storing food, cooking food safely, serving food safely, and transporting food please visit https://www.fsis.usda.gov/sites/default/files/media_file/2020-12/Kitchen-Companion.pdf .

Cardamom at Christmas

Posted on by Kylee Harrison

Cardamom at Christmas

By Nancy Honig

Every family has their traditional foods and flavors for the holidays. My mother was a bread baker, and the holidays found her making and giving away dozens of loaves. Recently my brother and I traveled to Cheyenne, Wyoming, to help my aunt continue that family tradition, as we made over 40 loaves of bread for a local fund raiser, she is a part of.

The bread we always make is called Pulla, and cardamom spice is its predominate flavor. Cardamom is a common ingredient in Eastern Indian cooking, but it is commonly used in baking in the Nordic countries, in Sweden, Norway, and Finland. It is used in traditional treats such as the Scandinavian Yule bread Julekake, the Swedish sweet bun Kardemummabullar, and Finnish sweet bread Pulla. I had grown up enjoying cardamom in bread during the holidays, but during my stay in Finland I grew to love its strong, unique taste, with an intensely aromatic, resinous fragrance.

Cardamom is used to a wide extent in savory dishes. Because I grew up eating cardamom in Finnish and Swedish breads, I assumed that cardamom was native to the Nordic region, and that is why it is so heavily used there. Instead, I found that the Vikings found cardamom in the bazaars of Constantinople and introduced it to Scandinavia. Others believe cardamom was brought to Scandinavia by the Moors, a Muslim population with Arab, Spanish, and Berber roots, that shaped elite European culture after establishing a presence on the Iberian Peninsula in the 8th century.

Today, Swedes consume 60 times as much Cardamom as Americans do, and 18 times more per capita than the average country, including it in mulled wines, fresh pastries, and stewed fruits. Despite its Indian origins, Swedes have found a way to make cardamom–and other non-Scandinavian spices–uniquely Swedish an apart of everyday traditions.

I don’t often share recipes here, but I thought others who love to bake might enjoy trying this delightful Finnish holiday bread. Enjoy!

 

Pulla

2 pkgs instant yeast

1/4 cup warm water (105-115 degrees F)

1/3 cup powdered milk

1 cup sugar

6 eggs

4 cups flour

1 cup soft butter

1 tsp. salt

1 ½ tsp. ground cardamom

1 cup warm water (105-115 degrees F)

4-5 cups flour

Combine 1/4 cup warm water with yeast and a pinch of salt. In mixer using a bread hook, mix powdered milk, sugar, eggs and first 4 cups of flour. Mix well and slowly add the soft butter, salt, and cardamom. Go back and forth between the remaining cup of water and the remaining flour. Add flour until it comes together and pulls away from the sides. You want it to remain a bit tacky and soft. Put in greased bowl and cover to raise until doubled (about an hour). Punch down, then divide into 4 equal parts. Divide each part into thirds. Roll those thirds into about 18-20-inch-long rolls and then braid. Place the braid on parchment paper on a baking sheet. Cover and let rise until double. Brush top with a whole egg wash and sprinkle with course sugar and slivered almonds. Bake at 350 degrees F. for 20-30 minutes until golden brown.

Poinsettia Tips For Success

Posted on by Kylee Harrison

Poinsettias present a yuletide challenge for plant enthusiasts

For the holiday season, consistency is the key to success

By Kylee Harrison

Poinsettia plants are a traditional Christmas plant found in many stores this time of year.  Many people present them as gifts to neighbors, co-workers and friends.  Once the holiday is over, the question becomes, “how do I care for my plant?”

The poinsettia is probably the most familiar form of a specialized leaf known as a bract. The bracts are bright red, and they surround the very small flowers, which are usually yellow. When shopping for a poinsettia, K-State Research and Extension horticulturist Ward Upham suggests looking for the brightest yellow flowers, as those tend to be fresher.

“Make sure that the green leaves are intact and straight, not drooping over. The bracts should be brightly colored. Check the undersides of the leaves for insects. The soil in the pot should be moist, but not waterlogged.”

Poinsettias are extremely sensitive to cold temperatures. Transporting the plant from the retailer to your home really is a do-or-die mission.

“Any temperature below 50° F for any length of time could damage the plant. Florists will often have a plastic sleeve over them — if you buy one from another retailer, it’s not a bad idea to put a bag over it. And then go from the store to your vehicle, and from your vehicle into the house.”

Place the plant where it can receive plenty of bright, indirect light. Avoid drafts — cold drafts, warm drafts, all of them. “A place near an outside door is just as bad as a place near an air vent,” Upham said.

Poinsettias prefer temperatures above 60° F, which is, of course, what most people prefer during the winter, too. Perhaps the most challenging tightrope to walk in terms of poinsettia care is water.

“They are sensitive to either over- or under-watering,” said Upham. “Too little water can lead to wilt, which can progress to leaf loss and possibly even some bract loss. Too much water can cause root rot, and that’s just as bad.”

