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 by Jade Greene
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 By Ron Honig
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.
Arthritis and Age
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!
School’s Out. Now What??? By Judy Parsons
School will soon be out for the summer and what are the youth going to do? Youth who are active in the 4-H program have many summer opportunities to participate in.
Youth have several camp opportunities to choose from. Discovery Days for the older youth allows them to live on the Kansas State University Campus for 3 days (June 7-9) and experience a variety of SPARK Sessions ranging from Leadership to Business to Ag to Drones and much more. Youth who are 7-9 years old can experience Camp Lakeside near Scott City on June 14 & 15. They will enjoy numerous activities with a pirate theme this summer. If you are wanting to go to a livestock camp, Seward County Community College is hosting one on June 9-11. K-State is also having a horse judging camp and State Judging contest on June 13-15. There is even an Insect Spectacular in Manhattan on June 16 & 17.
Older Youth who would like to help at our summer camp need to attend the Camp Counselor Training in Garden City on May 30th. We are also looking for counselors to help with the Superstar Livestock Show on June 24th to teach special needs youth how to groom and show sheep and goats.
There will also be Day Camps and other learning opportunities in all our counties. We will have two District Interns throughout the summer that will be offering activities. Be watching our District 4-H Newsletter for dates.
Want to be prepared to take your projects to the fair? There are a variety of Project Meetings that are scheduled for this summer. These include Shooting Sports, Horse, Rabbits, Foods, Swine, Livestock, Reading, Rocketry, Crochet, Clothing, Archery, Plant Science, Photography and many more. Our awesome project leaders have prepared learning opportunities for youth to make sure they are ready for the summer shows and fairs.
Livestock and Horse Shows are great places to gain experience, confidence and long-lasting friendships. The SW Area 4-H Horse Show on June 10th is one of those opportunities to show your horse. The 2nd Annual Superstar Livestock Show is a show that is organized and run by our District youth who share their show experience and leadership with special needs youth.
Maybe your youth would like to help paint parking lines at some Hugoton church lots or clean gravestones in Haskell County to prepare for Memorial Day. These are two of the community service projects your youth could participate in this summer.
Our summer usually ends with our County Fairs. All the hard project work done by youth during the summer will be on display at our County Fairs. Our Wild West District dates are Haskell County and Stevens County fairs are July 22nd to the 29th with a few pre-fair activities during the few days before the fair. The Seward County and Five State Fairs are August 6th to the 13th.
If you would like to participate in any of these activities, more information can be found in our monthly 4-H Newsletters. Please feel free to contact our County Extension Offices or any of our agents to get involved in the 4-H program.
Bucket Calf Project by Jade Greene
The bucket calf project has become increasingly popular over the years as it is a perfect introduction for young 4Hers into the livestock show world. Kansas State Research and Extension News Services published an article on how to care for orphaned calves, which can be used in the bucket calf project.
On a cow-calf operation, the goal is always to have a calf be raised by its birth mother until weaning, but in a situation when the cow won’t claim the calf as its own or she dies in calving, producers can be left with an orphan calf that needs immediate care.
How to manage these calves was the topic of a recent Cattle Chat discussion with the veterinary and nutrition experts at the Kansas State University Beef Cattle Institute. Joining them was Amelia Woolums, veterinarian and professor at Mississippi State University College of Veterinary Medicine.
After the calf has received colostrum either from the cow that has been milked or via a colostrum replacer, the next step is to select the right type of milk replacer, said nutritionist Phillip Lancaster.
“I recommend giving the calf a milk replacer that is formulated with whey protein rather than a plant-based protein because the whey protein is much more digestible in the first three weeks of life,” Lancaster said.
Lancaster recommends that producers aim to feed the calf 10 to 20% of its birth weight divided into 2 equal feedings per day.
“In time, I try to get the calf to consume four quarts per day before I gradually step it down from the milk as it eats more feed,” Lancaster said.
He begins to offer the calf a starter feed at two weeks of age and increases that in time.
“When they are two weeks old, I put a handful of starter feed in a raised pan for them to nibble at,” Lancaster said. “That feed should be a textured feed, not pelleted, and should have some molasses added to make it appealing.”
He also suggests making long stem hay available early on even though the calf’s rumen (one of the four compartments to its stomach) won’t be able to digest that initially.
“When a calf is born, the rumen is sterile but over time as it is exposed to the environment and scratches from the feed and hay, it will develop the papillae to have an absorptive capacity,” Lancaster said.
From a health standpoint, these young calves are prone to respiratory infections and diarrhea that can make them very ill, said veterinarian Brad White. However, Woolums offered one tip to help improve the calf’s immunity.
“I suggest to my clients that they add a little colostrum replacer into the milk replacer because it will help coat the calf’s intestines and decrease the likelihood of infection from the bacteria that cause diarrhea,” Woolums said. “As much as 10% colostrum replacer can make a difference as we know that if the diarrhea agents can’t attach to the intestine because of the antibodies in colostrum binding to them they won’t be able to make the calf sick.”
She said one of her clients puts colostrum replacer in an ice cube tray and then drops a few cubes in when they mix up the milk replacer.
“It is also important to mix the replacer correctly because if there isn’t enough water mixed in, it can lead to some serious health problems,” Woolums said.
Additionally, to keep the calf healthy veterinarian Brian Lubbers stressed proper sanitation of the equipment used to feed the calf.
“Bacteria can reproduce quickly in a bottle that isn’t properly cleaned,” Lubbers said. “Producers need to make sure the milk and every piece of equipment used in preparing and feeding that milk is cleaned with hot water and even a bit of diluted bleach before it is used again.”
Grub Control in Lawns by Ron Honig
White Grub Control in Lawns
Dead spots in an otherwise healthy lawn may be a sign of root damage caused by white grub feeding. In late summer or fall, homeowners with large infestations of grubs, may find small patches of turf torn out or flipped over from skunks or raccoons foraging for the grubs at night.
Grub Life Cycle
The annual white grub is the most common grub pest in Kansas and is the larval stage of the Masked Chafer beetle which completes its life cycle in a single year. There are six different chafer beetle species known to be found in Kansas and all have similar life cycles.
