Extra calories can sneak in over the holidays and they don’t always come in large portions. They can tiptoe in through tiny tastes throughout the day. Alice Henneman, a retired Extension Educator from Nebraska share the following information a few years ago and it is still relevant today. Let’s look at how the calories in tiny tastes can add up in one day.

· Taste 1 – Eating a cookie that broke while removing it from the baking sheet. I deserve it for getting up early to bake these cookies before heading to work. (Approximate calories = 30)

· Taste 2 - Someone brought holiday candy to work today! “I’ll just have one small piece of the peanut brittle. (Approximate calories = 80)

· Taste 3 – Need to stop at the grocery store over the noon hour. Great – they are offering cheese and cracker samples. That will tide me over until I can swing through a fast-food place. (Approximate calories = 40)

· Taste 4 – The fast-food place is giving out ¼ cup samples of its special flavored holiday coffee. (Approximate calories = 20)

· Taste 5 – Chocolate covered cherries in the break room! It’s still a few hours before the dinner party tonight. Chocolate’s good for you – right? And I’m just eating one! (Approximate calories = 60)

· Taste 6 – The party is great – but maybe I shouldn’t stand near the snack table. I’m dipping my third chip. (Approximate calories = 75)

· Taste 7 – Who can pass up old-fashioned style eggnog? I’ll have just a half cup. (Approximate calories = 200)

· Taste 8 – There are just a couple of tablespoons of candied sweet potatoes left. Someone should enjoy them so they don’t go to waste – it might as well be me! (Approximate calories = 60)

· Taste 9 – Helping dish up dessert lets me take a little “preview” taste. One heaping tablespoon of candy cane ice cream coming right up! (Approximate calories = 70)

If you add the nine taste bites you will have consumed an extra 635 calories for the day. If such “tiny tastes” are continued through the holidays, you might gain a pound a week. Consuming an additional 3,500 calories above your body’s needs and expenditures can lead to gaining that pound a week.

Maybe those “tiny tastes” aren’t so tiny after all! What “tiny tastes” are totaling big calories for you?

Donna Krug is the District Director and Family and Consumer Science Agent with K-State Research and Extension – Cottonwood District. You may reach her at: (620)793-1910 or dkrug@ksu.edu K-State Research and Extension is an equal opportunity provider and employer.

<figure>
 <img src="https://media.eaglewebservices.com/public/2019/11/1573141404420.png" alt="written by: Donna Krug - Cottonwood Extension District" />
 <figcaption>written by: Donna Krug - Cottonwood Extension District</figcaption>
 </figure>Extra calories can sneak in over the holidays and they don’t always come in large portions. They can tiptoe in through tiny tastes throughout the day. Alice Henneman, a retired Extension Educator from Nebraska share the following information a few years ago and it is still relevant today. Let’s look at how the calories in tiny tastes can add up in one day.· Taste 1 – Eating a cookie that broke while removing it from the baking sheet. I deserve it for getting up early to bake these cookies before heading to work. (Approximate calories = 30)· Taste 2 - Someone brought holiday candy to work today! “I’ll just have one small piece of the peanut brittle. (Approximate calories = 80)· Taste 3 – Need to stop at the grocery store over the noon hour. Great – they are offering cheese and cracker samples. That will tide me over until I can swing through a fast-food place. (Approximate calories = 40)· Taste 4 – The fast-food place is giving out ¼ cup samples of its special flavored holiday coffee. (Approximate calories = 20)· Taste 5 – Chocolate covered cherries in the break room! It’s still a few hours before the dinner party tonight. Chocolate’s good for you – right? And I’m just eating one! (Approximate calories = 60)· Taste 6 – The party is great – but maybe I shouldn’t stand near the snack table. I’m dipping my third chip. (Approximate calories = 75)· Taste 7 – Who can pass up old-fashioned style eggnog? I’ll have just a half cup. (Approximate calories = 200)· Taste 8 – There are just a couple of tablespoons of candied sweet potatoes left. Someone should enjoy them so they don’t go to waste – it might as well be me! (Approximate calories = 60)· Taste 9 – Helping dish up dessert lets me take a little “preview” taste. One heaping tablespoon of candy cane ice cream coming right up! (Approximate calories = 70)If you add the nine taste bites you will have consumed an extra 635 calories for the day. If such “tiny tastes” are continued through the holidays, you might gain a pound a week. Consuming an additional 3,500 calories above your body’s needs and expenditures can lead to gaining that pound a week.Maybe those “tiny tastes” aren’t so tiny after all! What “tiny tastes” are totaling big calories for you?Donna Krug is the District Director and Family and Consumer Science Agent with K-State Research and Extension – Cottonwood District. You may reach her at: (620)793-1910 or dkrug@ksu.edu K-State Research and Extension is an equal opportunity provider and employer.

KRUG: Tiny taste bites add up

The countdown has begun to the holiday season. Navigating the season and keeping up our healthy habits is always a challenge. So many temptations and busyness can de-rail anyone from good intentions. Donna Krug, Director and Family Consumer Science Extension Agent, and I recently presented about this topic in Great Bend. We found a great resource from Cleveland State University, entitled Healthy Holiday Survival Guide, that we included in our presentation. The tips below are meant to be simple and straight forward and not overwhelming. Keeping things simple during this season is key. So even if you only pick one or two items to be intentional about, that is a great approach to these suggestions.

1. Eat slowly-allow your brain to catch up and your body to feel satisfied by slowing down, putting your fork down, and visiting with those around you.

2. Drink water- sometimes our hunger cues are mistaken for being thirsty. Find a way to keep a water bottle near and drink water before attending events.

3. Don’t stress-easier said then done, I know! Prioritize what’s important and meaningful to you and your family and leave the rest. Find time for fun and relaxation.

4. Beware of liquid calories-alcohol, egg nog, soda, and lattes contain a lot of calories. Be aware of how many of these you drink because they go down easy and are often a forgotten source of calories.

5. Easy recipe substitutions-unsweetened applesauce for oil, lower fat milk for whole milk, whole wheat flour instead of white flour, extra virgin olive oil for butter, turkey instead of beef, low fat yogurt instead of sour cream, and herbs instead of salt are great substitutions that don’t sacrifice flavor.

6. Don’t forget to workout-find a way to be active even if you can’t get to the gym. Some examples include take the stairs, park farther away from doors, march in place or do squats during commercials when watching TV.

7. Wash your hands-because being sick during the holidays is no fun at all. Get rid of germs as often as possible by washing hands frequently.

8. Do something for others-it can be therapeutic to help others during the holiday season.

Which one or two will you choose to be intentional about this holiday season?

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/2022/11/1668522176561.png" 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>The countdown has begun to the holiday season. Navigating the season and keeping up our healthy habits is always a challenge. So many temptations and busyness can de-rail anyone from good intentions. Donna Krug, Director and Family Consumer Science Extension Agent, and I recently presented about this topic in Great Bend. We found a great resource from Cleveland State University, entitled Healthy Holiday Survival Guide, that we included in our presentation. The tips below are meant to be simple and straight forward and not overwhelming. Keeping things simple during this season is key. So even if you only pick one or two items to be intentional about, that is a great approach to these suggestions.1. Eat slowly-allow your brain to catch up and your body to feel satisfied by slowing down, putting your fork down, and visiting with those around you.2. Drink water- sometimes our hunger cues are mistaken for being thirsty. Find a way to keep a water bottle near and drink water before attending events.3. Don’t stress-easier said then done, I know! Prioritize what’s important and meaningful to you and your family and leave the rest. Find time for fun and relaxation.4. Beware of liquid calories-alcohol, egg nog, soda, and lattes contain a lot of calories. Be aware of how many of these you drink because they go down easy and are often a forgotten source of calories.5. Easy recipe substitutions-unsweetened applesauce for oil, lower fat milk for whole milk, whole wheat flour instead of white flour, extra virgin olive oil for butter, turkey instead of beef, low fat yogurt instead of sour cream, and herbs instead of salt are great substitutions that don’t sacrifice flavor.6. Don’t forget to workout-find a way to be active even if you can’t get to the gym. Some examples include take the stairs, park farther away from doors, march in place or do squats during commercials when watching TV.7. Wash your hands-because being sick during the holidays is no fun at all. Get rid of germs as often as possible by washing hands frequently.8. Do something for others-it can be therapeutic to help others during the holiday season.Which one or two will you choose to be intentional about this holiday season?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: Healthy holiday tips

Several K-State Research and Extension publications on crop pests in Kansas have been updated and are available to order or download for free. A short introduction about each crop pest is listed below with a link to the corresponding publication. MF2999 – Alfalfa Weevils - https://bookstore.ksre.ksu.edu/pubs/MF2999.pdf

The alfalfa weevil, Hypera postica (Gyllenhal), is the major perennial defoliator of early season alfalfa in Kansas. Alfalfa weevils originated in Asia but were probably introduced into the United States from southern Europe. First reported from Utah in 1904, they are now established in all contiguous states. There are thought to be two strains of the alfalfa weevil, an eastern strain that ranges as far west as Kansas, and a western strain that infests as far east as Nebraska and North and South Dakota. MF2823 – Bird Cherry-Oat Aphids - https://bookstore.ksre.ksu.edu/pubs/MF2823.pdf

The bird cherry-oat aphid, Rhopalosiphum padi (L.), is a common inhabitant of Kansas wheat. It is more often associated with yield losses from barley yellow dwarf virus than any other aphid species. One of the largest aphids found on wheat, it is common in the fall and is the first aphid to be active in the spring. Aphids cause little direct feeding damage on wheat, but populations of 20 or more per tiller at the boot to heading stage may reduce yields. MF3047 – False Chinch Bugs - https://bookstore.ksre.ksu.edu/pubs/MF3047.pdf

False chinch bugs, Nysius spp., occur in weedy pastures, fields, or other non-crop areas throughout Kansas. They typically feed on plants in the mustard family. When preferred foods dry up because they mature or are killed with herbicide, the insects migrate en- masse to succulent plants nearby. They usually attack soybeans and sorghum but also feed on cotton, canola, and corn. In canola fields, nymphs can be found under decomposing wheat stubble during the day. Large numbers of insects present in or adjacent to agricultural crops can be problematic. MF2954 – Black Cutworms - https://bookstore.ksre.ksu.edu/pubs/MF2954.pdf

The black cutworm, Agrotis ipsilon (Hufnagel), may infest field crops anywhere in Kansas. But economic infestations occur most commonly in eastern Kansas and especially in the southeastern fourth of the state — south of I-70 and east to Highway 177. Black cutworms have a wide host range but are of most agricultural concern to corn producers. They can also be problematic for vegetable growers and in turf grasses. MF2582 – Soybean Aphids - https://bookstore.ksre.ksu.edu/pubs/MF2582.pdf

The soybean aphid (Aphis glycines Matsumura), native of China and Japan, was first identified in the United States during the summer and fall of 2000. By 2001, infestations were confirmed in several Midwestern states from Ohio to West Virginia, and west into Missouri and Iowa. In August and September of 2002, low numbers of aphids were confirmed in five eastern Kansas counties.

