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?

“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 gratitude

journal 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.

<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.

UNRUH: Gratitude and thankfulness

Women Managing the Farm and K-State Department of Agricultural Economics presents a free webinar November 29, at 7 p.m. CST with Roger McEowen to provide factual, up-to-date information for farm and ranch families to assist in estate and tax planning.

Uncertainty about the future of applicable laws can make the already difficult process of estate and tax planning even more challenging. However, there are some foundational truths and tools available to farmers and ranchers.

Roger McEowen is a Professor of Agricultural Law and Taxation at Washburn University School of Law and Agricultural Economics Extension Specialist at Kansas State University.

The webinar is open to the public; please feel free to share with friends, family and community members.

Registration is required and available here: https://ksu.zoom.us/meeting/register/tJUoce2grzkpGNWIh3XrHpyn4sd-ohi6_cnT. For questions, contact Robin Reid at robinreid@ksu.edu.

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>Women Managing the Farm and K-State Department of Agricultural Economics presents a free webinar November 29, at 7 p.m. CST with Roger McEowen to provide factual, up-to-date information for farm and ranch families to assist in estate and tax planning.Uncertainty about the future of applicable laws can make the already difficult process of estate and tax planning even more challenging. However, there are some foundational truths and tools available to farmers and ranchers.Roger McEowen is a Professor of Agricultural Law and Taxation at Washburn University School of Law and Agricultural Economics Extension Specialist at Kansas State University.The webinar is open to the public; please feel free to share with friends, family and community members.7:00 p.m. C.S.T. Monday, Nov. 29, 2021Registration is required and available here: https://ksu.zoom.us/meeting/register/tJUoce2grzkpGNWIh3XrHpyn4sd-ohi6_cnT. For questions, contact Robin Reid at robinreid@ksu.edu.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: Farm planning

K-State Research and Extension and the Cottonwood District are hosting a regional Crop Pest Management School at the Knights of Columbus Hall, 723 Main Street in Great Bend on Thursday, December 9. It will be held from 8 a.m. to 5 p.m.

The school is to aid producers, consultants and commercial applicators in identifying and managing crop disease, insect and weed problems. CEU’s for commercial applicators of 7 hours for the 1A certification along with the 1 core hour will be offered. Certified Crop Advisor Credits will also be available.

Several K-State Research &amp; Extension specialists will be presenting. Topics being covered are: a research update on liquid applications; getting the most from your herbicide applications; common weeds - identification and characteristics; identifying and controlling common corn insects; corn diseases – including stalk rots, bacterial leaf streak and Goss’s Wilt; weed research update; and combatting wheat diseases.

Cost to attend is $50, if registered by December 1. After Dec. 1, cost is $75 to pre-register or at the door. Registration is requested on-line at www.sunflower.ksu.edu/agronomy

If needing further information call us in Great Bend 620-793-1910 or Hays 785-628-9430.

<figure>
 <img src="https://media.eaglewebservices.com/public/2019/11/1574181994278.png" alt="written by: Stacy Campbell - Cottonwood Extension District" />
 <figcaption>written by: Stacy Campbell - Cottonwood Extension District</figcaption>
 </figure>K-State Research and Extension and the Cottonwood District are hosting a regional Crop Pest Management School at the Knights of Columbus Hall, 723 Main Street in Great Bend on Thursday, December 9. It will be held from 8 a.m. to 5 p.m.The school is to aid producers, consultants and commercial applicators in identifying and managing crop disease, insect and weed problems. CEU’s for commercial applicators of 7 hours for the 1A certification along with the 1 core hour will be offered. Certified Crop Advisor Credits will also be available.Several K-State Research &amp; Extension specialists will be presenting. Topics being covered are: a research update on liquid applications; getting the most from your herbicide applications; common weeds - identification and characteristics; identifying and controlling common corn insects; corn diseases – including stalk rots, bacterial leaf streak and Goss’s Wilt; weed research update; and combatting wheat diseases.Cost to attend is $50, if registered by December 1. After Dec. 1, cost is $75 to pre-register or at the door. Registration is requested on-line at www.sunflower.ksu.edu/agronomyIf needing further information call us in Great Bend 620-793-1910 or Hays 785-628-9430.

