I’m excited for each new year even though as I age, they seem to be going faster and faster! A new year is the perfect time to consider signing up for a class and learn something new. Extension is known for providing lifelong learning opportunities in our community.

In our recent move to new office location in Great Bend, I found some treasures. Files contained photos and news clippings of furniture refinishing workshops, class rosters from parenting classes and pictures of completed projects in our 4-H sewing classes. Many of 4-H’ers have grown up and have children of their own ready to join us in 2022!

I have a couple of neat learning opportunities just around the corner so read on for the workshop details.

A couple of years ago my husband and I started experimenting with fermenting vegetables in a wide mouth canning jar. Now it has become a regular occurrence to make a couple of quarts of sauerkraut or Kimchi on a lazy Sunday afternoon. Fermented foods are easy to make and the health benefits of including a small serving daily is in the news. If you would like to learn how to make sauerkraut in a wide mouth canning jar, consider signing up for the workshop I am leading on Tuesday, February 8th from 6-9 PM. Your $25 registration includes: quart jar and lid, one way valve, weight, and ingredients for sauerkraut. Class size is limited, so call the Extension office at (620)793-1910 to sign up. I’ll keep you posted on a date to offer a similar evening class in the Hays community in March.

Another workshop that I love to teach is the Stay Strong, Stay Healthy, workshop. This class meets every Tuesday and Thursday, from 10 – 11 AM, for 8 weeks beginning February 15th and ending April 7th. Stay Strong, Stay Healthy emphasizes strength, flexibility and balance for the older adults who register. During each session, a prescribed set of 8 upper and lower body strengthening exercises are done along with warm-up and cool-down stretches. Participants are made to feel comfortable regardless of their current fitness level, so they can safely participate and gradually build the strength beneficial to health. This is my eighth year to teach this workshop at our Great Bend Activity Center which is the perfect setting. The cost to register is $20 and classes fill up fast, so call our office to sign up. At the time of your registration, I will set up an appointment to complete a short pre-assessment prior to the first class.

It’s kind of catchy don’t you think? “Learn something new in 2022” I’m looking forward to your call!

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

<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>I’m excited for each new year even though as I age, they seem to be going faster and faster! A new year is the perfect time to consider signing up for a class and learn something new. Extension is known for providing lifelong learning opportunities in our community.In our recent move to new office location in Great Bend, I found some treasures. Files contained photos and news clippings of furniture refinishing workshops, class rosters from parenting classes and pictures of completed projects in our 4-H sewing classes. Many of 4-H’ers have grown up and have children of their own ready to join us in 2022!I have a couple of neat learning opportunities just around the corner so read on for the workshop details.A couple of years ago my husband and I started experimenting with fermenting vegetables in a wide mouth canning jar. Now it has become a regular occurrence to make a couple of quarts of sauerkraut or Kimchi on a lazy Sunday afternoon. Fermented foods are easy to make and the health benefits of including a small serving daily is in the news. If you would like to learn how to make sauerkraut in a wide mouth canning jar, consider signing up for the workshop I am leading on Tuesday, February 8th from 6-9 PM. Your $25 registration includes: quart jar and lid, one way valve, weight, and ingredients for sauerkraut. Class size is limited, so call the Extension office at (620)793-1910 to sign up. I’ll keep you posted on a date to offer a similar evening class in the Hays community in March.Another workshop that I love to teach is the Stay Strong, Stay Healthy, workshop. This class meets every Tuesday and Thursday, from 10 – 11 AM, for 8 weeks beginning February 15th and ending April 7th. Stay Strong, Stay Healthy emphasizes strength, flexibility and balance for the older adults who register. During each session, a prescribed set of 8 upper and lower body strengthening exercises are done along with warm-up and cool-down stretches. Participants are made to feel comfortable regardless of their current fitness level, so they can safely participate and gradually build the strength beneficial to health. This is my eighth year to teach this workshop at our Great Bend Activity Center which is the perfect setting. The cost to register is $20 and classes fill up fast, so call our office to sign up. At the time of your registration, I will set up an appointment to complete a short pre-assessment prior to the first class.It’s kind of catchy don’t you think? “Learn something new in 2022” I’m looking forward to your call!Donna Krug is the District Director and Family and Consumer Science Agent in the Cottonwood Extension District – Great Bend office. You may reach her at: (620)793-1910 or dkrug@ksu.edu K-State Research &amp; Extension is an equal opportunity employer and provider.

KRUG: Learn something new in 2022

Great Bend Chamber of Commerce Coffee and Ribbon Cutting

Doors open at 9 a.m. and the program starts at 9:30 a.m. – Join in-person or watch virtually on Facebook LIVE &amp; YouTube.

K-State Research and Extension – Cottonwood District 3007 10th St.

K-State Research &amp; Extension has a presence in all 105 counties in Kansas for over 100 years. The Cottonwood Extension District, which joined the Barton and Ellis County programs is in its fifth year of providing unbiased, research-based information for residents of Central Kansas. Extension programming related to agriculture and natural resources, family and community wellness, 4-H and youth development, and community vitality is what we do best. Our team members would love to meet you and provide lifelong learning opportunities. Please note that our Great Bend office is moving to 3007 10th Street the week after Thanksgiving.

<figure>
 <img src="https://media.eaglewebservices.com/public/2020/6/1592426026608.jpeg" alt="" />
 <figcaption></figcaption>
 </figure>Thursday, Jan. 6, 2022Great Bend Chamber of Commerce Coffee and Ribbon CuttingDoors open at 9 a.m. and the program starts at 9:30 a.m. – Join in-person or watch virtually on Facebook LIVE &amp; YouTube.K-State Research and Extension – Cottonwood District 3007 10th St.K-State Research &amp; Extension has a presence in all 105 counties in Kansas for over 100 years. The Cottonwood Extension District, which joined the Barton and Ellis County programs is in its fifth year of providing unbiased, research-based information for residents of Central Kansas. Extension programming related to agriculture and natural resources, family and community wellness, 4-H and youth development, and community vitality is what we do best. Our team members would love to meet you and provide lifelong learning opportunities. Please note that our Great Bend office is moving to 3007 10th Street the week after Thanksgiving.

Great Bend Chamber coffee hour & ribbon cutting (1/6)

On farms large and small across the state of Kansas, the number of women involved in decision making on farms and ranches is growing. Against that backdrop and especially in view of the ups and downs of the farm economy, Kansas State University and the Cottonwood Extension District will host two sites for the series of workshops focused on helping women sharpen their risk management skills.

The K-State Research and Extension, Cottonwood District, program will run as a series, so each evening session builds on material from the previous sessions. Participants register at a cost of $50 for the entire series. The fee covers all meals and program materials.

The sessions, all on Wednesdays, are scheduled on January 12, January 19, January 26 and February 2, with an optional session on February 23, from 5:30 to 8:30 pm and will be held in Hays, at the Extension Office meeting room, 601 Main Street and in Great Bend at American Ag Credit, 5634 10th Street. The sessions will feature a combination of broadcasted keynote speakers as well as local speakers.

The registration deadline has been extended to Friday, January 7 on-line at www.agmanager.info under “events” or contact the Hays office 785-628-9430 or Great Bend 620-793-1910.

Topics will include Enterprise Budgets (determining cost of production), Crop Insurance, Stress and Resiliency, Crop Marketing, Family Communication, Farm Bill programs and Cow/Calf enterprise budget.

There are 36 locations around the state hosting this series, to find the one closest to you go to the Ag Manager web site listed above.

More than 25,500 women are decision makers on Kansas farms. They farm more than 14 million acres, according to the U.S. Department of Agriculture’s Census of Agriculture. Overall, in 2017, 36% of all agricultural producers across the country were women, up from 31.5% in 2012. Fifty-six percent of farms had at least one female decision maker.

“Women in agriculture will be specifically targeted for these workshops,” said Stacy Campbell and Alicia Boor, Crop and Livestock Agents with the Cottonwood District and K-State Research and Extension. “They tend to be an underserved demographic, but many times are involved or solely making the risk management tasks for the operation. By teaching them the necessary skills for helping to complete enterprise budgets, making crop insurance decisions, helping to relieve farm family stress, along with understanding the farm bill programs.”

The program is supported by the USDA’s National Institute of Food and Agriculture through North-Central Extension Risk Management Education. Don’t delay registration deadline has been extended to January 7th at www.agmanager.info under “events”.

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 calling 785-628-9430.