Masked chafer beetles begin emerging from the soil in mid-June. After mating, the female burrows back into the ground and deposits eggs. Small, first-instar grubs emerge in two to three weeks. Larvae begin to develop during mid-summer and mature by mid- to late-September. Cooler weather and soil temperatures drive the larvae deeper in to the soil, where they remain dormant until spring.
As warmer temperatures return the following spring the larvae move back up to grass root zones. Most grubs will have reached full size the previous fall and will not feed much in the spring. They pupate in late May and within two weeks beetles emerge to repeat the cycle.
Root feeding by the first- and second-instar grubs may not cause serious problems until September or October when the larger, heavier feeding third-instar grubs consume large amounts of grass roots. Damage may be more severe when turf is dry or insufficiently fertilized, or in lawns where grass must compete with weeds.
May beetle (June bug) larvae can do similar damage in lawns. The June bug has a three-year cycle with the heaviest grub feeding occurring on grass roots the second year of the cycle from May to September.
Grub Control Timing and Products
Annual white grubs in turf can be managed by either using preventative or rescue treatments. If perfect turf is the goal than a preventative treatment should be applied as part of a regular maintenance program.
Summer Recue Treatment
Applying systemic insecticide to an entire site may be an unnecessary expense when pest populations are low. It may be more cost effective to apply short-acting contact insecticides when grubs are most susceptible, ideally when 90 percent are in the first and second developmental stages. This occurs 30 to 40 days after peak flight of the masked chafer beetles. However, cycles may vary somewhat from one location to another.
Since peak beetle flights are generally between July 1 and 10 in Kansas, the ideal treatment time is typically August 10 to August 20. For this treatment products containing carbaryl or trichlorfon (Dylox) are recommended.
Spring Preventative Treatment
For more lasting effects and greater flexibility in timing, consider products containing the systemic active ingredients imidacloprid, chlorantraniliprole, clothianidin, thiamethoxam, or halofenozide. Although labeled for late April through August applications, to ensure adequate protection systemic insecticides should be applied during mating and egg-laying, typically from mid-June and late July.
Watering before and after treatment improves product performance. Watering beforehand encourages grubs to move up in the soil, bringing them closer to insecticides. Irrigating immediately after treatment removes insecticide residue off the grass and moves the insecticide down into the root zone where the grubs are located.
Each product will have specific instructions on it’s label to provide the best control.
Recalls….Again by Nancy Honig
Recalls…..Again
I recently participated in a training for food judges for county fairs. Our state food safety specialist Karen Blakeslee talked in depth about the importance of not consuming raw flour. The reason is that another recall has been issued linked to raw flour that has been found in 11 states, caused 12 illnesses and three hospitalizations. It is a reminder that any flour is a raw product and can cause foodborne illness. This outbreak results from people eating raw dough or batter. At this writing no specific brands of flour have been identified as the source of this recall.
As a kid I loved to eat raw cookie dough, we all did, but times have changed, and it is important to know there can be serious consequences. Some reminders when handling raw flour include:
* Do not eat any raw dough or batter in any amount. Always bake or cook foods made with any type of raw flour before consumption.
* Wash your hands, equipment and surfaces that have touched raw flour.
* Keep raw flour, dough, and batter away from ready-to-eat foods.
There has also been a recent recall of organic frozen strawberries that has been linked to hepatitis A. Hepatitis A is a contagious liver infection caused by the hepatitis A virus. The hepatitis A virus is found in the stool and blood of people who are infected. The hepatitis A virus is spread when someone ingests the virus, usually through close personal contact with an infected person or from eating contaminated food or drink.
It is vitally important before eating or preparing, wash fresh produce under cold running tap water to remove any lingering dirt. This reduces bacteria that may be present. If there is a firm surface, such as on apples or potatoes, the surface can be scrubbed with a brush.
Consumers should not wash fruits and vegetables with detergent or soap. These products are not approved or labeled by the Food and Drug Administration for use on foods. You could ingest residues from soap or detergent absorbed on the produce. When preparing fruits and vegetables, cut away any damaged or bruised areas because bacteria that cause illness can thrive in those places. Immediately refrigerate any fresh-cut items such as salad or fruit for best quality and food safety.
We continue to learn more about bacteria and pathogens and what we need to do to keep ourselves safe and healthy. Take the time to wash your produce, make sure you don’t eat raw dough or batter, and pay attention to those recalls when they come out!
Walking by Kristin Penner
Did you know that just simply walking 30 minutes a day can lower your risk for heart disease, stroke, and Type 2 diabetes?
Most of us take for granted that we can do the simple task of walking. But, many do not think of the benefits that come from taking a short brisk walk.
Walking is a great way to improve your overall health and help you maintain a healthy weight. Walking is low impact, requires minimal equipment, and can be done at any time of day and at your own pace. Remember it does not have to be a vigorous exercise to gain all the same benefits. If you are unable to walk for 30 minutes at one time you can break it up into smaller amounts, 10 minutes three times a day.
K-State Research and Extension has a program called Walk Kansas. This is an 8-week-long program where you gather your team of 5-6 people and walk the distance of Kansas. This program has proved to help people improve their overall health and form healthy habits. The program is offered during the spring months so plan to gather your team next year and join us.
Springtime is a great time to start your journey to a healthier you. Put your walking shoes on and start your adventure.
K-State Animal Science Leadership Academy by Jade Greene
Summers are a time for attending camps, creating new memories, and exploring new possibilities. According to Kansas State Research and Extension News Services, there is an opportunity to accomplish all of that in one place!
Kansas State University’s Department of Animal Sciences and Industry is opening its doors this summer to high school students who have an interest in becoming leaders in the livestock industry and related careers.
Department officials have announced that applications are now open for the Kansas State University Animal Science Leadership Academy, known as KASLA, set for June 21-24 in Manhattan.
The academy is an intensive four-day educational experience designed to enhance the leadership skills and animal science knowledge of students in grades 9-12. The program is co-sponsored by the Livestock and Meat Industry Council, Inc.