CAMPBELL: Crop Pest Management School Dec. 9 in Great Bend

By KEN CARPENTER Great Bend Post

Employees of the Cottonwood District of K-State Research &amp; Extension in Great Bend have begun the process of moving their offices from 12th Street to West 10th Street. District Director Donna Krug said&nbsp;the offices may need to be closed Monday, Nov. 29 through Wednesday, Dec. 1 while furniture is moved and the district's phones and technology are set up.&nbsp;

“That week right after Thanksgiving, be patient with us, and maybe check our Facebook page and our website," Krug suggested. "We'll keep you posted on where to catch us."&nbsp;

The agency was&nbsp;relocated&nbsp;from the Barton County Courthouse to its current location at 1200 12th Street in 1995. Krug said&nbsp;that many of the government publications that were&nbsp;moved&nbsp;last time won't be going with them now.&nbsp;

"We have a whole room in our space now that’s dedicated to publications,” Krug noted.&nbsp;“We’re going to reduce the number of paper publications we have, and then just be more able to help a person who comes in with a question and will print off what they need&nbsp;or give them the information to print it off themselves.”&nbsp;

The Cottonwood District's new offices will be located at 3007 10th Street. It&nbsp;most recently housed&nbsp;the Barton County Food Bank. Krug says there will be ample parking in front of the new offices.&nbsp;&nbsp;

<figure>
 <img src="https://media.eaglewebservices.com/public/2021/11/1637263440954.jpeg" alt="" />
 <figcaption></figcaption>
 </figure>By KEN CARPENTER Great Bend PostEmployees of the Cottonwood District of K-State Research &amp; Extension in Great Bend have begun the process of moving their offices from 12th Street to West 10th Street. District Director Donna Krug said&nbsp;the offices may need to be closed Monday, Nov. 29 through Wednesday, Dec. 1 while furniture is moved and the district's phones and technology are set up.&nbsp;“That week right after Thanksgiving, be patient with us, and maybe check our Facebook page and our website," Krug suggested. "We'll keep you posted on where to catch us."&nbsp;The agency was&nbsp;relocated&nbsp;from the Barton County Courthouse to its current location at 1200 12th Street in 1995. Krug said&nbsp;that many of the government publications that were&nbsp;moved&nbsp;last time won't be going with them now.&nbsp;"We have a whole room in our space now that’s dedicated to publications,” Krug noted.&nbsp;“We’re going to reduce the number of paper publications we have, and then just be more able to help a person who comes in with a question and will print off what they need&nbsp;or give them the information to print it off themselves.”&nbsp;The Cottonwood District's new offices will be located at 3007 10th Street. It&nbsp;most recently housed&nbsp;the Barton County Food Bank. Krug says there will be ample parking in front of the new offices.&nbsp;&nbsp;

The Cottonwood District is relocating in Great Bend

Kansas State Research and Extension is bringing you a series of short online cattle programs. These programs will be held every Thursday&nbsp;from December 2 to January 6 (excluding December 30th)&nbsp;at 10:00 am. These programs will cover a different topic every week, but focus&nbsp;on&nbsp;the&nbsp;topics and dates for these programs are:&nbsp;&nbsp;

<figure>
 <img src="https://media.eaglewebservices.com/public/2019/11/1573141354634.png" alt="Alicia Boor - Cottonwood Extension District" />
 <figcaption>Alicia Boor - Cottonwood Extension District</figcaption>
 </figure>Kansas State Research and Extension is bringing you a series of short online cattle programs. These programs will be held every Thursday&nbsp;from December 2 to January 6 (excluding December 30th)&nbsp;at 10:00 am. These programs will cover a different topic every week, but focus&nbsp;on&nbsp;the&nbsp;topics and dates for these programs are:&nbsp;&nbsp;<ul>
 <li>December 2nd&nbsp;–&nbsp;Tax Program with Clay Simons, Executive Agriculture Economist&nbsp;&nbsp;</li><li>December&nbsp;9th&nbsp;–&nbsp;Co grazing - Dr. Allison Crane, KSU Sheep &amp; Goat Specialist&nbsp;&nbsp;&nbsp;&nbsp;</li><li>December&nbsp;16th&nbsp;–&nbsp;Early Cow Calf Health – TBD&nbsp;&nbsp;</li>
 </ul><ul>
 <li>December&nbsp;23th&nbsp;–&nbsp;Utilizing Cover Crop - TBD&nbsp;&nbsp;</li><li>January 6th&nbsp;- Fertility in Heifers – Sandy Johnson, Extension Beef Specialist&nbsp; To join the meeting go&nbsp;to https://kstate.qualtrics.com/jfe/form/SV_6F5F44OS3RvkwSi&nbsp;and provide us your name and email. A link will then be sent to the email that you provide to join the meetings. If you have any question or need help singing up, please call&nbsp;Alicia Boor, at 620-793-1910.&nbsp;&nbsp; </li>
 </ul>

BOOR: Cattle conversations online series - Round 3 

If you pay a visit to our office at 1800 12th Street in Great Bend, no doubt you will see evidence of our upcoming move. Boxes are everywhere and plans are being fine tuned for moving the heaviest items by the end of November. Our new office location is 3007 10th street. The building was originally built by the gas company, and now houses the Barton County Food Bank, and other offices. We will be in the west wing of the building, and we will have ample parking in front of our office. I am excited that the agent offices will each have a window! We will also have a nice sized meeting room.

