Weather patterns can have a significant impact on grasshopper populations year to year. Hot, dry summers increase the survival of nymphs and adult grasshoppers, leading to increased egg production during the growing season. Cool, wet weather promotes fungal pathogens that can reduce egg and nymph survival, but if the following spring is warm and wet, egg hatching will increase, and more nymphs survive. So, several years of hot, dry summers followed by warm, wet springs can eventually lead to large populations of grasshoppers in some regions.

Weather patterns, along with abundant grassy and broad-leaf weeds, have supported the presence of large grasshopper populations in western and central Kansas this year. Most crops are likely mature enough to withstand some defoliation as summer continues. However, 5 to 8 grasshoppers per square yard in corn or sorghum fields may warrant treatment.

Fall-planted crops: Alfalfa and wheat

Later this season, fall-planted crops could be at risk, especially as alternate food sources are controlled or go dormant. In areas with larger grasshopper populations, seedling alfalfa and wheat could be at risk.

Before planting alfalfa, treatment should be considered if there are 15 or more grasshoppers per square yard around the planting area. Once planted and growing, consider treatment if 3-5 grasshoppers per square yard are found in the seedling alfalfa stand.

Vegetated borders around areas where wheat will be planted should be scouted 10 days before planting. Consider treating those borders if there are 7 to 12 grasshoppers per square yard. Once growing, 3 or more grasshoppers per square yard within the field can destroy seedling wheat stands. If grasshopper populations are low to moderate, seed treatments can protect emerging wheat plants for several weeks if products are applied at the highest registered rate. Seed treatments will be less effective under severe grasshopper pressure. Avoid planting too early, as this will help reduce the time that wheat will need to be protected.

In either crop, multiple applications might be necessary depending on the products used and the severity of the season’s grasshopper buildup. Please refer to the most recent Insect Management Guides for specific control information or search corn, sorghum, alfalfa, or wheat KSU insect management guide on your internet browser.

Information provided by Anthony Zukoff, Extension Entomology Associate – Garden City.

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

<figure>
 <img src="https://media.eaglewebservices.com/public/2023/4/1681266655144.jpeg" alt="written by: Stacy Campbell - Cottonwood Extension District" />
 <figcaption>written by: Stacy Campbell - Cottonwood Extension District</figcaption>
 </figure>Weather patterns can have a significant impact on grasshopper populations year to year. Hot, dry summers increase the survival of nymphs and adult grasshoppers, leading to increased egg production during the growing season. Cool, wet weather promotes fungal pathogens that can reduce egg and nymph survival, but if the following spring is warm and wet, egg hatching will increase, and more nymphs survive. So, several years of hot, dry summers followed by warm, wet springs can eventually lead to large populations of grasshoppers in some regions.Weather patterns, along with abundant grassy and broad-leaf weeds, have supported the presence of large grasshopper populations in western and central Kansas this year. Most crops are likely mature enough to withstand some defoliation as summer continues. However, 5 to 8 grasshoppers per square yard in corn or sorghum fields may warrant treatment.Fall-planted crops: Alfalfa and wheatLater this season, fall-planted crops could be at risk, especially as alternate food sources are controlled or go dormant. In areas with larger grasshopper populations, seedling alfalfa and wheat could be at risk.Before planting alfalfa, treatment should be considered if there are 15 or more grasshoppers per square yard around the planting area. Once planted and growing, consider treatment if 3-5 grasshoppers per square yard are found in the seedling alfalfa stand.Vegetated borders around areas where wheat will be planted should be scouted 10 days before planting. Consider treating those borders if there are 7 to 12 grasshoppers per square yard. Once growing, 3 or more grasshoppers per square yard within the field can destroy seedling wheat stands. If grasshopper populations are low to moderate, seed treatments can protect emerging wheat plants for several weeks if products are applied at the highest registered rate. Seed treatments will be less effective under severe grasshopper pressure. Avoid planting too early, as this will help reduce the time that wheat will need to be protected.In either crop, multiple applications might be necessary depending on the products used and the severity of the season’s grasshopper buildup. Please refer to the most recent Insect Management Guides for specific control information or search corn, sorghum, alfalfa, or wheat KSU insect management guide on your internet browser.Information provided by Anthony Zukoff, Extension Entomology Associate – Garden City.Stacy Campbell is a Crop Production Extension agent in the Cottonwood District (which includes Barton and Ellis counties) for K-State Research and Extension. You can contact him by e-mail at scampbel@ksu.edu or by calling 785-628-9430.

CAMPBELL: Grasshopper populations in Kansas remain elevated

You have a long to-do list and not enough time in the day to get everything done. Most Americans would agree that this is a regular dilemma. So, we often try to solve this problem by multitasking. Whether it’s eating lunch while replying to emails or making a grocery list while talking on the phone, we are all guilty of multitasking whether we realize it or not.

If you’ve ever noticed that you’re ineffective while multitasking, that’s probably because the human brain is unable to do it. In fact, MIT professor, Dr. Earl Miller, explains, “The brain is incapable of simultaneously processing separate streams of information from multiple tasks.” When we try to multitask, what we are actually doing is inefficiently “task-switching.”

As you can see, productivity suffers when we multitask, but this is not the only consequence of it. Another short-term effect includes overindulgence, and in the long run, this can wreak havoc on health.

It might seem strange to think that multitasking can lead to overindulgence, but research indicates that distraction causes a person to crave more of what they miss out on. For example, if a person plays sudoku while eating lunch, they aren’t fully satisfied by solving the puzzle or their meal. In fact, people who multitask while eating tend to overindulge in food throughout the day. Or, people who scroll through social media while watching TV tend to engage in both activities more frequently.

This concept can also apply to gambling, gaming, and drinking alcohol, so it’s crucial to be mindful when we take part in activities that release “feel good” hormones such as dopamine. Or else we may have the urge to overindulge later on.

To combat this, being mindful can help us to savor the moment and anything we may be doing. While mindfulness is a simple concept, it’s difficult to practice in the midst of a busy day. Here are two tips to stay focused on the present moment.

Start the day off right. First thing in the morning, focus on body sensations for a few minutes. This can include tingling, sleepiness, thirst, and more. You can also tune into sensory stimulations like smell, sight, and sound. These practices are intended to help you notice what is happening to you and around you.

Walking meditation is another structured activity that can help to build a greater sense of mindfulness. Focus on the movement of walking and take in the environment. For example, listen to the chirping birds and notice the warmth of sunshine. Redirect any wandering thoughts to your current experience.

In today’s world of constant distraction, mindfulness is no easy task. But, if we slowed down to savor the things we enjoy, maybe we would be more satisfied and healthier overall.