To avoid watering too soon, stick your finger down into the soil, about half an inch; if the soil is moist, it’s fine. Dry soil means the plant needs water, and it needs to be saturated.

“When you do water, pour on enough so that you see water draining out of the bottom of the pot,” Upham said. “If you have a tray or saucer underneath, discard any water that collects there.”

“Many poinsettias are sold with decorative foil surrounding the pot. You’ll need to make a hole in the bottom of that foil so that that water can flow into the saucer or tray.”

Following these instructions, your poinsettia should last several weeks. While it is possible to keep a poinsettia going from year to year, Upham warns that the blooming process is very challenging, even for the most experienced plant enthusiast.

“Assuming your poinsettia survives the summer outdoors, the real work begins in September. Poinsettias need 12 hours of absolute darkness, every night, for about six or seven weeks. That means putting the plant in a closet, and covering it with a cardboard box with all the seams taped over.”

“Because of that, most people just toss them out in January or February, and buy another one next year.”

K-State Plans Six Calving Schools Around Kansas

Posted on by Lacey Noterman

By: Lacey Noterman

In anticipation of calving season, the Kansas State University Department of Animal Sciences and Industry and K-State Research and Extension are planning a series of calving schools beginning in December and continuing through January.

The program will outline overall calving management that includes stages of the normal calving process, and tips to handle difficult calving situations.

K-State Research and Extension beef veterinarian A.J. Tarpoff said the goals include increasing producers’ knowledge and practical skills, and the number of live calves born if they need assistance.

He said presenters will also share tips on when and how to intervene to assist the cow or heifer. They will also demonstrate proper use of calving equipment on a life-size cow and calf model.

“Our goal is for producers to leave better prepared for calving season,” Tarpoff said. “We will discuss timelines on when to examine cows for calving problems, and when to call your vet for help if things are not going well. We will also discuss calf care early in life. It’s an excellent program regardless of experience level.”

The meetings will have other timely educational topics, such as forage sampling/analysis, and vaccine care and handling.

Six calving schools are planned, including:

  • Wednesday. Dec. 15, 6 p.m., Fairgrounds Admin Building, Tonganoxie. RSVP to the Leavenworth Extension office at 913-364-5700, klohman@ksu.edu.
  • Thursday, Dec. 16, evening, Coffey County 4-H Building, Burlington. RSVP to the Coffey County Extension office, dhenson@ksu.edu.
  • Wednesday, Jan. 5, evening, Colby Event Center. RSVP to the Thomas County Extension office, ebennigsdorf@ksu.edu.
  • Thursday, Jan. 6, evening, Kearny County Fairgrounds, Lakin. RSVP to the Kearny County Extension office, hallieanderson@ksu.edu.
  • Tuesday, Jan. 11, evening, Fairview Community Center, Fairview. RSVP to the Brown County Extension office, mayoung@ksu.edu.
  • Thursday, Jan. 13, McPherson County 4-H Building, McPherson. RSVP to smarston@ksu.edu.

For more information on any of the six calving schools offered, contact Lacey Noterman, K-State Research and Extension Wild West District Livestock Agent at lnote@ksu.edu or stop by your local Extension Office.  You can also access more information online at KSUBeef.org.

 

Financial Planning for Senior Adults

Posted on by Lacey Noterman

By: Nancy Honig

We often think of financial planning for the times when we are young and starting to put money into savings. It could be for that first car, an engagement ring, a home, or retirement. But what we don’t often think about is that senior adults still need to think about budgeting and their financial future. They also need to consider what may happen to their assets when they are gone or if they are no longer able to take care of finances and their Caregivers become responsible.

It almost goes without saying but it is important for everyone to live within their means. As we age some expenses may go down while others such as medication or insurance go up. It is important to work with bankers, investment professionals and/or accountants to stay abreast of any changes in financial health. It is possible only one spouse was privy to that information and is no longer able to take care of the finances so the other may have no idea what their financial health is. If you are a caregiver who has been put in the role of helping with finances, it is important to know what the financial situation is.

Know where to find important documents.  Obviously, a will is the most important document family may think to have access to. Though wills are essential, there are many other documents a financial caregiver needs. Insurance policies, pension records, banking account and investments are just a few. Locate and organize these as soon as possible, so in the event of an emergency, all financial documents are together. It is also important that passwords to accounts are available and kept in a safe place. In today’s electronic society you can easily be locked out of taking care of important financial obligations if you don’t have the correct emails or passwords.

If you or a loved one is reaching the point where someone else may need to help step in and assist with or take care of finances, there are some important things to think about. First it needs to be decided who will take on those responsibilities. Will it be a spouse, children, siblings? It is important to have some family discussions to make sure everyone understands who will be responsible and what they will be doing. Finances can cause family hardships in a hurry so planning and discussions prior to handing over finances are critical. It is important to allow a loved one to retain their independence and feel included in decisions as well so make sure they are included if they possibly can be.

Consider automatic payment or direct deposit options. If a senior has not been doing this in the past this can certainly help simplify their bill paying options. If direct payments are made make sure they correspond with automatic deposits such as social security to prevent overdrafts if automatic payments are made prior to automatic deposits.

