K-State Research and Extension

By Jade Greene

Youth Livestock Agent

Springtime means that those 4-H livestock animals are rolling into their new farms. Are your facilities set up and ready to receive those animals? Biosecurity plays a key role in the health and overall success of an animal.

At some point, almost every animal and human will get sick. Illnesses caused by a virus or bacteria can rapidly spread through a herd or flock, and even spread from animal to human and then human to human. There are many different modes of travel for pathogens including through the air, touch, and even through soil picked up on someone’s boot as they move from farm to farm. Biosecurity is the management practices you follow to help prevent the spread of pathogens and keep your animals healthy. It is important to start with the selection of a healthy animal. Once your animals have been selected, it is essential to develop a health plan with your veterinarian.

Spring livestock shows, clinics, and other opportunities that result in the animal leaving the premises, are increasing the animals exposure to new germs and diseases.

K-State Research and Extension Agent Amanda Marney has put together a list to help improve the biosecurity on your farm.

• “Do not bring any visibly sick animals to a show or fair.
• Make sure all veterinary health inspections and certificates of veterinary inspection are current for all animals that will be taken to a show or fair.
• Disinfect all equipment such as buckets, shovels, wheelbarrows, manure baskets, lead ropes, blankets, snares, clippers, scissors, brushes, show box, etc. before entering the fairgrounds. A recommended disinfectant is Roccal D Plus. This is available from your veterinarian or vet supply store.
• Don’t share equipment with other exhibitors unless it has been cleaned and disinfected before and after use.
• Minimize stress prior to the fair by providing a clean, dry and comfortable environment, plenty of water and the same feeds that will be taken to the show or fair.
• Keep unused equipment and feed bagged or covered to reduce the risk of contamination.
• Vehicles and trailers used to transport animals should be well cleaned and disinfected, inside and out. Do not transport other exhibitors’ animals in the same trailer. Keep traffic between the animal areas of the fairgrounds and the home to a minimum.
• During the fair, keep animals as comfortable as possible to help reduce stress. Provide adequate bedding and plenty of air movement. Also, make sure clean water is always available and that your animals get the same feed as they do at home.
• Minimize nose-to-nose contact with animals from other farms. Avoid contact with manure from other animals.
• Keep wheelbarrow tires, pitchforks and feeding equipment clean and free of manure.
• Avoid sharing grooming equipment as well as feed and water equipment. If you loan equipment to someone, clean and disinfect it when it is returned.
• For milking animals, it is best to bring a portable milking machine from your farm. Avoid sharing milking units.
• Practice good personal hygiene – wash hands after touching animals and before eating.
• Clean and disinfect all items at the end of the fair before taking them home.
• Properly dispose of unused bedding, hay and feed after the fair. Do not bring it home.”

Biosecurity is not something to be intimidated by. Follow these simple tips, set up a health plan with your veterinarian, and enjoy your show season!

Submitted by Jane Eisenhauer

SNAP-Ed Nutrition Educator

Wild West Extension District

INCREASING FRUIT & VEGETABLE INTAKE INTO YOUR DAILY DIET

There are many ways to incorporate fruits and vegetables into the foods you are already eating. Before you know it, eating 5 or more cups a day will be part of your routine.

What are some ways to increase the amount of fruit and vegetables throughout your day?

• Eat fruit with breakfast
  • Use fruit instead of syrup on pancakes or waffles
  • Eat fruits and vegetables for snacks
  • Add vegetables to your sandwiches
  • Add vegetables to your scrambled eggs or omelets
  • Add extra vegetables to canned soups
  • Order a side salad, rather than fries or chips
  • Enjoy fruit for dessert

Many people think fruits and vegetables are too expensive for those with a limited food budget. Sometimes certain fruits and vegetables can be pricey, but there are many ways to get your five a day on limited funds.
What are some tips you use to get a variety of fruits and vegetables while staying within your budget?

•   Buy fresh, frozen, or canned.
  • Shop in season
  • Shop sales
  • Buy quality produce that will last longer
  • Plan your meals using the most perishable items first

How many cups of fruit do you think an average adult should eat daily?