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

<figure>
 <img src="https://media.eaglewebservices.com/public/2023/10/1697484540273.jpeg" alt="written by: Karissa Winkel - Cottonwood Extension District" />
 <figcaption>written by: Karissa Winkel - Cottonwood Extension District</figcaption>
 </figure>You have a long to-do list and not enough time in the day to get everything done. Most Americans would agree that this is a regular dilemma. So, we often try to solve this problem by multitasking. Whether it’s eating lunch while replying to emails or making a grocery list while talking on the phone, we are all guilty of multitasking whether we realize it or not.If you’ve ever noticed that you’re ineffective while multitasking, that’s probably because the human brain is unable to do it. In fact, MIT professor, Dr. Earl Miller, explains, “The brain is incapable of simultaneously processing separate streams of information from multiple tasks.” When we try to multitask, what we are actually doing is inefficiently “task-switching.”As you can see, productivity suffers when we multitask, but this is not the only consequence of it. Another short-term effect includes overindulgence, and in the long run, this can wreak havoc on health.It might seem strange to think that multitasking can lead to overindulgence, but research indicates that distraction causes a person to crave more of what they miss out on. For example, if a person plays sudoku while eating lunch, they aren’t fully satisfied by solving the puzzle or their meal. In fact, people who multitask while eating tend to overindulge in food throughout the day. Or, people who scroll through social media while watching TV tend to engage in both activities more frequently.This concept can also apply to gambling, gaming, and drinking alcohol, so it’s crucial to be mindful when we take part in activities that release “feel good” hormones such as dopamine. Or else we may have the urge to overindulge later on.To combat this, being mindful can help us to savor the moment and anything we may be doing. While mindfulness is a simple concept, it’s difficult to practice in the midst of a busy day. Here are two tips to stay focused on the present moment.Start the day off right. First thing in the morning, focus on body sensations for a few minutes. This can include tingling, sleepiness, thirst, and more. You can also tune into sensory stimulations like smell, sight, and sound. These practices are intended to help you notice what is happening to you and around you.Walking meditation is another structured activity that can help to build a greater sense of mindfulness. Focus on the movement of walking and take in the environment. For example, listen to the chirping birds and notice the warmth of sunshine. Redirect any wandering thoughts to your current experience.In today’s world of constant distraction, mindfulness is no easy task. But, if we slowed down to savor the things we enjoy, maybe we would be more satisfied and healthier overall.Karissa Winkel is the Family and Community Wellness Agent with K-State Research and Extension – Cottonwood District. You may reach her at: 620-793-1910 or krwinkel@ksu.edu. K-State Research &amp; Extension is an equal opportunity provider and employer.

WINKEL: Multitasking to mindfulness

Those of you who were at Discovery Days had the opportunity to hear Mitch Holthus, the voice of the Kansas City Chiefs, discuss the other 4 H’s. While I will not do as good of a job as Mr. Holthus did, I want to recap the 4 H’s as I feel they are important for us to remember throughout the year, but especially during this wonderful time of year when we can connect with our 4-H members and their families, and our 4-H volunteers.

The first H addressed was Humble, the power of the “mangy mutt”. Mr. Holthus shared the success of the Chiefs with their 8 consecutive AFC West titles, the 4 of the last 5 seasons they were in the Super Bowl as the AFC Champions, AND being winners of the Lamar Hunt Trophy with 3 Super Bowl wins. He went on to share the importance of the “mutt” to stay humble and hungry – to never blink or flinch; fear nothing and attack everything; and eliminate distractions and create energy. The hungry dog hunts the best. What are you hungry for? What is your program hungry for?

This leads us to the second H, Hungry, the power of listening. Mitch said that you can teach a new dog old tricks, but you can also teach an old dog new tricks. I’d encourage you to read that again and think about where you are in your career (new or old-er). Mr. Holthus continued to emphasize listening has a linear intention and it is important to listen to absorb, ascertain, then act. How many of us listen and while doing so are thinking of how we will respond vs. listening to absorb what is being said, make sure you understand what was being said to you, then act and respond?

The third H Mr. Holthus identified for the Discovery Days delegation was Hard, the power of perseverance. He asked us the question, Who will do the task when it is hard? We should not ask others to do work we would not do ourselves. Sometimes we have to get down in the dirt and get dirty with everyone else to get the job done. Sometimes we have successes

and sometimes we have challenges. Mitch indicates that after three strikes, we are not out! Instead, we should continue to work towards the goal and persevere! Once we get to our goal, we need to celebrate those milestones. In Extension, we do not always celebrate our accomplishments, but we need to make a point to do so. Yet, it is important that we not “stay” in the celebration mode.

The fourth and final H is History, the power of a footprint. Mr. Holthus asked several questions around this H which all focused on purpose. What is our purpose? Where do we fit? What will we leave behind? And will we be a free agent or a footprint maker? I really loved this last question and how he identified a legacy or impact as a footprint.

As you go through this busy summer season, I want you to think about these questions:

· What does this mean for you and your work?

· How do you listen to understand, then be understood?

· Do you celebrate the successes in your program?

· What legacy or footprint are you leaving in your program and on the lives of the Kansans you serve?

Summers can be stressful and exciting simultaneously. Let’s continue to ask these questions of ourselves, stay humble in our work, stay hungry and listen to others, be willing to do the hard things, and remember the power of the footprint you are leaving through your work.

Many thanks to Dr. Maass for sharing her reflection on this impactful presentation.

Keep learning. Keep showing grace and kindness!

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

All Kansas Extension education programs and materials are available to all individuals without discrimination on the basis of race, color, national origin, sex, age or disability

<figure>
 <img src="https://media.eaglewebservices.com/public/2022/11/1668177490614.jpeg" alt="written by: Michelle Beran - 4-H Youth Development Agent in the Cottonwood Extension District. " />
 <figcaption>written by: Michelle Beran - 4-H Youth Development Agent in the Cottonwood Extension District. </figcaption>
 </figure>Those of you who were at Discovery Days had the opportunity to hear Mitch Holthus, the voice of the Kansas City Chiefs, discuss the other 4 H’s. While I will not do as good of a job as Mr. Holthus did, I want to recap the 4 H’s as I feel they are important for us to remember throughout the year, but especially during this wonderful time of year when we can connect with our 4-H members and their families, and our 4-H volunteers.The first H addressed was Humble, the power of the “mangy mutt”. Mr. Holthus shared the success of the Chiefs with their 8 consecutive AFC West titles, the 4 of the last 5 seasons they were in the Super Bowl as the AFC Champions, AND being winners of the Lamar Hunt Trophy with 3 Super Bowl wins. He went on to share the importance of the “mutt” to stay humble and hungry – to never blink or flinch; fear nothing and attack everything; and eliminate distractions and create energy. The hungry dog hunts the best. What are you hungry for? What is your program hungry for?This leads us to the second H, Hungry, the power of listening. Mitch said that you can teach a new dog old tricks, but you can also teach an old dog new tricks. I’d encourage you to read that again and think about where you are in your career (new or old-er). Mr. Holthus continued to emphasize listening has a linear intention and it is important to listen to absorb, ascertain, then act. How many of us listen and while doing so are thinking of how we will respond vs. listening to absorb what is being said, make sure you understand what was being said to you, then act and respond?The third H Mr. Holthus identified for the Discovery Days delegation was Hard, the power of perseverance. He asked us the question, Who will do the task when it is hard? We should not ask others to do work we would not do ourselves. Sometimes we have to get down in the dirt and get dirty with everyone else to get the job done. Sometimes we have successesand sometimes we have challenges. Mitch indicates that after three strikes, we are not out! Instead, we should continue to work towards the goal and persevere! Once we get to our goal, we need to celebrate those milestones. In Extension, we do not always celebrate our accomplishments, but we need to make a point to do so. Yet, it is important that we not “stay” in the celebration mode.The fourth and final H is History, the power of a footprint. Mr. Holthus asked several questions around this H which all focused on purpose. What is our purpose? Where do we fit? What will we leave behind? And will we be a free agent or a footprint maker? I really loved this last question and how he identified a legacy or impact as a footprint.As you go through this busy summer season, I want you to think about these questions:· What does this mean for you and your work?· How do you stay humble and hungry?· How do you listen to understand, then be understood?· Do you celebrate the successes in your program?· What legacy or footprint are you leaving in your program and on the lives of the Kansans you serve?Summers can be stressful and exciting simultaneously. Let’s continue to ask these questions of ourselves, stay humble in our work, stay hungry and listen to others, be willing to do the hard things, and remember the power of the footprint you are leaving through your work.Many thanks to Dr. Maass for sharing her reflection on this impactful presentation.Keep learning. Keep showing grace and kindness!Michelle Beran is the 4-H Youth Development Agent in the Cottonwood Extension District. For more information on this article or other 4-H Youth Development resources, email Michelle at mberan@ksu.edu or call Cottonwood Extension District – Barton Office at 620-793-1910.All Kansas Extension education programs and materials are available to all individuals without discrimination on the basis of race, color, national origin, sex, age or disability