<figure>
 <img src="https://media.eaglewebservices.com/public/2020/1/1578070283981.png" alt="written by: Stacy Campbell - Cottonwood Extension District" />
 <figcaption>written by: Stacy Campbell - Cottonwood Extension District</figcaption>
 </figure>On farms large and small across the state of Kansas, the number of women involved in decision making on farms and ranches is growing. Against that backdrop and especially in view of the ups and downs of the farm economy, Kansas State University and the Cottonwood Extension District will host two sites for the series of workshops focused on helping women sharpen their risk management skills.The K-State Research and Extension, Cottonwood District, program will run as a series, so each evening session builds on material from the previous sessions. Participants register at a cost of $50 for the entire series. The fee covers all meals and program materials.The sessions, all on Wednesdays, are scheduled on January 12, January 19, January 26 and February 2, with an optional session on February 23, from 5:30 to 8:30 pm and will be held in Hays, at the Extension Office meeting room, 601 Main Street and in Great Bend at American Ag Credit, 5634 10th Street. The sessions will feature a combination of broadcasted keynote speakers as well as local speakers.The registration deadline has been extended to Friday, January 7 on-line at www.agmanager.info under “events” or contact the Hays office 785-628-9430 or Great Bend 620-793-1910.Topics will include Enterprise Budgets (determining cost of production), Crop Insurance, Stress and Resiliency, Crop Marketing, Family Communication, Farm Bill programs and Cow/Calf enterprise budget.There are 36 locations around the state hosting this series, to find the one closest to you go to the Ag Manager web site listed above.More than 25,500 women are decision makers on Kansas farms. They farm more than 14 million acres, according to the U.S. Department of Agriculture’s Census of Agriculture. Overall, in 2017, 36% of all agricultural producers across the country were women, up from 31.5% in 2012. Fifty-six percent of farms had at least one female decision maker.“Women in agriculture will be specifically targeted for these workshops,” said Stacy Campbell and Alicia Boor, Crop and Livestock Agents with the Cottonwood District and K-State Research and Extension. “They tend to be an underserved demographic, but many times are involved or solely making the risk management tasks for the operation. By teaching them the necessary skills for helping to complete enterprise budgets, making crop insurance decisions, helping to relieve farm family stress, along with understanding the farm bill programs.”The program is supported by the USDA’s National Institute of Food and Agriculture through North-Central Extension Risk Management Education. Don’t delay registration deadline has been extended to January 7th at www.agmanager.info under “events”.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 calling 785-628-9430.

CAMPBELL: ‘Risk Management Skills for Women in Ag’ workshop series

Anaplasmosis is a disease caused by bacteria affecting red blood cells in ruminants including cattle. While livestock of all ages can be infected with the illness, it is rarely fatal to the young, but quite serious in adult animals. It can cause abortions, weakness, rapid weight loss, and even death. Anaplasmosis is contracted by either biting horse flies or ticks as well as via dehorning, needles, as well as surgical or tattoo instruments if the equipment is not properly cleaned after each use. The disease is on the rise and found throughout Kansas, including Barton and Ellis counties. Education and proper practices are key to keeping your cattle healthy.

On Jan. 20, 2022 at noon, the Cottonwood Extension District will host an Anaplasmosis and Safe Vaccine Handling program at the Hays Extension office, 601 Main St. Dr. Gregg Hanzlicek, DVM from KSU College of Veterinary Medicine will discuss what you need to know about Anaplasmosis and how to prevent it in your heard. I will talk about vaccines and how to safely handle and administer to your livestock. Please RSVP to 785-628-9430 for a meal count and to ensure enough materials. The meal is being provided by the Kansas State Veterinary Diagnostics Laboratory.

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>Anaplasmosis is a disease caused by bacteria affecting red blood cells in ruminants including cattle. While livestock of all ages can be infected with the illness, it is rarely fatal to the young, but quite serious in adult animals. It can cause abortions, weakness, rapid weight loss, and even death. Anaplasmosis is contracted by either biting horse flies or ticks as well as via dehorning, needles, as well as surgical or tattoo instruments if the equipment is not properly cleaned after each use. The disease is on the rise and found throughout Kansas, including Barton and Ellis counties. Education and proper practices are key to keeping your cattle healthy.On Jan. 20, 2022 at noon, the Cottonwood Extension District will host an Anaplasmosis and Safe Vaccine Handling program at the Hays Extension office, 601 Main St. Dr. Gregg Hanzlicek, DVM from KSU College of Veterinary Medicine will discuss what you need to know about Anaplasmosis and how to prevent it in your heard. I will talk about vaccines and how to safely handle and administer to your livestock. Please RSVP to 785-628-9430 for a meal count and to ensure enough materials. The meal is being provided by the Kansas State Veterinary Diagnostics Laboratory.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: Anaplasmosis and vaccines in livestock program

By KEN CARPENTER Great Bend Post

The Barton County Treasurer is responsible for collecting the taxes that pay for county services.&nbsp;Jim Jordan has served as the Treasurer for over five years.&nbsp;Other county officials determine how much an individual will actually pay in taxes and where those taxes will be spent.&nbsp;&nbsp;

Jordan&nbsp;was a guest recently on 1590 KVGB and 95.5 FM's County Edition with Steve Webster. Using percentages paid by taxpayers in Great Bend,&nbsp;he&nbsp;explained where the money goes once it is collected.&nbsp;&nbsp;

“So&nbsp;the breakdown is 29.6% goes to Barton County;&nbsp;.5% goes to Cottonwood Extension District;&nbsp;18% goes to Barton Community College;&nbsp;24.1% goes to the City of Great Bend;&nbsp;4.8 percent&nbsp;goes to USD 428, the Rec Commission,&nbsp;22.3% goes to&nbsp;the&nbsp;USD 428, the school district;&nbsp;.8 percent goes to the State of Kansas.”&nbsp;&nbsp;&nbsp;&nbsp;

Those percentages will vary for taxpayers living in rural areas and other towns in the county.&nbsp;&nbsp;

Jordan points out that taxes can be paid in his office on the 2nd floor of the county courthouse, by mail, online through the Barton County website. There are also drop boxes on the first and second floors at the courthouse. The one on the second floor is right outside the Treasurer's Office.&nbsp;

<figure>
 <img src="https://media.eaglewebservices.com/public/2021/12/1639067125139.jpeg" alt="" />
 <figcaption></figcaption>
 </figure>By KEN CARPENTER Great Bend PostThe Barton County Treasurer is responsible for collecting the taxes that pay for county services.&nbsp;Jim Jordan has served as the Treasurer for over five years.&nbsp;Other county officials determine how much an individual will actually pay in taxes and where those taxes will be spent.&nbsp;&nbsp;Jordan&nbsp;was a guest recently on 1590 KVGB and 95.5 FM's County Edition with Steve Webster. Using percentages paid by taxpayers in Great Bend,&nbsp;he&nbsp;explained where the money goes once it is collected.&nbsp;&nbsp;“So&nbsp;the breakdown is 29.6% goes to Barton County;&nbsp;.5% goes to Cottonwood Extension District;&nbsp;18% goes to Barton Community College;&nbsp;24.1% goes to the City of Great Bend;&nbsp;4.8 percent&nbsp;goes to USD 428, the Rec Commission,&nbsp;22.3% goes to&nbsp;the&nbsp;USD 428, the school district;&nbsp;.8 percent goes to the State of Kansas.”&nbsp;&nbsp;&nbsp;&nbsp;Those percentages will vary for taxpayers living in rural areas and other towns in the county.&nbsp;&nbsp;Jordan points out that taxes can be paid in his office on the 2nd floor of the county courthouse, by mail, online through the Barton County website. There are also drop boxes on the first and second floors at the courthouse. The one on the second floor is right outside the Treasurer's Office.&nbsp;

Barton Co. Treasurer: Where do your local tax dollars go? 

For many, the rich color of poinsettias is a comforting symbol of the holidays. With proper care, the popular plant can last through the end of the year and beyond.

Ward Upham, a horticulture expert with K-State Research and Extension, said poinsettias should be kept in a spot where daytime temperatures are 65 to 75 degrees F, and 60 to 65 at night.

“Temperatures above 75 will shorten the life of blooms, and below 60 degrees may cause root rot,” Upham said.

“Place your poinsettia in a sunny window or the brightest areas of your room, but don’t let it touch cold window panes. Move plants away from drafty windows at night, or draw the drapes to avoid cold damage.”

Upham called poinsettias “finicky” when it comes to soil moisture.

“Avoid over-watering poinsettias because they do not like ‘wet feet,’” he said. “On the other hand, if the plant is allowed to wilt (due to not getting enough water), it will drop some leaves.”

To maintain proper moisture, Upham suggests sticking a finger about ½ inch deep into the soil. “If it’s dry to ½ inch, the plant needs water,” he said. “When it becomes dry to the touch, water the plant with lukewarm water until some water runs out of the drainage hole, then discard the drainage water.”

Are poinsettias poisonous? Despite rumors to the contrary, poinsettia leaves are not poisonous to humans or animals. Upham said that members of the Society of American Florists have tried to dispel the rumors in the past by eating poinsettia leaves at press events.

He said the plant could cause an allergic reaction to the milky sap in the leaves. There has never been a recorded case of poisoning due to a poinsettia, he said.

Some members of the genus Euphorbia, to which the poinsettia belongs, have a toxin that can cause vomiting. The poinsettia, however, does not contain that toxin. It is still a good idea though to keep an eye on children and pets.

<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>For many, the rich color of poinsettias is a comforting symbol of the holidays. With proper care, the popular plant can last through the end of the year and beyond.Ward Upham, a horticulture expert with K-State Research and Extension, said poinsettias should be kept in a spot where daytime temperatures are 65 to 75 degrees F, and 60 to 65 at night.“Temperatures above 75 will shorten the life of blooms, and below 60 degrees may cause root rot,” Upham said.“Place your poinsettia in a sunny window or the brightest areas of your room, but don’t let it touch cold window panes. Move plants away from drafty windows at night, or draw the drapes to avoid cold damage.”Upham called poinsettias “finicky” when it comes to soil moisture.“Avoid over-watering poinsettias because they do not like ‘wet feet,’” he said. “On the other hand, if the plant is allowed to wilt (due to not getting enough water), it will drop some leaves.”To maintain proper moisture, Upham suggests sticking a finger about ½ inch deep into the soil. “If it’s dry to ½ inch, the plant needs water,” he said. “When it becomes dry to the touch, water the plant with lukewarm water until some water runs out of the drainage hole, then discard the drainage water.”Are poinsettias poisonous? Despite rumors to the contrary, poinsettia leaves are not poisonous to humans or animals. Upham said that members of the Society of American Florists have tried to dispel the rumors in the past by eating poinsettia leaves at press events.He said the plant could cause an allergic reaction to the milky sap in the leaves. There has never been a recorded case of poisoning due to a poinsettia, he said.Some members of the genus Euphorbia, to which the poinsettia belongs, have a toxin that can cause vomiting. The poinsettia, however, does not contain that toxin. It is still a good idea though to keep an eye on children and pets.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: Poinsettia care

The presents are unwrapped and some of us are trying to remember if anyone was forgotten. Or maybe if you are like me, a gift was hidden away and did not get under the tree?