Officials said only 20 students will be accepted for the 2023 session to ensure individualized attention from counselors, professors and industry leaders.
“This program is a great opportunity for future agriculture leaders to visit campus to get an inside look at the opportunities our department and the agriculture industry provides,” said Mike Day, head of the Department of Animal Sciences and Industry. “This program helps build the future of the livestock industry and we appreciate all the industry stakeholders and companies that contribute to the program to make it a success.”
This is the 14th year of the academy. Applications are due April 15 and can be found at asi.ksu.edu/kasla. A $50 fee is due upon acceptance; additional costs are covered by the Livestock and Meat Industry Council.
The program’s itinerary features interactive workshops, tours and faculty mentor time with K-State professors. Industry leaders will also share their knowledge and expertise. Throughout the week, participants will work in teams to evaluate current events in the animal science industry, culminating in team presentations.
More information is available by sending email to academy director Sharon Breiner, sbreiner@ksu.edu, or by calling 785-532-6533.
How Long Can Garden Seed Be Kept? By Ron Honig
How Long Can Garden Seed Be Kept?
If you have garden seed left over from last year, or even previous years, you may wish to hang on to it to use this season. Most gardeners love to look over new varieties and pick out fresh seed with anticipation of a new year. New seed can be expensive, however, and you may not find the same variety that performed well the previous year. Thus, gardeners should consider using old seed if proper care has been taken in its storage.
Kansas State University’s Extension horticulturists generally consider most garden seeds will remain viable for about 3 years under cool, dark, dry, conditions though there are exceptions. For example, members of the carrot family (carrots, parsnips and parsley) are short-lived and are usually good for only 1 to 2 years.
Seed Longevity
Crop groups vary in seed longevity. Use the following university recommendations as a guide for seed stored under cool, dry conditions.
Crucifers (cabbage, cauliflower, broccoli): 4 to 5 years.
Corn: 2 to 3 years.
Lettuce, endive: 4 to 5 years.
Spinach, beets, carrots and chard: 2 to 3 years.
Cucurbits: Squash, melons (including watermelon): 4 to 5 years.
Tomatoes: 4 years.
Peppers: 2 years.
Onion, parsley, parsnip and salsify: 1 year.
Storing Seed for Next Year
To store this year’s leftover seed, try a zip-locked plastic bag or a plastic jar such as a reused peanut butter jar to keep seed dry. Seed will be viable longer if kept between 40 and 50 degrees F. Temperatures a bit lower than 40 degrees are fine as long as they are not sub-freezing. Therefore, a refrigerator is a better choice than a freezer which can prove detrimental to seed longevity if there is too much moisture in the seed.
The Nut That Changed the World By Nancy Honig
The Nut That Changed the World
The peanut plant probably originated in Peru or Brazil in South America and slowing migrating north. It wasn’t until the early 1800s that peanuts were grown as a commercial crop in the U.S. They were first grown in Virginia and used mainly for oil, food and as a cocoa substitute. At this time, peanuts were regarded as a food for livestock and the poor and were considered difficult to grow and harvest.
It was Dr. George Washington Carver founded an industrial research lab where he worked tirelessly on the development of hundreds of applications for new plants. Due to the single-crop cultivation of cotton, the soil of many fields throughout the South had become depleted and more or less worthless. Carver’s solution was twofold: 1) urge farmers to plant peanuts and soybeans, which could restore nitrogen to the soil while 2) also providing much-needed protein in Southerners’ diets. Carver discovered more than 300 uses for peanuts. Peanuts require less water and have the smallest carbon footprint of any nut, making them a viable option for farmers. Peanut plants have a unique ability to improve soil and benefit other crops. Peanuts are not only a sustainable crop, but they are also a smart addition to healthy, sustainable diets.
I grew up in a peanut and peanut butter loving family so hearing Americans eat approximately six pounds of peanuts per year (½ of that as peanut butter) does not surprise me. I was surprised to find the leading producers and consumers of peanuts is China. Apart from oil, peanuts are widely used for production of peanut butter, candies, snack products, extenders in meat product formulation, soups and desserts. Peanuts are consumed all over the world in a wide variety of forms, most of which are traditional cuisine.
Can peanut butter be a positive part of your diet? Peanut butter is very nutrient-dense and provides 7 grams of protein per 2 tablespoons. Peanuts are a source of mono-unsaturated fat, which is considered a healthy fat that may aid in heart health. Peanut butter is rich in vitamins and minerals including vitamin E, vitamin B6, Niacin, magnesium, and manganese. The downside to peanut butter is the 190 calories, 16 grams (g) of fat, 7 g of carbohydrates for two tablespoons.
Did you also know that most peanut butters have sugar added to them unless you purchase all-natural peanut butter. I am partial to a certain peanut butter that has been the number one selling brand for many years. What I didn’t know until recently is that they use 2% Or Less Of: Molasses, and fully hydrogenated vegetable oils (rapeseed and soybean).
So, there are both positives and negatives with peanut butter in your diet. The same goes for peanuts. If you enjoy snacking on peanuts, choose the dry roasted and low salt varieties. Just a ½ cup of Dry Roasted Salted Peanuts contains 427 calories and 36 grams of fat. Compare that to 386 calories and 28 grams of fat in a 6-ounce sirloin steak.
Peanuts are great sources of protein, delicious to eat but don’t forget they pack a punch in a little package!-
Communications by Judy Parsons
Communication is defined as the act of transferring information from one person or group to another. It’s been estimated that the average person spends 50 to 80 percent of their time communicating in some way throughout the day. Through the 4-H Communications projects and other 4-H activities, youth can learn how to be effective public speakers and active listeners. During the past month, 4-H youth have been participating in their County, District and Regional Club Days. They prepared and delivered a variety of presentations to be judged.
Public speaking is a life skill that is necessary for college and careers. The thought of speaking in front of a judge or audience can make one nervous. There are steps you can take to reduce the stress so that your presentation can be dynamic and not disastrous.
When preparing for a presentation, prepare early and do not procrastinate. Be prepared with everything you need for your presentation and give yourself time to make any necessary changes. Do not wait until it is time to step up to the podium.