I still remember when we moved from the 1st floor of the Barton County Courthouse during a very hot week in July of 1995. My then 12-year-old son, Adam, was great help as we moved loads and loads of boxes. Now, 26 years later, it’s time to prioritize the items we will actually use and lighten the load. (I wonder if Adam would be excited if I invited him to help with our move this time!) Many if not all our publications can be printed on demand, so the need to have a room full of publications is not as necessary as it was then.

It looks like our office will need to be closed to the public Monday, November 29th through Wednesday, December 1st. Those are the dates that our heaviest furniture will be moved, along with moving all our technology and phones. We’re keeping our fingers crossed that mother nature provides good weather during that week. Watch our Cottonwood Extension District website and FaceBook page as we share more specific announcements.

Mark Jan. 6 on your calendars and plan to join us for our Great Bend Chamber coffee, ribbon cutting and open house!

Donna Krug is the District Director and Family &amp; Consumer Science Agent with K-State Research and Extension – Cottonwood District. You may reach her at: (620)793-1910 or dkrug@ksu.edu K-State Research &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>If you pay a visit to our office at 1800 12th Street in Great Bend, no doubt you will see evidence of our upcoming move. Boxes are everywhere and plans are being fine tuned for moving the heaviest items by the end of November. Our new office location is 3007 10th street. The building was originally built by the gas company, and now houses the Barton County Food Bank, and other offices. We will be in the west wing of the building, and we will have ample parking in front of our office. I am excited that the agent offices will each have a window! We will also have a nice sized meeting room.I still remember when we moved from the 1st floor of the Barton County Courthouse during a very hot week in July of 1995. My then 12-year-old son, Adam, was great help as we moved loads and loads of boxes. Now, 26 years later, it’s time to prioritize the items we will actually use and lighten the load. (I wonder if Adam would be excited if I invited him to help with our move this time!) Many if not all our publications can be printed on demand, so the need to have a room full of publications is not as necessary as it was then.It looks like our office will need to be closed to the public Monday, November 29th through Wednesday, December 1st. Those are the dates that our heaviest furniture will be moved, along with moving all our technology and phones. We’re keeping our fingers crossed that mother nature provides good weather during that week. Watch our Cottonwood Extension District website and FaceBook page as we share more specific announcements.Mark Jan. 6 on your calendars and plan to join us for our Great Bend Chamber coffee, ribbon cutting and open house!Donna Krug is the District Director and Family &amp; Consumer Science Agent with K-State Research and Extension – Cottonwood District. You may reach her at: (620)793-1910 or dkrug@ksu.edu K-State Research &amp; Extension is an equal opportunity employer and provider.

KRUG: Extension Office move is upon us

If you’ve ever planned a Thanksgiving feast, you know that the cost of everything can add up quickly! Here are some practical ideas for saving money on your holiday feast:

* Ham or turkey, not both. Choose one meat or main dish and plan the rest of your meal around it. This not only saves the cost of the additional meat, but also the cost of special side dishes that go with it.

* Balance “expensive” and “cheap” dishes. Mashed potatoes are less expensive to make than a creamy vegetable casserole; a pumpkin pie is generally cheaper to make than a cheesecake. Limit the number of dishes requiring expensive ingredients. Choose your family’s favorites and serve less expensive dishes to complement them.

* Trim down extras. Do you really need three different vegetable casseroles and four desserts? Try to cut out at least one extra that no one will miss from each food category. Steamed broccoli will cost less than a casserole with five extra ingredients.

* Serve inexpensive beverages. Alcohol, sodas, punch and fruit juices can be expensive additions to your Thanksgiving shopping list. Water, coffee, iced tea and lemonade are inexpensive alternatives.

* Take advantage of sales. In the weeks before Thanksgiving, grocery stores run fantastic specials on traditional holiday foods. They hope that while you’re visiting their stores to get the specials, you’ll also buy lots of other things. Be a savvy shopper. Take advantage of each week’s specials without falling into the extra spending trap.

* Stock up on seasonal bargains for future meals. Special holiday foods are seldom offered at a better price any other time of year. If your food budget allows, buy extras now which can be served for family meals in the future.

Canned pumpkin is full of Vitamin A and can enhance muffins and breads all year long. Fresh cranberries can go directly into the freezer for use in future salads and sauces. Turkey is a delicious, low-calorie meat which can provide inexpensive family meals to come.

* Look for substitutions. Many holiday recipes call for expensive ingredients you may not normally keep on hand. Before you invest in special ingredients you’ll use for only one recipe, check the substitution guide in your favorite cookbook or at www.foodsubs.com to see if there’s anything you can substitute. Just type “buttermilk” in the search bar and the options for making your own buttermilk will be shared.