BERAN: The other 4 H’s according to Mitch Holthus

Ready or not it’s time to start planning the fall vegetable garden. Fall gardens may face additional pressures of pests and heat, but the flavor that comes from these late season crops are often better. Fall planting requires attention to the number of days to harvest as well as the crops’ tolerance to frost. Crops may be direct seeded or transplanted into the garden. Growing transplants is a good choice when the temperature is too warm for starting seeds in the ground, if you have grow lights and space available for starting them indoors.

When seeding crops directly into the garden, plant slightly deeper than recommended in the spring to take advantage of the cooler soil temperatures and moisture available. Water more frequently to prevent the seeds from drying out. Overhead watering often causes soil to crust, making it more difficult for young, tender plants to emerge. Prevent this by applying a light sprinkling of vermiculite or compost over the row after seeding or use a soaker hose or drip irrigation right next to the row to allow water to slowly seep into the ground.

Plant potatoes if you can find seed stock or have saved seed potatoes. Do not use

freshly dug potatoes as they have a built-in dormancy that will prevent growth. Also, grocery store potatoes are often treated so they don’t sprout.

Cabbage, broccoli, and cauliflower can be started from seed at this time. Choose a protected place where the soil can be kept moist and rabbits will not bother them. This will not be where they will grow the entire season but these crops will be transplanted about mid-August.

Seed spinach and long-season maturing lettuce. Leaf lettuce will be seeded later.

Transplant cabbage, broccoli and cauliflower to their final location.

Seed radishes and leaf lettuce. No need to fertilize before planting. Side-dress two weeks after transplanting or four weeks after sowing seed by applying 2 tablespoons of a 16-0-0 or 1 tablespoon of a 27-3-3, 30-3-4 fertilizer, or something similar per plant.

The Kansas Garden Guide is a great resource for additional information about fall gardening.

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

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

<figure>
 <img src="https://media.eaglewebservices.com/public/2023/10/1698681527025.jpeg" alt="written by: Alicia Boor - Cottonwood Extension District" />
 <figcaption>written by: Alicia Boor - Cottonwood Extension District</figcaption>
 </figure>Ready or not it’s time to start planning the fall vegetable garden. Fall gardens may face additional pressures of pests and heat, but the flavor that comes from these late season crops are often better. Fall planting requires attention to the number of days to harvest as well as the crops’ tolerance to frost. Crops may be direct seeded or transplanted into the garden. Growing transplants is a good choice when the temperature is too warm for starting seeds in the ground, if you have grow lights and space available for starting them indoors.When seeding crops directly into the garden, plant slightly deeper than recommended in the spring to take advantage of the cooler soil temperatures and moisture available. Water more frequently to prevent the seeds from drying out. Overhead watering often causes soil to crust, making it more difficult for young, tender plants to emerge. Prevent this by applying a light sprinkling of vermiculite or compost over the row after seeding or use a soaker hose or drip irrigation right next to the row to allow water to slowly seep into the ground.Mid-July:Plant potatoes if you can find seed stock or have saved seed potatoes. Do not usefreshly dug potatoes as they have a built-in dormancy that will prevent growth. Also, grocery store potatoes are often treated so they don’t sprout.Cabbage, broccoli, and cauliflower can be started from seed at this time. Choose a protected place where the soil can be kept moist and rabbits will not bother them. This will not be where they will grow the entire season but these crops will be transplanted about mid-August.Late July:Seed beets, carrots and beans.Late July to Early August:Seed spinach and long-season maturing lettuce. Leaf lettuce will be seeded later.Second Week of August:Transplant cabbage, broccoli and cauliflower to their final location.Mid to Late August:Seed radishes and leaf lettuce. No need to fertilize before planting. Side-dress two weeks after transplanting or four weeks after sowing seed by applying 2 tablespoons of a 16-0-0 or 1 tablespoon of a 27-3-3, 30-3-4 fertilizer, or something similar per plant.The Kansas Garden Guide is a great resource for additional information about fall gardening.Alicia Boor is an Agriculture and Natural Resources agent in the Cottonwood District (which includes Barton and Ellis counties) for K-State Research and Extension. You can contact her by e-mail at aboor@ksu.edu or calling 620-793-1910.K-State Research and Extension is an equal opportunity employer and provider. Kansas State University, County Extension Councils, Extension Districts, and U.S. Department of Agriculture Cooperating.

BOOR: Fall gardening

In drier years I get this question. When the soil is dry, will it be able to hold anhydrous ammonia or will some or most of the ammonia be lost shortly after application?

There are three factors that come into play when applying anhydrous ammonia to dry soils.

Chemical - Ammonia (NH3) needs to react with water shortly after application in order to convert into ammonium (NH4+), which is the molecule that can adhere to clay and organic matter in the soil. Ammonia is very soluble in water. After it is placed in the soil, NH3 reacts with water in the soil to form NH4+, which is retained on the soil cation exchange capacity sites. This process takes a little time – it does not occur immediately upon contact with the soil. The main controlling factors in the conversion of NH3 to NH4+ are soil temperature, soil moisture, and soil pH. The higher the soil temperature and the wetter the soil, the more rapid the conversion occurs. If the ammonia does not react with water, it will remain as a gas that could escape from the soil. Also, equilibrium between NH3 and NH4+ is affected by soil pH. More NH3 will remain unconverted in the soil longer at higher application rates and at higher soil pH levels.

Physical - Dry soils may be cloddy, with large air spaces where the soil has cracked. This can allow the gas to physically escape into the air before it has a chance to be converted into ammonium. Getting the soil sealed properly above the injection slot can also be a problem in dry soils. Loss of the ammonium gas can begin immediately after application continuing for several days to weeks if there is no moisture. N losses can be greater than 50%.

Application depth - The deeper the ammonia is applied, the more likely the ammonia will have moisture to react with, and the easier the sealing.

So, can anhydrous ammonia be applied to dry soils?

The answer is yes - as long as the ammonia is applied deep enough to get it in some moisture and the soil is well sealed above the injection slot. If the soil is dry and cloddy, there may be considerable losses of ammonia within just a few days of application if the soil is not well sealed above the injection slot and/or the injection point is too shallow.

Producers should be able to tell if anhydrous is escaping from the soil during application or if the ammonia isn’t being applied deeply enough. If ammonia can be smelled, the producer should either change the equipment setup to get better sealing or deeper injection, or wait until the soil has better moisture conditions.

