The Great Bend Recreation Commission will be hosting a free Stop ‘N Learn Session titled “Healthy Body, Healthy Brain” on Wednesday, November 20, from 12:00 – 1:00 pm at the Great Bend Rec Activity Center (2715 18th&nbsp;Street).&nbsp;

Healthy minds live in healthy bodies, which means taking care of your heart and cardiovascular system is the best way to protect your brain.&nbsp; Learn about the risk factors that take a toll on the body and brain and recognize the health benefits related to the MIND diet.

The speaker will be Karissa Winkel, K-State Research and Extension – Cottonwood District.

A complete list of programs and class details can be found at the GBRC website at&nbsp;<a target="_blank" href="http://www.greatbendrec.com/">www.greatbendrec.com</a>.&nbsp; Please contact the Recreation Commission office at 793-3755, ext 110, or stop by the office located at 1214 Stone Street for more information or with any questions you may have.

<figure>
 <img src="https://media.eaglewebservices.com/public/2020/10/1602181603891.png" alt=" " />
 <figcaption> </figcaption>
 </figure>The Great Bend Recreation Commission will be hosting a free Stop ‘N Learn Session titled “Healthy Body, Healthy Brain” on Wednesday, November 20, from 12:00 – 1:00 pm at the Great Bend Rec Activity Center (2715 18th&nbsp;Street).&nbsp;Healthy minds live in healthy bodies, which means taking care of your heart and cardiovascular system is the best way to protect your brain.&nbsp; Learn about the risk factors that take a toll on the body and brain and recognize the health benefits related to the MIND diet.The speaker will be Karissa Winkel, K-State Research and Extension – Cottonwood District.A complete list of programs and class details can be found at the GBRC website at&nbsp;<a target="_blank" href="http://www.greatbendrec.com/">www.greatbendrec.com</a>.&nbsp; Please contact the Recreation Commission office at 793-3755, ext 110, or stop by the office located at 1214 Stone Street for more information or with any questions you may have.

GBRC: Stop 'N Learn - Healthy body, healthy brain

By MIKE COURSON Great Bend Post

Thanksgiving is now just more than a week away. But the time to start thawing a frozen turkey is several days before Nov. 28. Karissa Winkel, family and community wellness agent with K-State Research and Extension – Cottonwood District, said the best way to thaw a frozen turkey is in the fridge.  

"Remember, a 20-pound turkey needs at least 5-7 days in the refrigerator, and you want to keep that fridge at 35-38 degrees Fahrenheit," she said. "You can also thaw a turkey in cold water but make sure you allow 30 minutes per pound for that turkey, so that might take some time."

The U.S. Department of Agriculture (USDA) says allow 24 hours for every 4-5 pounds of bird if using a refrigerator, and suggests changing the water every 30 minutes if thawing the turkey that way. Fridge-thawed turkeys are safe for 1-2 days before cooking. Turkeys thawed in water should be cooked immediately. After the big meal, put the meat in an airtight container no more than two hours after eating.

"It can usually last 4-7 days in the fridge depending on what it is," Winkel said. "Make sure to check the color, smell, and all of those things before you eat leftovers."

Holiday safety for pets should also be kept in mind. Unseasoned, boneless turkey is usually okay in small quantities, but keep furry friends away from onions, grapes, garlic, and chocolate.

<figure>
 <img src="https://media.eaglewebservices.com/public/2023/10/1698672012463.png" alt=" " />
 <figcaption> </figcaption>
 </figure>By MIKE COURSON Great Bend PostThanksgiving is now just more than a week away. But the time to start thawing a frozen turkey is several days before Nov. 28. Karissa Winkel, family and community wellness agent with K-State Research and Extension – Cottonwood District, said the best way to thaw a frozen turkey is in the fridge. "Remember, a 20-pound turkey needs at least 5-7 days in the refrigerator, and you want to keep that fridge at 35-38 degrees Fahrenheit," she said. "You can also thaw a turkey in cold water but make sure you allow 30 minutes per pound for that turkey, so that might take some time."The U.S. Department of Agriculture (USDA) says allow 24 hours for every 4-5 pounds of bird if using a refrigerator, and suggests changing the water every 30 minutes if thawing the turkey that way. Fridge-thawed turkeys are safe for 1-2 days before cooking. Turkeys thawed in water should be cooked immediately. After the big meal, put the meat in an airtight container no more than two hours after eating."It can usually last 4-7 days in the fridge depending on what it is," Winkel said. "Make sure to check the color, smell, and all of those things before you eat leftovers."Holiday safety for pets should also be kept in mind. Unseasoned, boneless turkey is usually okay in small quantities, but keep furry friends away from onions, grapes, garlic, and chocolate.

Begin thawing frozen turkey 5-7 days before Thanksgiving

This innovative program, launched in September by the Kansas Grain Sorghum Commission (KGSC) in collaboration with K-State Research and Extension and the K-State Department of Plant Pathology, announces a comprehensive winter educational program.

Building on the success of its inaugural field day series, which focused on stalk rot prevention and producer profitability, the Sorghum Connection team offers an additional series of one-day events across central and western Kansas, which will delve deeper into key topics gained from the field days. These events will be held in Salina (December 4th), Hays (December 5th), and Garden City (December 6th). In Hays the program will be held at the K-State Agricultural Research Center, Hays, 1232 240th Avenue.

Attendees will gain valuable insights from leaders at Kansas State University on critical topics:

● Managing Chinch Bug Populations, presented by Anthony Zukoff, K-State Entomologists.

● Effective Weed Management Strategies, by Sarah Lancaster, K-State Weed Specialist.

● Unleashing the Potential of Sorghum in the Pet Food Industry presented by Julia Pezzali, K-State Director of Pet Food Program.

● Navigating the Sorghum Market Outlook, presented by Dan O’Brien, K-State Grain Market Specialist.

"The Sorghum Connection Series is more than just a series of events; it's an investment in the future of sorghum production in Kansas,” says Maddy Meier, KGSC’s director of communications and outreach. “By providing producers with access to the latest research and information, we're empowering them to make informed decisions and drive innovation in the heart of sorghum country."

Pre-registration is requested and each event begins with registration at 8:00 AM and concludes at approximately 3:00 PM. To register or learn more, visit www.ksgrainsorghum.org or call Cottonwood Extension Office at 785-628-9430.

The Sorghum Connection Series offers a unique opportunity for Kansas sorghum growers to connect, learn, and stay ahead of the curve. Don't miss this chance to cultivate success in the years ahead!

The Kansas Grain Sorghum Commission is committed to sorghum promotion, research, and information designed to strengthen, expand and develop new foreign and domestic markets for sorghum.

Stacy Campbell is a Crop Production Extension agent in the Cottonwood District (which includes Barton and Ellis counties) for K-State Research and Extension. You can contact him by e-mail at scampbel@ksu.edu or by calling 785-628-9430.

<figure>
 <img src="https://media.eaglewebservices.com/public/2023/4/1681266655144.jpeg" alt="written by: Stacy Campbell - Cottonwood Extension District" />
 <figcaption>written by: Stacy Campbell - Cottonwood Extension District</figcaption>
 </figure>This innovative program, launched in September by the Kansas Grain Sorghum Commission (KGSC) in collaboration with K-State Research and Extension and the K-State Department of Plant Pathology, announces a comprehensive winter educational program.Building on the success of its inaugural field day series, which focused on stalk rot prevention and producer profitability, the Sorghum Connection team offers an additional series of one-day events across central and western Kansas, which will delve deeper into key topics gained from the field days. These events will be held in Salina (December 4th), Hays (December 5th), and Garden City (December 6th). In Hays the program will be held at the K-State Agricultural Research Center, Hays, 1232 240th Avenue.Attendees will gain valuable insights from leaders at Kansas State University on critical topics:● Managing Chinch Bug Populations, presented by Anthony Zukoff, K-State Entomologists.● Effective Weed Management Strategies, by Sarah Lancaster, K-State Weed Specialist.● Unleashing the Potential of Sorghum in the Pet Food Industry presented by Julia Pezzali, K-State Director of Pet Food Program.● Navigating the Sorghum Market Outlook, presented by Dan O’Brien, K-State Grain Market Specialist."The Sorghum Connection Series is more than just a series of events; it's an investment in the future of sorghum production in Kansas,” says Maddy Meier, KGSC’s director of communications and outreach. “By providing producers with access to the latest research and information, we're empowering them to make informed decisions and drive innovation in the heart of sorghum country."Pre-registration is requested and each event begins with registration at 8:00 AM and concludes at approximately 3:00 PM. To register or learn more, visit www.ksgrainsorghum.org or call Cottonwood Extension Office at 785-628-9430.The Sorghum Connection Series offers a unique opportunity for Kansas sorghum growers to connect, learn, and stay ahead of the curve. Don't miss this chance to cultivate success in the years ahead!The Kansas Grain Sorghum Commission is committed to sorghum promotion, research, and information designed to strengthen, expand and develop new foreign and domestic markets for sorghum.Stacy Campbell is a Crop Production Extension agent in the Cottonwood District (which includes Barton and Ellis counties) for K-State Research and Extension. You can contact him by e-mail at scampbel@ksu.edu or by calling 785-628-9430.

CAMPBELL: Sorghum Connection extends support to Kansas growers

The holiday season is around the corner, and this means that the kitchen will likely become a busy place as we prepare meals to gather around. As you prepare tasty dishes to share, be conscious of the possibility of sharing illness too. I found these tips from K-State food scientist, Karen Blakeslee, especially helpful for preventing cross-contamination:

“We use the kitchen sink for food preparation and more,” Blakeslee said. “The possibility exists for foodborne illness-causing bacteria to hang out in the sink too. These bacteria could cross-contaminate your food and make you sick.”

Blakeslee added that a recent USDA study tested surfaces where participants prepared a breakfast meal with raw sausage, shell eggs, and a fruit salad made with cut-up cantaloupe. Test results showed that 34% of the sinks were contaminated after preparing the meal.

Even more scary, 26% of the samples of cut-up cantaloupe from the fruit salad were contaminated after breakfast prep.

“The bacteria in the sink or on your hands can cross-contaminate from the sink to other items, including those you normally eat raw. This means you’ll be eating that bacteria too,” Blakeslee said.

After using your sink to wash or prepare food, clean and sanitize the sink:

1) Use warm, soapy water to wash the sink. Wipe it clean with paper towels.

2) Use a sanitizer and let air dry. Sanitizers can be homemade (1 tablespoon of liquid chlorine bleach per gallon of water) or use a commercial sanitizer or sanitizing wipe.

When the sink is used to clean and sanitize, it’s easy to forget that the sink itself can become contaminated. So, be mindful of your food prep habits to keep you and the entire family healthy this holiday season.

Karissa Winkel is the Family and Community Wellness Agent with K-State Research and Extension – Cottonwood District. You may reach her at: 620-793-1910 or krwinkel@ksu.edu. K-State Research &amp; Extension is an equal opportunity provider and employer.