Practice, practice, practice. Try to practice your presentation as you would when you going to deliver it. It is very important to be familiar with your presentation and how your information will flow to your audience. If you have visuals, be sure you practice with them. Use family members and 4-H leaders to watch your presentation and give you feedback. The more familiar you are with your presentation, the more confident you will be in your delivery.
Start your presentation with a catchy introduction or an engaging personal story. This will help get the attention of your audience and help you relax into your presentation. As you relax and tell your story, your audience will get to know and trust you.
Be sure to smile, relax your shoulders and connect with your audience through eye contact. Smiling warms your audience up to you. Making eye contact engages and connects you with your audience.
Learning to organize thoughts into presentations and delivering them to an individual or group develops good communication skills. 4-H youth have so many opportunities to develop their skills and become excellent communicators. Public speaking sets youth up for success in their adult lives and careers.
Eat to Beat Illness
Eat to Beat Illness
By Kristin Penner
Families gathering for the holidays and crowds gathering inside tend to spread illness this time of year. Choosing foods to keep your immune system strong this time of year is important, so you are less likely to catch a cold or the flu or help you recover faster.
Eat a High-Quality Diet. This is likely to be the strongest weapon in your health arsenal this cold and flu season.
Drink plenty of liquids, especially water, to stay hydrated.
Foods high in antioxidants help keep the body strong against illness
Good sources are colorful plant foods, especially the following fruits, vegetables and whole grains: sorghum, berries, unsweetened cocoa powder, nuts, artichokes; pinto, red and black beans, dried fruits, lentils, plums, apples, red cabbage, cherries, pears, broccoli, asparagus, oats, sweet potatoes, beets and beet greens, avocados, oranges, peaches, popcorn, radishes, spinach, red onions, potatoes, grapefruit, red grapes and green tea.
Omega 3 fats help our immune systems. Fatty fish, walnuts, canola oil and flax seed meal are the best dietary sources of these fats.
Moderate amounts of high-quality protein (such as fish, lean poultry and meats, eggs, low-fat dairy products, and cooked dry beans) are healthful.
Mint is a natural source of menthol. A steaming cup of mint tea can temporarily help open clogged sinuses and soothe sore throats. Drinking it throughout the day may help offset the need for decongestants. Its cooling sensation may make you feel better if you’re running a fever, too.
Most herbs and spices are good sources of antioxidants,especially cloves, cinnamon, dried oregano, turmeric powder, cumin, dried parsley, dried basil, curry powder, ground ginger, black pepper, chili powder and paprika.
Garlic and ginger have anti-microbial and anti-viral properties that can help soothe your aches and sniffles and may even help you get well faster.
Befriend Friendly Bacteria. Probiotics are gut-friendly microbes that may strengthen the immune system by crowding out bad germs that make us sick. One study found that healthy adults who ate probiotic foods daily for three months shortened their bouts of the common cold by almost two days and had reduced severity of symptoms. Probiotic-rich foods include yogurt with live and active cultures, aged cheeses such as gouda and cheddar, and fermented foods such as sauerkraut, kimchi and kefir.
This time of year it is very important that we are eating to beat the illnesses that are making their rounds.
Flu- and Cold-Fighting SOUP
1 Tbls. canola cooking oil
1 clove garlic minced
¼ cup chopped red onion
½ cup chopped white potato
½ tsp. dried oregano leaves
½ cup chopped raw sweet potato
½ cup chopped broccoli florets
1 tsp. dried parsley leaves
1/8 tsp. crushed red pepper flakes
¼ tsp. black pepper OR cayenne pepper
1½ cups reduced-sodium chicken stock OR broth
1 cup chopped COOKED turkey OR chicken, w/o skin
- In a saucepan, heat oil over medium heat. Add onion
and garlic. Cook stirring often until onion is soft. (about
3 minutes) 2. Stir in remaining ingredients. Cover and
bring soup to a boil. 3. Reduce heat. Stirring occasionally,
boil soup gently until potatoes are tender, about 20
minutes. Serve hot. 4. Cover and refrigerate, or freeze
leftovers within two hours. (Makes two 1¼ cup servings)
Nutrition Facts/Serving: 260 calories, 10 g fat, 60 mg cholesterol,
420 mg sodium, 18 g carbs, 3 g fiber, 25 g protein.
Cold and Flu Season- NOT YOU!
- Get the Flu shot- Center for Disease control recommends everyone over the age of 6 months receive the flu shot. The vaccination is the best way to reduce your chance of getting the flu.
- Participate in moderate physical activity- strive for 30 to 60 minutes a day.
- Sleep for 7 hours each night.
- Lather up well- Your best defense against the cold and flu bug is to wash your hands. Soap up long enough to sing your ABC’s twice. If you can’t wash us an alcohol based sanitizer that contains at least 60% alcohol.
- Clean germ hot spots often
- Kitchen sponge- if you can run it through your dishwasher if not throw away every two weeks.
- Kitchen sink drain- harbors more than 500,000 bacteria per square inch. Twice a week, mix one tablespoon of chlorine bleach into 4 cups of water. Use it to clean the sink and drain and then pour the rest of it down the drain to clean it.
- Launder hand towels and reusable grocery bags often in hot soapy water
- Wipe down things that are touched often even if its just you touching it.
- Money, vending machines, and ATM’s can give you more than your money’s worth of germs. Use hand sanitizer after handling them.
- Eat a High-Quality Diet. This is likely to be the strongest weapon on a health arsenal this cold and flu season.
- Drink plenty of liquids, especially water, to stay hydrated
Sharing Your Heritage
Sharing Your Heritage
By Nancy Honig
Passing on personal possessions is a process that occurs for almost every person in every kind of family. After the loss of my own mother there was a great deal of generational personal property such as photographs, dishware, antiques and items that were more sentimental or historical in value than of monetary value. The majority were items my mother had from her own parents and grandparents and required a lot of decisions on what to do with them.