* Choose the right bird. Extension experts recommend purchasing about ½ to 1 pound of turkey for each person at the table. The higher estimate will allow for leftovers. If you don’t want to pay for or deal with leftovers, choose a bird within the lower weight range

<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>If you’ve ever planned a Thanksgiving feast, you know that the cost of everything can add up quickly! Here are some practical ideas for saving money on your holiday feast:* Ham or turkey, not both. Choose one meat or main dish and plan the rest of your meal around it. This not only saves the cost of the additional meat, but also the cost of special side dishes that go with it.* Balance “expensive” and “cheap” dishes. Mashed potatoes are less expensive to make than a creamy vegetable casserole; a pumpkin pie is generally cheaper to make than a cheesecake. Limit the number of dishes requiring expensive ingredients. Choose your family’s favorites and serve less expensive dishes to complement them.* Trim down extras. Do you really need three different vegetable casseroles and four desserts? Try to cut out at least one extra that no one will miss from each food category. Steamed broccoli will cost less than a casserole with five extra ingredients.* Serve inexpensive beverages. Alcohol, sodas, punch and fruit juices can be expensive additions to your Thanksgiving shopping list. Water, coffee, iced tea and lemonade are inexpensive alternatives.* Take advantage of sales. In the weeks before Thanksgiving, grocery stores run fantastic specials on traditional holiday foods. They hope that while you’re visiting their stores to get the specials, you’ll also buy lots of other things. Be a savvy shopper. Take advantage of each week’s specials without falling into the extra spending trap.* Stock up on seasonal bargains for future meals. Special holiday foods are seldom offered at a better price any other time of year. If your food budget allows, buy extras now which can be served for family meals in the future.Canned pumpkin is full of Vitamin A and can enhance muffins and breads all year long. Fresh cranberries can go directly into the freezer for use in future salads and sauces. Turkey is a delicious, low-calorie meat which can provide inexpensive family meals to come.* Look for substitutions. Many holiday recipes call for expensive ingredients you may not normally keep on hand. Before you invest in special ingredients you’ll use for only one recipe, check the substitution guide in your favorite cookbook or at www.foodsubs.com to see if there’s anything you can substitute. Just type “buttermilk” in the search bar and the options for making your own buttermilk will be shared.* Choose the right bird. Extension experts recommend purchasing about ½ to 1 pound of turkey for each person at the table. The higher estimate will allow for leftovers. If you don’t want to pay for or deal with leftovers, choose a bird within the lower weight rangeBerny 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: Feast on these Thanksgiving savings

In anticipation of calving season, the Kansas State University Department of Animal Sciences and Industry and K-State Research and Extension are planning a series of calving schools beginning in December and continuing through January.&nbsp;&nbsp;

&nbsp;The program will outline overall calving management that includes stages of the normal calving process, and tips to handle difficult calving situations.&nbsp;&nbsp;

&nbsp;K-State Research and Extension beef veterinarian A.J. Tarpoff said the&nbsp;goals include increasing producers’ knowledge and practical skills, and the number of live calves born if they need assistance.&nbsp;

&nbsp;He said presenters will also share tips on when and how to intervene to assist the cow or heifer. They will also demonstrate proper use of calving equipment on a life-size cow and calf model.&nbsp;&nbsp;

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

&nbsp;The meetings will have other timely educational topics, such as forage sampling/analysis, and vaccine care and handling. &nbsp;&nbsp;

&nbsp;Six calving schools are planned, including:<a href="http://www.asi.k-state.edu/research-and-extension/beef/VFDflyer_Howard.pdf" target="_blank"> </a>&nbsp;&nbsp;

&nbsp;More information is available online at&nbsp;<a href="http://www.asi.k-state.edu/events/ranch-management-seminars.html" target="_blank">KSUBeef.org</a>.&nbsp;&nbsp;