• 1 ½- 2 cups of fruit per day
  • What counts as a cup of fruit?
  • 1 cup chopped/sliced fruit (show measuring cup)
  • ½ c. dried fruit
  • 8 oz. 100% fruit juice
  • 1 medium pear, 1 small apple, 1 large banana (8-9”)
  • Fruits can be fresh, frozen, canned, dried, or 100% fruit juice.
  • MyPlate recommends making most of your fruit whole fruit, rather than juice
• Whole fruits offer more fiber and less sugar than even 100% fruit juice, making it a better option

• Canned fruit packed in 100% fruit juice is also a healthy option

How many vegetables do you think an average adult should eat daily?

• 2 ½ – 3 cups per day
• What counts as a cup of vegetables?
• 1 cup cooked or raw vegetables
• 2 cups raw leafy greens
• lettuce, spinach, kale etc.
• Focusing on a variety of colors will ensure that you receive all the health benefits

associated with eating vegetables.  Different colors of vegetables (and fruits) offer different vitamins, minerals and phytochemicals

The Magic Filter

By Nancy Honig- Adult Development and Aging Agent

Did you know that your body has an amazing, almost magical filtration system? I have given several presentations recently to high school students about what they drink each day. We focus on the dangers of energy drinks and soft drinks and the extra work the kidneys have to do to filtrate some of those ingredients.

When working correctly, our kidneys are able to filter all of our blood in about thirty minutes or about 200 liters of fluid every 24 hours. The kidneys play a critical role in maintaining homeostasis within the body by helping maintain a healthy balance of minerals known as electrolytes, which include calcium, phosphorus, potassium, and sodium. They also remove acid produced by the cells of your body and excess fluid in the form of urine. If this process is not working properly, toxins and excess fluid can build up and interfere with other body functions.

Statistics show that 1 in 3 Americans are at high risk for kidney disease because of diabetes, high blood pressure, or a family history of kidney failure. On top of that, 30 million Americans already have kidney disease, and many of them are not aware of it because symptoms usually don’t show until the disease has progressed. The leading cause of kidney failure is poorly managed diabetes and blood pressure, which accounts for 3 out of 4 new cases. However, there are many other reasons your kidneys can become damaged, such as smoking, heart disease, obesity, having a family history, aging, frequent use of various medications or substance misuse, and having abnormal kidney structures or prolonged urinary tract obstructions from kidney stones, an enlarged prostate, and some cancers. Additionally, minorities are at an increased risk of developing kidney disease.

What is the Best Way to Keep Your Kidneys Healthy? Schedule a checkup, and learn what symptoms to keep an eye out for to know if your kidneys are starting to fail or become infected. Here’s what else you can do to protect your kidneys:

1. Control your blood pressure (and diabetes if you have it.) These are the two leading causes of kidney disease and kidney failure. Keep your blood pressure below 140/90, or ask your doctor what the best blood pressure target is for you.
2. Exercise often. Regular exercise keeps your kidneys healthy by keeping things moving and controlling blood pressure.
3. Cut out processed foods. They tend to be big sources of sodium, nitrates, and phosphates, and they’ve been linked to kidney disease. Select foods lower in salt. Eat more fruits and vegetables.
4. Try to reduce over-the-counter pain medicines. They may help with aches and pains, but they can greatly damage your kidneys.
5. Stay in your target cholesterol range.

Chronic kidney disease involves a gradual loss of function over an extended period. It often goes undetected early on until the disease is well advanced because the kidneys are able to some degree compensate for lost function. Unfortunately, the damage that occurs due to chronic kidney disease is irreversible, and there is no cure for this disease. Therefore, prevention and treatment focus on managing the underlying conditions and slowing the progression of damage. I watch my mother and an aunt go through kidney disease and eventually dialysis and renal failure. It is a very difficult disease to deal with. So, do yourself and your kidneys a favor and keep them healthy!

Wild West District Blog

By Ron Honig- Horticulture Agent

Starting Garden Transplants from Seed

Gardeners who have always wanted to grow their own transplants still have time to produce their warm-season sets before planting time. This recent period of warm late-winter weather has no doubt made gardeners antsy to begin outdoor work. Producing one’s own garden plants for transplanting in May is a good way to satisfy a green thumb.

Following is a good set of guidelines for starting vegetable and flower garden transplants from retired K-State Horticulture Expert Ward Upham.