<figure>
 <img src="https://media.eaglewebservices.com/public/2023/10/1697484540273.jpeg" alt="written by: Karissa Winkel - Cottonwood Extension District" />
 <figcaption>written by: Karissa Winkel - Cottonwood Extension District</figcaption>
 </figure>The holiday season is around the corner, and this means that the kitchen will likely become a busy place as we prepare meals to gather around. As you prepare tasty dishes to share, be conscious of the possibility of sharing illness too. I found these tips from K-State food scientist, Karen Blakeslee, especially helpful for preventing cross-contamination:“We use the kitchen sink for food preparation and more,” Blakeslee said. “The possibility exists for foodborne illness-causing bacteria to hang out in the sink too. These bacteria could cross-contaminate your food and make you sick.”Blakeslee added that a recent USDA study tested surfaces where participants prepared a breakfast meal with raw sausage, shell eggs, and a fruit salad made with cut-up cantaloupe. Test results showed that 34% of the sinks were contaminated after preparing the meal.Even more scary, 26% of the samples of cut-up cantaloupe from the fruit salad were contaminated after breakfast prep.“The bacteria in the sink or on your hands can cross-contaminate from the sink to other items, including those you normally eat raw. This means you’ll be eating that bacteria too,” Blakeslee said.After using your sink to wash or prepare food, clean and sanitize the sink:1) Use warm, soapy water to wash the sink. Wipe it clean with paper towels.2) Use a sanitizer and let air dry. Sanitizers can be homemade (1 tablespoon of liquid chlorine bleach per gallon of water) or use a commercial sanitizer or sanitizing wipe.When the sink is used to clean and sanitize, it’s easy to forget that the sink itself can become contaminated. So, be mindful of your food prep habits to keep you and the entire family healthy this holiday season.Karissa Winkel is the Family and Community Wellness Agent with K-State Research and Extension – Cottonwood District. You may reach her at: 620-793-1910 or krwinkel@ksu.edu. K-State Research &amp; Extension is an equal opportunity provider and employer.

WINKEL: Food safety tip - Clean the kitchen sink

Looking at turkeys for your holiday meals? Here are some tips to help make your holiday turkey safe and healthy. Turkey is a healthy choice since it is considered a white meat and full of protein! Some tips for keeping it as healthy as possible is to bake it and not fry it or use herbs and lemon to season rather than butter and salt. Allow one pound (1 lb) of turkey per person you are serving.

Thawing turkeys can be tricky but remember to thaw them in one of three ways: in the refrigerator, in cold water, or the microwave. Allowing your bird to thaw at room temperature can allow dangerous bacteria to grow. Washing a raw turkey or poultry also spreads bacteria around the kitchen so you can save time and skip washing the bird. To roast the turkey, start with an oven temperature set at least at 325 degrees. Timetable for turkey roasting varies based on size and if the turkey is stuffed or not. The turkey should reach an internal temperature of 165 degrees when it is thoroughly cooked. Allow the turkey to stand for 20 minutes before carving.

Turkeys must be kept at a safe temperature during "the big thaw." While frozen, a turkey is safe indefinitely. However, as soon as it begins to thaw, any bacteria that may have been present before freezing can begin to grow again.

Immediately after grocery store checkout, take the frozen turkey home and store it in the freezer. Frozen turkeys should not be left on the back porch, in the car trunk, in the basement, or any place else where temperatures cannot be constantly monitored.

A package of frozen meat or poultry left thawing on the counter more than 2 hours is not at a safe temperature. Even though the center of the package may still be frozen, the outer layer of the food is in the "Danger Zone" between 40 and 140 °F — at a temperature where foodborne bacteria multiply rapidly.

There are three safe ways to thaw food: in the refrigerator, in cold water, and in the microwave oven.

When thawing a turkey in the refrigerator:

· Plan ahead: allow approximately 24 hours for each 4 to 5 pounds in a refrigerator set at 40 °F or below.

· Place the turkey in a container to prevent the juices from dripping on other foods.

A thawed turkey can remain in the refrigerator for 1 or 2 days before cooking. Foods thawed in the refrigerator can be refrozen without cooking but there may be some loss of quality.

First be sure the turkey is in a leak-proof plastic bag to prevent cross-contamination and to prevent the turkey from absorbing water, resulting in a watery product.

Submerge the wrapped turkey in cold tap water. Change the water every 30 minutes until the turkey is thawed. Cook the turkey immediately after it is thawed.

A turkey thawed by the cold water method should be cooked immediately. After cooking, meat from the turkey can be refrozen.

Follow the microwave oven manufacturer's instruction when defrosting a turkey. Plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially cooked food is not recommended because any bacteria present wouldn't have been destroyed.

A turkey thawed in the microwave must be cooked immediately.

Monique Koerner is the Family and Community Wellness Agent with K-State Research and Extension – Cottonwood District. You may reach her at: 785-628-9430 or moniquek@ksu.edu. K-State Research &amp; Extension is an equal opportunity provider and employer.

<figure>
 <img src="https://media.eaglewebservices.com/public/2022/11/1668522152076.jpeg" alt="Monique Koerner - Family and Community Wellness Agent with K-State Research and Extension – Cottonwood District." />
 <figcaption>Monique Koerner - Family and Community Wellness Agent with K-State Research and Extension – Cottonwood District.</figcaption>
 </figure>Looking at turkeys for your holiday meals? Here are some tips to help make your holiday turkey safe and healthy. Turkey is a healthy choice since it is considered a white meat and full of protein! Some tips for keeping it as healthy as possible is to bake it and not fry it or use herbs and lemon to season rather than butter and salt. Allow one pound (1 lb) of turkey per person you are serving.Thawing turkeys can be tricky but remember to thaw them in one of three ways: in the refrigerator, in cold water, or the microwave. Allowing your bird to thaw at room temperature can allow dangerous bacteria to grow. Washing a raw turkey or poultry also spreads bacteria around the kitchen so you can save time and skip washing the bird. To roast the turkey, start with an oven temperature set at least at 325 degrees. Timetable for turkey roasting varies based on size and if the turkey is stuffed or not. The turkey should reach an internal temperature of 165 degrees when it is thoroughly cooked. Allow the turkey to stand for 20 minutes before carving.Turkeys must be kept at a safe temperature during "the big thaw." While frozen, a turkey is safe indefinitely. However, as soon as it begins to thaw, any bacteria that may have been present before freezing can begin to grow again.Immediately after grocery store checkout, take the frozen turkey home and store it in the freezer. Frozen turkeys should not be left on the back porch, in the car trunk, in the basement, or any place else where temperatures cannot be constantly monitored.A package of frozen meat or poultry left thawing on the counter more than 2 hours is not at a safe temperature. Even though the center of the package may still be frozen, the outer layer of the food is in the "Danger Zone" between 40 and 140 °F — at a temperature where foodborne bacteria multiply rapidly.There are three safe ways to thaw food: in the refrigerator, in cold water, and in the microwave oven.Refrigerator ThawingWhen thawing a turkey in the refrigerator:· Plan ahead: allow approximately 24 hours for each 4 to 5 pounds in a refrigerator set at 40 °F or below.· Place the turkey in a container to prevent the juices from dripping on other foods.REFRIGERATOR THAWING TIMESWhole turkey:· 4 to 12 pounds — 1 to 3 days· 12 to 16 pounds — 3 to 4 days· 16 to 20 pounds — 4 to 5 days· 20 to 24 pounds —5 to 6 daysA thawed turkey can remain in the refrigerator for 1 or 2 days before cooking. Foods thawed in the refrigerator can be refrozen without cooking but there may be some loss of quality.Cold Water ThawingAllow about 30 minutes per pound.First be sure the turkey is in a leak-proof plastic bag to prevent cross-contamination and to prevent the turkey from absorbing water, resulting in a watery product.Submerge the wrapped turkey in cold tap water. Change the water every 30 minutes until the turkey is thawed. Cook the turkey immediately after it is thawed.COLD WATER THAWING TIMES· 4 to 12 pounds — 2 to 6 hours· 12 to 16 pounds — 6 to 8 hours· 16 to 20 pounds — 8 to 10 hours· 20 to 24 pounds — 10 to 12 hoursA turkey thawed by the cold water method should be cooked immediately. After cooking, meat from the turkey can be refrozen.Microwave ThawingFollow the microwave oven manufacturer's instruction when defrosting a turkey. Plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially cooked food is not recommended because any bacteria present wouldn't have been destroyed.A turkey thawed in the microwave must be cooked immediately.Monique Koerner is the Family and Community Wellness Agent with K-State Research and Extension – Cottonwood District. You may reach her at: 785-628-9430 or moniquek@ksu.edu. K-State Research &amp; Extension is an equal opportunity provider and employer.

KOERNER: Turkey basics

Newly bought houseplants or those brought in from outside often lose at least a portion of their leaves. In order to understand why this occurs, we need to look at how these plants are grown and what the plant needs to do to adapt to its new environment. Houseplants are normally produced either under shade outdoors in southern states or in greenhouses. Also, many homeowners move their houseplants outside during the summer. Regardless, the plants receive much more sunlight than they do in an indoor environment. 

Research done in Florida in the late 1970s revealed that tropical plants grown under high light conditions produce ‘sun leaves' while those grown under low light conditions have ‘shade leaves.' These leaf types differ structurally in that sun leaves have less chlorophyll (the substance that plants use to convert sunlight to energy) and the chlorophyll that is present is located deeper inside the leaf. Sun leaves also tend to be thick, small and numerous while shade leaves are more thin, larger, and fewer in number. When plants are moved from one light condition to another they need time to adjust. This process is known as acclimatization. If they are forced to acclimatize too quickly, they will drop their sun leaves and produce a new set of shade leaves. If the acclimatization process is slower and less drastic, the plant can convert their sun leaves to the shade leaves that do better under low light. If going from shade to sun, this process is reversed.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 

Some houseplants are acclimatized before they are sold but many are not. So how do we help our new houseplants or those moved inside acclimatize to their new home environment? Houseplants should start out in an area of the home that receives plenty of light and then gradually moved to their permanent, darker location. This process should take 4 to 8 weeks depending on the degree of difference in light levels between the initial and final location of the plant. Remember, plants need to be acclimatized whether they are moved from a sunny location to one that receives less light or from shade to sun. Understanding plant processes allows us to anticipate potential problems. Acclimatization gives our houseplants a greater&nbsp;chance of retaining leaves and avoiding the stress of completely replacing them.&nbsp;

Alicia Boor is an Agriculture and Natural Resources agent in the Cottonwood District (which includes Barton and Ellis counties) for K-State Research and Extension. You can contact her by e-mail at aboor@ksu.edu or calling 620-793-1910.

K-State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well-being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K-State campus in Manhattan.&nbsp;K-State Research and Extension is an equal opportunity employer and provider. Kansas State University, County Extension Councils, Extension Districts, and U.S. Department of Agriculture Cooperating.