The soybean aphid has caused severe damage in some areas of the United States where it has become established. Its detection in Kansas means soybean producers in eastern and central Kansas need to learn how to identify this pest and monitor fields for its presence and signs of damage. MF2891 – Stink Bugs - https://bookstore.ksre.ksu.edu/pubs/MF2891.pdf

Kansas crops can be infested by several stink bug species, but it is usually the green stink bug, Acrosternum hilare, and to a lesser extent, the brown stink bug, Euschistus servus, that cause problems. Both immature (nymphs) and adults are polyphagous, meaning they feed on many types of plants including crops.

Information provided by Jeff Whitworth, Extension Entomology Specialist.

<figure>
 <img src="https://media.eaglewebservices.com/public/2019/11/1574181994278.png" alt="written by: Stacy Campbell - Cottonwood Extension District" />
 <figcaption>written by: Stacy Campbell - Cottonwood Extension District</figcaption>
 </figure>Several K-State Research and Extension publications on crop pests in Kansas have been updated and are available to order or download for free. A short introduction about each crop pest is listed below with a link to the corresponding publication. MF2999 – Alfalfa Weevils - https://bookstore.ksre.ksu.edu/pubs/MF2999.pdfThe alfalfa weevil, Hypera postica (Gyllenhal), is the major perennial defoliator of early season alfalfa in Kansas. Alfalfa weevils originated in Asia but were probably introduced into the United States from southern Europe. First reported from Utah in 1904, they are now established in all contiguous states. There are thought to be two strains of the alfalfa weevil, an eastern strain that ranges as far west as Kansas, and a western strain that infests as far east as Nebraska and North and South Dakota. MF2823 – Bird Cherry-Oat Aphids - https://bookstore.ksre.ksu.edu/pubs/MF2823.pdfThe bird cherry-oat aphid, Rhopalosiphum padi (L.), is a common inhabitant of Kansas wheat. It is more often associated with yield losses from barley yellow dwarf virus than any other aphid species. One of the largest aphids found on wheat, it is common in the fall and is the first aphid to be active in the spring. Aphids cause little direct feeding damage on wheat, but populations of 20 or more per tiller at the boot to heading stage may reduce yields. MF3047 – False Chinch Bugs - https://bookstore.ksre.ksu.edu/pubs/MF3047.pdfFalse chinch bugs, Nysius spp., occur in weedy pastures, fields, or other non-crop areas throughout Kansas. They typically feed on plants in the mustard family. When preferred foods dry up because they mature or are killed with herbicide, the insects migrate en- masse to succulent plants nearby. They usually attack soybeans and sorghum but also feed on cotton, canola, and corn. In canola fields, nymphs can be found under decomposing wheat stubble during the day. Large numbers of insects present in or adjacent to agricultural crops can be problematic. MF2954 – Black Cutworms - https://bookstore.ksre.ksu.edu/pubs/MF2954.pdfThe black cutworm, Agrotis ipsilon (Hufnagel), may infest field crops anywhere in Kansas. But economic infestations occur most commonly in eastern Kansas and especially in the southeastern fourth of the state — south of I-70 and east to Highway 177. Black cutworms have a wide host range but are of most agricultural concern to corn producers. They can also be problematic for vegetable growers and in turf grasses. MF2582 – Soybean Aphids - https://bookstore.ksre.ksu.edu/pubs/MF2582.pdfThe soybean aphid (Aphis glycines Matsumura), native of China and Japan, was first identified in the United States during the summer and fall of 2000. By 2001, infestations were confirmed in several Midwestern states from Ohio to West Virginia, and west into Missouri and Iowa. In August and September of 2002, low numbers of aphids were confirmed in five eastern Kansas counties.The soybean aphid has caused severe damage in some areas of the United States where it has become established. Its detection in Kansas means soybean producers in eastern and central Kansas need to learn how to identify this pest and monitor fields for its presence and signs of damage. MF2891 – Stink Bugs - https://bookstore.ksre.ksu.edu/pubs/MF2891.pdfKansas crops can be infested by several stink bug species, but it is usually the green stink bug, Acrosternum hilare, and to a lesser extent, the brown stink bug, Euschistus servus, that cause problems. Both immature (nymphs) and adults are polyphagous, meaning they feed on many types of plants including crops.Information provided by Jeff Whitworth, Extension Entomology Specialist.

CAMPBELL: Updated publications on crop pests in Kansas now available

Kansas State University Department of Animal Sciences and Industry and K-State Research and Extension are planning a series of calving schools in January.

The program will outline overall calving management that includes stages of the normal calving process as well as tips to handle difficult calving situations. K-State Research and Extension beef veterinarian A.J. Tarpoff said organizers aim to increase producers’ knowledge and practical skills – as well as the number of live calves born.

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

Tarpoff said the program includes tips on when and how to intervene to assist the cow or heifer. Presenters will also demonstrate proper use of calving equipment on a life-size cow and calf model.

Midway Extension Livestock Agent Clinton Laflin will also discuss crisis management considerations with program attendees. The program will be held on Tuesday January 10th at 6:00 p.m. at the Ellsworth Recreation Center. There is no cost to attend, but a RSVP is requested by Friday January 6th 2023 to confirm meal count.

To RSVP or for more information please contact Clint Laflin via Email at cllaflin@ksu.edu, or by phone at 785-472-4442

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.

<figure>
 <img src="https://media.eaglewebservices.com/public/2019/11/1573141354634.png" alt="written by: Alicia Boor - Cottonwood Extension District" />
 <figcaption>written by: Alicia Boor - Cottonwood Extension District</figcaption>
 </figure>Kansas State University Department of Animal Sciences and Industry and K-State Research and Extension are planning a series of calving schools in January.The program will outline overall calving management that includes stages of the normal calving process as well as tips to handle difficult calving situations. K-State Research and Extension beef veterinarian A.J. Tarpoff said organizers aim to increase producers’ knowledge and practical skills – as well as the number of live calves born.“Our goal is for producers to leave better prepared for calving season,” Tarpoff said “We will discuss timelines on when to examine cows for calving problems, and when to call your vet for help if things are not going well. We will also discuss calf care early in life. It’s an excellent program regardless of experience level.”Tarpoff said the program includes tips on when and how to intervene to assist the cow or heifer. Presenters will also demonstrate proper use of calving equipment on a life-size cow and calf model.Midway Extension Livestock Agent Clinton Laflin will also discuss crisis management considerations with program attendees. The program will be held on Tuesday January 10th at 6:00 p.m. at the Ellsworth Recreation Center. There is no cost to attend, but a RSVP is requested by Friday January 6th 2023 to confirm meal count.To RSVP or for more information please contact Clint Laflin via Email at cllaflin@ksu.edu, or by phone at 785-472-4442Alicia 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.

BOOR: Upcoming Extension calving school announced in Ellsworth

As the holiday season is upon us, it is a great idea to have a pie, quick bread or cookies stored in the freezer for your family gatherings. Many baked goods freeze and thaw beautifully. The key to success is to follow recommended procedures.

· The freezer temperature should be 0 degrees Fahrenheit or less.

· Use moisture-proof, vapor-proof wraps or containers such as plastic containers with tight-fitting lids, heavy duty foil and freezer-weight plastic bags and wraps.

· Cool baked goods completely before preparing for the freezer. This will prevent moisture condensation from warm food which could make it soggy after thawing.

· Be sure there is enough room for expansion when filling containers. Press the air out and seal tightly before freezing.

Cookies freeze well if packed in a rigid container to prevent breakage. If cookies are frosted before freeing, freeze on a cookie sheet, then layer with waxed paper in freezer container. Thaw in container at room temperature. Unfrosted cookies may be stored up to 12 months; frosted ones just 2 months.

Quick breads freeze well too. Make sure you cool completely and wrap well with products noted above. Thaw at room temperature and consider slicing while partially frozen to prevent crumbling. Quick breads can be stored for up to 4 months, but they never last that long at my house!

Unbaked pies have fresher fruit flavor, but the crust may absorb juices and become soggy easier. Brush bottom crust with melted butter and allow to set up before filling. Fruit fillings may be thickened and cooled before adding to crust. Do not slit the top crust before freezing. When you unwrap the pie, cut slits in the top pastry and bake at 425 degrees for 15 minutes and then lower the temperature to 375 degrees and bake 30 to 45 minutes, or until the center is bubbly and crust is nicely browned. Unbaked pies can be frozen up to 4 months.

Following these guidelines will help ensure that your baked goods retain flavor and freshness in the freezer. Let me know if you have specific questions that I haven’t covered and I’ll be happy to share.