Purchase Recommended, Quality Seed: Start by taking a look at K-State’s recommended varieties at http://www.bookstore.ksre.ksu.edu/pubs/L41.pdf .

Upham says these plants have proven themselves across the state of Kansas and this is a good place to start when deciding what to plant. However, also talk to your neighbors, friends and your local garden center about what has worked well for them.
Obtain your seeds from a reputable source including garden centers and seed catalogs. If saving old seed, remember that most seed remains viable for about 3 years, however germination decreases as seed ages.

Determine the Date to Seed: Upham tells us there are two pieces of information that need to be known in order to determine the date to seed transplants: the target date for transplanting outside and the number of weeks needed to grow the transplant. Generally, it will be 6 to 8 weeks from planting seed until a plant is ready for transplanting.
Warm-season crops like tomatoes, peppers and most annual flowers are usually planted about early- to mid-May in southwest Kansas.

Sowing Seed: Garden soil is not recommended to germinate seed as it is too heavy and may contain disease organisms. Use a media made especially for seed germination.

Keep Seed Moist: Seed must be kept moist in order to germinate. Water often enough that the
media never dries, but use a container that allows excess water to drain away. Using a clear plastic wrap over the top of the container can reduce the amount of watering needed. Remove the wrap after the seedlings emerge.

Light: Upham says most plants will germinate in either darkness or light but some require darkness such as Centurea, Larkspur, Pansy, Portulaca, Phlox and Verbena. Plants requiring light include Ageratum, Browallia, Begonia, Coleus, Geranium, Impatiens, Lettuce, Nicotiana, Petunia and Snapdragon.
All plants require adequate amounts of light once emergence occurs. South facing windows may not provide adequate amounts and so fluorescent or LED fixtures are often used. Suspend
fluorescent lights 2 to 4 inches above the top of the plants. LED lights are much more variable.
Upham recommends using LED lights that are designed to grow plants and follow the manufacturer’s recommendations.
Regardless of the type of light used, leave the lights on for 16 hours each day.

Temperature: The temperature best for germination is often higher than what we may find in our homes especially since evaporating moisture can cool the germination media. Moving the
container closer to the ceiling (top of a refrigerator) can help but a heating mat is best for
consistent germination. A list of common plants and their optimum germination temperature can be found at the Extension office.

After plants have germinated, they can be grown at a cooler temperature (65 to 70 degrees during the day and 55 to 60 degrees at night). This will help prevent tall, spindly transplants.

Plant Movement: Plants react to movement. Brushing over the plants with your hand stimulates them to become stockier and less leggy. Approximately 20 brushing strokes per day is all that is recommended, but it will not compensate for lack of light or over-crowding.

Hardening Transplants: Plants grown inside will often undergo transplant shock if not hardened
off. Plants are hardened off by moving them outside and exposing them to sun and wind before
transplanting occurs. Start about two weeks before transplanting and gradually expose the plants to outside conditions. Increase the number of hours and degree of exposure over the two-week period.

Saving for Frugal February- The month of financial rest

By: Kristin Penner- District Director

With all the new trends that are catching on February is now a time to spend as little as possible on non-essentials while saving as much as you can.

February is a good time to look at your finances after the holidays and get back on track.  To build wealth, it’s not so much about how much money you make, but more about how much you save.

Where do you begin?  Here are some ideas to help you get started

Track your income and expenses– Most people are shocked when they track their expenses and see where their money is going.  This often makes you think twice about eating out or spending money without tracking.  It is also important to know how much money you have coming in every month.  This can help you balance out your spending.

Cut back on your energy costs– This may not be the easiest change for people but can save you money in the long run.  Two ways to help cut costs are limiting the lights in our home and turning down the thermostat.  Turn off lights that are not being used and, it might also be a good time to consider changing light bulbs to LED lights.  By turning down your thermostat 1 degree you can save yourself 1% on your bill.  Now think about if you turn it down 5 degrees.  This might not be the most popular way to save money but will help cut costs.

Go on a money diet-. Pay all your necessary bills, but NO extra spending.  Think about the things you can spend less on.  Getting Starbucks before heading to work, eating out on your lunch break, impulse shopping, etc.  All the little things we do without thinking about them add up.  Some of them can add up too much more than we realize.  Making a conscious effort to cut back on the everyday spending that we do not budget for or even think about can make a big dent in our savings.