In short, producers can minimize this potential loss problem by applying the anhydrous ammonia at the proper depth (at least 6 to 8 inches in 30 to 40 inch spacings), and using covering disks behind the knives or sealing wings ("beaver tails") on the knives.

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

<figure>
 <img src="https://media.eaglewebservices.com/public/2023/4/1681266655144.jpeg" alt="written by: Stacy Campbell - Cottonwood Extension District" />
 <figcaption>written by: Stacy Campbell - Cottonwood Extension District</figcaption>
 </figure>In drier years I get this question. When the soil is dry, will it be able to hold anhydrous ammonia or will some or most of the ammonia be lost shortly after application?There are three factors that come into play when applying anhydrous ammonia to dry soils.Chemical - Ammonia (NH3) needs to react with water shortly after application in order to convert into ammonium (NH4+), which is the molecule that can adhere to clay and organic matter in the soil. Ammonia is very soluble in water. After it is placed in the soil, NH3 reacts with water in the soil to form NH4+, which is retained on the soil cation exchange capacity sites. This process takes a little time – it does not occur immediately upon contact with the soil. The main controlling factors in the conversion of NH3 to NH4+ are soil temperature, soil moisture, and soil pH. The higher the soil temperature and the wetter the soil, the more rapid the conversion occurs. If the ammonia does not react with water, it will remain as a gas that could escape from the soil. Also, equilibrium between NH3 and NH4+ is affected by soil pH. More NH3 will remain unconverted in the soil longer at higher application rates and at higher soil pH levels.Physical - Dry soils may be cloddy, with large air spaces where the soil has cracked. This can allow the gas to physically escape into the air before it has a chance to be converted into ammonium. Getting the soil sealed properly above the injection slot can also be a problem in dry soils. Loss of the ammonium gas can begin immediately after application continuing for several days to weeks if there is no moisture. N losses can be greater than 50%.Application depth - The deeper the ammonia is applied, the more likely the ammonia will have moisture to react with, and the easier the sealing.So, can anhydrous ammonia be applied to dry soils?The answer is yes - as long as the ammonia is applied deep enough to get it in some moisture and the soil is well sealed above the injection slot. If the soil is dry and cloddy, there may be considerable losses of ammonia within just a few days of application if the soil is not well sealed above the injection slot and/or the injection point is too shallow.Producers should be able to tell if anhydrous is escaping from the soil during application or if the ammonia isn’t being applied deeply enough. If ammonia can be smelled, the producer should either change the equipment setup to get better sealing or deeper injection, or wait until the soil has better moisture conditions.In short, producers can minimize this potential loss problem by applying the anhydrous ammonia at the proper depth (at least 6 to 8 inches in 30 to 40 inch spacings), and using covering disks behind the knives or sealing wings ("beaver tails") on the knives.Stacy Campbell is a Crop Production Extension agent in the Cottonwood District (which includes Barton and Ellis counties) for K-State Research and Extension. You can contact him by e-mail at scampbel@ksu.edu or by calling 785-628-9430.

CAMPBELL: Can dry soils affect anhydrous ammonia applications in KS?

Cottonwood Extension District brought the diabetes education program Dining with Diabetes to Ellis County for the first time in June. Monique Koerner and Karissa Winkel, Family and Community Wellness Agents were trained in 2023 and introduced the program to Hays last month.

Dining with Diabetes is a national extension program provided to Kansans by K-State Research and Extension Family and Consumer Sciences professionals and community health partners. The program is a series of four, 2-hour classes that are held once a week. Classes consist of a presentation on diabetes self-care or healthful food choices; presentations on tasty, healthy familiar foods, sampling foods, and demonstrations of cooking techniques using artificial sweeteners, reduced-fat foods, herbs, and spices.

The class in Hays had 8 attendees which was a really nice size for our first group of participants. Some of the participants knew each other and others met for the first time. However, they all had something in common. They were dealing with diabetes management for themselves or with a loved one.

In addition to the education aspect of the program, the group cooked together which really helped them get to know each other. Hopefully by actually cooking meals that are designed specifically for diabetics they got the hands-on practice that gave them the confidence to try more healthy meals at home. Participants received a book of recipes that have been created for diabetics. One participant noted how much better she felt after eating the healthy recipes. Another participant was surprised to find out she could still eat foods she thought were taboo or felt she had to eliminate from her diet.

Another aspect of diabetes that isn’t often discussed are the feelings around being diagnosed and managing diabetes. Sometimes it can be overwhelming. However, one of the participants felt that being able to share feelings with other diabetics was helpful. She felt supported which in turn helped her to make changes in her nutritional life and motivated to start taking better care of herself.

Extension also partners with local agencies such as health departments, hospitals, and dieticians to answer questions that may require a health care provider knowledge. In June, we had Kalee Lundmark, Registered Dietician, serve as our expert guest speaker. Kalee provided more specific information around nutrition, resources, and medications.

Part of the Dining with Diabetes program includes a 3 month follow up class for participants to share about their progress and challenges since taking the class. That class is planned for the first part of October.

Cottonwood Extension District will be offering Dining with Diabetes later this year in Barton County. Watch for details this fall.

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

<figure>
 <img src="https://media.eaglewebservices.com/public/2022/11/1668522152076.jpeg" alt="written by: Monique Koerner - Family and Community Wellness Agent with K-State Research and Extension – Cottonwood District." />
 <figcaption>written by: Monique Koerner - Family and Community Wellness Agent with K-State Research and Extension – Cottonwood District.</figcaption>
 </figure>Cottonwood Extension District brought the diabetes education program Dining with Diabetes to Ellis County for the first time in June. Monique Koerner and Karissa Winkel, Family and Community Wellness Agents were trained in 2023 and introduced the program to Hays last month.Dining with Diabetes is a national extension program provided to Kansans by K-State Research and Extension Family and Consumer Sciences professionals and community health partners. The program is a series of four, 2-hour classes that are held once a week. Classes consist of a presentation on diabetes self-care or healthful food choices; presentations on tasty, healthy familiar foods, sampling foods, and demonstrations of cooking techniques using artificial sweeteners, reduced-fat foods, herbs, and spices.The class in Hays had 8 attendees which was a really nice size for our first group of participants. Some of the participants knew each other and others met for the first time. However, they all had something in common. They were dealing with diabetes management for themselves or with a loved one.In addition to the education aspect of the program, the group cooked together which really helped them get to know each other. Hopefully by actually cooking meals that are designed specifically for diabetics they got the hands-on practice that gave them the confidence to try more healthy meals at home. Participants received a book of recipes that have been created for diabetics. One participant noted how much better she felt after eating the healthy recipes. Another participant was surprised to find out she could still eat foods she thought were taboo or felt she had to eliminate from her diet.Another aspect of diabetes that isn’t often discussed are the feelings around being diagnosed and managing diabetes. Sometimes it can be overwhelming. However, one of the participants felt that being able to share feelings with other diabetics was helpful. She felt supported which in turn helped her to make changes in her nutritional life and motivated to start taking better care of herself.Extension also partners with local agencies such as health departments, hospitals, and dieticians to answer questions that may require a health care provider knowledge. In June, we had Kalee Lundmark, Registered Dietician, serve as our expert guest speaker. Kalee provided more specific information around nutrition, resources, and medications.Part of the Dining with Diabetes program includes a 3 month follow up class for participants to share about their progress and challenges since taking the class. That class is planned for the first part of October.Cottonwood Extension District will be offering Dining with Diabetes later this year in Barton County. Watch for details this fall.Monique Koerner is the Family and Community Wellness Agent with K-State Research and Extension – Cottonwood District. You may reach her at: 785-628-9430 or moniquek@ksu.edu.&nbsp;K-State Research &amp; Extension is an equal opportunity provider and employer.