I shared this column two years ago and I believe maybe we need to be reminded of this now more than in December of 2019.

Here are ten gifts that I believe we need to give our children. These were shared by a speaker at a national 4-H meeting many years ago.

1. The joy of learning. Hopefully, we never stop learning. We can encourage our children to listen to others and learn from them. Teachers and all those who are interested in their well-being have a gift to share.

2. The gift of hope. Isn’t it nice to know there’s still hope for our young people? Give them hope in a world that weighs a little too heavy on the negative.

3. The gift of communication. Learn to communicate with your spouse and with your children. Communication involves listening and then responding and then listening again.

4. The gift of laughter. Experts say we need to laugh 15 times a day to stay healthy.

5. The gift of uniqueness. Let’s teach our children to be themselves. We do need role models, but we do not need our children to be just like so-and-so.

6. The gift of flexibility. Try new things. Do new things. Today is different than yesterday.

7. The gift of balance. We all need a good balance of work and play. Maybe as grownups we need to go fly a kite or play a game of dominos.

8. The gift of respect. To earn respect, you must be respectful. Our children’s thoughts and opinions are very important and we need to respect them.

9. The gift of spirituality. Time to get to know ourselves is needed in today’s busy lifestyle. Preschoolers often get a “time out” to think about it. Maybe adults need the same thing?

10. The gift of love. The most personal and special present is YOU! Your time may be the best way to share your love.

Berny Unruh is the Family and Community Wellness Agent for the Cottonwood Extension District. She can be reached at 785-628-9430 or at bunruh@ksu.edu.

<figure>
 <img src="https://media.eaglewebservices.com/public/2020/4/1588274071306.jpeg" alt="written by: Berny Unruh - Family and Community Wellness agent for the Cottonwood Extension District." />
 <figcaption>written by: Berny Unruh - Family and Community Wellness agent for the Cottonwood Extension District.</figcaption>
 </figure>The presents are unwrapped and some of us are trying to remember if anyone was forgotten. Or maybe if you are like me, a gift was hidden away and did not get under the tree?I shared this column two years ago and I believe maybe we need to be reminded of this now more than in December of 2019.Here are ten gifts that I believe we need to give our children. These were shared by a speaker at a national 4-H meeting many years ago.1. The joy of learning. Hopefully, we never stop learning. We can encourage our children to listen to others and learn from them. Teachers and all those who are interested in their well-being have a gift to share.2. The gift of hope. Isn’t it nice to know there’s still hope for our young people? Give them hope in a world that weighs a little too heavy on the negative.3. The gift of communication. Learn to communicate with your spouse and with your children. Communication involves listening and then responding and then listening again.4. The gift of laughter. Experts say we need to laugh 15 times a day to stay healthy.5. The gift of uniqueness. Let’s teach our children to be themselves. We do need role models, but we do not need our children to be just like so-and-so.6. The gift of flexibility. Try new things. Do new things. Today is different than yesterday.7. The gift of balance. We all need a good balance of work and play. Maybe as grownups we need to go fly a kite or play a game of dominos.8. The gift of respect. To earn respect, you must be respectful. Our children’s thoughts and opinions are very important and we need to respect them.9. The gift of spirituality. Time to get to know ourselves is needed in today’s busy lifestyle. Preschoolers often get a “time out” to think about it. Maybe adults need the same thing?10. The gift of love. The most personal and special present is YOU! Your time may be the best way to share your love.Berny Unruh is the Family and Community Wellness Agent for the Cottonwood Extension District. She can be reached at 785-628-9430 or at bunruh@ksu.edu.

UNRUH: Gifts for the New Year

No doubt you, or someone you know, was affected by the wind storm that passed through our state last week. While the weather predictions earlier in the week were spot on, it was still hard to comprehend what needed to be done in preparation. The following day a phone call from my Regional Extension Director, who was in the midst of her own property clean-up effort in Lincoln County, was quick to check on the wellbeing of our staff and offices. Within an hour of that call I received a call from our Director of K-State Research and Extension, making sure we knew of their concern and support. The concern shown by our KSRE Administration made me proud to be part of the Extension Team.

A few hours later I received an e-mail from Dr. Hadley with information about behavioral health resource support for those directly affected by the fires in our area. The KDA (Kansas Department of Agriculture) has agreed to cross list those resources on their site.

A couple of excellent links have been posted on our Cottonwood Extension web site if you are in need of any of these relief services. Kansas Wildfire Recovery Resources December 2021 (ks.gov) Natural Disasters-Community-Research and Extension (K-State.edu)

The KDA web site has up-to-date information related to emergency hay distribution, livestock welfare, disposal of disaster debris, specialty crop losses, insurance problems, and other topics.

The good news is that you can count on the help and support from Extension to continue. This is not the first time a disaster like this has happened so we are reaching out to colleagues who have been part of previous wildfire response efforts.

The best way to contact anyone from our Cottonwood Extension Team during the next couple of weeks will be to send an e-mail to either of the following addresses: BT@listserv.ksu.edu or el@listserv.ksu.edu

This past weekend, my daughter’s family gave me a bracelet with a message on the inside to “Focus on the positive.” As we celebrate the holidays with our families my hope is that you can look past the many challenges you have experienced this year and focus on the positive. Merry Christmas and Happy New Year from The Cottonwood Extension District!

Donna Krug is the District Director and Family and Consumer Science Agent with K-State Research &amp; Extension - Cottonwood District. You may reach her at: (620)793-1910 or dkrug@ksu.edu K-State Research &amp; 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>No doubt you, or someone you know, was affected by the wind storm that passed through our state last week. While the weather predictions earlier in the week were spot on, it was still hard to comprehend what needed to be done in preparation. The following day a phone call from my Regional Extension Director, who was in the midst of her own property clean-up effort in Lincoln County, was quick to check on the wellbeing of our staff and offices. Within an hour of that call I received a call from our Director of K-State Research and Extension, making sure we knew of their concern and support. The concern shown by our KSRE Administration made me proud to be part of the Extension Team.A few hours later I received an e-mail from Dr. Hadley with information about behavioral health resource support for those directly affected by the fires in our area. The KDA (Kansas Department of Agriculture) has agreed to cross list those resources on their site.A couple of excellent links have been posted on our Cottonwood Extension web site if you are in need of any of these relief services. Kansas Wildfire Recovery Resources December 2021 (ks.gov) Natural Disasters-Community-Research and Extension (K-State.edu)The KDA web site has up-to-date information related to emergency hay distribution, livestock welfare, disposal of disaster debris, specialty crop losses, insurance problems, and other topics.The good news is that you can count on the help and support from Extension to continue. This is not the first time a disaster like this has happened so we are reaching out to colleagues who have been part of previous wildfire response efforts.The best way to contact anyone from our Cottonwood Extension Team during the next couple of weeks will be to send an e-mail to either of the following addresses: BT@listserv.ksu.edu or el@listserv.ksu.eduThis past weekend, my daughter’s family gave me a bracelet with a message on the inside to “Focus on the positive.” As we celebrate the holidays with our families my hope is that you can look past the many challenges you have experienced this year and focus on the positive. Merry Christmas and Happy New Year from The Cottonwood Extension District!Donna Krug is the District Director and Family and Consumer Science Agent with K-State Research &amp; Extension - Cottonwood District. You may reach her at: (620)793-1910 or dkrug@ksu.edu K-State Research &amp; Extension is an equal opportunity provider and employer.

KRUG: K-State Research & Extension providing disaster response

As I sit trying to write this news column I am at a loss for what to type. The devastating wildfires have left a lot of us in the agriculture community numb, or maybe more appropriately for those directly impacted in tears and shock.

Fortunately, we live in a country that was founded on courage, determination, resiliency and true grit! Many people and organizations have quickly stepped up to lend assistance and help however they can.

There are many GoFundMe accounts and other ways to donate directly to help individuals and families.