<figure>
 <img src="https://media.eaglewebservices.com/public/2023/10/1698681527025.jpeg" alt="written by: Alicia Boor - Cottonwood Extension District" />
 <figcaption>written by: Alicia Boor - Cottonwood Extension District</figcaption>
 </figure>Newly bought houseplants or those brought in from outside often lose at least a portion of their leaves. In order to understand why this occurs, we need to look at how these plants are grown and what the plant needs to do to adapt to its new environment. Houseplants are normally produced either under shade outdoors in southern states or in greenhouses. Also, many homeowners move their houseplants outside during the summer. Regardless, the plants receive much more sunlight than they do in an indoor environment. Research done in Florida in the late 1970s revealed that tropical plants grown under high light conditions produce ‘sun leaves' while those grown under low light conditions have ‘shade leaves.' These leaf types differ structurally in that sun leaves have less chlorophyll (the substance that plants use to convert sunlight to energy) and the chlorophyll that is present is located deeper inside the leaf. Sun leaves also tend to be thick, small and numerous while shade leaves are more thin, larger, and fewer in number. When plants are moved from one light condition to another they need time to adjust. This process is known as acclimatization. If they are forced to acclimatize too quickly, they will drop their sun leaves and produce a new set of shade leaves. If the acclimatization process is slower and less drastic, the plant can convert their sun leaves to the shade leaves that do better under low light. If going from shade to sun, this process is reversed.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Some houseplants are acclimatized before they are sold but many are not. So how do we help our new houseplants or those moved inside acclimatize to their new home environment? Houseplants should start out in an area of the home that receives plenty of light and then gradually moved to their permanent, darker location. This process should take 4 to 8 weeks depending on the degree of difference in light levels between the initial and final location of the plant. Remember, plants need to be acclimatized whether they are moved from a sunny location to one that receives less light or from shade to sun. Understanding plant processes allows us to anticipate potential problems. Acclimatization gives our houseplants a greater&nbsp;chance of retaining leaves and avoiding the stress of completely replacing them.&nbsp;Alicia Boor is an Agriculture and Natural Resources agent in the Cottonwood District (which includes Barton and Ellis counties) for K-State Research and Extension. You can contact her by e-mail at aboor@ksu.edu or calling 620-793-1910.K-State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well-being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K-State campus in Manhattan.&nbsp;K-State Research and Extension is an equal opportunity employer and provider. Kansas State University, County Extension Councils, Extension Districts, and U.S. Department of Agriculture Cooperating.

BOOR: Why houseplants lose leaves after brought inside

You know that healthy foods are good for the body, but you may not consider the impact nutrition has on everyday tasks. A balanced diet can support brain functions including balance, posture, coordination, and breathing.

As you know, the brain is complex. It’s the control system of the entire body, and it relies on a network of brain cells and neurons to communicate. The good news is that there are ways to nourish the brain to support cognitive capacity and protect it for years to come.

One way to protect the brain is to reduce inflammation. Harmful molecules around the brain can increase inflammation and damage neurons. In the long term, this increases the risk of neurodegenerative diseases like dementia. Sources of omega-3 fatty acids like salmon, nuts and seeds, and olive oil can reduce brain inflammation, support new brain cells, and help neurons communicate better with the rest of the body. Also, colorful fruits and vegetables provide the brain with antioxidants and vitamins that help to protect the brain.

B Vitamins, especially folate, are another superhero for brain health. They are shown to reduce the risk of dementia and slow cognitive decline. B vitamins are found in whole grains, legumes, nuts, leafy green vegetables, and eggs.

Another essential vitamin for brain health is Vitamin D, and a lack of it can cause issues with memory and thinking and increase the risk of dementia. Foods like salmon, tuna, fortified grains, and milk are high in Vitamin D. Also, at least 5 minutes of sunlight exposure each day allows the body to produce vitamin D from the food you eat.

Overall, an eating plan focusing on plenty of fruits and vegetables, moderate amounts of protein, and low amounts of saturated fat and sugar is best for optimizing brain health. This is known as the MIND diet, and it’s designed to reduce the risk of neurodegenerative diseases and slow cognitive decline. This eating approach combines the Mediterranean eating plan with the

Dietary Approaches to Stop Hypertension (DASH). The MIND eating plan focuses on foods that are associated with brain function like green leafy vegetables, nuts, berries, beans, whole grains, fish, poultry, and olive oil.

If you would like to learn more about the MIND diet, join the Cottonwood District and K-State 105 for Nourishing the Brain: Recommendations for Combating Neurodegenerative Diseases. This program will take place at the Great Bend Senior Center on November 20th at 1 pm.

It’s never too late to incorporate brain-boosting foods into your diet. Immediate and long-term benefits can be achieved by nourishing the brain!

<figure>
 <img src="https://media.eaglewebservices.com/public/2023/10/1697484540273.jpeg" alt="written by: Karissa Winkel - Cottonwood Extension District" />
 <figcaption>written by: Karissa Winkel - Cottonwood Extension District</figcaption>
 </figure>You know that healthy foods are good for the body, but you may not consider the impact nutrition has on everyday tasks. A balanced diet can support brain functions including balance, posture, coordination, and breathing.As you know, the brain is complex. It’s the control system of the entire body, and it relies on a network of brain cells and neurons to communicate. The good news is that there are ways to nourish the brain to support cognitive capacity and protect it for years to come.One way to protect the brain is to reduce inflammation. Harmful molecules around the brain can increase inflammation and damage neurons. In the long term, this increases the risk of neurodegenerative diseases like dementia. Sources of omega-3 fatty acids like salmon, nuts and seeds, and olive oil can reduce brain inflammation, support new brain cells, and help neurons communicate better with the rest of the body. Also, colorful fruits and vegetables provide the brain with antioxidants and vitamins that help to protect the brain.B Vitamins, especially folate, are another superhero for brain health. They are shown to reduce the risk of dementia and slow cognitive decline. B vitamins are found in whole grains, legumes, nuts, leafy green vegetables, and eggs.Another essential vitamin for brain health is Vitamin D, and a lack of it can cause issues with memory and thinking and increase the risk of dementia. Foods like salmon, tuna, fortified grains, and milk are high in Vitamin D. Also, at least 5 minutes of sunlight exposure each day allows the body to produce vitamin D from the food you eat.Overall, an eating plan focusing on plenty of fruits and vegetables, moderate amounts of protein, and low amounts of saturated fat and sugar is best for optimizing brain health. This is known as the MIND diet, and it’s designed to reduce the risk of neurodegenerative diseases and slow cognitive decline. This eating approach combines the Mediterranean eating plan with theDietary Approaches to Stop Hypertension (DASH). The MIND eating plan focuses on foods that are associated with brain function like green leafy vegetables, nuts, berries, beans, whole grains, fish, poultry, and olive oil.If you would like to learn more about the MIND diet, join the Cottonwood District and K-State 105 for Nourishing the Brain: Recommendations for Combating Neurodegenerative Diseases. This program will take place at the Great Bend Senior Center on November 20th at 1 pm.It’s never too late to incorporate brain-boosting foods into your diet. Immediate and long-term benefits can be achieved by nourishing the brain!Karissa Winkel is the Family and Community Wellness Agent with K-State Research and Extension – Cottonwood District. You may reach her at: 620-793-1910 or krwinkel@ksu.edu. K-State Research &amp; Extension is an equal opportunity provider and employer.

WINKEL: Nourishing the brain

A new hybrid plant has emerged in Kansas wheat fields. Through genetic and cytogenetic testing, it was determined to be a hybrid derived from wheat and triticale. This hybrid was confirmed in three locations in Kansas this year.

The mysterious hybrid was observed by Kansas Crop Improvement Association (KCIA) inspectors in Dickinson County and Marion County. In addition, a producer from south-central Kansas also found the same hybrid.

Samples from all three locations were sent to the National Agricultural Genotyping Center (NAGC) in North Dakota. They confirmed all three samples were identical. The NAGC used the NCBI public database and searched for a match using the BLAST algorithm. Based on the database results, they reported that the ITS2 region suggested the samples contained nuclear genomes of Secale and a Triticum species.

The Wheat Genetic Resource Center (WGRC) at Kansas State University provided further testing through a cytogenetic analysis of the seeds produced by the hybrid. Cytogenetics is a branch of genetics that involves the study of chromosomes. The cytogenetic analysis determined that the hybrid plant had 48 chromosomes: 41 wheat and 7 rye. The result indicated that the hybrid plant is likely derived from natural hybridization between hexaploid wheat and octoploid triticale.

In summary, the mystery plant found in Kansas wheat fields has been identified as a wheat x triticale hybrid. To the best of expert’s knowledge, this is the first time this specific hybrid has been found and identified. Over the course of my investigations says Marion Spiering, Manager of Field Services and Seed Certification KCIA. I grew tired of referring to it as “the wheat x triticale hybrid,” so I’ve informally started calling it “quadrotriticale” because it has both the Secale and Triticum species and to distinguish it from commercial triticale.

The seeds collected and tested by KCIA had an overall low fertility rate. It may show up more in areas where a lot of triticale cover crops are being used. In addition, it may also appear if a farmer saves seed from a wheat field that was grown next to a triticale field. The “quadrotriticale” plants were discovered due to the careful field inspection procedures required for Certified seed production. The “quadrotiticale” plants found by KCIA inspectors grew a little taller than the wheat, making them easy to spot. Like its parents, the hybrid is a bunch-type plant that can be pulled easily if it is found in any production field. Now that this hybrid has been identified, KCIA growers can easily locate it and rogue it out of their Certified seed fields. KCIA’s excellent seed growers and our superior Certified seed standards are more than up to the task of dealing with this new hybrid and continuing to produce high-quality wheat seed.

· The cytogenetic analysis was done by WGRC at KSU.

· The DNA sequencing was done by NAGC, ND.

· The seed germination test was done by KCIA Seed Lab.

· Thanks to Dr. Allan Fritz, K-State Wheat Breeder for his overall assistance with this project and help networking.

Information provided by Marion Spiering, Manager of Field Services and Seed Certification, Kansas Crop Improvement Association, mskcia@kansas.net

<figure>
 <img src="https://media.eaglewebservices.com/public/2023/4/1681266655144.jpeg" alt="written by: Stacy Campbell - Cottonwood Extension District" />
 <figcaption>written by: Stacy Campbell - Cottonwood Extension District</figcaption>
 </figure>A new hybrid plant has emerged in Kansas wheat fields. Through genetic and cytogenetic testing, it was determined to be a hybrid derived from wheat and triticale. This hybrid was confirmed in three locations in Kansas this year.The mysterious hybrid was observed by Kansas Crop Improvement Association (KCIA) inspectors in Dickinson County and Marion County. In addition, a producer from south-central Kansas also found the same hybrid.Samples from all three locations were sent to the National Agricultural Genotyping Center (NAGC) in North Dakota. They confirmed all three samples were identical. The NAGC used the NCBI public database and searched for a match using the BLAST algorithm. Based on the database results, they reported that the ITS2 region suggested the samples contained nuclear genomes of Secale and a Triticum species.The Wheat Genetic Resource Center (WGRC) at Kansas State University provided further testing through a cytogenetic analysis of the seeds produced by the hybrid. Cytogenetics is a branch of genetics that involves the study of chromosomes. The cytogenetic analysis determined that the hybrid plant had 48 chromosomes: 41 wheat and 7 rye. The result indicated that the hybrid plant is likely derived from natural hybridization between hexaploid wheat and octoploid triticale.In summary, the mystery plant found in Kansas wheat fields has been identified as a wheat x triticale hybrid. To the best of expert’s knowledge, this is the first time this specific hybrid has been found and identified. Over the course of my investigations says Marion Spiering, Manager of Field Services and Seed Certification KCIA. I grew tired of referring to it as “the wheat x triticale hybrid,” so I’ve informally started calling it “quadrotriticale” because it has both the Secale and Triticum species and to distinguish it from commercial triticale.The seeds collected and tested by KCIA had an overall low fertility rate. It may show up more in areas where a lot of triticale cover crops are being used. In addition, it may also appear if a farmer saves seed from a wheat field that was grown next to a triticale field. The “quadrotriticale” plants were discovered due to the careful field inspection procedures required for Certified seed production. The “quadrotiticale” plants found by KCIA inspectors grew a little taller than the wheat, making them easy to spot. Like its parents, the hybrid is a bunch-type plant that can be pulled easily if it is found in any production field. Now that this hybrid has been identified, KCIA growers can easily locate it and rogue it out of their Certified seed fields. KCIA’s excellent seed growers and our superior Certified seed standards are more than up to the task of dealing with this new hybrid and continuing to produce high-quality wheat seed.Acknowledgments· The cytogenetic analysis was done by WGRC at KSU.· The DNA sequencing was done by NAGC, ND.· The seed germination test was done by KCIA Seed Lab.· Thanks to Dr. Allan Fritz, K-State Wheat Breeder for his overall assistance with this project and help networking.Information provided by Marion Spiering, Manager of Field Services and Seed Certification, Kansas Crop Improvement Association, mskcia@kansas.net

CAMPBELL: New wheat x triticale hybrid confirmed in Kansas

The 4-H year runs from October 1 through September 30 of each year. Youth select projects in October or November and work on learning new skills, improving others, and participating in related leadership and community service throughout the year.