Audit your bills– Now is a good time to look at all your expenses.  We have a habit of signing up for automatic drafts to pay bills, but are we making sure that is what is being taken out?  Also, are you automatically paying for a service you no longer use or need?  Have you taken the time to look at your insurance?  Lots of times if your agent checks your policy against another company you could be saving yourself some money.

Put more money in your savings– Now that you have looked at your income and expenses and hopefully found some ways to save some money, it is time to move that money into your savings.  Even adding half of the savings, you have created for the month of February to your savings account will help in the future.

Budgeting and saving can be challenging.  One important thing to remember is to start by making a plan.  Having a plan in place before you even start looking at your finances will help you understand what you would like to accomplish and make it easier to start achieving that goal.

Kansas Mesonet: Helpful Tool for Farm and Livestock Management and Beyond

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

If you have not discovered the Kansas Mesonet website, you may be missing out on some valuable information. The website does not just contain current, and historical weather information, but also contains other environmental information that is very helpful to farmers, livestock producers, gardeners, businesses and industry, and any others interested in the weather and related data.

To get an idea of what information you have access to, follow the link to the Kansas Mesonet homepage: https://mesonet.k-state.edu/ . There is a map with all 105 counties outlined. In most of the counties, you will see a number. The numbers represent the location of Kansas Mesonet weather stations. By clicking on a number, you will get data associated with that weather station location and it will appear to the left of the Kansas county map. Just above the map are three tiles and by clicking on these tiles, you can see the temperature, 24-hour precipitation, and the wind speed for the weather station’s location.

The three horizontal lines on to the left of “Kansas Mesonet” when clicked will provide you with more information on many different topics, including: soil moisture, soil temperature, degree days, inversion, and animal comfort.

I invite you to look around the site and find information that is of interest to you. At this time, there is not an app for Kansas Mesonet but hopefully, it will be something available in the future.

Let’s talk ADHD!  

By Summer Stafford- Wild West District Family and Community Wellness agent

With our ADHD Parent Support Group’s first meeting fast approaching, we want to bring awareness to this diagnosis and let other families and caregivers know that they are not alone in their experiences with ADHD.  

“Everybody can have difficulty sitting still, paying attention or controlling impulsive behavior once in a while. For some people, however, the problems are so pervasive and persistent that they interfere with every aspect of their life: home, academic, social and work. 

Attention-deficit/hyperactivity disorder (ADHD) is a neurodevelopmental disorder affecting 11 percent of school-age children. Symptoms continue into adulthood in more than three-quarters of cases. ADHD is characterized by developmentally inappropriate levels of inattention, impulsivity and hyperactivity. 

Individuals with ADHD can be very successful in life. However, without identification and proper treatment, ADHD may have serious consequences, including school failure, family stress and disruption, depression, problems with relationships, substance abuse, delinquency, accidental injuries and job failure. Early identification and treatment are extremely important.” (CHADD.org) 

If you or someone you know has or believes they have a child or family member with ADHD, please join us for our upcoming ADHD Support Group meeting, February 21st at 6PM in Liberal, KS. More information here >> https://www.eventbrite.com/e/adhd-support-group-tickets-791286588487 

Help Wanted: Volunteers Needed

Blog by Judy Parsons

Volunteers are the heartbeat of any organization and the 4-H program is no different. The 4-H program aims to empower tomorrow’s leaders with leadership, citizenship, and life skills. We cannot achieve Positive Youth Development without our awesome group of volunteers who help keep our program alive.

Volunteers make a difference in the lives of 4-H youth. They serve as mentors, teachers, leaders, and friends. There is a volunteer role for anyone who wants to help 4-H youth THRIVE. Volunteer roles include club and project leaders, chaperones, project meeting helpers, club leader helpers, providing snacks, cooking food for program meals, helping at livestock shows, being a fair superintendent, judging for 4-H events, promoting 4-H events, helping youth with community service projects, being on a club parent committee, being a member of a County Program Development Committee, helping set up for shooting sports practices or matches, helping clean up after programs, and camp counselors just to name a few. Would you be able to help in any of these roles?