<figure>
 <img src="https://media.eaglewebservices.com/public/2020/6/1592579538317.png" alt="written by: Alicia Boor - Agriculture and Natural Resources agent in the Cottonwood District." />
 <figcaption>written by: Alicia Boor - Agriculture and Natural Resources agent in the Cottonwood District.</figcaption>
 </figure>In anticipation of calving season, the Kansas State University Department of Animal Sciences and Industry and K-State Research and Extension are planning a series of calving schools beginning in December and continuing through January.&nbsp;&nbsp;&nbsp;The program will outline overall calving management that includes stages of the normal calving process, and tips to handle difficult calving situations.&nbsp;&nbsp;&nbsp;K-State Research and Extension beef veterinarian A.J. Tarpoff said the&nbsp;goals include increasing producers’ knowledge and practical skills, and the number of live calves born if they need assistance.&nbsp;&nbsp;He said presenters will also share tips on when and how to intervene to assist the cow or heifer. They will also demonstrate proper use of calving equipment on a life-size cow and calf model.&nbsp;&nbsp;&nbsp;“Our goal is for producers to leave better prepared for calving season,” Tarpoff said. “We will discuss timelines on when to examine cows for calving problems, and when to call your vet for help if things are not going well. We will also discuss calf care early in life. It’s an excellent program regardless of experience level.”&nbsp;&nbsp;&nbsp;The meetings will have other timely educational topics, such as forage sampling/analysis, and vaccine care and handling. &nbsp;&nbsp;&nbsp;Six calving schools are planned, including:<a href="http://www.asi.k-state.edu/research-and-extension/beef/VFDflyer_Howard.pdf" target="_blank"> </a>&nbsp;&nbsp;<ul>
 <li>Wednesday. Dec. 15, 6 p.m.,&nbsp;Fairgrounds Admin Building, Tonganoxie. RSVP to the Leavenworth Extension office at 913-364-5700,&nbsp;<a href="mailto:klohman@ksu.edu" target="_blank">klohman@ksu.edu</a>. &nbsp;&nbsp;</li><li>Thursday, Dec. 16, evening, Coffey County 4-H Building,&nbsp;Burlington. RSVP to the Coffey County Extension office,&nbsp;<a href="mailto:dhenson@ksu.edu" target="_blank">dhenson@ksu.edu</a>. &nbsp;&nbsp;</li>
 </ul><ul>
 <li>Wednesday, Jan. 5, evening, Colby Event Center. RSVP to the&nbsp;Thomas County Extension office,&nbsp;<a href="mailto:ebennigsdorf@ksu.edu" target="_blank">ebennigsdorf@ksu.edu</a>.&nbsp;&nbsp;&nbsp;</li>
 </ul><ul>
 <li>Thursday, Jan. 6, evening, Kearny County Fairgrounds,&nbsp;Lakin.&nbsp;RSVP to the Kearny County Extension office,&nbsp;<a href="mailto:hallieanderson@ksu.edu" target="_blank">hallieanderson@ksu.edu</a>. &nbsp;&nbsp;</li>
 </ul><ul>
 <li>Tuesday, Jan. 11, evening, Fairview Community Center, Fairview.&nbsp;RSVP to the Brown County Extension office,&nbsp;<a href="mailto:mayoung@ksu.edu" target="_blank">mayoung@ksu.edu</a>.&nbsp;&nbsp;&nbsp;</li>
 </ul><ul>
 <li>Thursday, Jan. 13, McPherson County 4-H Building, McPherson. RSVP to&nbsp;<a href="mailto:smarston@ksu.edu" target="_blank">smarston@ksu.edu</a>.&nbsp; &nbsp;</li>
 </ul>&nbsp;More information is available online at&nbsp;<a href="http://www.asi.k-state.edu/events/ranch-management-seminars.html" target="_blank">KSUBeef.org</a>.&nbsp;&nbsp;Alicia Boor is an Agriculture and Natural Resources agent in the Cottonwood District (which includes Barton and Ellis counties) for K-State Research and Extension. You can contact her by e-mail at aboor@ksu.edu or calling 620-793-1910.&nbsp;

BOOR: Calving schools

What is the most nutritional U.S. vegetable? The natural components in sweet potatoes help the body resist some of our most common deadly diseases. So, overall, the sweet potato is close to being a superfood.

Fresh sweet potatoes are a best buy because they come with their skin. The skin has nutrients of its own. Plus, it helps make a sweet potato´s fiber content equivalent to the fiber in a bowl of oatmeal.

Sweet potatoes also are a great source of vitamin E and beta-carotene (vitamin A). These antioxidants bolster the human immune system. They provide protection against cancer, heart disease and stroke. Some evidence suggests they even help delay the progression of Alzheimer's disease.

Sweet potatoes also are basically fat- and cholesterol-free, setting them apart from other vitamin E sources such as nuts, avocadoes and vegetable oils. In addition, sweet potatoes have a low glycemic index, which is important to both diabetics and carbohydrate counters for maintaining steady blood- glucose levels. A low glycemic index means you digest them slowly. Another benefit of that, of course, is they make you feel full longer.

Sweet potatoes provide from one-third to one-half of the recommended daily allowance of vitamin C, another immune system booster. Sweet potatoes are also an important source of vitamin B6 and iron. They contain folate, a B vitamin that´s essential for cell growth and

reproduction. They´re among the top three food sources of potassium, which helps maintain normal blood pressure and the body´s heart and nerve functions.

It doesn’t hurt that the sweet potato is fairly low in calories. And, it’s virtually sodium-free, all-in-all a great choice for eating year-round. If handled gently, unwashed sweet potatoes can store well for weeks or even months in a dry, cool (55-60 F) location. Sweet potatoes are only washed right before cooking because moisture promotes spoilage.

Add sweet potatoes to your shopping list and enjoy the upcoming holidays.