KOERNER: Dining with diabetes wrap-up

Bicycling is a great activity for children. It increases coordination and improves physical health. It can also give children a sense of independence and provide the opportunity to socialize with others outdoors.

With that being said, bicycling isn’t a risk-free activity. In fact, according to Stanford Medicine, about 254 thousand children suffer bicycle-related injuries each year. For this reason, it’s important to educate children about bike safety practices. You can do your part as a parent or guardian by keeping a watchful eye and offering instructions when needed. Here are a few bike safety guidelines:

First and foremost, always wear a helmet! It’s a simple practice that can reduce the risk of injury including concussions. Make sure the helmet is damage-free and that it fits properly.

Wearing reflective gear or bright-colored clothing is smart for anyone riding a bicycle, including children. Bright colors help to increase visibility, especially in areas with high traffic.

Make sure the bike is correctly sized. Riding on a bike that is too big or small can make pedaling and balance difficult. This can result in falls and injuries. As the child grows, be sure to raise the seat and make other adjustments as needed.

It’s also important to maintain bikes by keeping tires inflated, oiling the chain regularly, tightening handlebars and seats as needed, and checking the brakes.

These are just a few tips that can prevent injury and save lives! If you would like your child to learn more about bicycle safety, register them for the Barton County BeWell Bike Rodeo on Saturday, July 20th. Kids ages 5-12 years can bring their bikes to the Central Baptist Church in Great Bend to practice skills and learn how to become better bicyclists. The event is from 8-9 am. Please call 620-793-1910 to register!

<figure>
 <img src="https://media.eaglewebservices.com/public/2023/10/1697484540273.jpeg" alt="written by: Karissa Winkel - Cottonwood Extension District" />
 <figcaption>written by: Karissa Winkel - Cottonwood Extension District</figcaption>
 </figure>Bicycling is a great activity for children. It increases coordination and improves physical health. It can also give children a sense of independence and provide the opportunity to socialize with others outdoors.With that being said, bicycling isn’t a risk-free activity. In fact, according to Stanford Medicine, about 254 thousand children suffer bicycle-related injuries each year. For this reason, it’s important to educate children about bike safety practices. You can do your part as a parent or guardian by keeping a watchful eye and offering instructions when needed. Here are a few bike safety guidelines:First and foremost, always wear a helmet! It’s a simple practice that can reduce the risk of injury including concussions. Make sure the helmet is damage-free and that it fits properly.<figure>
 <img src="https://media.eaglewebservices.com/public/2024/7/1721054168150.png" alt="" />
 <figcaption></figcaption>
 </figure>Wearing reflective gear or bright-colored clothing is smart for anyone riding a bicycle, including children. Bright colors help to increase visibility, especially in areas with high traffic.Make sure the bike is correctly sized. Riding on a bike that is too big or small can make pedaling and balance difficult. This can result in falls and injuries. As the child grows, be sure to raise the seat and make other adjustments as needed.It’s also important to maintain bikes by keeping tires inflated, oiling the chain regularly, tightening handlebars and seats as needed, and checking the brakes.These are just a few tips that can prevent injury and save lives! If you would like your child to learn more about bicycle safety, register them for the Barton County BeWell Bike Rodeo on Saturday, July 20th. Kids ages 5-12 years can bring their bikes to the Central Baptist Church in Great Bend to practice skills and learn how to become better bicyclists. The event is from 8-9 am. Please call 620-793-1910 to register!Karissa Winkel is the Family and Community Wellness Agent with K-State Research and Extension – Cottonwood District. You may reach her at: 620-793-1910 or krwinkel@ksu.edu. K-State Research &amp; Extension is an equal opportunity provider and employer.

WINKEL: Bicycle safety 101

By MIKE COURSON Great Bend Post

"If there's one thing the history of evolution has taught us, it's that life will not be contained. Life, uh, finds a way." Dr. Ian Malcolm may have been talking about dinosaurs in the 1993 classic "Jurassic Park," but the same sentiment applies to weeds. Alicia Boor, agriculture and natural resources agent in the Cottonwood District for K-State Research and Extension, said that's why it is important to know which weeds need to be controlled.

"If you are spraying indiscriminately and things are able to recover from it, that can create a problem in the future because plants will become immune to what we have," she said. "If they're immune, they're going to take over and your only option will be hand-pulling at that point."

Many weeds visible in yards during the summer need to be sprayed in the fall for proper control. Spraying the wrong type of chemical on weeds or using the chemicals too late can lead to stronger strains of the plants.

"You want to spray weeds when they're small," Boor said. "If they get too big, then they can fight off some of our herbicides. If they are able to fight it off and reproduce, that's when you get herbicide-resistant weeds."

Boor said the homeowner's best bet is to properly identify a weed before taking action. Those unable to identify a plant can take a clear photo and email it to Boor, or pull a plant and drop it by the Extension office at 3007 10th Street in Great Bend. Boor can be reached by calling (620) 793-1910, or by emailing aboor@ksu.edu.

<figure>
 <img src="https://media.eaglewebservices.com/public/2024/7/1720020244353.jpg" alt="" />
 <figcaption></figcaption>
 </figure>By MIKE COURSON Great Bend Post"If there's one thing the history of evolution has taught us, it's that life will not be contained. Life, uh, finds a way." Dr. Ian Malcolm may have been talking about dinosaurs in the 1993 classic "Jurassic Park," but the same sentiment applies to weeds. Alicia Boor, agriculture and natural resources agent in the Cottonwood District for K-State Research and Extension, said that's why it is important to know which weeds need to be controlled."If you are spraying indiscriminately and things are able to recover from it, that can create a problem in the future because plants will become immune to what we have," she said. "If they're immune, they're going to take over and your only option will be hand-pulling at that point."Many weeds visible in yards during the summer need to be sprayed in the fall for proper control. Spraying the wrong type of chemical on weeds or using the chemicals too late can lead to stronger strains of the plants."You want to spray weeds when they're small," Boor said. "If they get too big, then they can fight off some of our herbicides. If they are able to fight it off and reproduce, that's when you get herbicide-resistant weeds."Boor said the homeowner's best bet is to properly identify a weed before taking action. Those unable to identify a plant can take a clear photo and email it to Boor, or pull a plant and drop it by the Extension office at 3007 10th Street in Great Bend. Boor can be reached by calling (620) 793-1910, or by emailing aboor@ksu.edu.

BOOR: Know which weed you are spraying before applying chemicals

Ok, I know I have already had an article on chinch bugs, but I thought I would wrap it up with a quick overview and summary of some keys points to ponder for farmers when facing them again next year.

Chinch bugs in Kansas are a perennial pest of just about any type of grass. Since they are true bugs, chinch bugs may attack any grass where they insert their mouthparts into the plants and suck out the juice.

They have caused problems in turf farms, golf courses, and lawns. In crops, they mainly affect sorghum and sorghum/sudan hay fields, but are occasionally problematic in corn and wheat.