<figure>
 <img src="https://media.eaglewebservices.com/public/2019/11/1573141404420.png" alt="written by: Donna Krug - Cottonwood Extension District" />
 <figcaption>written by: Donna Krug - Cottonwood Extension District</figcaption>
 </figure>As the holiday season is upon us, it is a great idea to have a pie, quick bread or cookies stored in the freezer for your family gatherings. Many baked goods freeze and thaw beautifully. The key to success is to follow recommended procedures.· The freezer temperature should be 0 degrees Fahrenheit or less.· Use moisture-proof, vapor-proof wraps or containers such as plastic containers with tight-fitting lids, heavy duty foil and freezer-weight plastic bags and wraps.· Cool baked goods completely before preparing for the freezer. This will prevent moisture condensation from warm food which could make it soggy after thawing.· Be sure there is enough room for expansion when filling containers. Press the air out and seal tightly before freezing.Cookies freeze well if packed in a rigid container to prevent breakage. If cookies are frosted before freeing, freeze on a cookie sheet, then layer with waxed paper in freezer container. Thaw in container at room temperature. Unfrosted cookies may be stored up to 12 months; frosted ones just 2 months.Quick breads freeze well too. Make sure you cool completely and wrap well with products noted above. Thaw at room temperature and consider slicing while partially frozen to prevent crumbling. Quick breads can be stored for up to 4 months, but they never last that long at my house!Unbaked pies have fresher fruit flavor, but the crust may absorb juices and become soggy easier. Brush bottom crust with melted butter and allow to set up before filling. Fruit fillings may be thickened and cooled before adding to crust. Do not slit the top crust before freezing. When you unwrap the pie, cut slits in the top pastry and bake at 425 degrees for 15 minutes and then lower the temperature to 375 degrees and bake 30 to 45 minutes, or until the center is bubbly and crust is nicely browned. Unbaked pies can be frozen up to 4 months.Following these guidelines will help ensure that your baked goods retain flavor and freshness in the freezer. Let me know if you have specific questions that I haven’t covered and I’ll be happy to share.Donna Krug is the District Director and Family and Consumer Science Agent with K-State Research and Extension – Cottonwood District. You may reach her at: (620)793-1910 or dkrug@ksu.edu K-State Research and Extension is an equal opportunity provider and employer.

KRUG: Keys to freezing baked goods successfully

Cooking with children can be fun and exhausting! However, taking the time and patience to cook with children has many benefits. Just about every developmental domain can be strengthened through having your child help in the kitchen. Skills children learn in the kitchen include math, reading, fine motor, following directions, sequencing, cultures, language, basic chemistry, and nutrition. Cooking is a life skill that they will need when they become adults. That is quite a list! Cooking also stimulates all five senses and that is how children learn! When children help in the kitchen they are more likely to try new foods because they helped to make them. Have your picky eater choose a recipe and make it together.

How do you go about cooking with children? A few strategies include: plan, allow plenty of time, use child-friendly recipes, have patience, have a sense of adventure and humor, and practice good hygiene by washing hands frequently. When planning ahead, make sure you have everything you need and set up as much ahead of time based on the age of the child. The more organized you are the less stressful it will be. Pick a few days throughout the holiday season to mark on your calendar so you have the time to devote to the activity. By allowing plenty of time you and the children aren’t rushed. If your child is fairly young, consider their attention span and prepare some things ahead of time. Expect a mess! It’s inevitable so just go with the flow. The children can help clean up after themselves, which is also a life skill! This can be a special time of bonding with your child and creating those special times that they will always remember. And don’t forget to take some pictures!

Here is a list of a few tasks that children can do in the kitchen. As the parent, you know your child(ren) and their skills the best. Use your own judgement and stay near so you can help them be safe.

Get ingredients from the pantry or refrigerator

When children are young choose something with fewer ingredients and simple directions. As children get older and learn more skills in the kitchen they can make side dishes for meals. Teenagers can also help by cooking entire meals once in a while. It is good practice for when they are on their own. Working and producing a product that a child is proud of increases their self-esteem.

So, go ahead and make some memories this year and enjoy some time in the kitchen with your children. Remember it’s not about the end product but the fun and time spent together.

<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>Cooking with children can be fun and exhausting! However, taking the time and patience to cook with children has many benefits. Just about every developmental domain can be strengthened through having your child help in the kitchen. Skills children learn in the kitchen include math, reading, fine motor, following directions, sequencing, cultures, language, basic chemistry, and nutrition. Cooking is a life skill that they will need when they become adults. That is quite a list! Cooking also stimulates all five senses and that is how children learn! When children help in the kitchen they are more likely to try new foods because they helped to make them. Have your picky eater choose a recipe and make it together.How do you go about cooking with children? A few strategies include: plan, allow plenty of time, use child-friendly recipes, have patience, have a sense of adventure and humor, and practice good hygiene by washing hands frequently. When planning ahead, make sure you have everything you need and set up as much ahead of time based on the age of the child. The more organized you are the less stressful it will be. Pick a few days throughout the holiday season to mark on your calendar so you have the time to devote to the activity. By allowing plenty of time you and the children aren’t rushed. If your child is fairly young, consider their attention span and prepare some things ahead of time. Expect a mess! It’s inevitable so just go with the flow. The children can help clean up after themselves, which is also a life skill! This can be a special time of bonding with your child and creating those special times that they will always remember. And don’t forget to take some pictures!Here is a list of a few tasks that children can do in the kitchen. As the parent, you know your child(ren) and their skills the best. Use your own judgement and stay near so you can help them be safe.Wash fruits and vegetablesSort and put away foodTear lettuceArrange food on a serving dishWipe counters and tableWash unbreakable itemsMeasure ingredientsSift dry ingredientsStirGet ingredients from the pantry or refrigeratorSet the tableMake a center pieceSpreadPour LiquidsWhen children are young choose something with fewer ingredients and simple directions. As children get older and learn more skills in the kitchen they can make side dishes for meals. Teenagers can also help by cooking entire meals once in a while. It is good practice for when they are on their own. Working and producing a product that a child is proud of increases their self-esteem.So, go ahead and make some memories this year and enjoy some time in the kitchen with your children. Remember it’s not about the end product but the fun and time spent together.

KOERNER: Children in the kitchen

The Kansas Forest Service Conservation Tree and Shrub spring distribution ordering process will start December 1, 2022 and goes through May 1, 2023. Order early to get the items you want! Spring order shipments begin in mid-March (weather permitting) and end May 1.

The spring distribution offers both bare root and container-grown seedlings for sale, as well as other items for use in conservation planting.

“Large conservation plantings can become very costly when several hundreds or thousands of plants are needed to meet the conservation goals of the landowner,” said Aaron Yoder, conservation trees specialist.

The Kansas Forest Service offers low-cost tree and shrub seedlings for conservation plantings. These plants are 1 to 2 years old and vary from 8 to 36 inches tall, depending on species. Seedlings are sold in units of 25. Bundles and other items must be ordered in whole units. Orders for partial or mixed units will not be accepted. These seedlings are intended for conservation use only and may not be used for landscape plantings or resold as live plants.

Conservation plantings may function as wildlife habitat, windbreaks, wood lots, timber plantations, or educational and riparian (streambank) plantings. Species grown in the program are selected for characteristics that make them ideal candidates for conservation plantings.

What is the difference between container-grown vs. bare-root seedlings - container-grown seedlings are grown in individual 2-inch by 7-inch containers filled with a greenhouse potting mix. Container-grown seedlings have an intact root system and come in the original container. The advantages of container-grown seedlings compared with bare-root seedlings are: • Improved survival and first-year rate of growth under most conditions. • Extended spring planting season. • Greater flexibility in scheduling tree planting around soil conditions, weather conditions, and work schedule. • Easier to plant properly. Bare-root seedlings are grown 1 to 2 years in a field nursery, then lifted and shipped without soil on the roots.

A full list of available products can be found in there Seedling Selection Guide. There is even assistance finding the right tree for your purpose and property with the “Selecting Trees and

Shrubs for Conservation Plantings”. All of this along with ordering on-line can be found at www.kansasforests.org also orders are accepted over the phone by calling the Kansas Forest Service at 1-888-740-8733.

But don’t delay order early so you can get the items you want.

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/2019/11/1574181994278.png" alt="written by: Stacy Campbell - Cottonwood Extension District" />
 <figcaption>written by: Stacy Campbell - Cottonwood Extension District</figcaption>
 </figure>The Kansas Forest Service Conservation Tree and Shrub spring distribution ordering process will start December 1, 2022 and goes through May 1, 2023. Order early to get the items you want! Spring order shipments begin in mid-March (weather permitting) and end May 1.The spring distribution offers both bare root and container-grown seedlings for sale, as well as other items for use in conservation planting.“Large conservation plantings can become very costly when several hundreds or thousands of plants are needed to meet the conservation goals of the landowner,” said Aaron Yoder, conservation trees specialist.The Kansas Forest Service offers low-cost tree and shrub seedlings for conservation plantings. These plants are 1 to 2 years old and vary from 8 to 36 inches tall, depending on species. Seedlings are sold in units of 25. Bundles and other items must be ordered in whole units. Orders for partial or mixed units will not be accepted. These seedlings are intended for conservation use only and may not be used for landscape plantings or resold as live plants.Conservation plantings may function as wildlife habitat, windbreaks, wood lots, timber plantations, or educational and riparian (streambank) plantings. Species grown in the program are selected for characteristics that make them ideal candidates for conservation plantings.What is the difference between container-grown vs. bare-root seedlings - container-grown seedlings are grown in individual 2-inch by 7-inch containers filled with a greenhouse potting mix. Container-grown seedlings have an intact root system and come in the original container. The advantages of container-grown seedlings compared with bare-root seedlings are: • Improved survival and first-year rate of growth under most conditions. • Extended spring planting season. • Greater flexibility in scheduling tree planting around soil conditions, weather conditions, and work schedule. • Easier to plant properly. Bare-root seedlings are grown 1 to 2 years in a field nursery, then lifted and shipped without soil on the roots.A full list of available products can be found in there Seedling Selection Guide. There is even assistance finding the right tree for your purpose and property with the “Selecting Trees andShrubs for Conservation Plantings”. All of this along with ordering on-line can be found at www.kansasforests.org also orders are accepted over the phone by calling the Kansas Forest Service at 1-888-740-8733.But don’t delay order early so you can get the items you want.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: Conservation tree planting program – orders start Dec. 1

The Kansas Forage and Grassland Council and Kansas State University are teaming up to host their Annual Winter Forage Conference: Drought Survival, Recovery, and Success, on Thursday, December 15, in Great Bend, Kansas. The meeting will be held at the Burnside Room, 1214 Stone Street, and will run from 9:00 a.m.to 3:00 p.m., with a meal included.&nbsp;

This year’s conference features a great mix of university and industry presentations, with sessions covering range weed control, cattle markets, drones, soil fertility, alfalfa management, and tips for building a resilient business. Featured industry partners include Forage Genetics and Star Seed.&nbsp;

“Our presenters are some of the leading experts in Kansas, with a wealth of knowledge and experience,” said Dale Helwig Black, KSFGC President. “And we have a great mix of Industry Partners presenting at the conference. Companies with a long history and great forage expertise, like Forage Genetics and Star Seed,” said Mark Nelson, KSFGC Executive Secretary.&nbsp;

The event is free for current KSFGC members and $45 for non-members (which includes your KSFGC membership and lunch). To renew your membership or join KSFGC prior to the meeting, go to&nbsp;<a href="https://www.afgc.org/restricted-content/?amo_redirect_to=https://www.afgc.org/member-center/" target="_blank">https://www.afgc.org/restricted-content/?amo_redirect_to=https://www.afgc.org/member-center/</a>, or you can join at the door.&nbsp;

For more information,&nbsp;to RSVP for the meal count, or inquire about a vendor table, contact the Cottonwood Extension District Barton County Extension Office at 620-793-1910.&nbsp;

&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.