Celebrating involvement and accomplishments is an important and fun part of this process! About 80 4-H members and their families gathered on Sunday, November 3, to share a meal, good fellowship, and celebrate 4-H members.

A committee puts together the theme and decides on the meal. They did a great job this year to Level Up with 4-H, a video game themed event! One of the families provided roasters of soup while another took care of the desserts! It was a great way to begin the evening.

One of the hallmarks of 4-H is the focus on communication skills and leadership, and both were on display as 4-H Council officers Melody Braddy, Kassie Linsner, Ailey Williams, and Jonas Kern served as our emcees for the evening.

Each 4-H club has an opportunity to share about events they participated in and to showcase the awards for their club members. It is so much fun to see each club gather with their project awards for a group photo!

In addition, there are a few special awards presented. The Key Award is for 4-H members who have demonstrated outstanding contributions in leadership, citizenship, community service, demonstrations, judging and the holding of club and county offices. In short, it recognizes 4-H members who have lived up to the high ideals expressed by the 4-H Club Pledge. Jonas Kern received his Key Award as a 10-year member of the Ellinwood Energizers and is involved in a wide variety of project areas. In particular, he was recognized at the 2024 Emerald Circle banquet, held during Discovery Days, for having the Kansas 4-H Wildlife Project Record. He is a member of the Cottonwood 4-H2O Ambassadors and presents water educational information to a wide variety of audiences. He is an active member of Junior Leaders, 4-H Ambassadors, and the 4-H Livestock Committee and has held numerous offices in all of these organizations. He is a gracious leader who is willing to listen but keep the decision-making process moving forward.

The “I Dare You” Leadership award was first offered in 1941 by the late Williams H. Danforth, founder of the Ralston Purina company in St. Louis. He challenged young people to achieve their highest potential and to influence others through lives of service. The award inspired the book, “I Dare You” written by Danforth in which he encourages a balanced life of mental, physical, social, and spiritual development as the backbone of leadership. Ailey Williams, the first recipient holds multiple leadership roles in her club, Junior Leaders, and 4-H Council. In addition, she always shows up with a smile and a “can do” attitude for any task. Melody Braddy, the second recipient, also holds multiple leadership roles across our county and is a candidate for the Kansas Youth Leadership Council this year. Her creative spark is visible in many activities and projects. Both of these young women are incredibly involved in school activities in addition to 4-H yet show up and LEAD activities! I was particularly pleased to see their commitment and engagement the last couple of years as the Visual Arts superintendents. They had a short and sharp learning curve the first year but have gained much experience in the last two years!

Our final special awards are the Friends of 4-H. The first was presented to Shane and Hayley Dicks for their many years as Busy Buzzers club leaders and advisers for the 4-H Livestock Committee and 4-H Ambassadors. The second was presented to the family of the late Frank Ochs who was a 4-H champion and cheerleader to many 4-H families. His smile and jokes in the barn will be greatly missed but we look forward to many years of involvement by his family.

Keep learning. Keep showing grace and kindness.

Michelle Beran is the 4-H Youth Development Agent in the Cottonwood Extension District. For more information on this article or other 4-H Youth Development resources, email Michelle at mberan@ksu.edu or call Cottonwood Extension District – Barton Office at 620-793-1910.

Kansas State University is committed to making its services, activities and programs accessible to all participants. If you have special requirements due to a physical, vision, or hearing disability.

<figure>
 <img src="https://media.eaglewebservices.com/public/2022/11/1668177490614.jpeg" alt="written by: Michelle Beran - 4-H Youth Development Agent in the Cottonwood Extension District. " />
 <figcaption>written by: Michelle Beran - 4-H Youth Development Agent in the Cottonwood Extension District. </figcaption>
 </figure>The 4-H year runs from October 1 through September 30 of each year. Youth select projects in October or November and work on learning new skills, improving others, and participating in related leadership and community service throughout the year.Celebrating involvement and accomplishments is an important and fun part of this process! About 80 4-H members and their families gathered on Sunday, November 3, to share a meal, good fellowship, and celebrate 4-H members.A committee puts together the theme and decides on the meal. They did a great job this year to Level Up with 4-H, a video game themed event! One of the families provided roasters of soup while another took care of the desserts! It was a great way to begin the evening.One of the hallmarks of 4-H is the focus on communication skills and leadership, and both were on display as 4-H Council officers Melody Braddy, Kassie Linsner, Ailey Williams, and Jonas Kern served as our emcees for the evening.Each 4-H club has an opportunity to share about events they participated in and to showcase the awards for their club members. It is so much fun to see each club gather with their project awards for a group photo!In addition, there are a few special awards presented. The Key Award is for 4-H members who have demonstrated outstanding contributions in leadership, citizenship, community service, demonstrations, judging and the holding of club and county offices. In short, it recognizes 4-H members who have lived up to the high ideals expressed by the 4-H Club Pledge. Jonas Kern received his Key Award as a 10-year member of the Ellinwood Energizers and is involved in a wide variety of project areas. In particular, he was recognized at the 2024 Emerald Circle banquet, held during Discovery Days, for having the Kansas 4-H Wildlife Project Record. He is a member of the Cottonwood 4-H2O Ambassadors and presents water educational information to a wide variety of audiences. He is an active member of Junior Leaders, 4-H Ambassadors, and the 4-H Livestock Committee and has held numerous offices in all of these organizations. He is a gracious leader who is willing to listen but keep the decision-making process moving forward.The “I Dare You” Leadership award was first offered in 1941 by the late Williams H. Danforth, founder of the Ralston Purina company in St. Louis. He challenged young people to achieve their highest potential and to influence others through lives of service. The award inspired the book, “I Dare You” written by Danforth in which he encourages a balanced life of mental, physical, social, and spiritual development as the backbone of leadership. Ailey Williams, the first recipient holds multiple leadership roles in her club, Junior Leaders, and 4-H Council. In addition, she always shows up with a smile and a “can do” attitude for any task. Melody Braddy, the second recipient, also holds multiple leadership roles across our county and is a candidate for the Kansas Youth Leadership Council this year. Her creative spark is visible in many activities and projects. Both of these young women are incredibly involved in school activities in addition to 4-H yet show up and LEAD activities! I was particularly pleased to see their commitment and engagement the last couple of years as the Visual Arts superintendents. They had a short and sharp learning curve the first year but have gained much experience in the last two years!Our final special awards are the Friends of 4-H. The first was presented to Shane and Hayley Dicks for their many years as Busy Buzzers club leaders and advisers for the 4-H Livestock Committee and 4-H Ambassadors. The second was presented to the family of the late Frank Ochs who was a 4-H champion and cheerleader to many 4-H families. His smile and jokes in the barn will be greatly missed but we look forward to many years of involvement by his family.Keep learning. Keep showing grace and kindness.Michelle Beran is the 4-H Youth Development Agent in the Cottonwood Extension District. For more information on this article or other 4-H Youth Development resources, email Michelle at mberan@ksu.edu or call Cottonwood Extension District – Barton Office at 620-793-1910.Kansas State University is committed to making its services, activities and programs accessible to all participants. If you have special requirements due to a physical, vision, or hearing disability.

BERAN: Celebrating achievements

Kansas State University agronomists have tapped the powerful world of digital technology to make more than four decades worth of crop information almost instantly available to farmers via their phones or home computers. Cropping systems agronomist Ignacio Ciampitti and the director for research for the Institute of Digital Agriculture and Advanced Analytics (ID3A), says this new site means that yield and other valuable information may now be available within hours of university researchers harvesting crops from Kansas fields. Farmers decide what hybrids to plant the following year during or right after this year’s harvest. A problem we’ve had in the past is that the results of K-State’s crop performance tests have not been made available for two or three months until data was processed and all publications were printed. There was a need to transform how the data was shared so that the information is available immediately, easier for farmers to digest, and more visual.

The Kansas State University Institute of Digital Agriculture and Advanced Analytics, integrated with Dr. Ciampitti’s research lab (led by Pedro Cisdeli), has created a website called Analysis and Visualization of Crop Yield Trials – or AVYield – that will pack 40 years of K-State crop performance tests and other information into easy-to-read formats for farmers. The online tool is located at https://www.avyield.com. Jane Lingenfelser, an assistant agronomist and coordinator of the university’s crop performance tests each year, said she routinely advises producers to research as many data sources as possible when making decisions on crop varieties to plant. But we haven’t provided the tools for them to do that fully until now. There’s no cost or risk to researching all production options. Using this new tool, switching between crops in a specific growing location is very easy. For example, it is possible to immediately see how canola performed overall and which hybrid performed the best in south central Kansas, without devoting the land or expense to a new enterprise.

K-State’s database makes more than 40 years of data available for most crops – including canola, corn, sorghum, soybean, sunflower, and wheat. With a few on-screen clicks, farmers can find information based on variety, rainfed versus irrigated production, and geographic location within the state. This online resource is available at no cost to producers and researchers.

K-State canola breeder Mike Stamm has also made available the results of the National Winter Canola Variety trials, which his program coordinates at 30 locations in the United States. The collection dates back to the mid-1990s. “We live in an information-rich society, and we are used

to having the information immediately available,” Stamm said. “Sometimes, some of the most important work we do is not readily available because it takes time to analyze, write, review, and publish. We still need to publish our results, to show progress in our programs…but easier and more immediate access to the results will drive impact on our farms.” Kansas Corn provided funding to build AVYield, in collaboration with the Institute of Digital Agriculture and Advanced Analytics, which was introduced in late September during Celebrate Ag Day at K-State’s home football game against Oklahoma State.