As your family gathers during the holidays it may be time to have some discussions about what to do with those personal types of family possessions. Begin to ask the question about what happens to your personal property when you are gone. Who decides who gets what? We often plan for the titled property such as a home, savings account, or vehicle, but what about the smaller items such as furniture, family documents, pictures, jewelry.
Smaller items may have sentimental value or meaning to more than one person, and it is often difficult to divide them in a way considered fair to all parties. People commonly have a different perception of what constitutes a fair process and fair results. Grandpa’s hat collection or Grandma’s costume jewelry
One of the biggest challenges in thinking about the transfer of property is that it makes us think of our own mortality. Talking about one’s possessions is much more personal than talking about financial assets. It often means facing one’s own death as well as the death of family members.
I have personally witnessed how different families react to talking about the issues of dying and transferring items. Some will have a very cavalier attitude that they won’t be around, so they don’t care who gets what or who fights about what. Some plan to control what happens to items even after they are gone, and some choose to make it an important family topic with input from all.
Consider giving it some discussion when the family is gathered during the holidays. If you are interested in learning more, I will be offering a program from the University of Minnesota Extension entitled, “Who Gets Grandma’s Yellow Pie Plate”. This program will help you walk through the steps to understand the sensitivity of transferring personal property, how to set your goal, how to determine what fair means, how to identify special objects to transfer and how to distribute them. Most importantly it covers managing conflicts if they arise.
The class will be offered January 12th at the Dudley Township Library in Satanta at 6:30 p.m., January 17th at the Stevens County Extension Office in Hugoton over the noon hour, and at the Haskell Township Library in Sublette, January 4th at 6:00 p.m. There is an excellent workbook to accompany the class that will be offered free for the first 15 people that sign up.
If you are in are in a place in your life where you are ready to start passing on possessions, or you are tasked with passing someone else’s on, this will be a great opportunity for you. Call the Stevens County Extension Office at 620-544-6787 to sign up for their location or the libraries in Satanta and Sublette to attend their locations.
Why do I have to do record books?
Why do I have to do record books?
By Judy Parsons
How many 4-Hers have spoken these words “Why do I have to do record books?” I would guess about 99.99% (there may be one or two that really like to do them). As parents it seems like a never-ending task to get youth to fill them out. So why do we really need to do record books? I asked a few 7-9-year-olds youth why do they do record books? A few of their answers were “so we know what we have done, what awards we won and how much money we made on an animal”.
In the 4-H program, we teach our youth life skills and record books are a very important life skill. They prepare youth to be successful adults by doing adult tasks such as setting goals, documentation and budgeting.
Successful adults set goals. Goals are a road map to where we want to go and how we are going to get there. As we go through life, we set goals for our careers, where we want to live, when we get married and start families and how we are going to retire. Without goals, life can get chaotic and unmanageable. Learning to set specific goals as 4-H youth and accomplishing those goals will put them on the right track to become successful adults.
Successful adults document important events and business dealings. Documentation of important events allows adults to keep track of what they have done, when they did it and who was in attendance. It is also important to document business dealing in the same way. This allows adults to be able to have a document that they can use in the future to plan events or defend a business deal. 4-H youth learn to do this in their record books as they complete their permanent pages and stories telling about what they did in their 4-H project work.
Successful adults know how to budget and live within their means. Most adults work to earn a salary with expectations of increases. They hope to earn enough to buy a car, buy a house, go on vacations, provide for their family and save enough for retirement. These expectations can only be accomplished with sticking to a budget and not go into enormous debt. Adults also have to budget for taxes based on the salary earned. I’m sure most adults have spoken these words “Why do we have to pay taxes?” It’s all a part of the adult life. Record books teach 4-H youth the reality of what they earn when they compare their expenses to their income. They learn this by purchasing ingredients for baking, buying an animal to raise and sell and purchasing ammunition for shooting sports. Some projects can be sold to earn an income. Learning how to manage their money sets them up to be successful adults.
So, the next time you hear a 4-Her ask “Why do I have to do record books?”, you can tell them that they are being prepared to be successful adults.
Community Capitals Framework; Measuring Success Now And In The Future Using Social Capital
Community Capitals Framework; Measuring Success Now And In The Future Using Social Capital
By Kylee Harrison
What makes a community a desirable place to live? You could ask 100 different people this question and get 100 different responses. Things like resources, location, size or jobs might float to the top of the list. However, people often forget the one aspect that links all those responses together which is social connection. People want to feel connected and included.
Social capital is just one of the seven different ways that we can measure strengths of our communities and possibly, see where gaps may exist. This measuring mechanism is referred to as community capitals. Communities that make plans using these seven capitals will be able to see how they intertwine with each other and develop a comprehensive plan moving forward.
Social capital can be one of your community’s greatest resources. Have you ever heard the phrase, “it’s not what you know, it’s who you know.” Well in this instance, that might be partly right. “Who you know” can become your network. A well-functioning network in a community may be a resource for shared knowledge and ideas. This makes almost all community efforts more effective. When social capital is at its best, common goals and decisions are made and easier to follow because of the shared consensus. In addition to networking, social capital also has other elements which makes it the cornerstone to your community. Additional components include a sense of belonging, high morale, trust and reciprocity of favors.
Building of social capital can be done in a few different ways. This can be done through closed social capital which is achieved when groups communicate and work on projects together. Bridging social capital among communities is another way of boosting your overall social capital. In rural communities, the pooling of resources is necessary to accomplish big goals.
Social capital amongst a community is dependent upon the quality of relationships that are formed within individuals and groups. The process takes time, but the end result of making your community a desirable place to live is worth it.
Prairie Dog Control
Prairie Dog Control
By Ron Honig
Landowners wishing to reduce prairie dog populations on their property may wish to make plans for a winter control treatment. Research has shown the best prairie dog control results from using a winter baiting program incorporating the use of grain treated with the anticoagulant poisons chlorophacinone or diphacinone sold under the names RoZol Prairie Dog Bait and Kaput-D Prairie Dog Bait, respectively.