Primarily, it is because of timing. As wheat is quickly maturing, chinch bug nymphs, which have been feeding on the wheat until the plants started drying, move elsewhere, seeking a new food source. Often, this is seedling sorghum or sorghum/sudan planted adjacent to those wheat fields that are now maturing, but in which the chinch bugs were perfectly happy feeding. This is called the walking migration because these nymphs can't fly or jump. They walk out of the maturing wheat seeking succulent grass to feed on. However, these small nymphs can only live a few days without food and can only walk about 50 yards without finding a suitable food source, says Jeff Whitworkh K-State Extension Entomologists.

Furthermore, it needs to be noted that the first generation of chinch bug nymphs migrating out of the wheat will not migrate through the entire sorghum field, and thus that is why you get the edge effect, of anywhere between 6 to 16 rows, give or take, of plants being affected.

There are two generations of chinch bugs in Kansas each growing season. But the first generation that is coming out of mature wheat fields and feeding on young seedling sorghum or sorghum/sudan plants is the main concern. Generally, by the time the second generation of chinch bugs nymphs are hatching and feeding, the sorghum and sorghum/sudan plants are big enough to withstand the feeding and will continue to grow well.

Insecticide-treated seed also helps as the nymphs seem susceptible. However, the bugs need to feed on the plant juice to get the toxin, and if there are too many bugs inserting their mouthparts and sucking out the fluid, especially on seedling plants or plants under less than ideal growing conditions, this may kill the bug, but also kill the small plant.

Last year, in 2023, much of Kansas experienced large populations of chinch bugs, so there were potentially large numbers going into the fall/winter. And this year, sure enough the number of chinch bugs was probably in all estimations the largest we have seen to date.

Also, because they float, says Withworth, chinch bugs do not generally drown in heavy rain. So, water running off infested wheat fields moves chinch bugs, often accumulating wherever runoff water pools. Good growing conditions really help plants withstand chinch bug feeding though. So once sorghum plants get bigger they can withstand the feeding of the chinch bugs without killing the plants.

The first generation of nymphs produced now has most likely became adults. Then they mate and start the process all over again for another generation, (two generations in KS each year) which will then move to fall-planted wheat, then on to overwintering sites. They overwinter in bunch grasses then move to wheat in the spring to deposit eggs and start all over again.

For more information, please refer to the following KSRE publications. Sorghum Insect Pest Management 2024 MF742, and Chinch Bugs MF3107, or give me a call in the Cottonwood Extension District Office in Hays at 785-628-9430.

<figure>
 <img src="https://media.eaglewebservices.com/public/2024/7/1720535183362.png" alt="" />
 <figcaption></figcaption>
 </figure>Ok, I know I have already had an article on chinch bugs, but I thought I would wrap it up with a quick overview and summary of some keys points to ponder for farmers when facing them again next year.Chinch bugs in Kansas are a perennial pest of just about any type of grass. Since they are true bugs, chinch bugs may attack any grass where they insert their mouthparts into the plants and suck out the juice.They have caused problems in turf farms, golf courses, and lawns. In crops, they mainly affect sorghum and sorghum/sudan hay fields, but are occasionally problematic in corn and wheat.Primarily, it is because of timing. As wheat is quickly maturing, chinch bug nymphs, which have been feeding on the wheat until the plants started drying, move elsewhere, seeking a new food source. Often, this is seedling sorghum or sorghum/sudan planted adjacent to those wheat fields that are now maturing, but in which the chinch bugs were perfectly happy feeding. This is called the walking migration because these nymphs can't fly or jump. They walk out of the maturing wheat seeking succulent grass to feed on. However, these small nymphs can only live a few days without food and can only walk about 50 yards without finding a suitable food source, says Jeff Whitworkh K-State Extension Entomologists.Furthermore, it needs to be noted that the first generation of chinch bug nymphs migrating out of the wheat will not migrate through the entire sorghum field, and thus that is why you get the edge effect, of anywhere between 6 to 16 rows, give or take, of plants being affected.There are two generations of chinch bugs in Kansas each growing season. But the first generation that is coming out of mature wheat fields and feeding on young seedling sorghum or sorghum/sudan plants is the main concern. Generally, by the time the second generation of chinch bugs nymphs are hatching and feeding, the sorghum and sorghum/sudan plants are big enough to withstand the feeding and will continue to grow well.Insecticide-treated seed also helps as the nymphs seem susceptible. However, the bugs need to feed on the plant juice to get the toxin, and if there are too many bugs inserting their mouthparts and sucking out the fluid, especially on seedling plants or plants under less than ideal growing conditions, this may kill the bug, but also kill the small plant.Last year, in 2023, much of Kansas experienced large populations of chinch bugs, so there were potentially large numbers going into the fall/winter. And this year, sure enough the number of chinch bugs was probably in all estimations the largest we have seen to date.Also, because they float, says Withworth, chinch bugs do not generally drown in heavy rain. So, water running off infested wheat fields moves chinch bugs, often accumulating wherever runoff water pools. Good growing conditions really help plants withstand chinch bug feeding though. So once sorghum plants get bigger they can withstand the feeding of the chinch bugs without killing the plants.The first generation of nymphs produced now has most likely became adults. Then they mate and start the process all over again for another generation, (two generations in KS each year) which will then move to fall-planted wheat, then on to overwintering sites. They overwinter in bunch grasses then move to wheat in the spring to deposit eggs and start all over again.For more information, please refer to the following KSRE publications. Sorghum Insect Pest Management 2024 MF742, and Chinch Bugs MF3107, or give me a call in the Cottonwood Extension District Office in Hays at 785-628-9430.Stacy Campbell is a Crop Production Extension agent in the Cottonwood District (which includes Barton and Ellis counties) for K-State Research and Extension. You can contact him by e-mail at scampbel@ksu.edu or by calling 785-628-9430.

CAMPBELL: Understanding chinch bugs

Have you ever been curious about canning meat? Is it safe? How do I do it safely? Why would I want to can meat?

Canning is a great method to preserve and extend shelf life for many types of foods, including meat products. Using safe preparation and storage practices allows for anyone to store nutritious, high-quality protein.

Before joining K-State Research and Extension I had done a little canning but mostly just trying to preserve garden produce. After taking a professional development canning class specifically for Extension Agents, I learned even more about canning and also how to can meat. I found canning meat a great skill to have in the kitchen. Why? You may ask…..

Well, canning meat can be an easy way to get supper on the table. As a busy, working wife and mother I’m often struggling at the end of the day to come up with yet another meal my family will eat. I’m tired and hungry. I need something fast and easy! When you have canned meat on the shelf, all you have to do is open the can, warm it up and add some vegetables or grains to make a fast meal.

Canning meat can also be healthy. Sometimes, when you purchase canned meat there maybe be unwanted ingredients. When you preserve the meat yourself you know exactly what is in there and can control the amount of ingredients you want in your food, for example, the amount of salt.

When preserving meat you can use inexpensive cuts of meat and they turn out tender and tasty! Canning can be a way to save money on your animal-based protein. Yes, there is some expense if needing to purchase equipment but hopefully those will be one-time expense that you can use for many years.

Next, canning may be another way to store food. Are you running out of freezer space? This can be a great way to free up that space by canning your meat.

Do you hunt or fish? You can also can game meat and fish! Canning wild game and fish is another way to preserve your protein well past the hunting and fishing season.

Finally, making it a social affair and doing with other people such as family and friends can make the work turn into a fun day. This can also help to minimize costs if you are able to preserve food with others. I always say, “Canning is like exercise, it is much more fun doing with others!”