From an agriculture standpoint if you wish to donate monetarily.&nbsp;KLA and the Kansas Livestock Foundation will be assisting in the efforts to support ranchers affected by numerous fires and high winds across the state December 15. To provide monetary donations click the link below. Donations may be tax deductible and&nbsp;100% of all donations will be distributed to producers impacted by the weather event. Membership will not be required to receive funds.&nbsp;

<a href="https://www.kla.org/affiliates/kansas-livestock-foundation/donations" target="_blank">https://www.kla.org/affiliates/kansas-livestock-foundation/donations</a>

<a href="https://www.hitchpin.com/december-15" target="_blank">HitchPin</a>&nbsp;is an online platform that connects producers with products they need. During this disaster, the team at HitchPin has stepped up to add an option on their platform to allow disaster victims with specific needs to post those needs and get connected with members of the community who can provide and/or donate those products and services.&nbsp;&nbsp;<a href="https://www.hitchpin.com/december-15" target="_blank">https://www.hitchpin.com/december-15</a>

Donations of Hay and Supplies

Donations of hay and other agricultural supplies are being collected to help those who have been affected by this week's wildfires. The greatest need at this time is hay and stock water tanks, but fencing supplies will also be in need soon. Please deliver donations to:

Heartland Regional Stockyards,&nbsp;907 NW 3rd Street,&nbsp;Plainville, Kansas Contact the auction market at 785-688-4080, Landon Schneider at 785-259-3234 or Brandon Hamel at 785-434-6280. RUSSELL COUNTY:

Russell County Fairgrounds,&nbsp;702 Fairway Dr., Russell, KS Accepting hay and supply distributions.&nbsp;Call extension agent Marcia Geir at 785-483-3157 to arrange a drop-off. LANE&nbsp;County/surrounding counties: A supply donation site has been set up at&nbsp;3 E Rd 120, Dighton, Kansas. To coordinate a drop-off, call Erik Steffens at 620-397-1687.&nbsp;

If you are an agriculture producer who has been directly impacted by the wildfires or high winds and have lost livestock, feed supplies and fence you need&nbsp;to contact your County FSA Office ASAP.

<a href="https://offices.sc.egov.usda.gov/locator/app?state=ks&amp;agency=fsa" target="_blank">https://offices.sc.egov.usda.gov/locator/app?state=ks&amp;agency=fsa</a>

Lastly this web site by the Kansas Department of Agriculture has a lot of resources and Who’s Who to contact if you are a farmer and rancher impacted by this disaster, as well as the resources listed above.

<a href="https://agriculture.ks.gov/news-events/kansas-wildfire-recovery-resources-december-2021" target="_blank">https://agriculture.ks.gov/news-events/kansas-wildfire-recovery-resources-december-2021</a>

If you have any questions or if Cottonwood Extension and its’ Agents can help you, please give us a call.

Stacy Campbell 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 him by e-mail at scampbel@ksu.edu or by calling 785-628-9430.

<figure>
 <img src="https://media.eaglewebservices.com/public/2021/12/1640026900635.jpeg" alt="written by: Stacy Campbell - Cottonwood Extension District" />
 <figcaption>written by: Stacy Campbell - Cottonwood Extension District</figcaption>
 </figure>As I sit trying to write this news column I am at a loss for what to type. The devastating wildfires have left a lot of us in the agriculture community numb, or maybe more appropriately for those directly impacted in tears and shock.Fortunately, we live in a country that was founded on courage, determination, resiliency and true grit! Many people and organizations have quickly stepped up to lend assistance and help however they can.There are many GoFundMe accounts and other ways to donate directly to help individuals and families.<figure>
 <img src="https://media.eaglewebservices.com/public/2021/12/1640027245615.jpeg" alt="" />
 <figcaption></figcaption>
 </figure>From an agriculture standpoint if you wish to donate monetarily.&nbsp;KLA and the Kansas Livestock Foundation will be assisting in the efforts to support ranchers affected by numerous fires and high winds across the state December 15. To provide monetary donations click the link below. Donations may be tax deductible and&nbsp;100% of all donations will be distributed to producers impacted by the weather event. Membership will not be required to receive funds.&nbsp;<a href="https://www.kla.org/affiliates/kansas-livestock-foundation/donations" target="_blank">https://www.kla.org/affiliates/kansas-livestock-foundation/donations</a><a href="https://www.hitchpin.com/december-15" target="_blank">HitchPin</a>&nbsp;is an online platform that connects producers with products they need. During this disaster, the team at HitchPin has stepped up to add an option on their platform to allow disaster victims with specific needs to post those needs and get connected with members of the community who can provide and/or donate those products and services.&nbsp;&nbsp;<a href="https://www.hitchpin.com/december-15" target="_blank">https://www.hitchpin.com/december-15</a>Donations of Hay and SuppliesDonations of hay and other agricultural supplies are being collected to help those who have been affected by this week's wildfires. The greatest need at this time is hay and stock water tanks, but fencing supplies will also be in need soon. Please deliver donations to:PLAINVILLE AREA:Heartland Regional Stockyards,&nbsp;907 NW 3rd Street,&nbsp;Plainville, Kansas Contact the auction market at 785-688-4080, Landon Schneider at 785-259-3234 or Brandon Hamel at 785-434-6280. RUSSELL COUNTY:Russell County Fairgrounds,&nbsp;702 Fairway Dr., Russell, KS Accepting hay and supply distributions.&nbsp;Call extension agent Marcia Geir at 785-483-3157 to arrange a drop-off. LANE&nbsp;County/surrounding counties: A supply donation site has been set up at&nbsp;3 E Rd 120, Dighton, Kansas. To coordinate a drop-off, call Erik Steffens at 620-397-1687.&nbsp;If you are an agriculture producer who has been directly impacted by the wildfires or high winds and have lost livestock, feed supplies and fence you need&nbsp;to contact your County FSA Office ASAP.<a href="https://offices.sc.egov.usda.gov/locator/app?state=ks&amp;agency=fsa" target="_blank">https://offices.sc.egov.usda.gov/locator/app?state=ks&amp;agency=fsa</a>Lastly this web site by the Kansas Department of Agriculture has a lot of resources and Who’s Who to contact if you are a farmer and rancher impacted by this disaster, as well as the resources listed above.<a href="https://agriculture.ks.gov/news-events/kansas-wildfire-recovery-resources-december-2021" target="_blank">https://agriculture.ks.gov/news-events/kansas-wildfire-recovery-resources-december-2021</a>If you have any questions or if Cottonwood Extension and its’ Agents can help you, please give us a call.Stacy Campbell 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 him by e-mail at scampbel@ksu.edu or by calling 785-628-9430.

CAMPBELL: Kansas wildfire recovery resources

Can the weather get any crazier? When we do have crazy weather there is always a chance we may have a power outage. Karen Blakeslee, K-State Research and Extension Food Safety Specialist shares these important tips:

Keep the freezer full to keep foods frozen longer. During a power outage, keep refrigerator and freezer doors closed. A full freezer will hold temperature about 48 hours.

· The refrigerator will keep food safe for up to 4 hours. If the power is off longer, you can transfer food to a cooler and fill with ice or frozen gel packs. Make sure there is enough ice to keep food in the cooler at 40°F or below. Add more ice to the cooler as it begins to melt.

· A full freezer will hold the temperature for approximately 48 hours (24 hours if it is half full).

· Obtain dry ice or block ice if your power is going to be out for a prolonged period. Fifty pounds of dry ice should hold an 18-cubic-foot freezer for 2 days. (Caution: Do not touch dry ice with bare hands or place it in direct contact with food.)

· In freezers, food in the front, in the door, or in small, thin packages will defrost faster than large, thick items or food in the back or bottom of the unit.

After a Power Outage, never taste food to determine its safety. When In Doubt, Throw It Out! Follow these tips for unsafe foods from the refrigerator:

· Discard the following if your refrigerator has been without power for more than 4 hours:

o raw, cooked, or leftover meat, poultry, fish, eggs, and egg substitutes; o luncheon meat and hot dogs; o casseroles, soups, stews, and pizza; o mixed salads (i.e., chicken, tuna, macaroni, potato); o gravy and stuffing; o milk, cream, yogurt, sour cream, and soft cheeses; o cut fruits and vegetables (fresh); o cooked vegetables; o fruit and vegetable juices (opened); o creamy-based salad dressing; o batters and doughs (i.e., pancake batter, cookie dough); o custard, chiffon, or cheese pies; o cream-filled pastries; and o garlic stored in oil.

· Discard opened mayonnaise, tartar sauce, and horseradish if they were held above 50 °F for over 8 hours.

· Discard any foods like bread or salad greens that may have become contaminated by juices dripping from raw meat, poultry, or fish.

· In general, if any food has an unusual odor, color, or texture, throw it out.

· High-acid foods such as mustard, ketchup, relishes, pickles, non-creamy salad dressings, jams, and jellies; however, they may spoil sooner.

· Foods that don't actually require refrigeration. These foods may be used unless they turn moldy or have an unusual odor;

o whole fruits and vegetables (fresh); o fruit and vegetable juices (unopened); o dried fruits and coconut; o baked goods such as fruit pies, bread, rolls, muffins, and cakes (except those with cream cheese frosting or cream fillings); o hard and processed cheeses; o butter and margarine; o fresh herbs and spices; o flour; and o nuts

Learn more about power outage food safety at www.ksre.k-state.edu/foodsafety/topics/disaster.html

Berny Unruh is the Family and Community Wellness Agent for the Cottonwood Extension District. She can be reached at 785-628-9430 or at bunruh@ksu.edu. K-State Research and Extension is an equal opportunity provider and employer.