“We are one of the first groups in the country to introduce these types of tools,” Ciampitti said. “The beauty of it is that much of the research information we produce related to crop production doesn’t take too long to get to farmers. Now, they can make their final decisions on planting crops based on information and visualization coming from this tool.”

<figure>
 <img src="https://media.eaglewebservices.com/public/2023/4/1681266655144.jpeg" alt="written by: Stacy Campbell - Cottonwood Extension District" />
 <figcaption>written by: Stacy Campbell - Cottonwood Extension District</figcaption>
 </figure>Kansas State University agronomists have tapped the powerful world of digital technology to make more than four decades worth of crop information almost instantly available to farmers via their phones or home computers. Cropping systems agronomist Ignacio Ciampitti and the director for research for the Institute of Digital Agriculture and Advanced Analytics (ID3A), says this new site means that yield and other valuable information may now be available within hours of university researchers harvesting crops from Kansas fields. Farmers decide what hybrids to plant the following year during or right after this year’s harvest. A problem we’ve had in the past is that the results of K-State’s crop performance tests have not been made available for two or three months until data was processed and all publications were printed. There was a need to transform how the data was shared so that the information is available immediately, easier for farmers to digest, and more visual.The Kansas State University Institute of Digital Agriculture and Advanced Analytics, integrated with Dr. Ciampitti’s research lab (led by Pedro Cisdeli), has created a website called Analysis and Visualization of Crop Yield Trials – or AVYield – that will pack 40 years of K-State crop performance tests and other information into easy-to-read formats for farmers. The online tool is located at https://www.avyield.com. Jane Lingenfelser, an assistant agronomist and coordinator of the university’s crop performance tests each year, said she routinely advises producers to research as many data sources as possible when making decisions on crop varieties to plant. But we haven’t provided the tools for them to do that fully until now. There’s no cost or risk to researching all production options. Using this new tool, switching between crops in a specific growing location is very easy. For example, it is possible to immediately see how canola performed overall and which hybrid performed the best in south central Kansas, without devoting the land or expense to a new enterprise.K-State’s database makes more than 40 years of data available for most crops – including canola, corn, sorghum, soybean, sunflower, and wheat. With a few on-screen clicks, farmers can find information based on variety, rainfed versus irrigated production, and geographic location within the state. This online resource is available at no cost to producers and researchers.K-State canola breeder Mike Stamm has also made available the results of the National Winter Canola Variety trials, which his program coordinates at 30 locations in the United States. The collection dates back to the mid-1990s. “We live in an information-rich society, and we are usedto having the information immediately available,” Stamm said. “Sometimes, some of the most important work we do is not readily available because it takes time to analyze, write, review, and publish. We still need to publish our results, to show progress in our programs…but easier and more immediate access to the results will drive impact on our farms.” Kansas Corn provided funding to build AVYield, in collaboration with the Institute of Digital Agriculture and Advanced Analytics, which was introduced in late September during Celebrate Ag Day at K-State’s home football game against Oklahoma State.“We are one of the first groups in the country to introduce these types of tools,” Ciampitti said. “The beauty of it is that much of the research information we produce related to crop production doesn’t take too long to get to farmers. Now, they can make their final decisions on planting crops based on information and visualization coming from this tool.”Stacy Campbell is a Crop Production Extension agent in the Cottonwood District (which includes Barton and Ellis counties) for K-State Research and Extension. You can contact him by e-mail at scampbel@ksu.edu or by calling 785-628-9430.

CAMPBELL: Site to make data more quickly available to farmers

Fall is a wonderful season for agriculture and a time to, hopefully, reap the bounty of the year’s production.&nbsp; If producers have access to crop residue fields following grain harvest, then preparing to turn cattle out to graze such acres is one task that deserves to be near the top of the priority list.&nbsp; Grain sorghum represents an excellent opportunity to extend the grazing season.&nbsp; However, there are several important management considerations that need to be kept in mind with grazing sorghum residue.

Understandably, the absence of fences and water sources is one of the biggest limitations for residue grazing.&nbsp; Many acres are grown in rain-fed systems in which sourcing water from an irrigation well is not possible.&nbsp; Likewise, hauling water long distances is usually not practical.&nbsp; However, if water can be supplied and temporary fences put up, then grazing sorghum residues is usually economical.&nbsp; A single strand of electric fence can work quite well for keeping cows contained, while 2 or more strands may be needed for small calves.

Unlike actively growing forages, both the quantity and quality of residue available for grazing will be highest immediately following harvest and will steadily decline over time due to weathering, trampling, and consumption by cattle. Regarding forage quantity, field data indicate about 2.5 to 3.0 tons of residue per acre on average is produced following harvest.&nbsp; If accounting for 50% of the total residue on the field as available for grazing and of that amount 50% was utilized, then one acre would supply enough forage for one gestating cow for approximately 50 to 60 days.&nbsp;High amounts of grain on the surface of the field pose a risk of acidosis, particularly for animals with experience grazing residue fields. Cattle selectively graze and will seek out and consume any grain present first.&nbsp; The degree to which grain in the field poses a risk is dependent on many factors, but levels greater than 10 to 15 bushels per acre generally require additional caution.&nbsp; Avoiding turning hungry animals directly on to fields by filling them up on forage, strip grazing to reduce the amount grain available per animal, supplementing low amounts of grain initially before turning them out, and feeding sodium bicarbonate as a rumen buffer are all strategies that may be used to decrease risk of acidosis.

Nitrate and prussic acid toxicity are both conditions that increase in prevalence due to plant stress and cause asphyxiation in the animal, yet are distinctly independent from each other.&nbsp; Nitrates accumulate in the base of the stalk or stem, and while issues associated with nitrate toxicity are generally less common in grazing situations as compared to when cattle are fed a diet, for this reason it is critical to manage stocking rate so that cattle are not forced to consume the lower 1/3rd&nbsp;of the stalk or stem.&nbsp; Prussic acid can occur in plant species within the broader sorghum family, and primarily accumulates in young, rapidly growing plant tissue.&nbsp; Therefore, avoiding grazing sorghum residue around a frost event and for the first 7 days following a killing freeze is a sound practice. Just as with harvested forages, representative samples of standing forage can be collected for analysis of nitrate and prussic acid to determine risk levels and guide management decisions.

Alicia Boor is an Agriculture and Natural Resources agent in the Cottonwood District (which includes Barton and Ellis counties) for K-State Research and Extension. You can contact her by e-mail at aboor@ksu.edu or calling 620-793-1910K-State Research and Extension is an equal opportunity employer and provider. Kansas State University, County Extension Councils, Extension Districts, and U.S. Department of Agriculture Cooperating.

<figure>
 <img src="https://media.eaglewebservices.com/public/2023/10/1698681527025.jpeg" alt="written by: Alicia Boor - Cottonwood Extension District" />
 <figcaption>written by: Alicia Boor - Cottonwood Extension District</figcaption>
 </figure>Fall is a wonderful season for agriculture and a time to, hopefully, reap the bounty of the year’s production.&nbsp; If producers have access to crop residue fields following grain harvest, then preparing to turn cattle out to graze such acres is one task that deserves to be near the top of the priority list.&nbsp; Grain sorghum represents an excellent opportunity to extend the grazing season.&nbsp; However, there are several important management considerations that need to be kept in mind with grazing sorghum residue.Understandably, the absence of fences and water sources is one of the biggest limitations for residue grazing.&nbsp; Many acres are grown in rain-fed systems in which sourcing water from an irrigation well is not possible.&nbsp; Likewise, hauling water long distances is usually not practical.&nbsp; However, if water can be supplied and temporary fences put up, then grazing sorghum residues is usually economical.&nbsp; A single strand of electric fence can work quite well for keeping cows contained, while 2 or more strands may be needed for small calves.Unlike actively growing forages, both the quantity and quality of residue available for grazing will be highest immediately following harvest and will steadily decline over time due to weathering, trampling, and consumption by cattle. Regarding forage quantity, field data indicate about 2.5 to 3.0 tons of residue per acre on average is produced following harvest.&nbsp; If accounting for 50% of the total residue on the field as available for grazing and of that amount 50% was utilized, then one acre would supply enough forage for one gestating cow for approximately 50 to 60 days.&nbsp;High amounts of grain on the surface of the field pose a risk of acidosis, particularly for animals with experience grazing residue fields. Cattle selectively graze and will seek out and consume any grain present first.&nbsp; The degree to which grain in the field poses a risk is dependent on many factors, but levels greater than 10 to 15 bushels per acre generally require additional caution.&nbsp; Avoiding turning hungry animals directly on to fields by filling them up on forage, strip grazing to reduce the amount grain available per animal, supplementing low amounts of grain initially before turning them out, and feeding sodium bicarbonate as a rumen buffer are all strategies that may be used to decrease risk of acidosis.Nitrate and prussic acid toxicity are both conditions that increase in prevalence due to plant stress and cause asphyxiation in the animal, yet are distinctly independent from each other.&nbsp; Nitrates accumulate in the base of the stalk or stem, and while issues associated with nitrate toxicity are generally less common in grazing situations as compared to when cattle are fed a diet, for this reason it is critical to manage stocking rate so that cattle are not forced to consume the lower 1/3rd&nbsp;of the stalk or stem.&nbsp; Prussic acid can occur in plant species within the broader sorghum family, and primarily accumulates in young, rapidly growing plant tissue.&nbsp; Therefore, avoiding grazing sorghum residue around a frost event and for the first 7 days following a killing freeze is a sound practice. Just as with harvested forages, representative samples of standing forage can be collected for analysis of nitrate and prussic acid to determine risk levels and guide management decisions.Alicia Boor is an Agriculture and Natural Resources agent in the Cottonwood District (which includes Barton and Ellis counties) for K-State Research and Extension. You can contact her by e-mail at aboor@ksu.edu or calling 620-793-1910K-State Research and Extension is an equal opportunity employer and provider. Kansas State University, County Extension Councils, Extension Districts, and U.S. Department of Agriculture Cooperating.

BOOR: Grazing sorghum residues 

Living Well Wednesday is a virtual learning series hosted by K-State Research and Extension, Family and Consumer Sciences (FCS) professionals from across the state of Kansas. Webinars will be offered the second Wednesday of most months, from 12:10-1 pm. There is no charge to participate, however, registration is required.

Our next webinar is scheduled for November 13, 2024. Fall Proof Your Life: A Guide to Better Balance will be presented by Erin Martinez, PhD, Extension Adult Development and Aging Specialist. She will help you discover practical tips and exercises to improve your balance, reduce risk of falls, and help you live a more independent and active life. Visit our website to learn more: https://www.ksre.k-state.edu/fcs/livingwellwed/ and register for the free Living Well Wednesday webinar series at: bit.ly/3zvWWGQ

All webinars will be recorded and a link, along with supporting resources, will be included on the Living Well Website: https://www.ksre.k-state.edu/fcs/livingwellwed/

Those who register will also receive a follow-up email with the link to the recorded presentation and the supporting resources.