Once access to accounts and bill payments are set up, a caregiver should look to the future, and anticipate what’s to come. Take an inventory of assets versus debts to make sure bills can be adequately paid. There may be decisions that need to be made legally about adding others to accounts, or to sign a Durable Power of Attorney (DPOA).

The DPOA allows a caregiver legal power over their loved one, which can include real estate, financial and banking transactions. It is effective immediately after being signed and stays in place if the person becomes disabled or incompetent. The health care proxy allows a caregiver to make health care decisions for the person in the event they are unable to do so themselves. Some states also have living wills, which may act in place of the health care proxy.

These documents are particularly important because if there is no DPOA and health care proxy, and it develops that an elder lacks capacity to make financial or health care decision, then a guardianship (over the person) or conservatorship (over finances only) may need to be established by a court proceeding. This can be an expensive and complex legal process at a time when the elder and family face a medical or situational crisis.

There is much to think about as we age. Making sure we plan early and well can be a benefit to ourselves and our loved ones. Have those conversations, meet with those involved in your finances, and prepare now rather than later.

 

The Coyote

Posted on by Lacey Noterman

Coyote Chaos in Kansas | S1:E6 - YouTubeCoyotes are members of the dog family or Canidae and are much like dogs in many of their habits.  The scientific name of the coyote, Canis Latrans is Latin for “barking dog.”

Coyotes are found throughout Kansas as well as most of the North American continent.  In recent years, they have expanded their range into all of the United States.  In Kansas, coyotes are most abundant in the eastern two-thirds of the state.

The coyote is a great deal smaller than many people believe, averaging about two feet high at the front shoulders.  In Kansas, adult males average around 30 pounds while females average slightly smaller at 24 pounds.

There are 19 recognized subspecies of the coyote in North America, two of which are found in Kansas.

Do Coyotes Cross with Domesitic Dogs?  Occasionally, coyotes have been known to cross with domestic dogs, forming a hybrid commonly known as a coydog.  Coydogs are relatively rare in Kansas, but they are known to occur, particularly in more heavily populated areas where dogs are allowed to roam free.    Unlike many hybrids, the coydog is fertile and can reproduce.

Coyotes have been known to live 14 years in the wild and up to 21 years in captivity.  The average life-span in the wild is much shorter than that.  The average age in the wild population is 2 to 3 years.  This average is due partially to the fact that a large proportion of the coyotes die before they ever reach 1 year of age.

Coyotes are known for their howling and singing ability.  They can give a series of yips, yaps, and howls.  The coyote’s voice has a ventriloqual quality and will carry for several miles.  Coyotes are often heard howling from sunset until just after sunrise, but they can occasionally be heard during the day.

It is very difficult to eradicated established populations of coyotes.  During the late fall and winter, nature takes a heavy toll of the young.  Research shows that annual mortality for coyotes one year and older may reach 40 percent in populations not undergoing trapping or intensive artificial control.  Therefore, the high reproductive potential of coyotes under good conditions may mean that control efforts merely crop the population, taking the surplus normally lost to nature.  For that reason, trapping for pelts during fall and early winter is successful, but population control attempts at that time are practically wasted effort.  Nature is already effectively culling the population.

For more information about coyotes or working on eradicating herds of coyotes, contact Lacey Noterman, K-State Research and Extension Wild West District Livestock Agent at lnote@ksu.edu or stop by your local extension office.

Fall is the Best Time to Control Dandelions and Perennial Weeds

Posted on by Kylee Harrison

Fall is the Best Time to Control Dandelions and Perennial Weeds

By Ron Honig

Mid-October to early November is a great time to treat perennial broadleaf weeds such as dandelion and field bindweed.  With shorter days and cooler temperatures, these perennial weeds are moving nutrients from their foliage down to their root systems.  A fall herbicide application applied to the foliage will move a dose of herbicide down to the roots as well and improve chances of satisfactory weed control.

For many perennial broadleaf plants, including dandelion, a fall application of the herbicide 2,4-D in amine or ester form will provide good to excellent control. The best response may be seen when using the herbicide products which are a combination of three or more active ingredients such as Trimec Classic or one of the Weed-B-Gon or Spectracide brand products.  These products usually include the active ingredients 2,4-D and dicamba, plus additional herbicides such as quinclorac or mecoprop (MCPP).

Dandelion is a perennial plant and will survive the winter and green up again in the spring.  New dandelion plants often sprout and emerge in late summer and thus are vulnerable to a fall herbicide application.

University tests show a fall herbicide treatment on dandelions often yields over 90 percent control the following spring verses only 50 percent or less control from a single treatment performed in the spring or summer.

Field bindweed is a perennial vine with whiteish-pink flowers and arrowhead-shaped leaves.  Bindweed produces an extensive root system that once established, can be difficult to decrease.  Kansas State University research shows fall herbicide applications containing the chemicals dicamba and quinclorac provide the best control of field bindweed and the best chance of weakening and reducing the root system.