<figure>
 <img src="https://media.eaglewebservices.com/public/2020/4/1588274071306.jpeg" alt="written by: Berny Unruh - Family and Community Wellness agent for the Cottonwood Extension District." />
 <figcaption>written by: Berny Unruh - Family and Community Wellness agent for the Cottonwood Extension District.</figcaption>
 </figure>Can the weather get any crazier? When we do have crazy weather there is always a chance we may have a power outage. Karen Blakeslee, K-State Research and Extension Food Safety Specialist shares these important tips:Keep the freezer full to keep foods frozen longer. During a power outage, keep refrigerator and freezer doors closed. A full freezer will hold temperature about 48 hours.· The refrigerator will keep food safe for up to 4 hours. If the power is off longer, you can transfer food to a cooler and fill with ice or frozen gel packs. Make sure there is enough ice to keep food in the cooler at 40°F or below. Add more ice to the cooler as it begins to melt.· A full freezer will hold the temperature for approximately 48 hours (24 hours if it is half full).· Obtain dry ice or block ice if your power is going to be out for a prolonged period. Fifty pounds of dry ice should hold an 18-cubic-foot freezer for 2 days. (Caution: Do not touch dry ice with bare hands or place it in direct contact with food.)· In freezers, food in the front, in the door, or in small, thin packages will defrost faster than large, thick items or food in the back or bottom of the unit.After a Power Outage, never taste food to determine its safety. When In Doubt, Throw It Out! Follow these tips for unsafe foods from the refrigerator:· Discard the following if your refrigerator has been without power for more than 4 hours:o raw, cooked, or leftover meat, poultry, fish, eggs, and egg substitutes; o luncheon meat and hot dogs; o casseroles, soups, stews, and pizza; o mixed salads (i.e., chicken, tuna, macaroni, potato); o gravy and stuffing; o milk, cream, yogurt, sour cream, and soft cheeses; o cut fruits and vegetables (fresh); o cooked vegetables; o fruit and vegetable juices (opened); o creamy-based salad dressing; o batters and doughs (i.e., pancake batter, cookie dough); o custard, chiffon, or cheese pies; o cream-filled pastries; and o garlic stored in oil.· Discard opened mayonnaise, tartar sauce, and horseradish if they were held above 50 °F for over 8 hours.· Discard any foods like bread or salad greens that may have become contaminated by juices dripping from raw meat, poultry, or fish.· In general, if any food has an unusual odor, color, or texture, throw it out.These are Safe-to-Eat Foods:· High-acid foods such as mustard, ketchup, relishes, pickles, non-creamy salad dressings, jams, and jellies; however, they may spoil sooner.· Foods that don't actually require refrigeration. These foods may be used unless they turn moldy or have an unusual odor;o whole fruits and vegetables (fresh); o fruit and vegetable juices (unopened); o dried fruits and coconut; o baked goods such as fruit pies, bread, rolls, muffins, and cakes (except those with cream cheese frosting or cream fillings); o hard and processed cheeses; o butter and margarine; o fresh herbs and spices; o flour; and o nuts Learn more about power outage food safety at www.ksre.k-state.edu/foodsafety/topics/disaster.htmlBerny Unruh is the Family and Community Wellness Agent for the Cottonwood Extension District. She can be reached at 785-628-9430 or at bunruh@ksu.edu. K-State Research and Extension is an equal opportunity provider and employer.

UNRUH: Can the weather get any crazier?

If you are still looking for that perfect gift for someone on your list, consider giving a gift that money can’t buy – your time, energy, or talents. Great ways to offer your time include visiting a shut-in, senior citizen or someone who lives alone. Offer to babysit for a busy family. Provide transportation for errands and shopping.

Giving the gift of your energy can really help out an aging friend or relative who is on your gift list. Offer to clean or vacuum floors. Refinish an old chair. Clean cupboards or winterize doors and windows. Do yard work or shovel snow.

Perhaps it is your talents and skills you can share with someone this year. Be creative: make a dried flower arrangement, sketch, paint, quilt or design a picture; prepare and share baked goods; photograph a friend’s child or pet. Share your favorite music with a music lover. Give a new recipe idea to an avid food enthusiast. Share your gardening know-how. Offer to take a child on an outing.

It would be easy to make gift coupons highlighting these acts of kindness either on the computer or from repurposed Christmas cards from last year. Ask a young family member to help you.

The secret of joyful and memorable celebrations is often simplicity. Our family Christmas will be celebrated a few days early since our Florida travelers need to return for a family wedding. More important than the gift giving, or the traditional spread of food will be the time spent together. We’ll be helping our son’s family move into a new home over the weekend and taking in the grandkids Christmas program at church.

Instead of our usual name drawing I have created a ball from winding plastic wrap around special trinkets and treasures. The rules are simple. The youngest person in the group puts on a pair of gloves and starts to unwrap the ball while the person to the left rolls a pair of dice until doubles are rolled. Then the ball and gloves are passed to the next person as are the dice. The process continues until all the fun items are exposed and claimed.

Whatever your gift giving tradition is, I hope you will be able to stay focused on the real reason we celebrate at this time of year. Cherish your family time and make some fun memories! Happy Holidays!

Donna Krug is the District Director and Family &amp; Consumer Science Agent in the Cottonwood Extension District – Great Bend office. 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/2019/11/1573141404420.png" alt="written by: Donna Krug - Cottonwood Extension District" />
 <figcaption>written by: Donna Krug - Cottonwood Extension District</figcaption>
 </figure>If you are still looking for that perfect gift for someone on your list, consider giving a gift that money can’t buy – your time, energy, or talents. Great ways to offer your time include visiting a shut-in, senior citizen or someone who lives alone. Offer to babysit for a busy family. Provide transportation for errands and shopping.Giving the gift of your energy can really help out an aging friend or relative who is on your gift list. Offer to clean or vacuum floors. Refinish an old chair. Clean cupboards or winterize doors and windows. Do yard work or shovel snow.Perhaps it is your talents and skills you can share with someone this year. Be creative: make a dried flower arrangement, sketch, paint, quilt or design a picture; prepare and share baked goods; photograph a friend’s child or pet. Share your favorite music with a music lover. Give a new recipe idea to an avid food enthusiast. Share your gardening know-how. Offer to take a child on an outing.It would be easy to make gift coupons highlighting these acts of kindness either on the computer or from repurposed Christmas cards from last year. Ask a young family member to help you.The secret of joyful and memorable celebrations is often simplicity. Our family Christmas will be celebrated a few days early since our Florida travelers need to return for a family wedding. More important than the gift giving, or the traditional spread of food will be the time spent together. We’ll be helping our son’s family move into a new home over the weekend and taking in the grandkids Christmas program at church.Instead of our usual name drawing I have created a ball from winding plastic wrap around special trinkets and treasures. The rules are simple. The youngest person in the group puts on a pair of gloves and starts to unwrap the ball while the person to the left rolls a pair of dice until doubles are rolled. Then the ball and gloves are passed to the next person as are the dice. The process continues until all the fun items are exposed and claimed.Whatever your gift giving tradition is, I hope you will be able to stay focused on the real reason we celebrate at this time of year. Cherish your family time and make some fun memories! Happy Holidays!Donna Krug is the District Director and Family &amp; Consumer Science Agent in the Cottonwood Extension District – Great Bend office. 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: Giving gifts money can’t buy

It is easy to feel sluggish during or just after the holidays because of all our indulgences. Traveling and guests bring us in contact with more opportunities to spread germs. Keeping somewhat regular in what and how much we eat and drink can get us off to a good start in 2022.

· Don’t go to a social event starved. Eat or drink something healthy before leaving home.

· Move yourself or the tempting food out of easy reach.

· Don’t skip breakfast. Beginning the day with food revs up your metabolism so that you use more calories than when you skip breakfast.

· Keep up or even increase your physical activity to better control appetite as well as use up extra calories.

· At a party have a low-calorie beverage or water in your hand.

· Consider having fewer items on your plate or menu. Potlucks can spell disaster for weight control.

· Cut the fat content of a traditional recipe by one-third to one-half. This works best in gravies, sauces, puddings, quick breads, liquid salad dressings, or mashed potatoes. An easy way to cut the fat in baked goods would be to replace up to half the fat with applesauce.

· Top vegetables with lemon juice instead of butter for a zesty flavor.

· Use more spices and herbs to enhance the flavor of muffins, casseroles, soups, or sauces.

· Choose carefully at the salad bar. Salad dressings and mixed salads are usually high in fat.

· Marinate low-fat meats, fish, and poultry to add flavor but reduce the oil in the marinade.

· Gradually cut down the amount of salt you usually use in favorite recipes.

· Avoid recipes with ingredients high in salt content, like those with cured meats.

· Use low or reduced sodium cheese in recipes.

· Cut out processed foods that have a high sodium content. Opt for using spices and herbs to provide extra flavor.

Good luck with maintaining your healthy diet plan through a busy holiday season!