<figure>
 <img src="https://media.eaglewebservices.com/public/2022/11/1668522152076.jpeg" alt="Monique Koerner is the Family and Community Wellness Agent with K-State Research and Extension – Cottonwood District." />
 <figcaption>Monique Koerner is the Family and Community Wellness Agent with K-State Research and Extension – Cottonwood District.</figcaption>
 </figure>Living Well Wednesday is a virtual learning series hosted by K-State Research and Extension, Family and Consumer Sciences (FCS) professionals from across the state of Kansas. Webinars will be offered the second Wednesday of most months, from 12:10-1 pm. There is no charge to participate, however, registration is required.Our next webinar is scheduled for November 13, 2024. Fall Proof Your Life: A Guide to Better Balance will be presented by Erin Martinez, PhD, Extension Adult Development and Aging Specialist. She will help you discover practical tips and exercises to improve your balance, reduce risk of falls, and help you live a more independent and active life. Visit our website to learn more: https://www.ksre.k-state.edu/fcs/livingwellwed/ and register for the free Living Well Wednesday webinar series at: bit.ly/3zvWWGQAll webinars will be recorded and a link, along with supporting resources, will be included on the Living Well Website: https://www.ksre.k-state.edu/fcs/livingwellwed/Those who register will also receive a follow-up email with the link to the recorded presentation and the supporting resources.Monique Koerner is the Family and Community Wellness Agent with K-State Research and Extension – Cottonwood District. You may reach her at: 785-628-9430 or moniquek@ksu.edu. K-State Research &amp; Extension is an equal opportunity provider and employer.

KOERNER: Living Well Wednesday

Cool fall days have arrived which means we are spending more time indoors. This change increases our exposure to bacteria and viruses that can lead to illness. The good news is that if we are aware of our habits, we can help prevent getting sick.

One key habit is proper handwashing because it reduces respiratory illnesses, like colds, in the general population by 16-21%. There are promising results from handwashing, and if we teach children good hand- hygiene, we can further reduce the spread of disease! Here are a few simple tips to share with your kids:

1. Wash your hands multiple times throughout the day. This includes before and after eating, after using the restroom, and after blowing your nose, coughing, or sneezing.

2. Wash your hands for at least 20 seconds. Hum “Happy Birthday” twice through to make sure you scrub long enough.

3. Lather with soap and water. Soap is a detergent that removes bacteria and dirt when it is lathered, so using enough soap is key in removing germs.

4. Scrub every part of your hand. If you don’t think about it, it is easy to miss the tops of your hands, under your nails, and between your fingers. Bacteria will build up if you don’t reach every part!

5. In public places, many objects are in constant use such as door handles and water fountains. Using your paper towel to access these areas after you’ve washed can help to reduce exposure to germs.

6. At home, change out cloth hand towels often to limit the build-up of dirt and bacteria. This will keep your hands clean for longer.

7. Consider hanging small posters above sinks to remind kids of proper handwashing techniques.

Staying healthy throughout the fall is challenging, so get a head start with proper handwashing to reduce your family’s risk of getting sick.

Karissa Winkel is the Family and Community Wellness Agent with K-State Research and Extension – Cottonwood District. You may reach her at: 620-793-1910 or krwinkel@ksu.edu. K-State Research &amp; Extension is an equal opportunity provider and employer.

<figure>
 <img src="https://media.eaglewebservices.com/public/2023/10/1697484540273.jpeg" alt="written by: Karissa Winkel - Cottonwood Extension District" />
 <figcaption>written by: Karissa Winkel - Cottonwood Extension District</figcaption>
 </figure>Cool fall days have arrived which means we are spending more time indoors. This change increases our exposure to bacteria and viruses that can lead to illness. The good news is that if we are aware of our habits, we can help prevent getting sick.One key habit is proper handwashing because it reduces respiratory illnesses, like colds, in the general population by 16-21%. There are promising results from handwashing, and if we teach children good hand- hygiene, we can further reduce the spread of disease! Here are a few simple tips to share with your kids:1. Wash your hands multiple times throughout the day. This includes before and after eating, after using the restroom, and after blowing your nose, coughing, or sneezing.2. Wash your hands for at least 20 seconds. Hum “Happy Birthday” twice through to make sure you scrub long enough.3. Lather with soap and water. Soap is a detergent that removes bacteria and dirt when it is lathered, so using enough soap is key in removing germs.4. Scrub every part of your hand. If you don’t think about it, it is easy to miss the tops of your hands, under your nails, and between your fingers. Bacteria will build up if you don’t reach every part!5. In public places, many objects are in constant use such as door handles and water fountains. Using your paper towel to access these areas after you’ve washed can help to reduce exposure to germs.6. At home, change out cloth hand towels often to limit the build-up of dirt and bacteria. This will keep your hands clean for longer.7. Consider hanging small posters above sinks to remind kids of proper handwashing techniques.Staying healthy throughout the fall is challenging, so get a head start with proper handwashing to reduce your family’s risk of getting sick.Karissa Winkel is the Family and Community Wellness Agent with K-State Research and Extension – Cottonwood District. You may reach her at: 620-793-1910 or krwinkel@ksu.edu. K-State Research &amp; Extension is an equal opportunity provider and employer.

WINKEL: Habits to stay healthy - handwashing

Over the past several decades, researchers across the country have recognized the strong correlation between parents’ and caregivers’ educational attainment and children’s educational outcomes. We know that families thrive when they learn together.

Back in 1994, the National Center for Families Learning (NCFL) worked with Congress to designate November 1 as National Family Literacy Day®. Each year for the past 29 years, we have joined libraries, schools, and educational programs across the country to celebrate National Family Literacy Month throughout each November.

Encouraging families to read and giving them the resources to read to their children every day is so important for a young child’s development and success in school. Reading to my children was one of my favorite things to do with them when they were young and even as they got older. I have fond memories of attending library story time as well as snuggling on the couch to read a good book. This is one of those times that parents can use to touch base with their child and maybe help them wind down for nap or bedtime. It doesn’t matter what time of day it is, finding a time to read in your routine is what is important.

Not only is reading an important skill for school but it also helps children with other developmental skills as well. Exposing children to books from birth or even prenatally is a great way to aid their development. Books not only aid literacy skills but they also help little fingers develop. As they learn to turn pages of a book, they strengthen their fingers and fine motor skills. Fine motor skills are important to develop now so when they get to school they can hold pencils, crayons, and scissors.

Often times parents think they have to read a book from beginning to end, not skipping any pages. However, research from the Attachment and Biobehavioral Catch Up (ABC) program at the University of Delaware, actually promotes following your child’s lead with reading and play. If a child is looking at or chewing on a book on their own that’s okay! Talk to them about what they are doing. If they bring you a book, allow them to turn the pages and talk to them about what is on the page. This can put the child in charge and allow them time to explore on their own terms which aids their social emotional development by making them feel important and that they can have an effect on their world.

While libraries are great and offer many programs to get children involved with books and reading, sometimes it’s nice to start building a library at home as well. Dolly Parton’s

Imagination Library has been integral in getting books into the hands of children and their parents. Once you sign up, books are mailed to the child every month from birth to age five. They are sent directly to the child so it’s exciting for them to get mail and the books are age appropriate also. The program is available both in Ellis and Barton County. Contact information is below.

United Way of Central Kansas 1409 WILLIAMS ST GREAT BEND KS 67530 Contact: Ken Marston Phone: 620-792-2409 Fax: Email: kmarston@greatbendpl.info

Ellis County Imagination Library 2501 E 13TH ST HAYS KS 67601 Contact: Brenda Urban Phone: 785-623-2430 Fax: 785-623-2432 Email: burban@usd489.com

<figure>
 <img src="https://media.eaglewebservices.com/public/2022/11/1668522152076.jpeg" alt="written by: Monique Koerner - Family and Community Wellness Agent with K-State Research and Extension – Cottonwood District." />
 <figcaption>written by: Monique Koerner - Family and Community Wellness Agent with K-State Research and Extension – Cottonwood District.</figcaption>
 </figure>Over the past several decades, researchers across the country have recognized the strong correlation between parents’ and caregivers’ educational attainment and children’s educational outcomes. We know that families thrive when they learn together.Back in 1994, the National Center for Families Learning (NCFL) worked with Congress to designate November 1 as National Family Literacy Day®. Each year for the past 29 years, we have joined libraries, schools, and educational programs across the country to celebrate National Family Literacy Month throughout each November.Encouraging families to read and giving them the resources to read to their children every day is so important for a young child’s development and success in school. Reading to my children was one of my favorite things to do with them when they were young and even as they got older. I have fond memories of attending library story time as well as snuggling on the couch to read a good book. This is one of those times that parents can use to touch base with their child and maybe help them wind down for nap or bedtime. It doesn’t matter what time of day it is, finding a time to read in your routine is what is important.Not only is reading an important skill for school but it also helps children with other developmental skills as well. Exposing children to books from birth or even prenatally is a great way to aid their development. Books not only aid literacy skills but they also help little fingers develop. As they learn to turn pages of a book, they strengthen their fingers and fine motor skills. Fine motor skills are important to develop now so when they get to school they can hold pencils, crayons, and scissors.Often times parents think they have to read a book from beginning to end, not skipping any pages. However, research from the Attachment and Biobehavioral Catch Up (ABC) program at the University of Delaware, actually promotes following your child’s lead with reading and play. If a child is looking at or chewing on a book on their own that’s okay! Talk to them about what they are doing. If they bring you a book, allow them to turn the pages and talk to them about what is on the page. This can put the child in charge and allow them time to explore on their own terms which aids their social emotional development by making them feel important and that they can have an effect on their world.While libraries are great and offer many programs to get children involved with books and reading, sometimes it’s nice to start building a library at home as well. Dolly Parton’sImagination Library has been integral in getting books into the hands of children and their parents. Once you sign up, books are mailed to the child every month from birth to age five. They are sent directly to the child so it’s exciting for them to get mail and the books are age appropriate also. The program is available both in Ellis and Barton County. Contact information is below.United Way of Central Kansas 1409 WILLIAMS ST GREAT BEND KS 67530 Contact: Ken Marston Phone: 620-792-2409 Fax: Email: kmarston@greatbendpl.infoEllis County Imagination Library 2501 E 13TH ST HAYS KS 67601 Contact: Brenda Urban Phone: 785-623-2430 Fax: 785-623-2432 Email: burban@usd489.comMonique Koerner is the Family and Community Wellness Agent with K-State Research and Extension – Cottonwood District. You may reach her at: 785-628-9430 or moniquek@ksu.edu. K-State Research &amp; Extension is an equal opportunity provider and employer.

KOERNER: November - National Family Literacy Month

Make plans to attend the Central Kansas Beef Summit on Tuesday, November 19th, 2024, from 9:00 am – 3:15 pm. The event will be highlighted by a presentation on managing cold stress in livestock and calving preparedness. This presentation is given by KSU Beef Extension Veterinarian AJ Tarpoff.

In addition to Dr. Tarpoff, the program will offer breakout sessions where attendees can pick and choose which topics apply to them. This year’s breakout topics will cover fence law &amp; leases, livestock risk protection insurance, strategies for managing woody encroachment, trees and brush, and feed testing techniques.

The day will conclude with a presentation by the staff at the Kansas Agriculture Mediation Services.

The summit will be held at the Ellsworth Health &amp; Recreation Center located at 221 West Douglas Ave, Ellsworth KS 67439. This program will be a collaboration among numerous K-State Research and Extension districts and will give producers a better chance to not only hear from industry leaders, but to also take part in conversation with one another.  