<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>What is the most nutritional U.S. vegetable? The natural components in sweet potatoes help the body resist some of our most common deadly diseases. So, overall, the sweet potato is close to being a superfood.Fresh sweet potatoes are a best buy because they come with their skin. The skin has nutrients of its own. Plus, it helps make a sweet potato´s fiber content equivalent to the fiber in a bowl of oatmeal.Sweet potatoes also are a great source of vitamin E and beta-carotene (vitamin A). These antioxidants bolster the human immune system. They provide protection against cancer, heart disease and stroke. Some evidence suggests they even help delay the progression of Alzheimer's disease.Sweet potatoes also are basically fat- and cholesterol-free, setting them apart from other vitamin E sources such as nuts, avocadoes and vegetable oils. In addition, sweet potatoes have a low glycemic index, which is important to both diabetics and carbohydrate counters for maintaining steady blood- glucose levels. A low glycemic index means you digest them slowly. Another benefit of that, of course, is they make you feel full longer.Sweet potatoes provide from one-third to one-half of the recommended daily allowance of vitamin C, another immune system booster. Sweet potatoes are also an important source of vitamin B6 and iron. They contain folate, a B vitamin that´s essential for cell growth andreproduction. They´re among the top three food sources of potassium, which helps maintain normal blood pressure and the body´s heart and nerve functions.It doesn’t hurt that the sweet potato is fairly low in calories. And, it’s virtually sodium-free, all-in-all a great choice for eating year-round. If handled gently, unwashed sweet potatoes can store well for weeks or even months in a dry, cool (55-60 F) location. Sweet potatoes are only washed right before cooking because moisture promotes spoilage.Add sweet potatoes to your shopping list and enjoy the upcoming holidays.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: Super sweet potatoes

Five years ago this month our Barton and Ellis County Extension boards took the first steps to create the Cottonwood Extension District. By June of 2017 we received official word that our operational agreement had been approved by the Attorney General’s office. Today more than half of the counties in Kansas are part of an Extension District. The district concept provides an opportunity for team members to specialize in certain subject matter areas and streamline some of the operations.

Today I want to share the most recent election results, which will bring some new faces to our eight-member Executive Board beginning in 2022. Newly elected to a four-year term in Ellis County are Donna Maskus and Kelsey Stremel. Receiving the most votes in Barton County were Lori Waters and Lexi Straub. These four individuals will be joining Kathie Rondeau, Dick Dougherty, Tatum Kimzey, and Allen Roth, as we look to provide relevant and impactful Extension programming in the year ahead.

I want to publicly thank the outgoing board members who really helped lay the groundwork as the Cottonwood District formed. There were extra committee meetings related to office policies and budget considerations. After all, we were taking two counties’ Extension programs and fine tuning them to create an Extension District that would meet the needs of you, the taxpayer. Deanna Essmiller and Natalie Fullerton, in Barton County and Nathan Leiker and Ramie Wasinger, from Ellis County, completed their 4-year terms. Each one of them had served additional years on their county boards before the Cottonwood District formed.

I am not sure of the combined number of years of volunteer service the four outgoing board members have, but it would be impressive. And that is what I appreciate so much about the Extension Education system in Kansas. We are known as a grassroots organization that places oversight of our Extension programming in the hands of those closest to us.

If you are reading this and would like to get involved with the Extension programming in the Cottonwood Extension District, please give me a call or send an e-mail. Shortly after the first of the year we will be adding members to our Program Development Committees in the four areas that Extension is involved with: Agriculture and Natural Resources, Family and Consumer Science, 4-H and Youth Development, and Community Development.

Don’t be shy. I look forward to your call!

Donna Krug is the District Director and Family and Consumer Science Agent for 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 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>Five years ago this month our Barton and Ellis County Extension boards took the first steps to create the Cottonwood Extension District. By June of 2017 we received official word that our operational agreement had been approved by the Attorney General’s office. Today more than half of the counties in Kansas are part of an Extension District. The district concept provides an opportunity for team members to specialize in certain subject matter areas and streamline some of the operations.Today I want to share the most recent election results, which will bring some new faces to our eight-member Executive Board beginning in 2022. Newly elected to a four-year term in Ellis County are Donna Maskus and Kelsey Stremel. Receiving the most votes in Barton County were Lori Waters and Lexi Straub. These four individuals will be joining Kathie Rondeau, Dick Dougherty, Tatum Kimzey, and Allen Roth, as we look to provide relevant and impactful Extension programming in the year ahead.I want to publicly thank the outgoing board members who really helped lay the groundwork as the Cottonwood District formed. There were extra committee meetings related to office policies and budget considerations. After all, we were taking two counties’ Extension programs and fine tuning them to create an Extension District that would meet the needs of you, the taxpayer. Deanna Essmiller and Natalie Fullerton, in Barton County and Nathan Leiker and Ramie Wasinger, from Ellis County, completed their 4-year terms. Each one of them had served additional years on their county boards before the Cottonwood District formed.I am not sure of the combined number of years of volunteer service the four outgoing board members have, but it would be impressive. And that is what I appreciate so much about the Extension Education system in Kansas. We are known as a grassroots organization that places oversight of our Extension programming in the hands of those closest to us.If you are reading this and would like to get involved with the Extension programming in the Cottonwood Extension District, please give me a call or send an e-mail. Shortly after the first of the year we will be adding members to our Program Development Committees in the four areas that Extension is involved with: Agriculture and Natural Resources, Family and Consumer Science, 4-H and Youth Development, and Community Development.Don’t be shy. I look forward to your call!Donna Krug is the District Director and Family and Consumer Science Agent for 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 employer and provider.