Chemical premixes containing dicamba and quinclorac are readily available at your garden supply store.  To find these products you must read the portion of the label indicating the active ingredients in the product and not just the product’s brand name.

Henbit is a winter annual and sprouts in the fall up until sustained cold temperatures stop its emergence. When temperatures warm again, henbit then continues to emerge in late winter to mid-spring.  In fertile lawns, henbit can grow a foot high or more with bright purple flowers.  Unlike dandelion and bindweed, henbit will eventually die back when hot weather arrives.

Once henbit begins to grow in the spring and produce flowers, it becomes significantly harder to control with herbicides.  Fall and early spring herbicide treatments with one of the combination products will provide the best control.

The recommended use rates provided on the herbicide product labels are normally sufficient to provide excellent control when applied in the fall.  For best results, choose a day when the temperature is at least 50 degrees F during the daytime.

The one weed we see so much of in late-summer and fall is prostrate spurge.  It is that circular, low growing weed that seems to grow out of every sidewalk crack and when its stems are broken, produces a white, milky sap.  The good news is prostrate spurge is a summer annual and will freeze in the coming weeks. Thus, it will not require any herbicide treatments.

What is SHICK?

Posted on by Kylee Harrison

What is SHICK?

By Kristin Penner

SHICK stands for Senior Health Insurance Counseling for Kansas.  SHICK counselors educate the public and assist consumers on topics related to Medicare and health insurance so they can make an informed decision.

I, Kristin Penner am a certified SHICK counselor for Kansas and provide one on one counseling for senior adults on Medicare part D prescription drug plans.  Reviewing your Part D drug plan each year is very important.  Over the course of a year your medications may have changed, income may have changed, or the plan is going to be different the next year.  These are just some of the reasons you should evaluate your plan with a certified individual each year to make sure your plan is working for your situation.

Medicare open enrollment starts October 15- December 7th.  This is a great time to set up an appointment to meet with me and go over your drug prescription coverage.  Appointments will be available in Haskell County November 3rd and 10th and in Stevens County November 16th and 23rd.  If you have any questions, feel free to call me at 620-675-2261.

National 4-H Week

Posted on by Kylee Harrison

National 4-H Week

By Devin Ramsey, 4-H Agent

What is National 4-H Week? It is always the first full week of October with October being the start of the new 4-H year. It’s the week that 4-H is promoted in many different ways across the nation. Here is our local communities you will see many different things. From donuts provided to a school from a 4-H Club, proclamations by commissioners, project fairs and many other things. Also during this week you will hear some of the 4-H’ers on the radio. Also on October 5th is 4-H Spirit day so will see a lot of people wearing 4-H shirts.

If you would like to learn more about 4-H check out one of the meetings being hosted at the extension offices across our districts. October 4th in Hugoton, October 5th in Liberal or October 7th in Sublette. All these meetings start at 7pm. If you are unable to attend and would like some more information, contact Devin at deramsey@ksu.edu.

What’s the spin on SPIN Clubs?

Posted on by Kylee Harrison

What’s the spin on SPIN Clubs?

By Kylee Harrison, Community Vitality
Ever heard of a 4-H SPIN Club? A SPIN, which stands for SPecial INterest, is a 4-H group that meets for a short term, usually around six weeks. The group focuses on one educational aspect, or project. These projects could be traditional 4-H projects such as cooking, visual arts or woodworking. SPIN Clubs could also be created to share a volunteer’s passion with youngsters that doesn’t necessarily align with a traditional 4-H project. Examples of these more unique SPIN clubs would be glass blowing or a crime scene investigation.
SPIN Clubs are appealing to those families that are not familiar with the traditional 4-H model, and are not necessarily interested in devoting time to a year-long commitment. This different format is also appealing to volunteers teaching the SPIN clubs as they are not committed as long either.
A Robotics SPIN Club is going to be starting in the Wild West District – Liberal, on October 9th from 10:00-11:30 and will run for six weeks (not meeting on October 30th). Participants should be 2nd -3rd grade. Kids that are not currently enrolled in 4-H will be asked to fill out some short paperwork to become enrolled into the 4-H Robotics SPIN Club. Kids will be charged $10 to cover the cost of the legos. SPIN Robotics members will learn the basics of lego robotic coding and building.
If your child is interested in being a part of the Robotics SPIN Club or is interested in future SPIN Club opportunities, please email Kylee at kharrison@ksu.edu or call 620-624-5604. Volunteers for SPIN Clubs are also greatly appreciated!

Timing of Vaccinations for Calves

Posted on by Lacey Noterman

By: Lacey Noterman, District Livestock Agent

With the year we’ve all been through, most would agree that everyone have an increased awareness of how vaccinations and immunity are connected. Not only is this true for people, but it is for cattle as well, and the timing of when calves should be vaccinated will be somewhat dependent on when they will be marketed according to the experts at the Kansas State University Beef Cattle Institute.