<figure>
 <img src="https://media.eaglewebservices.com/public/2019/11/1573141354634.png" alt="written by: Alicia Boor - Cottonwood Extension District" />
 <figcaption>written by: Alicia Boor - Cottonwood Extension District</figcaption>
 </figure>The Kansas Forage and Grassland Council and Kansas State University are teaming up to host their Annual Winter Forage Conference: Drought Survival, Recovery, and Success, on Thursday, December 15, in Great Bend, Kansas. The meeting will be held at the Burnside Room, 1214 Stone Street, and will run from 9:00 a.m.to 3:00 p.m., with a meal included.&nbsp;This year’s conference features a great mix of university and industry presentations, with sessions covering range weed control, cattle markets, drones, soil fertility, alfalfa management, and tips for building a resilient business. Featured industry partners include Forage Genetics and Star Seed.&nbsp;Tentative Agenda&nbsp;<ul>
 <li>Weed Control – Keith Harmony&nbsp;</li><li>Cattle Market Update – Glynn Tonsor&nbsp;</li><li>Drones, Not Tomorrow’s Fantasy – Trent Page&nbsp;</li><li>Soil Fertility – Lucas Haag&nbsp;</li><li>Alfalfa Management Decisions – Jerry Gano&nbsp;</li><li>“Plan B” Ranch: Building a Resilient Business – Kevin Wiltse&nbsp;</li>
 </ul>“Our presenters are some of the leading experts in Kansas, with a wealth of knowledge and experience,” said Dale Helwig Black, KSFGC President. “And we have a great mix of Industry Partners presenting at the conference. Companies with a long history and great forage expertise, like Forage Genetics and Star Seed,” said Mark Nelson, KSFGC Executive Secretary.&nbsp;The event is free for current KSFGC members and $45 for non-members (which includes your KSFGC membership and lunch). To renew your membership or join KSFGC prior to the meeting, go to&nbsp;<a href="https://www.afgc.org/restricted-content/?amo_redirect_to=https://www.afgc.org/member-center/" target="_blank">https://www.afgc.org/restricted-content/?amo_redirect_to=https://www.afgc.org/member-center/</a>, or you can join at the door.&nbsp;For more information,&nbsp;to RSVP for the meal count, or inquire about a vendor table, contact the Cottonwood Extension District Barton County Extension Office at 620-793-1910.&nbsp;&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.

BOOR: Winter forage conference in Great Bend

Nutrition education is a fun part of my job. Earlier in the week I visited 7th grade Skills for Adolescence classes at the Great Bend Middle School. I packed a lot of information in the 50-minute class period and am hopeful that they will remember my visit when making future food choices.

I started out by asking the students if they had eaten breakfast. Only about half of them raised their hands so they got my 5 minute “Breakfast is the most important meal of the day” speech. The most common reason given for skipping breakfast was the lack of time. I encouraged students to find something like a piece of fruit with whole grain cereal or toast with peanut butter to jump start their day. Research shows that when someone starts their day with breakfast, they actually consume less calories in the day. All too often, when breakfast is skipped, a person gets so hungry that by lunch time they are grabbing an unhealthy option.

The main part of my presentation focused on my favorite food group – vegetables. Sadly, the American diet is lacking in nutrient dense veggies. The MyPlate guide for healthy eating recommends eating at least 5 – 9 servings of vegetables and fruits each day. Talking about vegetables is one thing, but letting the students sample parsnip, jicama, and sweet potato, was a new experience for some. Plus we made a recipe of hummus to dip their veggies in.

Another message I left with the 7th graders was the importance of choosing whole food options instead of eating highly processed food that have added fat, sugar and sodium. We talked about empty calories that are found in soft drinks and other sweetened beverages. We looked at nutrition fact labels to show how to determine if the food is a healthy choice.

And finally, we talked about making sure each day has a good amount of physical activity built in. Recommendations are currently set for one hour of physical activity daily. If students don’t participate in an organized sport, they may need to find ways to move more.

If you or someone you know is interested in doing nutrition education I hope you will visit the following website: www.ksre.k-state.edu/jobs There you will find the position description and application process for a full time SNAP-Ed nutrition educator based in either our Hays or Great Bend office. The screening begins immediately and will continue until the position is filled. Please give me a call if you have any questions!

Donna Krug is the District Director and Family and Consumer Science Agent with K-State Research and Extension – Cottonwood District. You may reach her at: (620)793-1910 or dkrug@ksu.edu K-State Research and Extension is an equal opportunity employer and provider.

<figure>
 <img src="https://media.eaglewebservices.com/public/2022/11/1669393032283.png" alt="written by: Donna Krug - Cottonwood Extension District" />
 <figcaption>written by: Donna Krug - Cottonwood Extension District</figcaption>
 </figure>Nutrition education is a fun part of my job. Earlier in the week I visited 7th grade Skills for Adolescence classes at the Great Bend Middle School. I packed a lot of information in the 50-minute class period and am hopeful that they will remember my visit when making future food choices.I started out by asking the students if they had eaten breakfast. Only about half of them raised their hands so they got my 5 minute “Breakfast is the most important meal of the day” speech. The most common reason given for skipping breakfast was the lack of time. I encouraged students to find something like a piece of fruit with whole grain cereal or toast with peanut butter to jump start their day. Research shows that when someone starts their day with breakfast, they actually consume less calories in the day. All too often, when breakfast is skipped, a person gets so hungry that by lunch time they are grabbing an unhealthy option.The main part of my presentation focused on my favorite food group – vegetables. Sadly, the American diet is lacking in nutrient dense veggies. The MyPlate guide for healthy eating recommends eating at least 5 – 9 servings of vegetables and fruits each day. Talking about vegetables is one thing, but letting the students sample parsnip, jicama, and sweet potato, was a new experience for some. Plus we made a recipe of hummus to dip their veggies in.Another message I left with the 7th graders was the importance of choosing whole food options instead of eating highly processed food that have added fat, sugar and sodium. We talked about empty calories that are found in soft drinks and other sweetened beverages. We looked at nutrition fact labels to show how to determine if the food is a healthy choice.And finally, we talked about making sure each day has a good amount of physical activity built in. Recommendations are currently set for one hour of physical activity daily. If students don’t participate in an organized sport, they may need to find ways to move more.If you or someone you know is interested in doing nutrition education I hope you will visit the following website: www.ksre.k-state.edu/jobs There you will find the position description and application process for a full time SNAP-Ed nutrition educator based in either our Hays or Great Bend office. The screening begins immediately and will continue until the position is filled. Please give me a call if you have any questions!Donna Krug is the District Director and Family and Consumer Science Agent with K-State Research and Extension – Cottonwood District. You may reach her at: (620)793-1910 or dkrug@ksu.edu K-State Research and Extension is an equal opportunity employer and provider.

KRUG: Nutrition education opportunities in the Cottonwood District

Kansas is primarily an agriculture state with about 87% of all Kansas land contributing to some form of agriculture production. More than 21 million acres in Kansas is harvested for crops and over 14 million is pastureland for grazing animals.

Most agriculture producers (tenants) lease ground from multiple landlords. In Kansas the average number of landlords that tenants have is approximately seven. The last time farmers and ranchers in Kansas were surveyed, over two thirds of all crop and pasture land was leased. You can imagine the struggles that tenants and landlords alike can experience in trying to communicate effectively with each other. Especially given the fact that one, two or more generations of families may be removed from the farm or ranch and live a few hours away or out of state but still own the land and thus lease it to others.

One of the best ways to create a better understanding between tenant and landlord in most cases is to have a written lease. Having a written lease can lead to many topics for discussion that otherwise might not be considered. These, would include but are not limited to:

In addition to the previously mentioned items, a written pasture lease for example can spell out responsibilities of both parties in regards to:

Grazing capacity restrictions and beginning and ending date of grazing season

A bonus of a written lease is that it documents the terms of the business relationship in case the contract is questioned. This can be especially important if the land changes hands.

Obviously, it is not necessary to have a written lease in order to have good communication between tenant and landlord but it can be helpful in spelling things out and avoiding misunderstandings and hard feelings. This is especially true when there is a death of either party, and the spouse or relatives are uninformed as to any details about the lease, particularly if it is an oral lease. If there is a written lease have it filed away and let your family know where it is.

There may be some cases when introducing the possibility of implementing a written lease might damage the business relationship. Whether you have a written lease or not, make sure those lines of communication are kept open, visit with each other at least a few times a year.

Lastly if you are thinking about terminating a lease. For all leases, except written leases signed by the parties that provide otherwise, Kansas law provides that notice to terminate farm and pastureland leases must be given as follows: 1. In writing. 2. At least 30 days prior to March 1, and 3. Must fix March 1 as the termination date of the tenancy. If you want more specifics on Kansas Agricultural Lease Law refer to a publication at https://bookstore.ksre.ksu.edu/pubs/c668.pdf or stop by your Extension Office for a copy.

K-State Research &amp; Extension Agricultural Economics Department has a plethora of information on Kansas Agricultural Land Leasing at www.agmanager.info then hold your mouse/cursor on the Farm Management tab and a drop-down menu will appear.

If you have any questions you can contact your local County or District Extension Office.