Donna Krug is the District Director and Family and Consumer Science Agent with K-State Research &amp; 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/2019/11/1573141404420.png" alt="written by: Donna Krug - Cottonwood Extension District" />
 <figcaption>written by: Donna Krug - Cottonwood Extension District</figcaption>
 </figure>It is easy to feel sluggish during or just after the holidays because of all our indulgences. Traveling and guests bring us in contact with more opportunities to spread germs. Keeping somewhat regular in what and how much we eat and drink can get us off to a good start in 2022.To control the amount of food you eat:· Don’t go to a social event starved. Eat or drink something healthy before leaving home.· Move yourself or the tempting food out of easy reach.· Don’t skip breakfast. Beginning the day with food revs up your metabolism so that you use more calories than when you skip breakfast.· Keep up or even increase your physical activity to better control appetite as well as use up extra calories.· At a party have a low-calorie beverage or water in your hand.· Consider having fewer items on your plate or menu. Potlucks can spell disaster for weight control.To lower the fat content in your diet:· Cut the fat content of a traditional recipe by one-third to one-half. This works best in gravies, sauces, puddings, quick breads, liquid salad dressings, or mashed potatoes. An easy way to cut the fat in baked goods would be to replace up to half the fat with applesauce.· Top vegetables with lemon juice instead of butter for a zesty flavor.· Use more spices and herbs to enhance the flavor of muffins, casseroles, soups, or sauces.· Choose carefully at the salad bar. Salad dressings and mixed salads are usually high in fat.· Marinate low-fat meats, fish, and poultry to add flavor but reduce the oil in the marinade.To lower sodium in your diet:· Gradually cut down the amount of salt you usually use in favorite recipes.· Avoid recipes with ingredients high in salt content, like those with cured meats.· Use low or reduced sodium cheese in recipes.· Cut out processed foods that have a high sodium content. Opt for using spices and herbs to provide extra flavor.Good luck with maintaining your healthy diet plan through a busy holiday season!Donna Krug is the District Director and Family and Consumer Science Agent with K-State Research &amp; 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: Healthy holiday eating tips

The Great Bend Recreation Commission will be hosting a free Stop ‘N Learn Session titled “Measure, Pour, Let’s Explore” on Wednesday, Dec. 8, from 12:00 – 1:00 pm at the Great Bend Rec Activity Center (2715 18th&nbsp;Street).&nbsp; 

Berny Unruh, Family &amp; Community Wellness Agent, Cottonwood Extension District, will be the speaker for this program.&nbsp; Preschool age children love to “help” and can follow simple instructions.&nbsp; Their coordination is becoming more refined, and they can use their hand muscles for mixing, pouring and even measuring.&nbsp; Berny will share a variety of recipes – some that are edible and some that are just fun to play with!&nbsp; These activities will help preschoolers practice their skills at home, at grandma’s house or at daycare.&nbsp; 

The presentation will also be available on the Great Bend Rec Facebook page as a live event.&nbsp;

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

<figure>
 <img src="https://media.eaglewebservices.com/public/2020/10/1602181603891.png" alt="" />
 <figcaption></figcaption>
 </figure>The Great Bend Recreation Commission will be hosting a free Stop ‘N Learn Session titled “Measure, Pour, Let’s Explore” on Wednesday, Dec. 8, from 12:00 – 1:00 pm at the Great Bend Rec Activity Center (2715 18th&nbsp;Street).&nbsp; Berny Unruh, Family &amp; Community Wellness Agent, Cottonwood Extension District, will be the speaker for this program.&nbsp; Preschool age children love to “help” and can follow simple instructions.&nbsp; Their coordination is becoming more refined, and they can use their hand muscles for mixing, pouring and even measuring.&nbsp; Berny will share a variety of recipes – some that are edible and some that are just fun to play with!&nbsp; These activities will help preschoolers practice their skills at home, at grandma’s house or at daycare.&nbsp; The presentation will also be available on the Great Bend Rec Facebook page as a live event.&nbsp;A complete list of programs and class details can be found at the GBRC website at&nbsp;<a href="http://www.greatbendrec.com/" target="_blank">www.greatbendrec.com</a>.&nbsp; Please contact the Recreation Commission office at 793-3755, ext 110, or stop by the office located at 1214 Stone Street for more information or with any questions you may have.

GBRC: Stop 'N Learn - Measure, pour, let's explore

Collecting a representative silage sample is a difficult task and should involve more than just taking a few handfuls of silage from the face of the pile or the bunker silo.&nbsp; Corn silage and sorghum silages are a mixture of stover and grain.&nbsp; In some cases, small grain silages may also contain grain.&nbsp; This presence of grain in the silage creates some special challenges when obtaining a representative sample.

The best way to obtain a representative sample would be to first deface the amount of silage needed for a daily feeding.&nbsp; In an ideal setting, approximately 12 inches of the entire face would be fed each day. The defaced silage should be mixed with a loader or a mixer wagon prior to sampling and feeding.

Once the silage is mixed, take a small scoop and scoop 15-20 samples from around the silage into a clean bucket.&nbsp; When scooping, try to scoop a similar amount with each scoop.&nbsp; Scooping will reduce the loss of finer particles from the samples.&nbsp; Simply grabbing a handful will generally reduce the amount of fine particles and increase the amount of the larger particles of stover.&nbsp; Next, blend the contents of the bucket by hand, rolling, or dumping on a small tarp and repeatedly lifting alternate corners of the tarp to mix the sample.&nbsp; Once the sample is mixed, if not already in a pile on a clean table, dump into a single pile and begin to quarter the sample into equal portions.&nbsp; You want to send about one pound of sample to the lab.&nbsp; So depending on the amount of material you have collected, continue to divide the sample into pie shaped portions until you have one pound of material for the sample being shipped to the lab.&nbsp; Make sure you include all the fine particles in the sample being shipped.&nbsp; An alternative method to dividing the sample into pie shaped portions would be to simply scoop 4-6 amounts into the sample bag until you have a one-pound sample, taking care to include all fines etc. in the sample.

Frequently we are asked how often one should submit samples to the lab.&nbsp; It really depends on the amount of silage you are feeding and the consistency of the silage mass that you created.&nbsp; For smaller feeding operations, once a month sampling is generally adequate as long as the silage is consistent.&nbsp; However, if the composition of the silage is variable, then more frequent sampling would be needed.&nbsp; In larger feeding operations, weekly or twice weekly sampling is recommended.&nbsp; On-farm moisture determination is recommended one to two times each week.

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>Collecting a representative silage sample is a difficult task and should involve more than just taking a few handfuls of silage from the face of the pile or the bunker silo.&nbsp; Corn silage and sorghum silages are a mixture of stover and grain.&nbsp; In some cases, small grain silages may also contain grain.&nbsp; This presence of grain in the silage creates some special challenges when obtaining a representative sample.The best way to obtain a representative sample would be to first deface the amount of silage needed for a daily feeding.&nbsp; In an ideal setting, approximately 12 inches of the entire face would be fed each day. The defaced silage should be mixed with a loader or a mixer wagon prior to sampling and feeding.Once the silage is mixed, take a small scoop and scoop 15-20 samples from around the silage into a clean bucket.&nbsp; When scooping, try to scoop a similar amount with each scoop.&nbsp; Scooping will reduce the loss of finer particles from the samples.&nbsp; Simply grabbing a handful will generally reduce the amount of fine particles and increase the amount of the larger particles of stover.&nbsp; Next, blend the contents of the bucket by hand, rolling, or dumping on a small tarp and repeatedly lifting alternate corners of the tarp to mix the sample.&nbsp; Once the sample is mixed, if not already in a pile on a clean table, dump into a single pile and begin to quarter the sample into equal portions.&nbsp; You want to send about one pound of sample to the lab.&nbsp; So depending on the amount of material you have collected, continue to divide the sample into pie shaped portions until you have one pound of material for the sample being shipped to the lab.&nbsp; Make sure you include all the fine particles in the sample being shipped.&nbsp; An alternative method to dividing the sample into pie shaped portions would be to simply scoop 4-6 amounts into the sample bag until you have a one-pound sample, taking care to include all fines etc. in the sample.Frequently we are asked how often one should submit samples to the lab.&nbsp; It really depends on the amount of silage you are feeding and the consistency of the silage mass that you created.&nbsp; For smaller feeding operations, once a month sampling is generally adequate as long as the silage is consistent.&nbsp; However, if the composition of the silage is variable, then more frequent sampling would be needed.&nbsp; In larger feeding operations, weekly or twice weekly sampling is recommended.&nbsp; On-farm moisture determination is recommended one to two times each week.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: Collecting representative silage samples

I am often asked what exactly is “K-State Research and Extension” and about the Cottonwood Extension District. Those are great questions and I hope that I can answer for you.

K-State Research and Extension is a statewide network of educators sharing unbiased, research-based information and expertise on issues important to Kansas.

K-State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a partner in the nationwide land-grant system of universities that was created in the 1860s to educate people from all walks of life and to generate and distribute useful public knowledge. K-State scientists and extension faculty can draw on the expertise and accumulated studies and discoveries of the land-grant system, other universities, state and federal agencies, and industry. Headquartered on campus in Manhattan, K-State Research and Extension includes statewide county or district extension offices, research centers, and experiment fields supported by county, state, federal, and private funds.

It is dedicated to a safe, sustainable, competitive food and fiber system and to strong, healthy communities, families, and youth through integrated research, analysis and education.

With 131 years of research and 104 years of extension, K-State Research and Extension has been improving the quality of life and standard of living for Kansans for a century. Research completed is used by extension agents and others to help solve community issues.

This integrated system connects the university to every county through locally based educators who serve as sources of objective information. The Cottonwood Extension District was established July 1, 2017 and includes Barton and Ellis counties. An extension district addresses the changing demographics in Kansas as well as providing the ability for extension agents to be more specialized in their programming while providing education to a broader audience. Each county continues to have an office with access to research and educational opportunities in all program areas. There are currently seven extension agents across the

Cottonwood Extension District covering crop production, livestock production, family and consumer science, family and community wellness, horticulture, and positive youth development.