Many people know 4-H is a great youth program but don’t know how to volunteer. Any adult who is providing direct supervision to youth at a 4-H program, makes decisions on behalf of the 4-H program, and handles funds as part of 4-H must complete the volunteer screening process. Attached is the Adult Volunteer Application steps needed to apply as a 4-H Volunteer.                https://www.kansas4-h.org/volunteers/volunteer-screening-resources/Adult%20Volunteer%20Applicant%20Steps.pdf.

When applying in 4-H Online, you can sign up as a General Volunteer which allows you to help in any area needed. You will also be covered under the 4-H insurance policy while helping with the program.

Kansas 4-H Volunteer Website links for information and a link to the 4-H Volunteer Impact Study.     https://www.kansas4-h.org/volunteers/.

https://www.kansas4-h.org/resources/leader-resources/clubcorner/index.html.

Our goal with the 4-H program is Positive Youth Development. We want to encourage our youth the THRIVE and find their Spark. We can only do that with the help of many volunteers. Will you be willing to help our 4-H youth by signing up as a volunteer?

For more information, please contact Judy Parsons, 4-H Youth Development agent, at judy78@ksu.edu or Jade Greene, 4-H Youth Livestock agent, at jsgreene@ksu.edu. Our Wild West District Extension offices in Hugoton, Liberal and Sublette will also be able to help you.

What to Consider Before Selecting 4-H Livestock

By: Jade Greene, Youth Livestock Agent

As spring approaches, youth enrolled in 4-H livestock projects will begin the search for their 2024 show animals. There are several things to keep in mind as they are making their selection.

It is important to have goals set for the project. What are they hoping to learn for the year? What do they hope to accomplish with their animal? Do they want to win the County or State Fair, or focus on showmanship? Does their budget reflect this goal? Keeping these goals in mind will help to determine the age, gender, and quality of the animal they select, as well as the price they are willing to spend.

Whether the animal is being purchased private treaty or at a sale, it is important to set a budget. Sticking to the budget during the selection process could be the difference between making a profit at the end of the year or losing money.

When looking at livestock, consider the birthdate of the animal, what it weighed at the time of purchase, and the Fair Date. Knowing these things will help to choose an animal that will meet the weight requirements for the show.

Selecting an animal that helps meet their goals, is in their budget, and follows the age and weight requirements for their show, will help set a 4-Her up for success with their livestock project.

Tips and Tricks for Homemade Bread

By: Nancy Honig- Adult Development and Aging Agent

Bread has been around for centuries in a wide variety of shapes and forms. But, making bread generally comes down to a few basic ingredients and techniques. Like all baking, there is both a science and an art to it. If you are a brand-new baker, or an experienced one, hopefully this gives you some tips and tricks and makes you feel more comfortable in your bread making.1. Read All Instructions – This may seem over simplified, but you need to know ahead of time how long the recipe takes, if there are multiple rising times, if ingredients are added in stages and not all at once. Making bread isn’t complicated but there are often multiple steps.

2. Organize Ingredients in Order of Use – Make sure you have all ingredients on hand and add them in order.  For best results, ingredients should be at room temperature, to prevent them bringing down the temperature of the dough and preventing the yeast from activating.  Always make sure your ingredients are fresh and check the expiration date on your yeast.
3. Measure Carefully – If ingredients are not measured properly you will not have a good consistent product. Flour should always be spooned into your measuring cup. Otherwise, it becomes too packed and you add too much flour.4. Adjust Recipe if needed – After you have added all your ingredients and begun mixing your dough, make sure the dough is mixing properly. Check to see if the dough is too moist or too dry. Dough may need adjusting by adding small amounts of flour or liquid. Err on the side of being too sticky rather than too dry!

It is important to know which kind of yeast your recipe calls for and how many times it proofs. In bread baking, yeast ferments from eating the sugars available from the flour and/or from added sugar, and the carbon dioxide gas cannot escape because the dough is elastic and stretchable. As a result of this expanding gas, the dough inflates, or rises.

Active Dry Yeast. Due to the low moisture content, the yeast is in a semi-dormant state and is therefore more stable than cake yeast. Consumer packages of active dry yeast are stamped with a ‘Best if used by’ date, indicated by the month and year. The shelf life of an unopened package is two years from the date of packaging.