<figure>
 <img src="https://media.eaglewebservices.com/public/2019/11/1574181994278.png" alt="written by: Stacy Campbell - Cottonwood Extension District" />
 <figcaption>written by: Stacy Campbell - Cottonwood Extension District</figcaption>
 </figure>Kansas is primarily an agriculture state with about 87% of all Kansas land contributing to some form of agriculture production. More than 21 million acres in Kansas is harvested for crops and over 14 million is pastureland for grazing animals.Most agriculture producers (tenants) lease ground from multiple landlords. In Kansas the average number of landlords that tenants have is approximately seven. The last time farmers and ranchers in Kansas were surveyed, over two thirds of all crop and pasture land was leased. You can imagine the struggles that tenants and landlords alike can experience in trying to communicate effectively with each other. Especially given the fact that one, two or more generations of families may be removed from the farm or ranch and live a few hours away or out of state but still own the land and thus lease it to others.One of the best ways to create a better understanding between tenant and landlord in most cases is to have a written lease. Having a written lease can lead to many topics for discussion that otherwise might not be considered. These, would include but are not limited to:Hunting/fishing rightsRecreation accessPayment due datesTermination proceduresIn addition to the previously mentioned items, a written pasture lease for example can spell out responsibilities of both parties in regards to:Care of fencesNoxious weed controlWater supply maintenanceGrazing capacity restrictions and beginning and ending date of grazing seasonA bonus of a written lease is that it documents the terms of the business relationship in case the contract is questioned. This can be especially important if the land changes hands.Obviously, it is not necessary to have a written lease in order to have good communication between tenant and landlord but it can be helpful in spelling things out and avoiding misunderstandings and hard feelings. This is especially true when there is a death of either party, and the spouse or relatives are uninformed as to any details about the lease, particularly if it is an oral lease. If there is a written lease have it filed away and let your family know where it is.There may be some cases when introducing the possibility of implementing a written lease might damage the business relationship. Whether you have a written lease or not, make sure those lines of communication are kept open, visit with each other at least a few times a year.Lastly if you are thinking about terminating a lease. For all leases, except written leases signed by the parties that provide otherwise, Kansas law provides that notice to terminate farm and pastureland leases must be given as follows: 1. In writing. 2. At least 30 days prior to March 1, and 3. Must fix March 1 as the termination date of the tenancy. If you want more specifics on Kansas Agricultural Lease Law refer to a publication at https://bookstore.ksre.ksu.edu/pubs/c668.pdf or stop by your Extension Office for a copy.K-State Research &amp; Extension Agricultural Economics Department has a plethora of information on Kansas Agricultural Land Leasing at www.agmanager.info then hold your mouse/cursor on the Farm Management tab and a drop-down menu will appear.If you have any questions you can contact your local County or District Extension Office.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: Farm & pasture land leasing arrangements

Over the last few years, I have heard a lot about self-care. Taking care of ourselves is extremely important as we cannot care for others if we are tapped out.

One of the areas of self-care that I have worked on for several years is mindfulness. Mindfulness is defined as the practice of purposely bringing one’s attention to experiences in the present moment without judgement. The definition includes that it is a skill that develops through practice. In other words, it doesn’t just happen by accident.

Making time for being present – being in the moment – takes work and is a skill that I, as a people-focused, service-oriented individual, don’t do very well. I am getting better at it, however.

I am making time to sit with my cup of coffee and listen to the wind chimes several mornings each week with my dog snuggled in my lap and just be quiet. I am making time to connect with family and be completely engaged in the conversation. This may mean turning off or putting away my phone.

When our daughter was small, we started a tradition of Saturday “Ladies Lunch”. Now, this wasn’t anything fancy and we were usually just picking up groceries. My only rule was that the restaurant had to be somewhere with waitstaff. Not only were we practicing table manners but our daughter knew that for that time, she had my undivided attention. We were building a wonderful (but certainly not perfect!) relationship. When she was in college, she would occasionally call to ask if I could meet her halfway for “Ladies Lunch” so that we could catch up and have some priceless, focused time together. This was one way to model mindfulness at its best!

Some of my favorite moments can happen in the next few weeks. I love to sit with just the Christmas tree lights on and soak up the flickering colors and shiny ornaments as I reflect on family and friends.

Have you ever watched a small child when they see something fascinating? The sheer delight on their face and contagious giggle is hard to beat – and it happens because they are completely in the moment!

It is hard as adults to put away our stresses, concerns, and fears to be completely in the moment. It is a good skill to model for young people. It does not mean ignoring our responsibilities but gives us the ability to better address the hard things in our days.

Over the next few weeks, make time to stop for a few minutes…..just listen to your heart, to nature, to your favorite music, to a child’s laughter. Pick up a book of inspirational quotes or devotions. If you are with family or friends, put your phone away and turn off the tv to be fully engaged in the conversation.

Mindfulness takes practice and now is a perfect time to get started!

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.

<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>Over the last few years, I have heard a lot about self-care. Taking care of ourselves is extremely important as we cannot care for others if we are tapped out.One of the areas of self-care that I have worked on for several years is mindfulness. Mindfulness is defined as the practice of purposely bringing one’s attention to experiences in the present moment without judgement. The definition includes that it is a skill that develops through practice. In other words, it doesn’t just happen by accident.Making time for being present – being in the moment – takes work and is a skill that I, as a people-focused, service-oriented individual, don’t do very well. I am getting better at it, however.I am making time to sit with my cup of coffee and listen to the wind chimes several mornings each week with my dog snuggled in my lap and just be quiet. I am making time to connect with family and be completely engaged in the conversation. This may mean turning off or putting away my phone.When our daughter was small, we started a tradition of Saturday “Ladies Lunch”. Now, this wasn’t anything fancy and we were usually just picking up groceries. My only rule was that the restaurant had to be somewhere with waitstaff. Not only were we practicing table manners but our daughter knew that for that time, she had my undivided attention. We were building a wonderful (but certainly not perfect!) relationship. When she was in college, she would occasionally call to ask if I could meet her halfway for “Ladies Lunch” so that we could catch up and have some priceless, focused time together. This was one way to model mindfulness at its best!Some of my favorite moments can happen in the next few weeks. I love to sit with just the Christmas tree lights on and soak up the flickering colors and shiny ornaments as I reflect on family and friends.Have you ever watched a small child when they see something fascinating? The sheer delight on their face and contagious giggle is hard to beat – and it happens because they are completely in the moment!It is hard as adults to put away our stresses, concerns, and fears to be completely in the moment. It is a good skill to model for young people. It does not mean ignoring our responsibilities but gives us the ability to better address the hard things in our days.Over the next few weeks, make time to stop for a few minutes…..just listen to your heart, to nature, to your favorite music, to a child’s laughter. Pick up a book of inspirational quotes or devotions. If you are with family or friends, put your phone away and turn off the tv to be fully engaged in the conversation.Mindfulness takes practice and now is a perfect time to get started!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.

BERAN: Practicing mindfulness

When the pilgrims first came to America from England, they had a very difficult first year, and without the help of the Native Americans, would not have survived. After finally having a successful harvest the following year, they had a harvest feast to celebrate with their new neighbors. We continue this tradition today on the 4th&nbsp;Thursday of November with family and friends. Our feast today has much in common with the first Thanksgiving celebration with some major and minor differences. In the end though, the Thanksgiving feast is a chance to gather with family and friends and remember how much you have to be thankful for!&nbsp;

Turkeys are one of the few domesticated animals today that originated in North America, so they most likely were on the menu, but other fowl were probably prepared as well for the feast. Wild ducks, geese, and swans would have also been consumed that day. The turkey would have been wild rather than the domesticated one that you purchase at the local store. Its taste would be similar to the heritage turkeys that can still be ordered from specialty shops or the wild ones still roaming the fields today. Shellfish and varieties of fish would have also been offered since that was a convenient source of protein for a colony that was close to the sea. Historical records also show that the Wampanoag tribe brought an offering of 5 deer for the celebration, so the meal had a wide variety of what today we would consider the main course to choose from!&nbsp;

Vegetables were also very much present at the first Thanksgiving in 1621. After all, this was a celebration of the first successful harvest in the new world, but some may have looked different than how we eat them today. Of course there would be no green bean casserole on the table for another 300- plus years, and even though they grew and harvested maize (or corn), they would have made cornmeal out of it and created a mush or porridge to eat. Onions, beans carrots, and, lettuce would have graced the table similar to today. &nbsp;

The first version of pumpkin pie was probably consumed as well in 1621. Once again, it was there, but just different. The fledgling colony lacked the butter and flour to be able to make a pie crust, as well as the oven to bake the pie in. What they did instead was make custard by hollowing out the pumpkins and adding milk, honey and spices, and then placing the gourds in the hot ashes of the fire to roast creating the precursor to what we know as pumpkin pie today.&nbsp;

So whatever you are planning for your Thanksgiving meal, whether it is the “traditional” feast of today, or your favorite variation of it, I hope you have a blessed holiday spent with those you care about most. Happy Thanksgiving!&nbsp;

<figure>
 <img src="https://media.eaglewebservices.com/public/2019/11/1573141354634.png" alt="written by: Alicia Boor - Cottonwood Extension District" />
 <figcaption>written by: Alicia Boor - Cottonwood Extension District</figcaption>
 </figure>When the pilgrims first came to America from England, they had a very difficult first year, and without the help of the Native Americans, would not have survived. After finally having a successful harvest the following year, they had a harvest feast to celebrate with their new neighbors. We continue this tradition today on the 4th&nbsp;Thursday of November with family and friends. Our feast today has much in common with the first Thanksgiving celebration with some major and minor differences. In the end though, the Thanksgiving feast is a chance to gather with family and friends and remember how much you have to be thankful for!&nbsp;Turkeys are one of the few domesticated animals today that originated in North America, so they most likely were on the menu, but other fowl were probably prepared as well for the feast. Wild ducks, geese, and swans would have also been consumed that day. The turkey would have been wild rather than the domesticated one that you purchase at the local store. Its taste would be similar to the heritage turkeys that can still be ordered from specialty shops or the wild ones still roaming the fields today. Shellfish and varieties of fish would have also been offered since that was a convenient source of protein for a colony that was close to the sea. Historical records also show that the Wampanoag tribe brought an offering of 5 deer for the celebration, so the meal had a wide variety of what today we would consider the main course to choose from!&nbsp;Vegetables were also very much present at the first Thanksgiving in 1621. After all, this was a celebration of the first successful harvest in the new world, but some may have looked different than how we eat them today. Of course there would be no green bean casserole on the table for another 300- plus years, and even though they grew and harvested maize (or corn), they would have made cornmeal out of it and created a mush or porridge to eat. Onions, beans carrots, and, lettuce would have graced the table similar to today. &nbsp;The first version of pumpkin pie was probably consumed as well in 1621. Once again, it was there, but just different. The fledgling colony lacked the butter and flour to be able to make a pie crust, as well as the oven to bake the pie in. What they did instead was make custard by hollowing out the pumpkins and adding milk, honey and spices, and then placing the gourds in the hot ashes of the fire to roast creating the precursor to what we know as pumpkin pie today.&nbsp;So whatever you are planning for your Thanksgiving meal, whether it is the “traditional” feast of today, or your favorite variation of it, I hope you have a blessed holiday spent with those you care about most. Happy Thanksgiving!&nbsp;&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.