If you are curious and would like to learn more, Karen Blakeslee, K-State Research and Extension Rapid Response Coordinator and food scientist will be in Hays to hold a meat canning workshop on August 7, 2024 from 1-5pm at the First United Methodist Church, 305 W. 7th St. We will preserve beef and chicken at the workshop, using both raw and hot pack methods. All supplies will be provided. Karen will include

information on the science and history behind food preservation, safe pressure canning of all types of meat, and tips on freezing and dehydrating. Cost: $35

If you have any questions or would like to sign up please call 785-628-9430 or email Monique at moniquek@ksu.edu

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

<figure>
 <img src="https://media.eaglewebservices.com/public/2022/11/1668522152076.jpeg" alt="written by: Monique Koerner - Family and Community Wellness Agent with K-State Research and Extension – Cottonwood District." />
 <figcaption>written by: Monique Koerner - Family and Community Wellness Agent with K-State Research and Extension – Cottonwood District.</figcaption>
 </figure>Have you ever been curious about canning meat? Is it safe? How do I do it safely? Why would I want to can meat?Canning is a great method to preserve and extend shelf life for many types of foods, including meat products. Using safe preparation and storage practices allows for anyone to store nutritious, high-quality protein.Before joining K-State Research and Extension I had done a little canning but mostly just trying to preserve garden produce. After taking a professional development canning class specifically for Extension Agents, I learned even more about canning and also how to can meat. I found canning meat a great skill to have in the kitchen. Why? You may ask…..Well, canning meat can be an easy way to get supper on the table. As a busy, working wife and mother I’m often struggling at the end of the day to come up with yet another meal my family will eat. I’m tired and hungry. I need something fast and easy! When you have canned meat on the shelf, all you have to do is open the can, warm it up and add some vegetables or grains to make a fast meal.Canning meat can also be healthy. Sometimes, when you purchase canned meat there maybe be unwanted ingredients. When you preserve the meat yourself you know exactly what is in there and can control the amount of ingredients you want in your food, for example, the amount of salt.When preserving meat you can use inexpensive cuts of meat and they turn out tender and tasty! Canning can be a way to save money on your animal-based protein. Yes, there is some expense if needing to purchase equipment but hopefully those will be one-time expense that you can use for many years.Next, canning may be another way to store food. Are you running out of freezer space? This can be a great way to free up that space by canning your meat.Do you hunt or fish? You can also can game meat and fish! Canning wild game and fish is another way to preserve your protein well past the hunting and fishing season.Finally, making it a social affair and doing with other people such as family and friends can make the work turn into a fun day. This can also help to minimize costs if you are able to preserve food with others. I always say, “Canning is like exercise, it is much more fun doing with others!”If you are curious and would like to learn more, Karen Blakeslee, K-State Research and Extension Rapid Response Coordinator and food scientist will be in Hays to hold a meat canning workshop on August 7, 2024 from 1-5pm at the First United Methodist Church, 305 W. 7th St. We will preserve beef and chicken at the workshop, using both raw and hot pack methods. All supplies will be provided. Karen will includeinformation on the science and history behind food preservation, safe pressure canning of all types of meat, and tips on freezing and dehydrating. Cost: $35If you have any questions or would like to sign up please call 785-628-9430 or email Monique at moniquek@ksu.eduMonique Koerner is the Family and Community Wellness Agent with K-State Research and Extension – Cottonwood District. You may reach her at: 785-628-9430 or moniquek@ksu.edu. K-State Research &amp; Extension is an equal opportunity provider and employer.

KOERNER: Canning meat

The&nbsp;<a href="http://www.kansas4-h.org/">Kansas 4-H Youth Development program</a>&nbsp;has recognized more than two dozen youth as state project award winners.

Sarah Maass, state leader for the Kansas 4-H program, said “being a state project winner indicates prior excellence and points to (youth’s) future potential.”

“Youth must display leadership skills and hearts for service by organizing events like community service projects, project meetings to share their expertise with younger 4-H members, and other unique efforts,” Maass said.

One state winner is selected yearly from the senior division (ages 14-18) in 27 project categories. Kansas 4-H youth submit a project report form, a summary of their work in a certain project.

Maass notes that in addition to learning new project skills, these youth must also demonstrate growth and strength in leadership, organization, civic engagement, and communication within the project.

Civic Engagement – Ariana Baltazor, Central Kansas District – Saline County.

Clothing and Textiles – Vanessa Jones, Pottawatomie County.

Communications – Grace Oard, Sedgwick County.

Dairy – Alexander Young, Chisholm Trail District – Marion County.

Dog Care and Training – Lydia Walker, Phillips-Rooks District – Phillips County.

Entomology – Renatta Heintz, Chisholm Trail District - Dickinson County.

Fiber Arts – Allison Rose, Chisholm Trail District - Dickinson County.

Foods and Nutrition – Kierra Eck, Midway District – Russell County.

Geology – Knox Crouch, Sedgwick County.

Horse – Faith Beesley, Wild West District – Stevens County.

Leadership – Elizabeth ‘Ellie’ Seeger, McPherson County.&nbsp;

Meat Goats – Kayla George, West Plains District – Finney County.

Performing Arts – Tobias Grubbs, Wild West District – Stevens County.

Photography – Norman Jurgensen, Marshall County.

Plant Science – Isaiah Manus, Leavenworth County.

Poultry – Dalton Peters, Meadowlark District – Jackson County.

Reading – Lexi Wright, Wild West District – Haskell County.

Self-Determined – Jarrett Abel, Meadowlark District – Jackson County.

Sheep – Brady Hoffman, Sedgwick County.

Shooting Sports – Elisha Staggers, Wild West District – Stevens County.

STEM: Energy Management – Jarrett Birk, Southwind District – Woodson County.

Swine – Jacob DeRouchey, Pottawatomie County.

Visual Arts – Brynna Anderson, Central Kansas District – Saline County.

Wildlife – Jonas Kern, Cottonwood District – Barton County.

Wood Science – Karson Kahler, Meadowlark District – Jefferson County.

Award winners were recognized during the Emerald Circle celebration, hosted each year by the Kansas 4-H Foundation. Officials say project report forms progress through county, regional and statewide evaluations before the state winner in each project area is named.

State 4-H project award winners are also eligible to attend the National 4-H Congress in Atlanta, Georgia, in November. Numerous donors provide support for project winner’s trip to the National 4-H Congress, through the&nbsp;<a href="https://www.kansas4hfoundation.org/">Kansas 4-H Foundation</a>.

More information about opportunities available through the Kansas 4-H Youth Development program is&nbsp;<a href="http://www.kansas4-h.org/">available online</a>.