Make sure to RSVP by November 12th to reserve a meal. The cost to attend is $10 or late registration will be $15 at the door.

For more information on the event, or to register, please call Livestock Production Agent Clint Laflin at 785-483-3157 or send him an email at cllaflin@ksu.edu. This event has been generously sponsored by several agribusinesses in collaboration with K-State Research and Extension Districts, Midway, Central KS, Cottonwood, Midway, River Valley, Phillips/Rooks, and Post Rock. We look forward to you joining us!

K-State Research and Extension is an equal opportunity employer and provider. Kansas State University, County Extension Councils, Extension Districts, and U.S. Department of Agriculture Cooperating.

<figure>
 <img src="https://media.eaglewebservices.com/public/2023/10/1698681527025.jpeg" alt="written by: Alicia Boor - Cottonwood Extension District" />
 <figcaption>written by: Alicia Boor - Cottonwood Extension District</figcaption>
 </figure>Make plans to attend the Central Kansas Beef Summit on Tuesday, November 19th, 2024, from 9:00 am – 3:15 pm. The event will be highlighted by a presentation on managing cold stress in livestock and calving preparedness. This presentation is given by KSU Beef Extension Veterinarian AJ Tarpoff.In addition to Dr. Tarpoff, the program will offer breakout sessions where attendees can pick and choose which topics apply to them. This year’s breakout topics will cover fence law &amp; leases, livestock risk protection insurance, strategies for managing woody encroachment, trees and brush, and feed testing techniques.The day will conclude with a presentation by the staff at the Kansas Agriculture Mediation Services.The summit will be held at the Ellsworth Health &amp; Recreation Center located at 221 West Douglas Ave, Ellsworth KS 67439. This program will be a collaboration among numerous K-State Research and Extension districts and will give producers a better chance to not only hear from industry leaders, but to also take part in conversation with one another.  Make sure to RSVP by November 12th to reserve a meal. The cost to attend is $10 or late registration will be $15 at the door.For more information on the event, or to register, please call Livestock Production Agent Clint Laflin at 785-483-3157 or send him an email at cllaflin@ksu.edu. This event has been generously sponsored by several agribusinesses in collaboration with K-State Research and Extension Districts, Midway, Central KS, Cottonwood, Midway, River Valley, Phillips/Rooks, and Post Rock. We look forward to you joining us!Alicia Boor is an Agriculture and Natural Resources agent in the Cottonwood District (which includes Barton and Ellis counties) for K-State Research and Extension. You can contact her by e-mail at aboor@ksu.edu or calling 620-793-1910.K-State Research and Extension is an equal opportunity employer and provider. Kansas State University, County Extension Councils, Extension Districts, and U.S. Department of Agriculture Cooperating.

BOOR: Central Kansas Beef Summit program to be held in Ellsworth

K-State Research and Extension and the Northwest/North Central Extension Districts are hosting two Crop Pest Management Schools in mid-November. The first one is set for Nov. 19 in Beloit at the Beloit Methodist Church, and the second one will take place on Nov. 20 in Dighton at the United Methodist Church. Both events will begin at 7:45 a.m. with registration and conclude at 5:00 p.m.

Join us in person to learn how to control the latest pests – weeds, insects, and diseases – affecting all crops in central and western Kansas!

7:45 Registration 8:05 Welcome 8:15 Weed research update for western KS - Jeremie Kouame, Weed Scientist at Hays 9:10 Row crop disease that should be on your radar – Rodrigo Onofre, Row Crop Pathologist 10:05 Break 10:20 A new corn disease that should be on your radar – Anthony Zukoff, Entomologist, Garden City 11:15 Insect outlook for 2025 – Anthony Zukoff 12:10 Lunch 12:50 Drones in agronomic pest management – Deepak Joshi, Precision Ag Specialist 1:45 Recipe for tank mixing successfully – Sarah Lancaster, Weed Science Specialist 2:40 Break 2:55 Wheat diseases to watch for next spring – Jeanne Falk Jones, Craig Dinkel, Sandra Wick 3:50 Kansas Regulation (Core Hour) – Kansas Dept. of Ag 4:45 Questions/Adjourn

Commercial Applicators will earn 1 Core Hour &amp; 7 Hours for 1A, certified by the Kansas Department of Agriculture. Certified Crop Advisors (CCA) will also earn 8 Pest Management Credits. These schools would also be an excellent educational opportunity for producers.

The cost to participate is $50 if registered by November 11; after that date, the fee is $75. To register, go to https://www.wkrec.org/events/crop-pest-management-school.html. You can also

scan the QR code below. If you register at the door, cash and checks will be accepted. We are unable to accept credit/debit cards at the door. If inclement weather occurs, the program will be held at a later date in an online format.

For questions, please contact Jeanne Falk-Jones, Multi-County Agronomist, at 785-462-6281 or Sandra Wick, Post Rock District Crop Production Agent, at 785-282-6823.

<figure>
 <img src="https://media.eaglewebservices.com/public/2023/4/1681266655144.jpeg" alt="written by: Stacy Campbell - Cottonwood Extension District" />
 <figcaption>written by: Stacy Campbell - Cottonwood Extension District</figcaption>
 </figure>K-State Research and Extension and the Northwest/North Central Extension Districts are hosting two Crop Pest Management Schools in mid-November. The first one is set for Nov. 19 in Beloit at the Beloit Methodist Church, and the second one will take place on Nov. 20 in Dighton at the United Methodist Church. Both events will begin at 7:45 a.m. with registration and conclude at 5:00 p.m.Join us in person to learn how to control the latest pests – weeds, insects, and diseases – affecting all crops in central and western Kansas!Event Schedule:7:45 Registration 8:05 Welcome 8:15 Weed research update for western KS - Jeremie Kouame, Weed Scientist at Hays 9:10 Row crop disease that should be on your radar – Rodrigo Onofre, Row Crop Pathologist 10:05 Break 10:20 A new corn disease that should be on your radar – Anthony Zukoff, Entomologist, Garden City 11:15 Insect outlook for 2025 – Anthony Zukoff 12:10 Lunch 12:50 Drones in agronomic pest management – Deepak Joshi, Precision Ag Specialist 1:45 Recipe for tank mixing successfully – Sarah Lancaster, Weed Science Specialist 2:40 Break 2:55 Wheat diseases to watch for next spring – Jeanne Falk Jones, Craig Dinkel, Sandra Wick 3:50 Kansas Regulation (Core Hour) – Kansas Dept. of Ag 4:45 Questions/AdjournCommercial Applicators will earn 1 Core Hour &amp; 7 Hours for 1A, certified by the Kansas Department of Agriculture. Certified Crop Advisors (CCA) will also earn 8 Pest Management Credits. These schools would also be an excellent educational opportunity for producers.The cost to participate is $50 if registered by November 11; after that date, the fee is $75. To register, go to https://www.wkrec.org/events/crop-pest-management-school.html. You can alsoscan the QR code below. If you register at the door, cash and checks will be accepted. We are unable to accept credit/debit cards at the door. If inclement weather occurs, the program will be held at a later date in an online format.For questions, please contact Jeanne Falk-Jones, Multi-County Agronomist, at 785-462-6281 or Sandra Wick, Post Rock District Crop Production Agent, at 785-282-6823.Stacy Campbell is a Crop Production Extension agent in the Cottonwood District (which includes Barton and Ellis counties) for K-State Research and Extension. You can contact him by e-mail at scampbel@ksu.edu or by calling 785-628-9430.

CAMPBELL: 2024 K-State Crop Pest Management Schools – Nov. 19 & 20

Health numbers can tell us a lot about the condition of our bodies, and one that many of us pay close attention to is cholesterol. However, it can be tricky to understand what cholesterol numbers mean and how to keep them in check.

Cholesterol is a waxy substance found in blood lipids, and it's an essential component the body uses to build and maintain healthy cells and hormones. While cholesterol is important for good health, it’s a measurement that many of us struggle to control. This is because cholesterol can take on two forms that impact the body differently.

One form is low-density lipoprotein cholesterol (LDL) which is known as “bad” cholesterol. The other form, high-density lipoprotein cholesterol (HDL) is “good” cholesterol.

Too much LDL creates plaque that can accumulate and clog the arteries causing heart disease and stroke. On the other hand, HDL is good because it helps clean artery walls and carry away excess LDL. This is why it’s smart to keep LDL cholesterol under 100 and HDL at 60 or above. Together, the total amount of cholesterol circulating in the blood should be under 200. This is known as “total cholesterol.”

High cholesterol has no symptoms and many people are unaware of their risk. However, factors that can increase the risk of developing high cholesterol such as diet and physical activity are modifiable.

For instance, about 25% of cholesterol comes from foods such as meat, fish, and dairy while the rest is made by the human body. This is how a person’s diet can influence the type of cholesterol in one’s body. Eating a diet rich in unsaturated fats including omega-3 fatty acids promotes the production of HDL. Sources like avocado, walnuts, and olive oil can help. Also, adding soluble fiber can help to remove

LDL, and reducing red meat and full-fat dairy products can lower the amount of LDL introduced to the body.

Along with good nutrition, adequate physical activity improves total cholesterol. Cardiovascular exercises like swimming and running work to reduce bad cholesterol by increasing HDL. Resistance training also plays a part in enhancing the benefits of cardio. Including weights, resistance bands, and bodyweight movements in your routine can make an impact.

Of course, not all risk factors are controllable. For example, age, family history, and gender can play a part. However, lifestyle factors like a heart-healthy diet, regular exercise, and weight management help to reduce your risk of heart disease and stroke. So, do your part to take control of cholesterol; you might just realize how much better you feel.

<figure>
 <img src="https://media.eaglewebservices.com/public/2023/10/1697484540273.jpeg" alt="written by: Karissa Winkel - Cottonwood Extension District" />
 <figcaption>written by: Karissa Winkel - Cottonwood Extension District</figcaption>
 </figure>Health numbers can tell us a lot about the condition of our bodies, and one that many of us pay close attention to is cholesterol. However, it can be tricky to understand what cholesterol numbers mean and how to keep them in check.Cholesterol is a waxy substance found in blood lipids, and it's an essential component the body uses to build and maintain healthy cells and hormones. While cholesterol is important for good health, it’s a measurement that many of us struggle to control. This is because cholesterol can take on two forms that impact the body differently.One form is low-density lipoprotein cholesterol (LDL) which is known as “bad” cholesterol. The other form, high-density lipoprotein cholesterol (HDL) is “good” cholesterol.Too much LDL creates plaque that can accumulate and clog the arteries causing heart disease and stroke. On the other hand, HDL is good because it helps clean artery walls and carry away excess LDL. This is why it’s smart to keep LDL cholesterol under 100 and HDL at 60 or above. Together, the total amount of cholesterol circulating in the blood should be under 200. This is known as “total cholesterol.”High cholesterol has no symptoms and many people are unaware of their risk. However, factors that can increase the risk of developing high cholesterol such as diet and physical activity are modifiable.For instance, about 25% of cholesterol comes from foods such as meat, fish, and dairy while the rest is made by the human body. This is how a person’s diet can influence the type of cholesterol in one’s body. Eating a diet rich in unsaturated fats including omega-3 fatty acids promotes the production of HDL. Sources like avocado, walnuts, and olive oil can help. Also, adding soluble fiber can help to removeLDL, and reducing red meat and full-fat dairy products can lower the amount of LDL introduced to the body.Along with good nutrition, adequate physical activity improves total cholesterol. Cardiovascular exercises like swimming and running work to reduce bad cholesterol by increasing HDL. Resistance training also plays a part in enhancing the benefits of cardio. Including weights, resistance bands, and bodyweight movements in your routine can make an impact.Of course, not all risk factors are controllable. For example, age, family history, and gender can play a part. However, lifestyle factors like a heart-healthy diet, regular exercise, and weight management help to reduce your risk of heart disease and stroke. So, do your part to take control of cholesterol; you might just realize how much better you feel.Karissa Winkel is the Family and Community Wellness Agent with K-State Research and Extension – Cottonwood District. You may reach her at: 620-793-1910 or krwinkel@ksu.edu. K-State Research &amp; Extension is an equal opportunity provider and employer.