Retired K-State Wildlife Control Specialist Charles Lee says the use of RoZol or Kaput-D, when applied correctly and under the right field conditions, is generally the most efficient prairie dog control method, with population reductions of over 90 percent possible from a single treatment. The use of RoZol (or any similar product containing chlorophacinone or diphacinone) requires no pre-baiting.
RoZol and Kaput-D are restricted use chemicals, thus the purchaser must have either a private or commercial pesticide applicator license issued by the state. According to the label, anticoagulants can only be applied between October 1 and March 15.
Lee says treatment during the winter is the most effective since other food sources for the prairie dogs have dried up, thus making the treated grain much more attractive. Baiting will be much less effective on towns that have a readily available supply of alternative food.
The application rate for both products previously mentioned is ¼ cup of treated grain applied to each burrow or about 4.2 pounds of bait per acre. Using a small disposable measuring cup to ensure accurate application is helpful. The use of protective disposable gloves is recommended to limit exposure of bare skin to the toxic treatment on the grain.
The label requires the bait to be dropped down into the burrow, at least 6 inches below the surface. This procedure will limit non-targeted animals (especially birds) from feeding on the poison. Scattering the bait on the soil surface is illegal and exposes the poison to a number of other animals.
When treating large towns, the best method may be to simply walk or drive with a bucket of bait and drop the measured dosage down each active burrow. Pest control professionals may use 4-wheelers and calibrated applicators to deliver the desired bait dosage efficiently on larger tracts of land.
Treat small areas of one-half acre or less completely before moving on to the next area. Applicators may wish to mark the treated burrows with spray paint to indicate where they have been and so thorough treatment is made to all active burrows.
Lee says the final requirement is returning to the site within 4 days of bait application to collect and dispose of any dead or dying prairie dogs that are on the surface so they cannot be consumed by non-targeted animals. Any handling of the dead prairie dogs is recommended to be done indirectly such as with a shovel or pitchfork to limit any possible disease transmission from fleas still present on the carcasses.
Always consult the product label for detailed product use instructions.
Controlling the Spread of Prairie Dog Towns
Some landowners may wish to only treat the border of a prairie dog town to control its spread and movement. Border treatments can be made but Lee explains that one must treat far enough into the town in order for that strategy to be effective. Lee said research in Logan County, Kansas showed that the treatment of 1/8 of a mile on the perimeter of a rapidly growing colony did not slow the prairie dog colonies’ expansion. However, where treatment was done ¼ mile in from the perimeter, some reduction in spread was found to occur.
Holiday Eating
Holiday Eating
By Kristin Penner
Have you ever wondered where all the extra pounds come from during the holidays?
With Holiday festivities comes lots of food and gatherings with family and friends. Here are some interesting research findings on holiday eating.
Between the wine, mixed nuts, multiple helpings of turkey and sides, pie, cheese and alcohol, the festivities on Thanksgiving and Christmas day alone can add up to more than 7,000 calories per person. Here are a few things that contribute to calories.
- Each guest in attendance adds 35 calories to your own food intake. This can be from the food they bring to the social eating or drinking you do while visiting with them.
- Do you enjoy holiday music? Those festive tunes can add 100 calories to your
food intake.
- It’s game time! Eating during the game adds another 140 calories.
It all adds up so skipping meals prior to the big feast will
only make you eat more.
Want to try to ward off the pounds before they add up? Try these tricks to minimize over-eating.
- Slow down! Put your fork down between bites.
- Nibble on holiday treats along with low-calorie foods like fruits and vegetables
- Don’t feel obligated to eat every food. Save room for the special treats and avoid mundane foods.
- Planning the menu? Fill half of the menu with low-calorie fruit and
vegetable dishes.
After eating, go take a walk! That will help burn off those extra bites.
Don’t set yourself up for failure by trying to lose weight over the holidays, be realistic.
Leftovers
- Always remember food safety. Keep hot food hot and cold food cold.
- Food left out over two hours should be discarded. This includes turkey
If you try your hardest and don’t succeed with these few tricks always remember there are New Year resolutions to help us, get that weight back off.
Cold and Aging
Cold and Aging
By Nancy Honig
This past week we had our first significant snowfall. The moisture was much needed, the kids enjoyed playing in the snow, but for some older adults it was a concerning, even scary event. As we age into our 60’s and beyond, cold has a more profound effect and creates more risks than when we were younger. As we age, the compensatory mechanisms for keeping warm are less robust. Older people tend to shiver less or not at all when their body temperature drops, and they can lose body heat faster and may not be as aware of getting cold.
Health issues may make it harder for your body to stay warm. Thyroid problems can make it hard to maintain a normal body temperature. Diabetes can keep blood from flowing normally to provide warmth. Parkinson’s disease and arthritis can make it hard to put on more clothes, use a blanket, or get out of the cold. Both medications, and not being as physically active, can interfere with normal temperature regulation.
There are a number of ways to keep you safe from the cold, beginning with staying inside if at all possible! Wet and windy are a double threat in the cold and make it less possible to maintain warmth, so avoid both. After snow often comes melting and then ice. This is when falls often occur. As our balance becomes more precarious with age this becomes even more of a concern.
So, what can you do to stay warm and safe this winter:
* Set your heat to at least 68–70°F. To save on heating bills, close off rooms you are not using. Close the vents and shut the doors in these rooms and keep the basement door closed. Place a rolled towel in front of all doors to keep out drafts.
* Wearing layers of loose-fitting clothes is important both inside and out. Because the face, neck, and hands are high vascular areas and we can lose heat quickly from them, it is best to keep them covered.
* Dress warmly on cold days even if you are staying in the house. Throw a blanket over your legs. Wear socks and slippers.
* When you go to sleep, wear long underwear under your pajamas, and use extra covers.
* Make sure you eat enough food to keep up your weight. If you don’t eat well, you might have less fat under your skin. Body fat helps you to stay warm.
* Consider having a neighbor, friend or relative shovel your snow. If you choose to shovel, take some precautions. Remember, when it’s cold outside, your heart works double time to keep you warm. Strenuous activities like shoveling snow may put too much strain on your heart, especially if you have heart disease. Shoveling can also be dangerous if you have problems with balance or have “thin bones” (osteoporosis).