KRUG: Election results in the Cottonwood District

Below are a few of the results of the 2021 General Election in Barton County. For full results, view <a href="https://www.bartoncounty.org/vimages/shared/vnews/stories/5ce30c38a01a1/11_2_2021electionnight%20unofficial.pdf">bartoncounty.org</a>.

Registered Voters: 16,076 Ballots Cast: 3,446 Voter Turnout: 21.44%

Sales Tax Question #1: Quality of Life Improvements - .15% Increase Yes - 1,067 No - 884

Sales Tax Question #2: New Police Station Debt Service - .10% Increase Yes - 1,382 No - 573

Sales Tax Question #3: Public Safety Pension Plan - .20% Increase Yes - 1,356 No - 604

Mayor Cody Schmidt: 1,798 Write-in: 38

City Council - Ward 1 Alan Moeder: 321 Write-in: 11

City Council - Ward 2 Jolene Biggs: 553 Chelsea Morris: 272

City Council - Ward 3 Cory Urban: 521 Write-in: 6

City Council - Ward 4 Write-in: Natalie Towns - 8 Write-in: Randy Myers - 5 Write-in: Larry Parsons - 3 Write-in: Larry Partridge - 2 Write-in: Tim Nollette - 2

Mayor Write-in: Christopher Kinman - 46 Write-in: James Sekavec - 33 Write-in: Gary Micah Ehler - 7 Write-in: Robert William Bruce Jr. - 1 Write-in Totals: 396 &nbsp; &nbsp;Not Assigned: 312

City Council - Ward 1 Becky Steiner: 84 Write-in: 8

City Council - Ward 2 Darren Reinert: 116 Write-in: 13

City Council - Ward 3 James Morris: 76 Write-in: 5

City Council - Ward 4 Christina Smith: 77 Write-in: 10

Sales Tax Question: Half-cent Increase Yes - 237 No - 77

Mayor Irlan Fullbright: 247 Write-in: 32

Councilmembers (Elect 2) Steve Oelke: 276 Jon Prescott: 255 City of Claflin

Councilmembers (Elect 3) Robert Gunder: 89 Dustin Daniels: 84 Dorian Hickel: 65 J.D. Linville: 53 Doug Hubbard: 49

Mayor Write-in: Rodney Cushenbery - 10

Councilmembers (Elect 5) Write-in: Charles Keller - 8 Write-in: Robert Ritterhouse - 8 Write-in: Stan Ewy - 7 Write-in: Katie Haselhorst - 6 Write-in: Martheda Hanhardt - 5

Councilmembers (Elect 5) Write-in: 0

Councilmembers (Elect 3) Curtis Bunting: 6 Joshua Tessendorf: 5 Write-in: Lynn Stos - 1 Write-in: John Suchy - 1 Write-in: Matt Such - 1

Councilmembers (Elect 3) Joyce Link: 15 W. Paul Umble: 13 Caitlin Cross: 10

Mayor Write-in: Dennis Trapp - 4

Councilmembers (Elect 5) Write-in: Bill Luerman - 5 Write-in: Richard Wilson - 5 Write-in: Jackie DeBusk - 5 Write-in: Jim Price - 5 Write-in: Jeff Cotton - 4

USD 428 (Great Bend) Board of Education (Elect 3) Deanna Essmiller: 1,612 Jacqueline Disque: 1,326 Chad Burroughs: 1,142 Don Williams: 1,114

USD 431 (Hoisington) Board of Education (Elect 3) Traci Schneider: 365 Sara Tarlton: 267 Matthew Beaver: 239 Shawn Ludwig: 238 Kevin Patterson: 71

USD 355 (Ellinwood) Board of Education (Elect 3) Stephen Billinger: 283 Craig Merritt: 252 Whitney Asher: 238 Jim Corbett: 198 USD 112 (Claflin) Board of Education (Elect 1) Dalton Wirth: 89 Joni Zink: 8

Barton Community College Board of Trustees (Elect 3) Carl Helm: 1,873 John Moshier: 1,596 Don Learned: 1,563 Tricia Reiser: 1,521 Sonya Rein: 1,442