BOOR: Taking a further look at that Thanksgiving dinner

The holidays can be a good time to try new recipes. I thought I would use the opportunity to recognize recipes from the 2022 Ellis County Fair that won awards. Esther Neher, a member of the Victoria Vikings 4-H club, won Grand Champion junior foods with her recipe, Layered Reese’s Cake. Mya Neher, a member of the Victoria Vikings 4-H Club, won Reserve Champion junior foods for her entry of a Fresh Orange Cake.

Cake Ingredients 2 boxes devil’s food chocolate cake mixes 1 cup butter (2 sticks) 2 cups water 8 whole eggs Frosting and Topping Ingredients 2 cups butter (room temperature) 6 cups powdered sugar 4-8 Tbsp. whipping cream 1 ½ cups peanut butter 1 tsp vanilla Peanut butter cups, some whole, some chopped for topping

Instructions · Preheat oven to 350 degrees. · Prepare two 9 in round cake pans with cooking spray and parchment cut to fit the bottom of the pan. · Prepare each cake separately with a cake mix, 2 cups of water, 1 stick of butter and 4 eggs. Bake each cake for about 45 minutes or until a toothpick inserted comes out clean. · Let cakes cool and remove from pans. · For the frosting, combine the butter, peanut butter, powdered sugar, vanilla, and cream with an electric mixer until well combined and smooth. · To frost the cake, it works best for it to be chilled or even frozen. If the cake is mounded on time use a serrated knife to level it off. Place a thin layer of frosting between the layer and frost the outside using a piping bag and/or an off-set knife. · Decorate with peanut butter cups and enjoy!

Cake Ingredients 1 box yellow cake mix ½ cup butter 1 tsp pure vanilla extract 1 cup fresh orange juice ¼ cup granulated sugar 4 large eggs Glaze Ingredients 1 cup confectioner’s sugar 1 tsp fresh grated orange zest 3 Tbsp fresh orange juice

· Preheat oven to 350 degrees · Lightly mist a 12 cup Bundt pan with cooking spray, then dust with flour. Shake out the excess flour. · Place cake ingredients in a mixing bowl and mix with an electric mixer. Stop the machine to scrape down the sides with a rubber spatula. Turn mixer back on to medium and mix for two minutes. · Bake the cake until golden brown and just starts to pull away from the sides of the pan, 45 to 47 minutes. Remove the pan from the oven and allow to cool for 20 minutes. Run a knife along the edge of the cake and invert it to release the cake. Allow to cool another 30 minutes. · Meanwhile, prepare the glaze. Combine the confectioner’s sugar, fresh orange juice, and orange zest in a small bowl and stir until smooth. · Place the cake on a serving platter and pour the glaze over the top, letting it drizzle down the sides and into the center. Let the glaze set for a few minutes before slicing.

<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>The holidays can be a good time to try new recipes. I thought I would use the opportunity to recognize recipes from the 2022 Ellis County Fair that won awards. Esther Neher, a member of the Victoria Vikings 4-H club, won Grand Champion junior foods with her recipe, Layered Reese’s Cake. Mya Neher, a member of the Victoria Vikings 4-H Club, won Reserve Champion junior foods for her entry of a Fresh Orange Cake.Layered Reese’s CakeCake Ingredients 2 boxes devil’s food chocolate cake mixes 1 cup butter (2 sticks) 2 cups water 8 whole eggs Frosting and Topping Ingredients 2 cups butter (room temperature) 6 cups powdered sugar 4-8 Tbsp. whipping cream 1 ½ cups peanut butter 1 tsp vanilla Peanut butter cups, some whole, some chopped for toppingInstructions · Preheat oven to 350 degrees. · Prepare two 9 in round cake pans with cooking spray and parchment cut to fit the bottom of the pan. · Prepare each cake separately with a cake mix, 2 cups of water, 1 stick of butter and 4 eggs. Bake each cake for about 45 minutes or until a toothpick inserted comes out clean. · Let cakes cool and remove from pans. · For the frosting, combine the butter, peanut butter, powdered sugar, vanilla, and cream with an electric mixer until well combined and smooth. · To frost the cake, it works best for it to be chilled or even frozen. If the cake is mounded on time use a serrated knife to level it off. Place a thin layer of frosting between the layer and frost the outside using a piping bag and/or an off-set knife. · Decorate with peanut butter cups and enjoy!Fresh Orange CakeCake Ingredients 1 box yellow cake mix ½ cup butter 1 tsp pure vanilla extract 1 cup fresh orange juice ¼ cup granulated sugar 4 large eggs Glaze Ingredients 1 cup confectioner’s sugar 1 tsp fresh grated orange zest 3 Tbsp fresh orange juiceInstructions· Preheat oven to 350 degrees · Lightly mist a 12 cup Bundt pan with cooking spray, then dust with flour. Shake out the excess flour. · Place cake ingredients in a mixing bowl and mix with an electric mixer. Stop the machine to scrape down the sides with a rubber spatula. Turn mixer back on to medium and mix for two minutes. · Bake the cake until golden brown and just starts to pull away from the sides of the pan, 45 to 47 minutes. Remove the pan from the oven and allow to cool for 20 minutes. Run a knife along the edge of the cake and invert it to release the cake. Allow to cool another 30 minutes. · Meanwhile, prepare the glaze. Combine the confectioner’s sugar, fresh orange juice, and orange zest in a small bowl and stir until smooth. · Place the cake on a serving platter and pour the glaze over the top, letting it drizzle down the sides and into the center. Let the glaze set for a few minutes before slicing.

KOERNER: Award winning fair recipes

Those flu bugs are nasty this year, and with so many families spending time together over

the holidays, it is likely that you or someone close to you will catch it. The information that crosses my desk about avoiding contagious illnesses is consistent. WASH YOUR HANDS OFTEN. Washing your hands at every step in the food preparation process will certainly help from spreading those germs. Whenever you touch your face or hair, or after sneezing or coughing into your hand you will want to wash. Reminding children to wash up after they have been playing outside, or with the family pet is another key.

The correct way to wash hands is to wet them with warm water, lather the soap and rinse; a process that should take around 20 seconds. Make sure you wash the cuticle area and around jewelry especially well. Keep a clean hand towel near every sink or consider switching to paper towels that can be disposed of. The use of hand sanitizers may sound like a good idea but when we have used our “glow germ” activity we found lots of germs survive the use of such cleansers. The use of warm water and soap works best.

Of course there are some other things you can do to avoid becoming ill. Getting plenty of rest and eating right, including lots of fruits and vegetables that are chock full of immune boosting vitamins is a great idea. Make time in your day for some quiet time to reflect and relax. Keeping the stress level down will help promote health. Limit visits with people who have a compromised immune system, especially if you have any symptoms of illness.

Have a Happy and Healthy Holiday Season, beginning with Thanksgiving this week!

Donna Krug is the District Director and Family &amp; Consumer Science Agent with K-State Research and Extension – Cottonwood District. You may reach her at (620)793-1910 or dkrug@ksu.edu K-State Research and Extension is an equal opportunity provider and employer.

<figure>
 <img src="https://media.eaglewebservices.com/public/2019/11/1573141404420.png" alt="" />
 <figcaption></figcaption>
 </figure>Those flu bugs are nasty this year, and with so many families spending time together overthe holidays, it is likely that you or someone close to you will catch it. The information that crosses my desk about avoiding contagious illnesses is consistent. WASH YOUR HANDS OFTEN. Washing your hands at every step in the food preparation process will certainly help from spreading those germs. Whenever you touch your face or hair, or after sneezing or coughing into your hand you will want to wash. Reminding children to wash up after they have been playing outside, or with the family pet is another key.The correct way to wash hands is to wet them with warm water, lather the soap and rinse; a process that should take around 20 seconds. Make sure you wash the cuticle area and around jewelry especially well. Keep a clean hand towel near every sink or consider switching to paper towels that can be disposed of. The use of hand sanitizers may sound like a good idea but when we have used our “glow germ” activity we found lots of germs survive the use of such cleansers. The use of warm water and soap works best.Of course there are some other things you can do to avoid becoming ill. Getting plenty of rest and eating right, including lots of fruits and vegetables that are chock full of immune boosting vitamins is a great idea. Make time in your day for some quiet time to reflect and relax. Keeping the stress level down will help promote health. Limit visits with people who have a compromised immune system, especially if you have any symptoms of illness.Have a Happy and Healthy Holiday Season, beginning with Thanksgiving this week!Donna Krug is the District Director and Family &amp; Consumer Science Agent with K-State Research and Extension – Cottonwood District. You may reach her at (620)793-1910 or dkrug@ksu.edu K-State Research and Extension is an equal opportunity provider and employer.

KRUG: Spread joy, not germs during the holiday season

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;&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;&nbsp;

&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&nbsp;

<figure>
 <img src="https://media.eaglewebservices.com/public/2019/11/1573141354634.png" 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;&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;&nbsp;&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&nbsp;

BOOR: Why do houseplants lose leaves after being brought inside?

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.