WINKEL: Take control of cholesterol

The time of year is among us in which the temptation to over-indulge is high. Beginning with Halloween treats and ending with Superbowl snacks, it's difficult to maintain a healthy diet throughout the holiday season.

K-State Extension Specialist, Sharolyn Jackson notes, “On average, Americans gain one to two pounds during the holidays, though some may gain five times that much.”

A few pounds over the winter season isn’t something to fret about, but if Americans don’t lose the added weight, it will accumulate every year. This can have a serious negative impact on overall health.

The key is to plan for the season and to make a conscious effort to stay healthy through the food marathon of the holidays. Jackson’s advice is to plan:

Plan to stay active. Find time for physical activity, even if you aren’t able to do as much as previously.

“Physical activity is something that you need to put in your schedule so that it’s more apt to happen,” Jackson advises. “It doesn’t have to be the same type of physical activity routine that you have the rest of the year. Maybe it’s for a shorter amount of time, but make sure you are not getting out of the habit.”

Plus, exercise can be helpful in other areas of life. For example, walking can reduce the stress associated with the harried pace of the holidays.

Plan for what you’re going to eat. Make healthy choices, but enjoy your favorite holiday foods, as well.

As for sticking to nutritious meals, be sure to plan your meals throughout the week. This allows you to control 70% of your diet. And for holiday parties and dinners, Jackson says, “We all struggle with those.”

At holiday gatherings, aim to fill up on fruits and vegetables, and take a smaller plate through the buffet line. This means you will likely take less food. Also, look at what’s on the buffet before filling your plate so you can plan your meal accordingly.

There’s no need to completely skip desserts, Jackson adds, but be realistic. “Think about smaller portions. Share a piece of pie with someone else. Learn to accept smaller portions.”

Plan to stick to your regular sleep routine. Go to bed at the same time each night and get up at the same time every morning.

The holidays can throw our entire schedules off, but good sleep hygiene can help us maintain healthy behaviors.

During sleep, our bodies and minds recharge. This helps us fight illness, cope with stress, and balance hormones. Quality sleep can help reduce cravings and energize us to be active which can help us through the holiday food marathon.

All three strategies are equally important. Make a plan now to maintain healthy habits and diminish weight gain this holiday season.

<figure>
 <img src="https://media.eaglewebservices.com/public/2023/10/1697484540273.jpeg" alt="written by: Karissa Winkel - Cottonwood Extension District" />
 <figcaption>written by: Karissa Winkel - Cottonwood Extension District</figcaption>
 </figure>The time of year is among us in which the temptation to over-indulge is high. Beginning with Halloween treats and ending with Superbowl snacks, it's difficult to maintain a healthy diet throughout the holiday season.K-State Extension Specialist, Sharolyn Jackson notes, “On average, Americans gain one to two pounds during the holidays, though some may gain five times that much.”A few pounds over the winter season isn’t something to fret about, but if Americans don’t lose the added weight, it will accumulate every year. This can have a serious negative impact on overall health.The key is to plan for the season and to make a conscious effort to stay healthy through the food marathon of the holidays. Jackson’s advice is to plan:Plan to stay active. Find time for physical activity, even if you aren’t able to do as much as previously.“Physical activity is something that you need to put in your schedule so that it’s more apt to happen,” Jackson advises. “It doesn’t have to be the same type of physical activity routine that you have the rest of the year. Maybe it’s for a shorter amount of time, but make sure you are not getting out of the habit.”Plus, exercise can be helpful in other areas of life. For example, walking can reduce the stress associated with the harried pace of the holidays.Plan for what you’re going to eat. Make healthy choices, but enjoy your favorite holiday foods, as well.As for sticking to nutritious meals, be sure to plan your meals throughout the week. This allows you to control 70% of your diet. And for holiday parties and dinners, Jackson says, “We all struggle with those.”At holiday gatherings, aim to fill up on fruits and vegetables, and take a smaller plate through the buffet line. This means you will likely take less food. Also, look at what’s on the buffet before filling your plate so you can plan your meal accordingly.There’s no need to completely skip desserts, Jackson adds, but be realistic. “Think about smaller portions. Share a piece of pie with someone else. Learn to accept smaller portions.”Plan to stick to your regular sleep routine. Go to bed at the same time each night and get up at the same time every morning.The holidays can throw our entire schedules off, but good sleep hygiene can help us maintain healthy behaviors.During sleep, our bodies and minds recharge. This helps us fight illness, cope with stress, and balance hormones. Quality sleep can help reduce cravings and energize us to be active which can help us through the holiday food marathon.All three strategies are equally important. Make a plan now to maintain healthy habits and diminish weight gain this holiday season.Karissa Winkel is the Family and Community Wellness Agent with K-State Research and Extension – Cottonwood District. You may reach her at: 620-793-1910 or krwinkel@ksu.edu. K-State Research &amp; Extension is an equal opportunity provider and employer.

WINKEL: Plan for the holiday food marathon

Shattercane (Sorghum bicolor), sometimes called wild cane or black amber, is the same species as our domesticated sorghums. Some authorities give it the subspecies name drummondii to distinguish it from our cultivated varieties, though the taxonomy of this genus is often debated. What is certain, though, is that shattercane easily cross-pollinates with cultivated sorghums via insects and wind-dispersed pollen and also cross-pollinates with its weedy relative johnsongrass (Sorghum halapense).

Ecology - A native of Africa, this species is now widespread in areas of the world where domesticated grain or forage sorghums are grown. It is possible that sorghum arrived in the U.S. as early as the 1600s, but reliable records indicate that several documented introductions occurred in the early 1800s. Shattercane can be utilized by livestock as a forage, but it can accumulate toxic nitrates and prussic acid under certain conditions. Undigested seeds can be spread in manure applied to fields. Shattercane seeds can also be buoyant, allowing for dispersal in moving water. Birds and small mammals utilize its seeds. Shattercane is a host species for disease and insect pests of sorghum and corn. Yield losses from shattercane interference can be as high as 70% in corn and greater than 95% in soybeans.

Identification- shattercane is a warm-season plant growing up to 12 feet tall. The plant is quite variable in growth habits and tolerant of both heat and drought. The stems are unbranched, but the plant tillers at the base to form clumps. The leaves are generally smooth and display a prominent midrib. They can be up to 20 inches long and 2 inches wide. It has a short membranous ligule with a fringe of hairs at the top. The inflorescence is typically a loose panicle with several pendulous (drooping) racemes (branches). Seeds are dark brown and typically covered with deep purple to black chaff. The panicles, which can number from one to six per plant, produce between 500 and 1500 seeds each. A special layer of abscission cells at the base of the seeds allows them to easily dislodge (shatter) at maturity, giving the plant its common name. Management -to see the detailed herbicide management practices for shattercane control in soybean, sunflower, corn, grain and forage sorghum. Go to https://eupdate.agronomy.ksu.edu and see the Oct. 10th issue of the K-State Agronomy eUpdate.

To prevent the spread of shattercane seeds by harvesting infested fields last (where possible), thoroughly cleaning harvest equipment before moving to a new field, and controlling shattercane

in ditches and roadways. These cultural control methods are good integrated weed management practices regardless of which crop is being grown.

Information provided by Sarah Lancaster and Patrick Geier, K-State Research &amp; Extension Weed Management Specialist.

<figure>
 <img src="https://media.eaglewebservices.com/public/2023/4/1681266655144.jpeg" alt="written by: Stacy Campbell - Cottonwood Extension District" />
 <figcaption>written by: Stacy Campbell - Cottonwood Extension District</figcaption>
 </figure>Shattercane (Sorghum bicolor), sometimes called wild cane or black amber, is the same species as our domesticated sorghums. Some authorities give it the subspecies name drummondii to distinguish it from our cultivated varieties, though the taxonomy of this genus is often debated. What is certain, though, is that shattercane easily cross-pollinates with cultivated sorghums via insects and wind-dispersed pollen and also cross-pollinates with its weedy relative johnsongrass (Sorghum halapense).Ecology - A native of Africa, this species is now widespread in areas of the world where domesticated grain or forage sorghums are grown. It is possible that sorghum arrived in the U.S. as early as the 1600s, but reliable records indicate that several documented introductions occurred in the early 1800s. Shattercane can be utilized by livestock as a forage, but it can accumulate toxic nitrates and prussic acid under certain conditions. Undigested seeds can be spread in manure applied to fields. Shattercane seeds can also be buoyant, allowing for dispersal in moving water. Birds and small mammals utilize its seeds. Shattercane is a host species for disease and insect pests of sorghum and corn. Yield losses from shattercane interference can be as high as 70% in corn and greater than 95% in soybeans.Identification- shattercane is a warm-season plant growing up to 12 feet tall. The plant is quite variable in growth habits and tolerant of both heat and drought. The stems are unbranched, but the plant tillers at the base to form clumps. The leaves are generally smooth and display a prominent midrib. They can be up to 20 inches long and 2 inches wide. It has a short membranous ligule with a fringe of hairs at the top. The inflorescence is typically a loose panicle with several pendulous (drooping) racemes (branches). Seeds are dark brown and typically covered with deep purple to black chaff. The panicles, which can number from one to six per plant, produce between 500 and 1500 seeds each. A special layer of abscission cells at the base of the seeds allows them to easily dislodge (shatter) at maturity, giving the plant its common name. Management -to see the detailed herbicide management practices for shattercane control in soybean, sunflower, corn, grain and forage sorghum. Go to https://eupdate.agronomy.ksu.edu and see the Oct. 10th issue of the K-State Agronomy eUpdate.To prevent the spread of shattercane seeds by harvesting infested fields last (where possible), thoroughly cleaning harvest equipment before moving to a new field, and controlling shattercanein ditches and roadways. These cultural control methods are good integrated weed management practices regardless of which crop is being grown.Information provided by Sarah Lancaster and Patrick Geier, K-State Research &amp; Extension Weed Management Specialist.Stacy Campbell is a Crop Production Extension agent in the Cottonwood District (which includes Barton and Ellis counties) for K-State Research and Extension. You can contact him by e-mail at scampbel@ksu.edu or by calling 785-628-9430.