“Vaccines are most effective when they are given a few weeks before calves are at risk for the disease,” said Brad White, veterinarian and BCI Director.

For calves that leave the farm at weaning, veterinarian Bob Larson said, they are at a greater risk for a respiratory challenge because of the trucking and co-mingling with cattle from different herds. In spring-born calves that sell at weaning, Larson advised calves be given their immunizations three to four weeks ahead of that event for maximum immunity.

“We typically vaccinate calves against the respiratory diseases of IBR and BVD,” Larson said.

For cattle that stay on the ranch past weaning, Larson and White agree that those vaccinations can be given when the calves are a little older.

“To keep the cattle healthy, it is more than just giving a vaccine, it is also about providing the cattle a good diet, and minimizing the stress of weaning. The vaccines are just one tool,” Larson said.

White added that it takes typically two to four weeks before the immunity generated through the vaccine will offer an adequate level of protection.

For those producers who choose to vaccinate the calves at weaning, Larson emphasized the importance of planning for low stress weaning. Some strategies include locating the calves and their dams across the fence from each other as well as offering the water and feed in a familiar location.

“The time to start planning for an October weaning of spring-born calves is now,” White said. “For some vaccines one dose is enough but for others a two-dose regimen is required.”

The bottom line, Larson said, is to time these immunizations to the situation.

“It is important to time the vaccinations to when the greatest risk for disease will be and often that is when there is going to be a change in their diet and an exposure to cattle from other herds,” Larson said.

For more information on this topic, contact Lacey Noterman, Wild West Extension Agent at 620-675-2261 or lnote@ksu.edu

 

Seward County Five State Fair

Posted on by Kylee Harrison

Seward County Five State Fair

By Devin Ramsey

I’m sure you have heard many advertisements about the Fair but that doesn’t mean you understand what that means for the 4-H’ers. For the Seward County 4-H’ers that means you get the chance to exhibit your exhibits you have been working so hard on all year. The get the chance to bring their exhibits to be judged to earn ribbons and learn more about their different projects. This could be anything from static exhibits such as clothes, drawings, food and more. Or their livestock including cattle, swine, poultry and more.

Make sure to come out to the Activity Center starting Thursday to see all of their exhibits. The 4-H’ers will also have a booth at kids day if you would like to learn more about 4-H. 4-H enrollment starts on October 1st if you like more information on how to join ask a 4-H’er or call any of the Wild West District Extension Offices.

It’s Back to School Time!

Posted on by Kylee Harrison

It’s Back to School Time!

By Nancy Honig

The beginning of a new school year brings both excitement and dread from parents and students alike. Getting back into the swing of school can be challenging, but the more structure and routine that is established early can often lead to an easier transition and start the school year on a positive note.

Begin by preparing for new school routines. Consider creating a weekly calendar on a whiteboard to serve as a visual reminder of the day’s activities for the entire family. For older students help them prepare an academic planner with daily routines. There are even apps students can put on their phones to help them keep track of their homework.

Being organized and establishing routines also helps reduce stress for everyone in the household. Routines, from breakfast to bedtime, help everyone know what is expected and planning becomes second nature.

For example, packing a lunch together the night before saves time in the morning and involves children in the process of choosing, preparing and packing. Research supports claims that a nutritious breakfast means children feel better, learn better and behave better during the hours prior to lunch.

Establish early that you will be monitoring your child’s use of social media. It is important to know who your children are connecting with and to intervene when necessary. Consider putting time limits on your child’s use of social media as well to ensure it is not interfering with sleep, homework, exercise, friendships, etc.

Be present and mindful. When you see your child off to school or welcome them home, give them your full attention, be 100 percent present. Managing your own stress and regulating your responses to difficult situations will help your child learn to do the same. Role-model coping strategies such as deep breathing, taking a break or talking about worries.

Remember, parents play a major role in providing the foundation for their children’s success at school. Parents who are organized, establish child-friendly routines, and present a positive attitude let children know they can always be depended on for support. Hoping each family in our surrounding communities has a wonderful 2021-2022 school year!

Group Dynamics

Posted on by Kylee Harrison

Group Dynamics

By Kylee Harrison, Community Development Agent

In Kindergarten, we learn how to share.  It is a fundamental steppingstone of school.  With each passing year, we build those skills with things like group discussions, projects and grading.  Just when you think you have mastered group projects in school, one step into the real world it quickly becomes apparent that team work is all around us as adults also.  Whether it be co-workers, bosses, volunteer boards or elsewhere, working together with a group is inevitable.  However, there are some pieces that can make the functionality of the group more positive.  Here are a few simple steps to help your group understand different dynamics, and ultimately, make you more productive.

  1. Learning preferred communication styles – With today’s ever-changing technology, there are hundreds of ways to communicate. Anything from smoke signals to apps can get the job done.  Knowing what the preferred method is can be the key to getting your group together.  Many times, we have preferences based on your age, but this is not always the case.  No matter what your group chooses, make sure that everyone understands the technology and you commit to it!  If you say that email is the best way to communicate then darn it, CHECK YOUR EMAIL!
  2. Work style – Different ways of working and assumptions about work in general can create tension in the workplace. Understand the style with which you perform best, and share that with your team members. 