* If going outside wear boots with non-skid soles. If you use a cane, replace the rubber tip before it is worn smooth and consider an ice pick-like attachment that fits onto the end of the cane for additional traction.
We are all in need of being more cautious during cold weather regardless of our age. But if you or a loved one is bothered by the cold and snow, use the above precautions to help stay safe. Happy wintertime!
4-H Parents are Very Important
4-H Parents are Very Important
By Judy Parsons
Parents play a very important role in the 4-H program. Successful 4-H experiences for 4-H youth depend on the active role of their parents. Parents provide the support and encouragement needed for their 4-H youth to complete their 4-H work. Parents are a vital role in fulfilling the 4-H Mission of empowering youth to reach their full potential through youth-adult partnerships.
Parents make sure their youth attend club and project meetings. They also make sure to bring the necessary materials needed for the meetings. They help the other adult leaders whenever possible to help make the 4-H club successful. Most club leaders are also 4-H parents and rely on everyone’s help. All parents have skills and resources that they can share to help all the youth in the club learn life skills and achieve their goals. We know that tomorrow’s leaders are built in today’s 4-H clubs.
Parents are there to guide their youth in project selection. The activities that youth chose help build them into good citizens and leaders of tomorrow. You are building the future by teaching essential life skills that all youth need. Parents are a very important part of this process.
Parents who are involved in the 4-H program with their youth often have a much better understanding how the entire program works. They are then able to assist their youth and other youth in having positive 4-H experiences. This meaningful contribution to the 4-H program can give the parent satisfaction.
Some specific responsibilities of parents could include:
- Provide or arrange transportation
- Read your 4-H Newsletter and know what is going on
- Encourage and reward youth in their project work
- Volunteer to help as a project leader
- Volunteer to help at 4-H events
- See that youth finish projects that they start
- Be a “shadow-helper” by guiding and advising but letting the youth do the work
- Make sure your youth meet project and registration deadlines
- Provide materials and equipment needed for the project
- Encourage your youth in successes and failures
- Make 4-H a family affair
- Be a good sport, help your youth be a good sport also
- Appreciate the success of others
- Support your 4-H Leaders
- If you need help or have questions, ask your 4-H Agent or club leaders
It takes time and commitment to develop tomorrow’s leaders. There is great satisfaction in watching youth grow into their potential and become successful.
Making Pumpkins Last
Making Pumpkins Last
By Nancy Honig
Cooler Fall temperatures seem to bring out the pumpkin decorations for front porch displays. Unfortunately, they can begin to rot and turn that cute fall display into more of a Halloween nightmare. Here are some simple ways to keep your pumpkins longer.
Carved or whole, however, any jack-o-lantern will quickly lose quality if the pumpkin isn’t fully ripe. Before buying, try sticking your thumbnail through the rind. If you can, shop further. If you can’t, the pumpkin has set, so it isn’t likely to dry out so fast. Make sure there is no surface damage, bruises or signs of rotting. Select one that seems almost too heavy for its size. A stem on top is important/
It can also be helpful to remove bacteria and molds before carving or painting a jack-o-lantern. Simply wipe the surfaces with a household disinfectant or a solution that combines one part bleach with 10 parts water.
Things to avoid that contribute to deteriorating include setting your pumpkins where they can get damp at the base; multiple items sitting together; being outside in elements; staging them with other organic matter like hay or resting between two items. A well-drained area will prolong the life of the pumpkin, whether it’s carved or whole. Pumpkins last a fairly long time off the vine, but the post-harvest life depends on where you get them, how long they’ve been sitting and how they are displayed.
If you choose to cut up your pumpkin to display it know that it will deteriorate fairly quickly. A few ways to slow the process is to spread petroleum jelly on all the cut surfaces. This seal will keep the pumpkins moist and create a barrier to bacteria. Coat any exposed surfaces including the inside and the cut-out sections.
A great alternative to cutting pumpkins is to paint them. This will ensure your pumpkins last longer and still provide kids with a fun and safe activity. Sealing your pumpkin before you paint it is optional, but it helps to give you a good surface to paint on. Choose an aerosol or brush sealant and cover your pumpkin. It won’t necessarily preserve the pumpkin itself, but it can help with paint application. Use an acrylic paint to paint the pumpkin. You can spray it again with the sealant when you are done.
Join 4-H
By Judy Parsons
I have been involved in Extension programs since I enrolled in 4-H as a teenager. I have a passion for working with youth and horses and being a 4-H Horse Project Leader has fulfilled that passion. I am excited to start a new adventure in Extension as the 4-H Youth and Development Agent in the Wild West District and help all youth in all projects.
What a great time to start my new career during National 4-H Week. What is 4-H Week? It is always the first full week of October and is the start of our 4-H year. 4-H enrollment starts October 1st and the 4-H programs are promoted during this week. You may see 4-Hers doing several activities during this week from doing radio promotions, to providing donuts at schools, to holding project fairs. They will also be doing community activities during National 4-H Week as 48 Hours of 4-H. There are project fairs scheduled at Hugoton Elementary School on October 6th and one at Sublette Elementary School on October 7th. There will be a bake sale at the Satanta Library on October 8th. 4-Hers are also sponsoring a movie at The High Plains Theater in Hugoton followed by a pizza party on October 9th.
Current 4-Hers are beginning their enrollment for the new 4-H year. They are encouraged to invite their friends to join the fun. I became a 4-Her when my best friend invited me to join her 4-H Community Club. I never regretted my decision and it has enriched my life in so many ways. 4-H offers a large variety of projects and educational activities. We have something for everyone.
If you would like more information, check out a 4-H Community Club or enroll in 4-H, you can visit one of our Extension Offices located in Hugoton, Liberal and Sublette. You can also contact Judy Parsons at 620-453-0732 and I would love to visit with you about what 4-H has to offer.