If you have questions about what Extension can do for you? Give us a call! Quite a few years ago, I had a co-worker get cheese dip on his favorite tie and our first call was to Donna at the Extension Office to see what the best cleaning options were! Our ag agents can provide a wealth of information about improving production processes; family and community wellness agents provide educational opportunities for our communities to improve their health on physical, mental, and emotional levels. 4-H Youth Development agents are active with school, after-school, library, and recreation center programs in addition to traditional 4-H club activities!

Keep learning. Keep showing grace and kindness.

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

<figure>
 <img src="https://media.eaglewebservices.com/public/2020/1/1579114162620.jpeg" alt="written by: Michelle Beran - Cottonwood Extension District" />
 <figcaption>written by: Michelle Beran - Cottonwood Extension District</figcaption>
 </figure>I am often asked what exactly is “K-State Research and Extension” and about the Cottonwood Extension District. Those are great questions and I hope that I can answer for you.K-State Research and Extension is a statewide network of educators sharing unbiased, research-based information and expertise on issues important to Kansas.K-State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a partner in the nationwide land-grant system of universities that was created in the 1860s to educate people from all walks of life and to generate and distribute useful public knowledge. K-State scientists and extension faculty can draw on the expertise and accumulated studies and discoveries of the land-grant system, other universities, state and federal agencies, and industry. Headquartered on campus in Manhattan, K-State Research and Extension includes statewide county or district extension offices, research centers, and experiment fields supported by county, state, federal, and private funds.It is dedicated to a safe, sustainable, competitive food and fiber system and to strong, healthy communities, families, and youth through integrated research, analysis and education.With 131 years of research and 104 years of extension, K-State Research and Extension has been improving the quality of life and standard of living for Kansans for a century. Research completed is used by extension agents and others to help solve community issues.This integrated system connects the university to every county through locally based educators who serve as sources of objective information. The Cottonwood Extension District was established July 1, 2017 and includes Barton and Ellis counties. An extension district addresses the changing demographics in Kansas as well as providing the ability for extension agents to be more specialized in their programming while providing education to a broader audience. Each county continues to have an office with access to research and educational opportunities in all program areas. There are currently seven extension agents across theCottonwood Extension District covering crop production, livestock production, family and consumer science, family and community wellness, horticulture, and positive youth development.If you have questions about what Extension can do for you? Give us a call! Quite a few years ago, I had a co-worker get cheese dip on his favorite tie and our first call was to Donna at the Extension Office to see what the best cleaning options were! Our ag agents can provide a wealth of information about improving production processes; family and community wellness agents provide educational opportunities for our communities to improve their health on physical, mental, and emotional levels. 4-H Youth Development agents are active with school, after-school, library, and recreation center programs in addition to traditional 4-H club activities!Keep learning. Keep showing grace and kindness.Michelle Beran is the 4-H and Youth Development Agent in the Cottonwood Extension District – Barton County office. For more information on this article or other 4-H and Youth Development related questions, email Michelle at mberan@ksu.edu or call 620-793-1910.

BERAN: K-State Research & Extension history

What a whirlwind the past two weeks have been! After 26 years at our 12th Street location, our Great Bend office has officially moved to our new space at 3007 10th Street. As I am writing this, I still have several boxes to unpack in my office and our meeting room/kitchen area needs to be organized. We had amazing help the day before Thanksgiving to move the heaviest items. Only one desktop hit the pavement on the trip down 10th Street, but luckily was retrieved by a policeman with just minor damage. Besides help from Barton County Road and Bridge and jail trustees, we appreciated help from several 4-H families.

December programming winds down by the middle of the month so that you can spend time with your families and our team members will do the same. When our Executive Board reconvenes in January 2022, we welcome several new members to our 8-member board. Donna Maskus and Kelsey Stremel will be joining from Ellis County, while Alexa Straub and Lori Waters will begin 4-year terms from Barton County. We also had board member, Richard Dougherty, resign, so Rita Stolz was appointed to serve the remaining 2 years of his term. Board members continuing to serve our Cottonwood District include Kathie Rondeau, Allen Roth, and Tatum Kimzey.

As we look forward to providing research based, make a difference programming, for the residents of the Cottonwood Extension District I invite you to let any of our team members hear from you. We work with four Program Development Committees (PDC’s) to help us meet the needs of our families. K-State Research and Extension is truly a grass roots organization, because of our leadership structure. Our program areas of Agriculture and Natural Resources, Family and Consumer Science, 4-H and Youth Development and Community Development, are so necessary as we navigate a world that has changed. Consider serving on one of our PDC’s and making a difference in your community!

Feel free to drop by during office hours and visit us at 3007 10th Street. Mark your calendars for Thursday, January 6th, 2022, when we will host a Great Bend Chamber coffee, ribbon cutting, and open house. Details will be shared on our website closer to the date.

Donna Krug is the District Director and Family and Consumer Science Agent with K-State Research &amp; Extension – Great Bend office. You may reach her at: (620)793-1910, 3007 10th Street, or dkrug@ksu.edu K-State Research &amp; Extension is an equal opportunity employer and provider.

<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>What a whirlwind the past two weeks have been! After 26 years at our 12th Street location, our Great Bend office has officially moved to our new space at 3007 10th Street. As I am writing this, I still have several boxes to unpack in my office and our meeting room/kitchen area needs to be organized. We had amazing help the day before Thanksgiving to move the heaviest items. Only one desktop hit the pavement on the trip down 10th Street, but luckily was retrieved by a policeman with just minor damage. Besides help from Barton County Road and Bridge and jail trustees, we appreciated help from several 4-H families.December programming winds down by the middle of the month so that you can spend time with your families and our team members will do the same. When our Executive Board reconvenes in January 2022, we welcome several new members to our 8-member board. Donna Maskus and Kelsey Stremel will be joining from Ellis County, while Alexa Straub and Lori Waters will begin 4-year terms from Barton County. We also had board member, Richard Dougherty, resign, so Rita Stolz was appointed to serve the remaining 2 years of his term. Board members continuing to serve our Cottonwood District include Kathie Rondeau, Allen Roth, and Tatum Kimzey.As we look forward to providing research based, make a difference programming, for the residents of the Cottonwood Extension District I invite you to let any of our team members hear from you. We work with four Program Development Committees (PDC’s) to help us meet the needs of our families. K-State Research and Extension is truly a grass roots organization, because of our leadership structure. Our program areas of Agriculture and Natural Resources, Family and Consumer Science, 4-H and Youth Development and Community Development, are so necessary as we navigate a world that has changed. Consider serving on one of our PDC’s and making a difference in your community!Feel free to drop by during office hours and visit us at 3007 10th Street. Mark your calendars for Thursday, January 6th, 2022, when we will host a Great Bend Chamber coffee, ribbon cutting, and open house. Details will be shared on our website closer to the date.Donna Krug is the District Director and Family and Consumer Science Agent with K-State Research &amp; Extension – Great Bend office. You may reach her at: (620)793-1910, 3007 10th Street, or dkrug@ksu.edu K-State Research &amp; Extension is an equal opportunity employer and provider.

KRUG: Extension office settled into 10th Street location

Festive times for giving and sharing should not include sharing foodborne illness. Thanks to University of Minnesota for these 12 common unsafe food handling practices that occur when folk are not paying attention to food safety.

One undercooked leg of lamb - Got meat? Get a thermometer! No matter how you slice it, using a food or meat thermometer is the only way to tell if food has reached a high enough temperature to kill harmful bacteria. Using a thermometer will keep you from overcooking food too.

Two dirty cutting boards - It is good to have two cutting boards: one to prepare raw meat and poultry, the other to prepare ready-to-eat foods like fruits, salads, and vegetables. Wash cutting boards in hot soapy water between uses.

Three harried hosts - Mistakes happen when people are busy and distracted trying to meet the needs of their guests. Make a list of tasks that need to be done along with directions and assign tasks to guests as they arrive.

Four unsafe temperatures - Foods should not be at room temperature for more than 2 hours. This includes preparation time. Keep hot foods hot (140 degrees F or warmer). Keep cold foods cold (40 degrees F or colder) by nesting dishes in bowls of ice.

Five wet dish towels - It’s best to air-dry dishes. Wet dish towels can harbor bacteria and spread it to clean dishes. Sometimes dish towels end up on your guest’s shoulder or ‘dirty’ countertops.

Six warm meat and cheese trays - Listeria monocytogenes bacteria can multiply at refrigeration temperatures. It’s been found in soft cheeses like Brie, feta, Camembert, blue-veined and Mexican-style cheese and in ready-to-eat cold cuts. Make small platters of meat and cheese trays. Replace with fresh refrigerated platters when empty.

Seven sick aunties - Don’t prepare food when you are sick. Viruses cause more and more foodborne illnesses. Wash hands before and after handling food for at least 20 seconds. Avoid handling food with bare hands. Use gloves, spoons, tongs or paper towels instead.

Eight unwashed hands - Wash hands with soap and water to the tune of “Jingle Bells” before feasting. Announce, “We will be eating in 5 minutes. Please wash your hands before eating.

Nine potentially hazardous foods – Bacteria loves to grow in food made with dairy products, shell eggs, meats, poultry, fish, shellfish, baked or boiled potatoes, cooked beans and lentils, rice or pasta. Keep these foods out of the temperature danger zone (40 to 140 degrees F).

Ten dirty fingers - The 10 most common causes of spreading disease are your fingers! Put chips, mints, peanuts and other ‘finger food’ in pourable containers or provide a spoon or tongs so each person doesn’t touch the food.