 

    3. Understand conflict – Conflict may arise as a result of a variety of        sources.  Sources on conflict include; information and/or sources, relationships, interests, values, structure and change.

Writing a Grant: Where do I begin?

Posted on by Kylee Harrison

Writing a Grant: Where do I begin?

By Kylee Harrison, Community Vitality Agent

Recently, I have been asked a little about grant writing.  A common perception seems to be intimidation of the overall thought of asking for funding.  Where do I look? How much should I ask for?  What kind of information do they want to see?  K-State Research and Extension offers a wonderful resource that can help ease any anxiety you may have about this topic.

Grants can be written for a host of different topics and anticipated outcomes.  Non-profit organizations, daycares and community improvement projects are just a few ideas of ways that you could be involved.   With the KSRE grant writing workshop you will learn to conquer your fears and start writing, data sources, where to look for grants and how to develop the five major elements needed in any grant.

A recent grant writing workshop participant asked about their perspective of the class.  He said, “What your classes do really well is help people know not to be intimidated.  They can do it.”

If you or your organization is interested in more information on the grant writing workshops, please contact myself at kharrison@ksu.edu or 620-624-5604.

Get Grilling!

Posted on by Kylee Harrison

Get Grilling

By Nancy Honig

It is the time of year when grilling outdoors is in full swing. And while it is a great way to keep from heating up the kitchen, food safety is just as important when cooking outdoors.

 

Proper food handling and food safety are other important aspects of grilling and keep cookouts safe. Begin with a clean grilling workspace and safe food preparation. Be sure to wash hands before and after touching raw meat, poultry, or seafood. If cooking away from home pack clean, soapy sponges, cloths and wet towelettes for cleaning surfaces and hands.  Be sure there are plenty of clean utensils and platters for separately handling the raw foods and the cooked foods. Never use the same platter and utensils for raw and cooked meat and poultry. Any bacteria present in raw meat or juices can contaminate the safely cooked meat.

 

Use long-handled tongs when placing or turning meat on the grill to avoid the loss of juices that keep meat moist and tender. Piercing meat with a fork or knife can also affect food safety. Bacteria are normally found only on the external surface, so roasts and steaks cooked to an internal temperature of 145 °F will be safe because the outside will reach a temperature high enough to kill the surface bacteria. However, if a steak is poked or stabbed, these bacteria can be pushed inside, and then the meat must be cooked to 155 °F. Wash tongs that have been used on raw meat or use a separate set of tongs for removing cooked meat, poultry, and seafood from the grill.

 

When carrying food to a picnic site, keep it cold to minimize bacterial growth. Place raw meat packages in plastic bags and pack separately from canned drinks and ready-to-eat foods that might otherwise become contaminated. Use an insulated cooler with sufficient ice or ice packs to keep the food below 40 °F or colder. Pack food right from the refrigerator into the cooler immediately before leaving home. Pack beverages in one cooler and perishables in another cooler.

 

Food safety when grilling means cooking food to a safe internal temperature to destroy harmful bacteria. Meat and poultry cooked on a grill often browns very fast on the outside. Cook all poultry to 165 degrees, fully cooked meats like hot dogs to 165 degrees and hamburgers to 160 degrees.  Beef, pork, lamb, veal steaks, chops and roasts should be cooked to at least 145 degrees. For safety and quality, however, allow these foods to ‘rest’ for three minutes after removing them from the grill before serving. Use a food thermometer to be sure the food has reached a safe internal temperature.  Foods on a grill can brown quickly and look as though they are sufficiently cooked when they are not, so a food thermometer is the only way to ensure foods have been cooked to a safe internal temperature. NEVER partially grill meat or poultry and finish cooking later.

 

After cooking, be sure to keep the food hot until it is served – at least 140 degrees — otherwise, eat or refrigerate it right away. Keep food covered and never let it sit out for more than two hours, and if the weather is 90 degrees or hotter, eat or store it within one hour.

 

So, fire up the grill but be sure to keep it safe!

Planning and budgeting for a summer vacation

Posted on by Kylee Harrison

Planning and budgeting for a summer vacation

By Kristin Penner

As things start opening up around the state/country many families are starting to think about vacations.  But, for some finances may be holding them back.  Here are a few tips on where to start in planning and saving for a vacation.

First, think about who will be going?  Will it be just yourself, family, or a group of people.  What are the common interest of the group?  And how will you be getting there, car, train, plane, etc.

Next, think about what you will be able to budget for this vacation.  Avoiding putting yourself in debt is important for your financial health.  Start by making a written plan.  Set a budget amount that you are comfortable with and stick with it.  Also don’t forget to budget in spending money when you get there.  This is what can easily break any budget.

Now start shopping around for discounts.  Being flexible sometimes allows you to get great deals on things you want to do.  Not going over a holiday weekend or at a peak time will allow your money to go further.  The internet makes shopping around easy and allows you to plan your trip in advance before getting there, as well as knowing how much it is going to cost.