Ellinwood Hospital District Trustee (Elect 1) David Gonzalez: 326 Write-in: 9

Cottonwood Extension District #17 Board (Elect 2) Lori Waters: 1,925 Alexa (Lexi) Straub: 1,841 Rita Stolz: 1,317

<figure>
 <img src="https://media.eaglewebservices.com/public/2021/11/1635903252897.png" alt="" />
 <figcaption></figcaption>
 </figure>Below are a few of the results of the 2021 General Election in Barton County. For full results, view <a href="https://www.bartoncounty.org/vimages/shared/vnews/stories/5ce30c38a01a1/11_2_2021electionnight%20unofficial.pdf">bartoncounty.org</a>.Registered Voters: 16,076 Ballots Cast: 3,446 Voter Turnout: 21.44%City of Great BendSales Tax Question #1: Quality of Life Improvements - .15% Increase Yes - 1,067 No - 884Sales Tax Question #2: New Police Station Debt Service - .10% Increase Yes - 1,382 No - 573Sales Tax Question #3: Public Safety Pension Plan - .20% Increase Yes - 1,356 No - 604Mayor Cody Schmidt: 1,798 Write-in: 38City Council - Ward 1 Alan Moeder: 321 Write-in: 11City Council - Ward 2 Jolene Biggs: 553 Chelsea Morris: 272City Council - Ward 3 Cory Urban: 521 Write-in: 6City Council - Ward 4 Write-in: Natalie Towns - 8 Write-in: Randy Myers - 5 Write-in: Larry Parsons - 3 Write-in: Larry Partridge - 2 Write-in: Tim Nollette - 2City of HoisingtonMayor Write-in: Christopher Kinman - 46 Write-in: James Sekavec - 33 Write-in: Gary Micah Ehler - 7 Write-in: Robert William Bruce Jr. - 1 Write-in Totals: 396 &nbsp; &nbsp;Not Assigned: 312City Council - Ward 1 Becky Steiner: 84 Write-in: 8City Council - Ward 2 Darren Reinert: 116 Write-in: 13City Council - Ward 3 James Morris: 76 Write-in: 5City Council - Ward 4 Christina Smith: 77 Write-in: 10City of EllinwoodSales Tax Question: Half-cent Increase Yes - 237 No - 77Mayor Irlan Fullbright: 247 Write-in: 32Councilmembers (Elect 2) Steve Oelke: 276 Jon Prescott: 255 City of ClaflinCouncilmembers (Elect 3) Robert Gunder: 89 Dustin Daniels: 84 Dorian Hickel: 65 J.D. Linville: 53 Doug Hubbard: 49City of AlbertMayor Write-in: Rodney Cushenbery - 10Councilmembers (Elect 5) Write-in: Charles Keller - 8 Write-in: Robert Ritterhouse - 8 Write-in: Stan Ewy - 7 Write-in: Katie Haselhorst - 6 Write-in: Martheda Hanhardt - 5City of GalatiaMayor Write-in: 0Councilmembers (Elect 5) Write-in: 0City of OlmitzCouncilmembers (Elect 3) Curtis Bunting: 6 Joshua Tessendorf: 5 Write-in: Lynn Stos - 1 Write-in: John Suchy - 1 Write-in: Matt Such - 1City of Pawnee RockCouncilmembers (Elect 3) Joyce Link: 15 W. Paul Umble: 13 Caitlin Cross: 10City of SusankMayor Write-in: Dennis Trapp - 4Councilmembers (Elect 5) Write-in: Bill Luerman - 5 Write-in: Richard Wilson - 5 Write-in: Jackie DeBusk - 5 Write-in: Jim Price - 5 Write-in: Jeff Cotton - 4USD 428 (Great Bend) Board of Education (Elect 3) Deanna Essmiller: 1,612 Jacqueline Disque: 1,326 Chad Burroughs: 1,142 Don Williams: 1,114 USD 431 (Hoisington) Board of Education (Elect 3) Traci Schneider: 365 Sara Tarlton: 267 Matthew Beaver: 239 Shawn Ludwig: 238 Kevin Patterson: 71 USD 355 (Ellinwood) Board of Education (Elect 3) Stephen Billinger: 283 Craig Merritt: 252 Whitney Asher: 238 Jim Corbett: 198 USD 112 (Claflin) Board of Education (Elect 1) Dalton Wirth: 89 Joni Zink: 8Barton Community College Board of Trustees (Elect 3) Carl Helm: 1,873 John Moshier: 1,596 Don Learned: 1,563 Tricia Reiser: 1,521 Sonya Rein: 1,442Ellinwood Hospital District Trustee (Elect 1) David Gonzalez: 326 Write-in: 9Cottonwood Extension District #17 Board (Elect 2) Lori Waters: 1,925 Alexa (Lexi) Straub: 1,841 Rita Stolz: 1,317