Instant Yeast.  Instant yeast, also known as “fast-rising” or “fast-acting” yeast, is also a dry yeast, that can shorten the rising time in traditional baking by as much as 50%. The main difference between instant and active dry yeast is that the instant does not require “proofing”It is not necessary to proof, or dissolve, instant yeast before using it. Some bakers like to do this, because it gives the yeast a good start – the yeast feeds on the sugar allowing it to become very active and ready to work in your dough.

I usually buy my yeast in the larger bulk package due to the reduced cost.  I learned that air is the primary enemy of yeast.  Once the bulk yeast package is opened, you have six months to use the yeast, regardless of the ‘sale by’ date.

Kneading is important to build gluten which gives bread structure. Using bread flour with a higher protein content than all-purpose flour, it is able to develop more gluten. Gluten also lends bread dough its stretch and elasticity, leading to loaves that rise high instead of blobs that fall flat.

The kneading process helps work the gluten in the flour to create a smooth, elastic dough. It can take between 5 and 10 minutes until the consistency of the dough changes and it becomes smoother and more elastic. Eventually, it will begin to hold together in ball and develop a soft skin. The next step is proofing the dough.

What happens when dough over ferments? As the yeast eats through the sugars in the dough it produces carbon dioxide which gets trapped in the gluten and makes the bread puff up. The longer the dough ferments the less food there will be left for the yeast and the longer it goes the more the gluten will start breaking down.

If the yeast runs out of food before it hits the oven it will not produce any more carbon dioxide during the first few minutes of baking and the bread will not rise. Yeast starts dying at a temperature of 130F. When the bread goes in the oven fermentation is accelerated because of the temperature increase and the yeast will keep active and produce gas until it reaches that critical point. If the gluten breaks down before baking (this will happen in tandem with the yeast running out of food), then the structure of the bread will be compromised. Holes could appear on the surface letting the trapped fermentation gas escape instead of holding it in and making the bread rise. A dough that is too cold won’t ferment at a rate that produces good volume, strength, or flavor.

For the best bread, controlling the temperature of the dough both in the water when mixing and in the proofing, is just as important as proper ingredient measurements. Proof in a container with a tight lid to prevent drying out. Any portion of a dough that dries or hardens during fermentation will not reincorporate later in the process, leaving bits of dried dough in the loaf during shaping. The bowl also helps control the ambient temperature by keeping off drafts and temperature changes.     I recently did a number of programs on Breads 101 in the district and I would be happy to email or mail you a copy of our handouts with recipes and more tips to share! Contact the Hugoton office at 620-544-4359 or email our office professional at morane@ksu.edu.

January is Kansas Radon Action Month

By: Kristin Penner

What is Radon?

Radon is a naturally occurring colorless, odorless, and tasteless radioactive gas created by the decay of uranium in the earth’s crust and present everywhere on the planet.  Some areas have higher radon levels, so residents can be more susceptible.

Radon is the #1 cause of Lung Cancer death for non-smokers.  KDHE estimates that as many as 200 new cases of radon-related lung cancer occur each year in Kansas.

How do I know if my home has Radon?

The only way to know if you have high levels of Radon in your home is by testing it.  Testing kits are available through your local K-State Research and Extension Office.  All offices in the Wild West District have the testing kits available for $5 a kit.

Haskell, Stevens, and Seward Counties are in the red zone with levels 4.0 +pCi/L which is the highest range in Kansas.  You could be in danger and not even know it.

For more information on Radon and its effects visit this website.

https://kansasradonprogram.org/Kansas%20Radon%20Regulations

From a Wheat Seed

Every time a farmer plants their ground, it is a time of hope and cautious optimism. Optimism of a new start, a hopefully bountiful harvest, and hopefully, favorable markets. As I look out at the 2024 wheat crop now thriving and looking promising with the recent precipitation, it reminds me not only of how important wheat is to us farmers but also to our communities, our country, and our world. Wheat truly makes the world a better place.