Vacation mean something different to everyone.  Some consider it “stressful and Expensive” and some consider it “restful and restorative”.  However, you feel make sure you are prepared financially by planning ahead.  Remember vacations do not have to be a week long.  Think about a “Staycation” or a weekend vacation.

 

Record Books

Posted on by Kylee Harrison

Record Books

By Devin Ramsey, 4-H Agent

There is a lot of 4-H’ers that wait until the last minute to start their record books but now is a great time to start if you haven’t already. Most are done with school and have a little more free time on their hands. Even just working for 15 minutes a day is super helpful. This year the only record book that will be accepted is the online ZSuite project records. I know for many of you change is hard but this new online form is very easy and there is tons of helpful tips.

Such as on the Wild West District Webpage here https://wildwest.k-state.edu/4-h/recbook.html. Also in each of the newsletters there has been a new tip and challenge to help you with your record books. You can also check out the Kansas 4-H Website here https://www.kansas4-h.org/resources/4-h-library/awards-and-recognition/ProjectRecognition.html. I am also doing some Record Book Zooms or you are always welcome to email or stop by the office and would be more than happy to help.

Start by challenging your 4-H’er to work on their record book for 10 minutes each day. It will make the deadline approaching a lot less stressful.

Green Power

Posted on by Kylee Harrison

Green Power

By Nancy Honig

I recently signed up for a delivery service of fresh fruits and vegetables, and part of my reasoning was to make myself branch out and eat a wider variety of them. I am a big fan of fresh spinach and Romaine lettuce, and like most of you, I grew up on the typical iceberg lettuce. I enjoy a spring mix salad as well, but I don’t often choose other fresh greens to incorporate into meals. I think part of it for all of us may be not knowing what they taste like, or how best to use them. So, here is a simple primer to get both you and me more familiar with our greens.

Chinese Cabbage – There are two different kinds of vegetables that are both referred to as Chinese Cabbage. One is Bok Choy. It resembles a cross between a celery and green Swiss chard. The head consist of white celery-like stalks with deep green, veined leaves. Raw leaves have a slightly sharp tang while the stalks are not as bitter; cooking turns the leaves milder and the stalks sweeter. You can get baby bok choy that are very tender and even sweeter. Bok choy can be easily steamed or stir fried. It has a mild cabbage flavor and is a powerhouse of nutrients.  Napa cabbage is also referred to as Chinese cabbage. It looks like a paler version of tightly closed romaine lettuce. It has a more delicate taste and texture than regular cabbage. It can be eaten raw in salads, as well as cooked like regular cabbage. I have done both and really like its flavor and texture.

Kale – Also a member of the cabbage family, kale comes in many varieties and colors. When selecting, avoid limp leaves or yellowing leaves, because the flavor becomes stronger as it gets older. It is also important not to store it with any fruits that give off ethylene gas, such as apples, as it will yellow the leaves quickly. Because the center stalk is tough it should be removed before eating. Its peak season is fall and winter. Kale can be used in the same way spinach is used. Dried kale chips have become very popular in recent years.

Mustard Greens – Mustard greens or leaf mustard are a catch-all for a number of greens with a distinctive peppery taste. They are more delicate than kale but have a stronger bite. They can be any where from mild to extremely pungent in taste. Young leaves can be steamed or stir fried, while larger mature leaves need to be stewed or braised until they are tender. They are usually served as a side dish flavored with onion, garlic, ham or bacon.

Collard Greens – Another of the cabbage family member, their large smooth leaves are deep green in color and don’t form a head. Their heavy stalk is inedible and should be cut out. They are one of the milder greens and their flavor is somewhere between a cabbage and kale. They can be prepared in any manner suitable for spinach or cabbage. They tend to need a lengthy cooking time to make them soft.

Swiss Chard / Chard – These greens come from a variety of beets actually grown for its tops rather than its roots. The dark green leaves are wider and flatter than beet greens and they have a distinctive but not sharp flavor. Unlike many greens, the stalks of chard don’t need to be discarded. The leaves are similar to spinach. The stalks are often cut out and prepared like asparagus. There is a wide array of varieties that come in many colors. Chard is best in early summer and early fall.

Arugula – This salad green is often bitterish with a peppery mustard flavor. When it is very young it is only slightly bitter, but as hot weather arrives the leaves become more so. Very popular in Italian cooking, it can be added to salads, soups and sauteed vegetables dishes. It can also be used in pesto.

Kermit the frog said, “It’s not easy being green”, but it certainly can be easy to eat your greens. Now go enjoy some!

Selling Eggs off the Farm

Posted on by Lacey Noterman

By: Lacey Noterman, District Livestock Extension Agent

Direct marketing of your eggs can be profitable, but it can also be time-consuming.  Be sure you have a consistent supply of high-quality eggs and the market outlets before taking on this task.