Then there are the leftovers. Turkey can be eaten hot or cold once it is cooked. However, a good rule is to keep hot foods hot and cold foods cold and don’t allow leftovers out for too long. Resist the temptation to leave lunch out for supper. Leftovers should be refrigerated within two hours. Dividing leftovers into smaller portions and in shallow containers allows leftovers to cool quickly. Leftovers should be used within three to four days.

The USDA has a meat and poultry hotline and website if you find you have questions during the holidays. Th phone number is 1-888-674-6854 (1-888-MPHotline) Monday-Friday 10am-4pm or online at www.fsis.usda.gov. You can always call the office to talk to an extension agent to have your questions answered as well. Cottonwood Extension District has lots of tips on our website as well. https://cottonwood.k-state.edu/

I hope you enjoy eating lots of turkey this holiday season.

<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>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.Then there are the leftovers. Turkey can be eaten hot or cold once it is cooked. However, a good rule is to keep hot foods hot and cold foods cold and don’t allow leftovers out for too long. Resist the temptation to leave lunch out for supper. Leftovers should be refrigerated within two hours. Dividing leftovers into smaller portions and in shallow containers allows leftovers to cool quickly. Leftovers should be used within three to four days.The USDA has a meat and poultry hotline and website if you find you have questions during the holidays. Th phone number is 1-888-674-6854 (1-888-MPHotline) Monday-Friday 10am-4pm or online at www.fsis.usda.gov. You can always call the office to talk to an extension agent to have your questions answered as well. Cottonwood Extension District has lots of tips on our website as well. https://cottonwood.k-state.edu/I hope you enjoy eating lots of turkey this holiday season.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 preparation reminders

I would like to thank those involved in making this year’s sorghum demonstration plot possible. Cooperators Josh Debes and Dean Stoskopf along with Johnny Luerman in Barton County and Matt, John and Wyatt Grabbe in Ellis County. Also a shout-out to all of the seed companies and dealers for providing the seed and signs.

Of course, this year the yields were low due to the drought. In the Barton County plot the yields ranged from a low of 48 to a high of 72 bushels per acre with test weights from 58.3 to 61.6. In Ellis County the yields ranged from 30 to 56 bushels per acre with test weights from 51.5 to 57.6. The results are posted on our web site at www.cottonwood.ksu.edu click onto the Crops and Livestock tab and then look under Hot Topics. Also they will be posted on Facebook https://www.facebook.com/ksrecottonwood/ and my Twitter account https://twitter.com/scampbel_stacy

I always like to remind growers that when making their next seed purchasing decisions to look at several different sources (test plot) results, if possible over multiple years and locations. Whether it be county agent plots, Coops, seed companies, etc. I would especially encourage you to look at the Kansas Performance Tests with Grain Sorghum by Kansas State University Agricultural Experiment Stations https://www.agronomy.k-state.edu/services/crop-performance-tests/ These variety plots are replicated, meaning each hybrid has been randomly planted in the test plot in 4 different spots. Replication is used to smooth out or account for variability within a field. This site also has crop performance (variety yields) of 8 different crops grown here in Kansas. Tested over multiple K-State Ag Research Centers around the state.

If you would like to have a paper copy of the Cottonwood District Sorghum Demonstration Plots stop by either Extension Office. The K-State Performance Test books for grain sorghum should be coming out soon and you can stop in later for one of those. Our offices are located in Hays at 601 Main Street or Great Bend at 3007 10th Street. If you ever have any questions on crop production feel free to give me a call at 785-628-9430.

<figure>
 <img src="https://media.eaglewebservices.com/public/2019/11/1574181994278.png" alt="written by: Stacy Campbell - Cottonwood Extension District" />
 <figcaption>written by: Stacy Campbell - Cottonwood Extension District</figcaption>
 </figure>I would like to thank those involved in making this year’s sorghum demonstration plot possible. Cooperators Josh Debes and Dean Stoskopf along with Johnny Luerman in Barton County and Matt, John and Wyatt Grabbe in Ellis County. Also a shout-out to all of the seed companies and dealers for providing the seed and signs.Of course, this year the yields were low due to the drought. In the Barton County plot the yields ranged from a low of 48 to a high of 72 bushels per acre with test weights from 58.3 to 61.6. In Ellis County the yields ranged from 30 to 56 bushels per acre with test weights from 51.5 to 57.6. The results are posted on our web site at www.cottonwood.ksu.edu click onto the Crops and Livestock tab and then look under Hot Topics. Also they will be posted on Facebook https://www.facebook.com/ksrecottonwood/ and my Twitter account https://twitter.com/scampbel_stacyI always like to remind growers that when making their next seed purchasing decisions to look at several different sources (test plot) results, if possible over multiple years and locations. Whether it be county agent plots, Coops, seed companies, etc. I would especially encourage you to look at the Kansas Performance Tests with Grain Sorghum by Kansas State University Agricultural Experiment Stations https://www.agronomy.k-state.edu/services/crop-performance-tests/ These variety plots are replicated, meaning each hybrid has been randomly planted in the test plot in 4 different spots. Replication is used to smooth out or account for variability within a field. This site also has crop performance (variety yields) of 8 different crops grown here in Kansas. Tested over multiple K-State Ag Research Centers around the state.If you would like to have a paper copy of the Cottonwood District Sorghum Demonstration Plots stop by either Extension Office. The K-State Performance Test books for grain sorghum should be coming out soon and you can stop in later for one of those. Our offices are located in Hays at 601 Main Street or Great Bend at 3007 10th Street. If you ever have any questions on crop production feel free to give me a call at 785-628-9430.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: Results of Cottonwood District grain sorghum hybrid demonstration plots

October started a new year of enrollment for 4-H members in our eight community clubs and their involvement in 40 project areas! Each community club elects representatives to serve on the 4-H Council, much like Student Council. This is an additional layer of leadership and communication learning as the youth and parent representatives share information to and from their clubs. Additionally, they serve on committees to plan county-wide events such as our Achievement Celebration and 4-H Club Day.

The Achievement Celebration was held a week ago and provides an opportunity for fun, fellowship, and award recognition. The committee selected an 80s theme for a Totally Rad Celebration, and we had lots of neon attire and ice cream sundaes.

All 4-H members are encouraged to keep a record book. Now, I know that record books aren’t everyone’s favorite thing but it does provide good life skills practice in setting goals, keeping track of related finances and activities, and sharing the struggles and successes as our 4-H members learn.

Each year at the end of the celebration, I remind 4-H members to turn to their family members to tell them Thank You! I will add my thanks to club leaders, project leaders, parents, grandparents, aunts, uncles, and neighbors who all have a hand in helping a 4-H member learn, grow, and thrive!

If you have a young person in your world who would like to know more, be sure to contact one of our Extension Offices for more information.

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/2022/11/1668179445671.jpeg" alt="written by: Michelle Beran - Cottonwood Extension District" />
 <figcaption>written by: Michelle Beran - Cottonwood Extension District</figcaption>
 </figure>October started a new year of enrollment for 4-H members in our eight community clubs and their involvement in 40 project areas! Each community club elects representatives to serve on the 4-H Council, much like Student Council. This is an additional layer of leadership and communication learning as the youth and parent representatives share information to and from their clubs. Additionally, they serve on committees to plan county-wide events such as our Achievement Celebration and 4-H Club Day.The Achievement Celebration was held a week ago and provides an opportunity for fun, fellowship, and award recognition. The committee selected an 80s theme for a Totally Rad Celebration, and we had lots of neon attire and ice cream sundaes.All 4-H members are encouraged to keep a record book. Now, I know that record books aren’t everyone’s favorite thing but it does provide good life skills practice in setting goals, keeping track of related finances and activities, and sharing the struggles and successes as our 4-H members learn.Each year at the end of the celebration, I remind 4-H members to turn to their family members to tell them Thank You! I will add my thanks to club leaders, project leaders, parents, grandparents, aunts, uncles, and neighbors who all have a hand in helping a 4-H member learn, grow, and thrive!If you have a young person in your world who would like to know more, be sure to contact one of our Extension Offices for more information.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: 4-H celebration!

Holidays are a great time of year to connect with family. It is easy to let schedules get too hectic so make sure you prioritize your family this time of year. Hopefully you will have some down time to visit around the dining room table, without any electronic devices. That is the perfect environment for treasured family time.

Incorporating games, working a jig saw puzzle or building a snowman (if we get snow) are definitely memory makers. I have a great poster titled, “100 Ways to Celebrate your Family” that is free if you simply stop by our office at 3007 10th Street in Great Bend. All of the suggestions are no-cost or very low cost and I firmly believe that those are the things that make the biggest impression on kids.

When our grandkids come for a visit I always have plenty of paper, markers, and colored pencils on hand for the budding artists. When they leave, I have new pictures to put on the refrigerator.

Another consideration during this busy time of year is to stick to a simpler menu. There is no prize for stressing yourself out in the kitchen. Menu ideas I go to at this time of year include soups and stews, served up with some tasty fresh fruit. Not only are these ideas simple but they are healthier choices as well.

Later this month, on November 30th, at noon, I hope you will mark your calendar and join me at noon at the Great Bend Activity Center, 2715 18th Street. I have invited Monique, my team member from the Hays office, to work together to present an educational program we have titled, “Heathy Holiday Hints.” We’ll have some fun ideas to share that may help you de-stress and enjoy the holidays for the right reasons.

Whatever you are planning and wherever your holiday travels take you, make time for some simple fun with your family!

Donna Krug is the District Director and Family and Consumer Science Agent with the Cottonwood Extension District – Great Bend Office. You may reach her at: (620)793-1910 or dkrug@ksu.edu.