Eleven finger lickers - Don’t use the cooking spoon or your finger to sample the food while it is being prepared or served. Use a clean spoon each time you taste test.

Twelve plates of leftovers - Immediately refrigerate and cool leftover food in long shallow pans. Leave uncovered for quick cooling. Cover when cool.

Berny Unruh is the Family and Community Wellness Agent for the Cottonwood Extension District. She can be reached at 785-628-9430 or at bunruh@ksu.edu. K-State Research and Extension is an equal opportunity provider and employer.

<figure>
 <img src="https://media.eaglewebservices.com/public/2020/4/1588274071306.jpeg" alt="written by: Berny Unruh - Family and Community Wellness agent for the Cottonwood Extension District." />
 <figcaption>written by: Berny Unruh - Family and Community Wellness agent for the Cottonwood Extension District.</figcaption>
 </figure>Festive times for giving and sharing should not include sharing foodborne illness. Thanks to University of Minnesota for these 12 common unsafe food handling practices that occur when folk are not paying attention to food safety.One undercooked leg of lamb - Got meat? Get a thermometer! No matter how you slice it, using a food or meat thermometer is the only way to tell if food has reached a high enough temperature to kill harmful bacteria. Using a thermometer will keep you from overcooking food too.Two dirty cutting boards - It is good to have two cutting boards: one to prepare raw meat and poultry, the other to prepare ready-to-eat foods like fruits, salads, and vegetables. Wash cutting boards in hot soapy water between uses.Three harried hosts - Mistakes happen when people are busy and distracted trying to meet the needs of their guests. Make a list of tasks that need to be done along with directions and assign tasks to guests as they arrive.Four unsafe temperatures - Foods should not be at room temperature for more than 2 hours. This includes preparation time. Keep hot foods hot (140 degrees F or warmer). Keep cold foods cold (40 degrees F or colder) by nesting dishes in bowls of ice.Five wet dish towels - It’s best to air-dry dishes. Wet dish towels can harbor bacteria and spread it to clean dishes. Sometimes dish towels end up on your guest’s shoulder or ‘dirty’ countertops.Six warm meat and cheese trays - Listeria monocytogenes bacteria can multiply at refrigeration temperatures. It’s been found in soft cheeses like Brie, feta, Camembert, blue-veined and Mexican-style cheese and in ready-to-eat cold cuts. Make small platters of meat and cheese trays. Replace with fresh refrigerated platters when empty.Seven sick aunties - Don’t prepare food when you are sick. Viruses cause more and more foodborne illnesses. Wash hands before and after handling food for at least 20 seconds. Avoid handling food with bare hands. Use gloves, spoons, tongs or paper towels instead.Eight unwashed hands - Wash hands with soap and water to the tune of “Jingle Bells” before feasting. Announce, “We will be eating in 5 minutes. Please wash your hands before eating.Nine potentially hazardous foods – Bacteria loves to grow in food made with dairy products, shell eggs, meats, poultry, fish, shellfish, baked or boiled potatoes, cooked beans and lentils, rice or pasta. Keep these foods out of the temperature danger zone (40 to 140 degrees F).Ten dirty fingers - The 10 most common causes of spreading disease are your fingers! Put chips, mints, peanuts and other ‘finger food’ in pourable containers or provide a spoon or tongs so each person doesn’t touch the food.Eleven finger lickers - Don’t use the cooking spoon or your finger to sample the food while it is being prepared or served. Use a clean spoon each time you taste test.Twelve plates of leftovers - Immediately refrigerate and cool leftover food in long shallow pans. Leave uncovered for quick cooling. Cover when cool.Berny Unruh is the Family and Community Wellness Agent for the Cottonwood Extension District. She can be reached at 785-628-9430 or at bunruh@ksu.edu. K-State Research and Extension is an equal opportunity provider and employer.

UNRUH: Twelve food safety mistakes of the holiday season

To the community members of Barton and Ellis Counties,&nbsp;

I am writing this letter with appreciation and gratitude. Change is never easy, but always constant.&nbsp;&nbsp;At the beginning of November, I announced to the constituents of the Cottonwood Extension District that I had been offered a new career opportunity and elected to take the position, which I will start at the beginning of December.&nbsp;

Being the horticulture agent for both Ellis and Barton counties has been such a rewarding experience and is one that has helped shape me not only as a professional but as a person in general. When I first landed my job with K-State Research &amp; Extension, I had no idea how much the communities of Barton and Ellis Counties would impact my life. I would like to thank you all for trusting my knowledge and supporting the programs I hosted in each community over the past two and a half years. I am so thankful to have gotten the opportunity to work with and become friends with many of you in these communities and will miss serving as your horticulture agent.&nbsp;

As I transition out of my position with K-State Research &amp; Extension, I would encourage you all to continue to support Cottonwood Extension programming. There are many amazing programs and so much knowledge that can be obtained through publications and interactive classes. After I leave, the Extension Master Gardeners, along with fellow agents will happily assist you with any horticulture-related questions and can be reached at our offices in Hays and Great Bend.&nbsp;You may also find horticulture information through the University at&nbsp;<a href="https://hnr.k-state.edu/extension/" target="_blank">https://hnr.k-state.edu/extension/</a>.&nbsp;

Thank you again and I extend my best wishes for the future.

<figure>
 <img src="https://media.eaglewebservices.com/public/2020/2/1580750915301.jpeg" alt="written by: Lauren Walz - Cottonwood Extension District" />
 <figcaption>written by: Lauren Walz - Cottonwood Extension District</figcaption>
 </figure>To the community members of Barton and Ellis Counties,&nbsp;I am writing this letter with appreciation and gratitude. Change is never easy, but always constant.&nbsp;&nbsp;At the beginning of November, I announced to the constituents of the Cottonwood Extension District that I had been offered a new career opportunity and elected to take the position, which I will start at the beginning of December.&nbsp;Being the horticulture agent for both Ellis and Barton counties has been such a rewarding experience and is one that has helped shape me not only as a professional but as a person in general. When I first landed my job with K-State Research &amp; Extension, I had no idea how much the communities of Barton and Ellis Counties would impact my life. I would like to thank you all for trusting my knowledge and supporting the programs I hosted in each community over the past two and a half years. I am so thankful to have gotten the opportunity to work with and become friends with many of you in these communities and will miss serving as your horticulture agent.&nbsp;As I transition out of my position with K-State Research &amp; Extension, I would encourage you all to continue to support Cottonwood Extension programming. There are many amazing programs and so much knowledge that can be obtained through publications and interactive classes. After I leave, the Extension Master Gardeners, along with fellow agents will happily assist you with any horticulture-related questions and can be reached at our offices in Hays and Great Bend.&nbsp;You may also find horticulture information through the University at&nbsp;<a href="https://hnr.k-state.edu/extension/" target="_blank">https://hnr.k-state.edu/extension/</a>.&nbsp;Thank you again and I extend my best wishes for the future.Sincerely, &nbsp;Lauren Walz&nbsp;

WALZ: Blooming a new beginning 

The season of Thanksgiving is a time to give thanks for all of our blessings and all that we have. So how is being grateful different from being thankful?

<figure>
 <img src="https://media.eaglewebservices.com/public/2020/4/1588274071306.jpeg" alt="written by: Berny Unruh - Family and Community Wellness agent for the Cottonwood Extension District." />
 <figcaption>written by: Berny Unruh - Family and Community Wellness agent for the Cottonwood Extension District.</figcaption>
 </figure>The season of Thanksgiving is a time to give thanks for all of our blessings and all that we have. So how is being grateful different from being thankful?“Thank you for the birthday present”, “thank you for dinner”, and “thank you for picking up the dry cleaning” are easy words to say. And don’t get me wrong, I do believe we need to say “thank you”. My children will tell you that I made them write a thank you note for every birthday present and graduation card. I wanted them to express their appreciation to family and friends. A quick thank you note can make a difference in someone’s day.I believe that gratefulness is a something that develops over time. Maybe you are grateful for close lifelong friends. Maybe you are grateful for your childhood opportunities. If I asked my kids to write a letter of gratitude I believe the letter would be written to someone who has made a difference in their life. It might be a friend, relative, teacher or a significant other. If you are truly grateful, you should easily be able to share how this person’s behavior affected your life. John F Kennedy said, “We must find time to stop and thank the people who make a difference in our lives.”Jodi Schulz, Michigan State University Extension, explains “Remember that being grateful is about appreciating what one has, as opposed to what one wants. Being thankful or thanking someone often implies you are acknowledging your thanks for something that someone has given you.”Last year I presented a program “Staying Positive as we Age” and one portion of the program focused on being grateful. One suggestion to stay positive was to keep a gratitudejournal and to write down three things each day that you are grateful for. It does take practice but your level of gratitude will develop and become deeper over time.Parents who show gratefulness often will pass that on to their children and they will develop an attitude of gratitude. Modeling being grateful is the first step in teaching children to be grateful. Also talking about the meaning behind a gift will give the child a better understanding of why they should be thankful for a gift but also why they can be grateful for that gift that came their way.Teaching and learning gratefulness is not a simple process but the benefits will pay off. Studies have shown that being grateful can boost the immune system and decrease depression. It is not a simple cure for mental health issues but it definitely helps with a positive outlook on life.Berny Unruh is the Family and Community Wellness Agent for the Cottonwood Extension District. She can be reached at 785-628-9430 or at bunruh@ksu.edu. K-State Research and Extension is an equal opportunity provider and employer.