Small flock owners should consider developing a specialty egg for a niche market.  A “niche” market is generally small but more profitable. This product must be different from the ones offered in large superstores.  Examples could be organically grown eggs, free-range eggs, hand-gathered and processed eggs, or colored eggs.

Producers often underprice their eggs and fail to count all processing and marketing costs.  Base your selling price to customer on a local market or nearby graded market.  If you are selling a specialty egg, remember that consumers will expect to pay more for those eggs.  Add to this quoted market price your processing and marketing costs above production costs, plus the amount of profit you expect to make.  Cost will vary, depending on volume, type of equipment, distance from market, number of deliveries, and labor.  Do not forget, these cost are in addition to the cost of producing eggs, which includes facilities, feed and the cost of replacement stock.  Miscellaneous costs include electricity, water, refrigeration, taxes and processing equipment.

A few tips to help you sell your farm fresh eggs for more money.  Show your potential buyers how great your eggs look.  Eggs that are fresh from the farm have more vibrant yolks and look fresher than store-bought eggs.  Especially, if those chickens are eating a lot of grass, weeds, and herbs.  Try selling colored eggs by adding a pop of color to your cartons can entice buyers.  Raise some chickens that lay blue, green or cream-colored eggs.  Try raising different types of eggs.  Chicken eggs can be a dime a dozen because of the large supply available, so try something different!  Duck eggs are larger than chicken eggs and thought to be better for baking due to their higher fat content.  Quail eggs are considered a delicacy and are often pickled or used to top burgers or salads due to their smaller size.  Be sure to hand out free samples.  Studies show that someone is more likely to purchase an item if they have touched or held it.

Selling some of your eggs can be a great way to cover the cost of your feed.  An average 50-pound feed bag costs are $15 and will last thirty hens around two weeks.  If you can sell your eggs at $3/dozen you’re going to need 3 dozen eggs per week to cover the cost of the feed.

Youth Canning Class

Posted on by Kylee Harrison

Youth Canning Class

By Devin Ramsey, 4-H Agent

Do you have a garden and are interested in how you can save your produce to eat throughout the year? Or want to make your own jam and jelly? It might be fun to learn how to water bath can. Water bath canning if done safely is a great way to do all of these but if not done correctly can be dangerous.

The youth canning class is open to any youth 7-18 they do not have to be in 4-H. We will be offering two zoom informational sessions on May 4th and May 20th at 5:30pm. Attendance at one of these sessions is required in order to patriciate in the hands-on sessions. You can register for the zoom sessions here https://kstate.qualtrics.com/jfe/form/SV_6MxYuXPAjsHaLjg. After the zoom sessions those that attended will be given the registration for the hands-on sessions. Dates for hand-on sessions are May 25th at Satanta High School and July 9th at the Liberal Rec. More dates will be added as needed.

Danger Children!

Posted on by Kylee Harrison

Danger Children!

By Nancy Honig

Now if you only look at the headline you may be thinking children are dangerous. What I want to focus on is the dangers of leaving children alone in or around cars.  As we approach warmer weather children will be spending more time outdoors and the danger of children being left alone in and around cars increases.

 

Thousands of children are seriously injured or killed every year because a driver backing up was not able to see them behind their vehicle.  Backovers take place mainly in driveways and parking lots.  In over 70% of these incidents, a parent or close relative is the driver behind the wheel.  Over 60% of backovers involve a larger vehicle such as a truck, van, or  SUV    Here are some safety tips to use to avoid these tragedies.

 

Backing Safety

* Always walk around and behind a vehicle prior to moving it.

* Know where your children are. Make sure they move away from your vehicle to a place where they are in full view before moving the car.

* If your car doesn’t have a rearview camera, back up sensors and/or additional mirrors on your vehicles consider installing them

* Teach children that “parked” vehicles might move and make sure they understand that the driver might not be able to see them, even if they can see the driver.

* Teach your children to never play in, around or behind a vehicle. The driveway is not a safe place to play.

* Keep toys, bikes, and other sports equipment out of the driveway.

* Trim landscaping around the driveway to ensure drivers can see the sidewalk, street, and pedestrians clearly when backing out of their driveway.

* Roll down the driver’s side window when backing so you can hear if someone is warning you to stop.

Leaving Children in a Car

Children are more at risk for heatstroke because a child’s body temperature rises three to five times faster than an adult’s and heatstroke can occur at body temperatures above 104 degrees. Even mild outside temperatures can pose a threat, and temperatures in parked vehicles rise very quickly. In just 10 minutes, the temperature inside of a vehicle can increase by almost 20 degrees.

* Never leave infants or children in a parked vehicle, even if the windows are partially open.

* Create a memory signal you use each time your child is in the back seat of the car. For example, a diaper bag in the front seat or their backpack. Something that will remind you a child is still there.

* Make a habit of looking in the vehicle — front and back — before locking the door and walking away.

* Do not let children play in an unattended vehicle. Teach them that a vehicle is not a play area.

* Always lock vehicle doors and trunks and keep keys out of children’s reach.

* If a child is missing, check the vehicle first, including the trunk or storage area.