Kansas is known as the “Wheat State”. There is a good reason for that. Kansas consistently ranks near the top of states in wheat production and many years ranks as #1. The first wheat in Kansas is thought to have been around 1839. Kansas became a state in 1861 so wheat was being grown in Kansas around 22 years before statehood! The first wheat planted in the United States was in 1777 as a hobby crop. In wheat history, that is still pretty recent, considering wheat has been cultivated since around 10,000 B.C.

Wheat is not always just “harvested” once. When wheat is used for pasture over the winter and spring for cattle, it actually is grazed by cattle to help provide a substantial part of their diet over the winter and spring. It can be grazed out by the cattle or cattle can be pulled off and then the wheat continues to grow and can be harvested as hay, silage, or grain.

The Kansas Department of Agriculture estimates the direct impact of the wheat industry to be $1.5 billion in output and 3793 jobs. That’s just the “direct” impact! The indirect and induced effects, make the total impact to the Kansas economy around $2.7 billion in output and around 11,247 jobs. Think about how all that helps to contribute to our households, our communities, our businesses, our schools and the list goes on.

We normally think of wheat as providing food for people or livestock around the globe but there are also many other beneficial uses of wheat that impact our daily lives. Some of the alternative uses include: insulation, charcoal, hair conditioners, liquid laundry detergent, medical swabs, wood substitutes, and as an adhesive agent.

Looking at this still young wheat crop, I see reason for optimism for this new year and hope that when I drive by these same fields in the summer that I will see the waves of amber grain ready for harvest and ready to supply our world with a product that we can be proud of and that benefits our society in so many ways. I hope that all of you can look out on these fields too and feel optimism that a new year can bring.

Drink Less Soda for Better Health 

Brought to you by Summer Stafford via Saber Health 

The American Heart Association estimates that people drink an average of 17 teaspoons of sugar a day. It is recommended that women drink 6 teaspoons and men drink 9 teaspoons of sugar each day. The sugars found in soda can have many negative effects, including an increased risk of: 

1. Diabetes 

1. Inflammation 

1. High blood pressure 

1. Tooth decay 

1. Unwanted weight gain 

1. Increased heart rate 

1. Insomnia 

1. Weakened bones 

1. Skin aging and wrinkles 

Soda can be highly addictive for many who drink it because it releases dopamine, which is a feel-good hormone that helps you feel happy.  

For more information and great ideas on how to kick that soda-drinking habit, click here> saberhealth 

Wild West District Article

By Ron Honig

December 20, 2023

Preventing Winter Sunscald on Trees

Southwest Kansas is known for its mild winters and as we begin the first days

of winter, we see the familiar fluxation of temperatures between the low sixties and the freezing mark. These types of ranges, while usually less abrupt as we move deeper into winter, can lead to an ugly injury to young trees known as winter sunscald. Homeowners or small orchard owners should consider protecting the trunks of their young or thin-barked trees from this common problem.

Winter sunscald occurs during the winter months on trees when the sun warms up the dormant bark tissue on the south or southwest side of a tree’s trunk to the point that the bark’s tissue loses its winter dormancy and the tissue cells become active.  Then, when the sun sets and cold night temperatures return, the tissue on the sunny side of the tree freezes and a strip of bark is injured or killed. 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.

The damaged bark tissue becomes sunken and discolored in late spring.  Damaged bark will eventually crack and slough off leaving exposed inner wood and a trough appearance recessed into the trunk.

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 survive sunscald but need extra care, especially watering during dry weather, as a portion of the water transport system has been permanently destroyed.

I have seen a number of examples of winter sunscald on trees in our district over the last few years. Horticulture experts believe the greatest danger for sunscald occurs in late winter as we see a mix of warmer daytime temperatures among cold nights.

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 a heavy, white-colored paper wrap. Homeowners can be creative in producing their own home-made protective wrap. It is important that the wrap be light-colored to reflect sunlight and keep the bark cool. The use of a dark-colored wrap may only worsen the potential for a problem.

This wrapping process 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 most aesthetic 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.

Sometimes in Kansas, but more likely in southern states, summer sunscald can be found. This is a similar bark injury to winter sunscald however it is caused by direct sunlight causing heating of the plant tissue high enough to damage bark on a thin-barked tree.

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

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

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

Sidedressing Garden Vegetables

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

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

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

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

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

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

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

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

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

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

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

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

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

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