<figure>
 <img src="https://media.eaglewebservices.com/public/2019/11/1573141404420.png" alt="written by: Donna Krug - Cottonwood Extension District" />
 <figcaption>written by: Donna Krug - Cottonwood Extension District</figcaption>
 </figure>Holidays are a great time of year to connect with family. It is easy to let schedules get too hectic so make sure you prioritize your family this time of year. Hopefully you will have some down time to visit around the dining room table, without any electronic devices. That is the perfect environment for treasured family time.Incorporating games, working a jig saw puzzle or building a snowman (if we get snow) are definitely memory makers. I have a great poster titled, “100 Ways to Celebrate your Family” that is free if you simply stop by our office at 3007 10th Street in Great Bend. All of the suggestions are no-cost or very low cost and I firmly believe that those are the things that make the biggest impression on kids.When our grandkids come for a visit I always have plenty of paper, markers, and colored pencils on hand for the budding artists. When they leave, I have new pictures to put on the refrigerator.Another consideration during this busy time of year is to stick to a simpler menu. There is no prize for stressing yourself out in the kitchen. Menu ideas I go to at this time of year include soups and stews, served up with some tasty fresh fruit. Not only are these ideas simple but they are healthier choices as well.Later this month, on November 30th, at noon, I hope you will mark your calendar and join me at noon at the Great Bend Activity Center, 2715 18th Street. I have invited Monique, my team member from the Hays office, to work together to present an educational program we have titled, “Heathy Holiday Hints.” We’ll have some fun ideas to share that may help you de-stress and enjoy the holidays for the right reasons.Whatever you are planning and wherever your holiday travels take you, make time for some simple fun with your family!Donna Krug is the District Director and Family and Consumer Science Agent with the Cottonwood Extension District – Great Bend Office. You may reach her at: (620)793-1910 or dkrug@ksu.edu.

KRUG: Take time for family

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 bed. 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 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.

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. In Ellis and Barton County you can go to the website imaginationlibrary.com to sign up. There are also lots of tips about reading to your child on their website. Be sure and check it out!

<figure>
 <img src="https://media.eaglewebservices.com/public/2022/7/1658934620122.png" alt="written by: Monique Koerner - Family and Community Wellness Extension Agent for the Cottonwood Extension District. " />
 <figcaption>written by: Monique Koerner - Family and Community Wellness Extension Agent for the Cottonwood Extension District. </figcaption>
 </figure>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 bed. 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 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.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. In Ellis and Barton County you can go to the website imaginationlibrary.com to sign up. There are also lots of tips about reading to your child on their website. Be sure and check it out!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/2022/11/1668005010165.png" alt="" />
 <figcaption></figcaption>
 </figure>

KOERNER: National Family Literacy Month

Save the date to attend one of the 2022 Crop Pest Management Schools. This year, two schools will be offered in the traditional, in-person format on November 30 in Beloit and December 1 in Grainfield.

Each school will start at 7:50 am with registration and conclude at 5:00 pm. A lunch will be provided to all participants. The cost to attend either of the events is $50 if registered by November 22. After November 22 and at the door, the cost will be $75.

Each school will feature a variety of topics on weed control, insects, and diseases. Detailed agendas are posted on the registration link.

The dates and locations of each school are:

November 30 –Beloit, KS Beloit First United Methodist Church 801 N. Bell St. Beloit, KS 67420

December 1 – Grainfield, KS St. Agnes Catholic Church 242 Cedar St. Grainfield, KS 67737 Please register at northwest.k-state.edu/events/

Continuing Education Credits have been applied for and include: 1A Commercial Applicators: 7 credits and 1 core hour Certified Crop Advisor: 8 pest management credits

For questions, please contact the Northwest Area Research and Extension office at 785-462-6281 or email Jeanne Falk Jones at jfalkjones@ksu.edu

<figure>
 <img src="https://media.eaglewebservices.com/public/2019/11/1574181994278.png" alt="written by: Stacy Campbell - Cottonwood Extension District" />
 <figcaption>written by: Stacy Campbell - Cottonwood Extension District</figcaption>
 </figure>Save the date to attend one of the 2022 Crop Pest Management Schools. This year, two schools will be offered in the traditional, in-person format on November 30 in Beloit and December 1 in Grainfield.Each school will start at 7:50 am with registration and conclude at 5:00 pm. A lunch will be provided to all participants. The cost to attend either of the events is $50 if registered by November 22. After November 22 and at the door, the cost will be $75.Each school will feature a variety of topics on weed control, insects, and diseases. Detailed agendas are posted on the registration link.The dates and locations of each school are:November 30 –Beloit, KS Beloit First United Methodist Church 801 N. Bell St. Beloit, KS 67420December 1 – Grainfield, KS St. Agnes Catholic Church 242 Cedar St. Grainfield, KS 67737 Please register at northwest.k-state.edu/events/Continuing Education Credits have been applied for and include: 1A Commercial Applicators: 7 credits and 1 core hour Certified Crop Advisor: 8 pest management creditsFor questions, please contact the Northwest Area Research and Extension office at 785-462-6281 or email Jeanne Falk Jones at jfalkjones@ksu.eduStacy 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: K-State Crop Pest Management Schools

Make plans to attend&nbsp;the Central&nbsp;Kansas Beef Summit on&nbsp;Tuesday,&nbsp;November&nbsp;29th,&nbsp;2022, from 8:30 am – 3:00 pm.&nbsp;The event will be highlighted by a&nbsp;Weather Summary &amp; Outlook by Chip Redmond, Kansas&nbsp;Mesonet; a presentation on&nbsp;Managing&nbsp;Pastureland&nbsp;and&nbsp;Grassland through Drought by Doug Spencer,&nbsp;NRCS;&nbsp;and a Market Outlook and Update from K-State specialist, Dr. Glynn Tonsor.&nbsp;&nbsp;&nbsp;

In addition to the speakers, the program will offer breakout sessions where attendees can pick and choose which topics apply to them. This year’s topics will be an Introduction of the Office of Farm and Ranch Transition by Ashlee Westerhold, KSU, Livestock Risk Protection (LRP) &amp; Pasture, Rangeland, and Forage (PRF) policy by Dr. Jennifer Ifft, KSU, and Blue Green Algae by Dr. Jow Gerken, KSU.&nbsp;&nbsp;&nbsp;

We will end the program with our Crisis Management panel. Hear from&nbsp;livestock&nbsp;producers impacted by 2021&nbsp;fires, industry representatives, and media personnel speak on&nbsp;topics relating to crisis management, emergency preparedness, and utilizing your resources in times of need.&nbsp;&nbsp;&nbsp;

The field day, held&nbsp;in&nbsp;Salina, Kansas&nbsp;at the Saline&nbsp;Co Livestock &amp; Expo Center 4H Building, will be a collaboration among&nbsp;numerous&nbsp;K-State Research and Extension&nbsp;districts and&nbsp;will give producers a better chance to&nbsp;not only hear from industry leaders, but to also take part in&nbsp;conversation with one another.&nbsp;&nbsp;&nbsp;

RSVP today to make sure you get a plate&nbsp;of delicious lunch.&nbsp;The cost&nbsp;to attend is $10 if you register by&nbsp;November 22nd,&nbsp;otherwise late registration is $15.&nbsp;For more information, or to register, visit&nbsp;<a href="https://www.centralkansas.k-state.edu/livestock/programs" target="_blank">https://www.centralkansas.k-state.edu/livestock/programs</a>&nbsp;or call Alicia Boor at 620-793-1910 or by email at aboor@ksu.edu.&nbsp;This event has been generously sponsored by several agribusinesses in collaboration with K-State Research and Extension Districts, Central KS, Cottonwood, Midway,&nbsp;River Valley,&nbsp;Phillips/Rooks,&nbsp;and&nbsp;Post&nbsp;Rock.&nbsp;&nbsp;&nbsp;

<figure>
 <img src="https://media.eaglewebservices.com/public/2019/11/1573141354634.png" alt="written by: Alicia Boor - Cottonwood Extension District" />
 <figcaption>written by: Alicia Boor - Cottonwood Extension District</figcaption>
 </figure>Make plans to attend&nbsp;the Central&nbsp;Kansas Beef Summit on&nbsp;Tuesday,&nbsp;November&nbsp;29th,&nbsp;2022, from 8:30 am – 3:00 pm.&nbsp;The event will be highlighted by a&nbsp;Weather Summary &amp; Outlook by Chip Redmond, Kansas&nbsp;Mesonet; a presentation on&nbsp;Managing&nbsp;Pastureland&nbsp;and&nbsp;Grassland through Drought by Doug Spencer,&nbsp;NRCS;&nbsp;and a Market Outlook and Update from K-State specialist, Dr. Glynn Tonsor.&nbsp;&nbsp;&nbsp;In addition to the speakers, the program will offer breakout sessions where attendees can pick and choose which topics apply to them. This year’s topics will be an Introduction of the Office of Farm and Ranch Transition by Ashlee Westerhold, KSU, Livestock Risk Protection (LRP) &amp; Pasture, Rangeland, and Forage (PRF) policy by Dr. Jennifer Ifft, KSU, and Blue Green Algae by Dr. Jow Gerken, KSU.&nbsp;&nbsp;&nbsp;We will end the program with our Crisis Management panel. Hear from&nbsp;livestock&nbsp;producers impacted by 2021&nbsp;fires, industry representatives, and media personnel speak on&nbsp;topics relating to crisis management, emergency preparedness, and utilizing your resources in times of need.&nbsp;&nbsp;&nbsp;The field day, held&nbsp;in&nbsp;Salina, Kansas&nbsp;at the Saline&nbsp;Co Livestock &amp; Expo Center 4H Building, will be a collaboration among&nbsp;numerous&nbsp;K-State Research and Extension&nbsp;districts and&nbsp;will give producers a better chance to&nbsp;not only hear from industry leaders, but to also take part in&nbsp;conversation with one another.&nbsp;&nbsp;&nbsp;RSVP today to make sure you get a plate&nbsp;of delicious lunch.&nbsp;The cost&nbsp;to attend is $10 if you register by&nbsp;November 22nd,&nbsp;otherwise late registration is $15.&nbsp;For more information, or to register, visit&nbsp;<a href="https://www.centralkansas.k-state.edu/livestock/programs" target="_blank">https://www.centralkansas.k-state.edu/livestock/programs</a>&nbsp;or call Alicia Boor at 620-793-1910 or by email at aboor@ksu.edu.&nbsp;This event has been generously sponsored by several agribusinesses in collaboration with K-State Research and Extension Districts, Central KS, Cottonwood, Midway,&nbsp;River Valley,&nbsp;Phillips/Rooks,&nbsp;and&nbsp;Post&nbsp;Rock.&nbsp;&nbsp;&nbsp;Please direct any questions to Alicia Boor at 620-793-1910. We look forward to having you there!&nbsp;&nbsp;&nbsp;&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.