Community Capitals Framework; Natural Capital
Community Capitals Framework; Measuring Success Now And In The Future
By Kylee Harrison
From tiny towns to large cities, municipalities are looking for ways to push themselves towards future growth. Many community leaders have said that if a town isn’t growing, it’s dying. With that mindset, it’s no secret they are seeking growth. However, many times, in order to achieve well balanced and sustaining growth, a community must first know where they stand and what resources they have. The Community Capitals Framework (CCF) introduces the concept of measuring current successes and resources in communities based on seven dimensions called community capitals. According to Cheryl Jacobs, Community Leadership Development Extension Associate with South Dakota State University Cooperative Extension Service, capital is defined as a resource that is capable of producing additional resources, therefore CCF provides a comprehensive way to categorize a community’s assets and explore the relationships among them. Over the course of the next few months I’ll introduce each of the capitals, and give suggestions of how they can be used to measure.
In this article, we will be focusing on natural capital, which is defined as the environment, natural beauty, lakes, rivers and streams, forests, wildlife, soil and the local landscape. Natural capital consists of all the natural resources available to a community, which could include water, air, fertile soil, biodiversity and landscape or wildlife habitats. These are all resources that are not man-made and already exist. Most all our natural capitals can be affected by things that are out of human control, such as drought.
Let’s look at an example of natural capital such as water. If your community has a river this could positively affect your natural capital with the financial impact that it could create due to tourism and recreation. In addition to financial capital, a river could also increase the quality of life for families who enjoy spending time outdoors, which could be considered social capital. From this example, it is easy to see how the capital framework is intertwined.
When thinking about the natural capital that exists in your community, you must first consider who owns it or who has rights to it. For instance, land usage could be the jurisdiction of local, state or federal entities. Regulations and ordinances are often in place and must be studied before a community can move forward with a project.
What kind of natural capital exists in your community? What are the benefits and what are the potential concerns? These are questions that communities need to consider as they plan for their future, understanding that there is an interconnection between each of the capitals.
Water Trees in a Wide Swath
Water Trees in a Wide Swath
By Ron Honig
Throughout this brutal summer of high winds and hot, dry conditions, our three Extension offices in the Wild West District received numerous calls related to tree problems, particularly in shelterbelts.
We believe most of these problems are related to drought and other environmental stresses such as winter freeze injury and dehydration injury from sandblasting and high winds. Environmental stress is cumulative. Trees can become weak over a period of years when conditions exist such as repeated drought cycles, severe winter temperatures, disease or insect attacks, and iron chlorosis due to poor soil chemistry.
We received several requests for inspections of pine trees showing brown needles and branches as well as general scorching of the needle tips. Inspection and testing at the K-State plant diagnostic lab in Manhattan showed no disease pathogens present on the samples submitted for testing.
We also received numerous inquiries related to Eastern Redcedar trees and related junipers with yellow to orange needles on the interior of branches. Again, juniper samples submitted to K-State’s diagnostic lab for examination showed no signs of disease problems, leading us to conclude the injury is related to drought stress.
Following the severe drought of 2011 and 2012, K-State’s horticulture department documented a large increase in the death of blue spruce trees, however pines and eastern redcedars also were noted to have suffered significant losses across the state following that long dry period.
We know, of course, that when settlers arrived in southwest Kansas there were very few trees that could be considered native. We have brought tree species into this semi-arid environment that would never be expected to survive in this region without intense management on the part of the landowners. The most limiting factor naturally being moisture.
Most frustrating to property owners I visit with is seeing environmental injury to their shelterbelt and landscape trees despite trying to provide a consistent water supply through use of a drip irrigation system or hand-watering.
One situation we see again and again is the use of a drip irrigation system with an emitter positioned at the base of the tree’s trunk. This system is usually originally designed when the tree row was planted and the trees were small. At that time the tree’s root system was small and entirely positioned under the water emitter.
As the tree flourished and grew, the root system expanded laterally well beyond the tree’s trunk and the emitter on the irrigation hose. Under sufficient growing conditions those expanding roots survived and supported the tree’s increasing size. Under poor growing conditions, those same roots died back if they were not in moist enough soil to maintain the tiny root hairs that are responsible for absorbing water into the tree’s root system. As roots die back, the tree loses the full ability to support its increased size. This reduction in roots however, may not be apparent until the lack of roots becomes too large of an obstacle for the tree to maintain its load of foliage, whether it be leaves or evergreen needles.
Usually a stressed tree will green up initially, and then in the late-spring or early-summer, we notice a rapid decline in the tree’s health.
Under good soil and growing conditions, a 20-year-old tree can send roots out in all directions well past the tree’s “dripline”, meaning the outer edge of the leaf or needle canopy. Without precipitation to feed those wide-ranging roots, the single irrigation emitter can not possibly wet a large enough area to supply that tree’s water demands.
One impulse is to increase the size of the orifice in the emitter or to simply leave the water turned on for a longer length of time. The pit fall to this remedy is that water has a limited lateral movement in our western Kansas soils and water is likely to move downward in the soil profile easier than it will move side-ways. Water that moves downward past the tree’s roots without being absorbed by the tree is wasted for the most part. If your irrigation system is already providing enough water from its emitter to water below the roots, increasing the orifice size or the run time, will not benefit the tree and may possibly damage the tree’s roots by suffocation if roots are allowed to remain in water-saturated soil for too long of period.
We know trees are revered for exchanging carbon dioxide into oxygen, but the root system must have oxygen to survive. Over-watering can kill off roots as easily as a drought period. Adding an additional water line further out from the tree’s trunk to reach those long roots can be an answer to the problem, as well as simply adding additional emitters between trees or switching to a sprinkler system to spread irrigation water over a larger area.
We also must remember that during dry periods our shelterbelt trees are competing with each other for moisture. Those closely-planted trees have roots that are crisscrossing under each other and fighting to absorb as much moisture as possible to survive.
K-State recommends watering to a depth of 12 to 18 inches, if possible. Though this will not reach all the roots of a tree, it will reach the majority of them. Trees normally have at least 80 percent of their roots in the top foot of soil. Shrubs should be watered every week to a depth of 8 to 12 inches. Check depth of watering by pushing a wooden dowel or metal rod into the soil. It will stop when it hits dry soil.