<figure>
 <img src="https://media.eaglewebservices.com/public/2024/7/1720547930394.jpeg" alt="Jonas Kern, Cottonwood-Barton 4-H member of the Ellinwood Energizers was named the Kansas 4-H Wildlife Project Award winner." />
 <figcaption>Jonas Kern, Cottonwood-Barton 4-H member of the Ellinwood Energizers was named the Kansas 4-H Wildlife Project Award winner.</figcaption>
 </figure>The&nbsp;<a href="http://www.kansas4-h.org/">Kansas 4-H Youth Development program</a>&nbsp;has recognized more than two dozen youth as state project award winners.Sarah Maass, state leader for the Kansas 4-H program, said “being a state project winner indicates prior excellence and points to (youth’s) future potential.”“Youth must display leadership skills and hearts for service by organizing events like community service projects, project meetings to share their expertise with younger 4-H members, and other unique efforts,” Maass said.One state winner is selected yearly from the senior division (ages 14-18) in 27 project categories. Kansas 4-H youth submit a project report form, a summary of their work in a certain project.Maass notes that in addition to learning new project skills, these youth must also demonstrate growth and strength in leadership, organization, civic engagement, and communication within the project.This year’s project winners are:Beef – Lyle Perrier, Greenwood County.Civic Engagement – Ariana Baltazor, Central Kansas District – Saline County.Clothing and Textiles – Vanessa Jones, Pottawatomie County.Communications – Grace Oard, Sedgwick County.Dairy – Alexander Young, Chisholm Trail District – Marion County.Dog Care and Training – Lydia Walker, Phillips-Rooks District – Phillips County.Entomology – Renatta Heintz, Chisholm Trail District - Dickinson County.Fiber Arts – Allison Rose, Chisholm Trail District - Dickinson County.Foods and Nutrition – Kierra Eck, Midway District – Russell County.Geology – Knox Crouch, Sedgwick County.Horse – Faith Beesley, Wild West District – Stevens County.Leadership – Elizabeth ‘Ellie’ Seeger, McPherson County.&nbsp;Meat Goats – Kayla George, West Plains District – Finney County.Performing Arts – Tobias Grubbs, Wild West District – Stevens County.Photography – Norman Jurgensen, Marshall County.Plant Science – Isaiah Manus, Leavenworth County.Poultry – Dalton Peters, Meadowlark District – Jackson County.Rabbits – Alena Wiebers, Riley County.Reading – Lexi Wright, Wild West District – Haskell County.Self-Determined – Jarrett Abel, Meadowlark District – Jackson County.Sheep – Brady Hoffman, Sedgwick County.Shooting Sports – Elisha Staggers, Wild West District – Stevens County.STEM – Maggie Brummett, Riley County.STEM: Energy Management – Jarrett Birk, Southwind District – Woodson County.Swine – Jacob DeRouchey, Pottawatomie County.Visual Arts – Brynna Anderson, Central Kansas District – Saline County.Wildlife – Jonas Kern, Cottonwood District – Barton County.Wood Science – Karson Kahler, Meadowlark District – Jefferson County.Award winners were recognized during the Emerald Circle celebration, hosted each year by the Kansas 4-H Foundation. Officials say project report forms progress through county, regional and statewide evaluations before the state winner in each project area is named.State 4-H project award winners are also eligible to attend the National 4-H Congress in Atlanta, Georgia, in November. Numerous donors provide support for project winner’s trip to the National 4-H Congress, through the&nbsp;<a href="https://www.kansas4hfoundation.org/">Kansas 4-H Foundation</a>.More information about opportunities available through the Kansas 4-H Youth Development program is&nbsp;<a href="http://www.kansas4-h.org/">available online</a>.

Barton Co. 4-H student among state project award winners

An abundance of produce makes summer the perfect time to eat leafy greens and snack on fruit throughout the day. Whether you pick it straight from the garden or shop sales at the farmer’s market, fresh fruits and vegetables are widely available this time of year.

The U.S. Centers for Disease Control reports that only 10% of Americans meet the daily general recommendation of five servings of fruits and vegetables each day. However, with a surplus of options available, now is the perfect time to create the habit of eating fruits and vegetables. Here are a few tips to incorporate more produce in your diet no matter the season.

Ashley Svaty, K-State Extension Specialist, explains that the key is to make fruits and vegetables convenient and tasty. “One habit I like to share is to keep a bowl of fresh fruit out so you can see it when you walk into the kitchen. If you're hungry for a snack, you're likely to grab that instead of looking in the cabinet for something less nutritious.”

Tasty dips can also add flavor to fruits and vegetables. Pairing produce with hummus or yogurt can encourage children and adults to fill up on whole foods. For example, strawberries and Greek yogurt alongside a sandwich makes for a nutritious, quick meal. Also, broccoli paired with hummus can create a balanced, satisfying snack.

Another way to encourage fruits and vegetables is to make it fun! Svaty recommends adding fruit to a skewer or grilling veggie kabobs. “Kids and adults will have more fun eating fruit on a skewer compared to the same fruit or vegetable on a plate,” Svaty shares.

Eating five servings of fruit and vegetables per day may seem overwhelming, and it is difficult to reach unless you make a conscious effort. So, hiding produce in smoothies and sauces is another option to increase intake. Add frozen fruit and sneak greens in a smoothie for a refreshing breakfast. Also, finely chopped vegetables such as onion, celery, carrot, bell pepper, or zucchini can be sautéed, and disguised in pasta sauce.

Produce is packed with micronutrients and fiber that support a healthy body and brain. Eating the recommended serving of fruits and vegetables can help you lose weight, fight inflammation, lower cholesterol, and decrease blood pressure.

Now is the time to experiment and incorporate produce daily. Use this summer to make the healthy choice a habit, no matter the season.

<figure>
 <img src="https://media.eaglewebservices.com/public/2023/10/1697546908793.jpeg" alt="

written by: Karissa Winkel - Cottonwood Extension District" />
 <figcaption>

written by: Karissa Winkel - Cottonwood Extension District</figcaption>
 </figure>An abundance of produce makes summer the perfect time to eat leafy greens and snack on fruit throughout the day. Whether you pick it straight from the garden or shop sales at the farmer’s market, fresh fruits and vegetables are widely available this time of year.The U.S. Centers for Disease Control reports that only 10% of Americans meet the daily general recommendation of five servings of fruits and vegetables each day. However, with a surplus of options available, now is the perfect time to create the habit of eating fruits and vegetables. Here are a few tips to incorporate more produce in your diet no matter the season.Ashley Svaty, K-State Extension Specialist, explains that the key is to make fruits and vegetables convenient and tasty. “One habit I like to share is to keep a bowl of fresh fruit out so you can see it when you walk into the kitchen. If you're hungry for a snack, you're likely to grab that instead of looking in the cabinet for something less nutritious.”Tasty dips can also add flavor to fruits and vegetables. Pairing produce with hummus or yogurt can encourage children and adults to fill up on whole foods. For example, strawberries and Greek yogurt alongside a sandwich makes for a nutritious, quick meal. Also, broccoli paired with hummus can create a balanced, satisfying snack.Another way to encourage fruits and vegetables is to make it fun! Svaty recommends adding fruit to a skewer or grilling veggie kabobs. “Kids and adults will have more fun eating fruit on a skewer compared to the same fruit or vegetable on a plate,” Svaty shares.Eating five servings of fruit and vegetables per day may seem overwhelming, and it is difficult to reach unless you make a conscious effort. So, hiding produce in smoothies and sauces is another option to increase intake. Add frozen fruit and sneak greens in a smoothie for a refreshing breakfast. Also, finely chopped vegetables such as onion, celery, carrot, bell pepper, or zucchini can be sautéed, and disguised in pasta sauce.Produce is packed with micronutrients and fiber that support a healthy body and brain. Eating the recommended serving of fruits and vegetables can help you lose weight, fight inflammation, lower cholesterol, and decrease blood pressure.Now is the time to experiment and incorporate produce daily. Use this summer to make the healthy choice a habit, no matter the season.Karissa Winkel is the Family and Community Wellness Agent with K-State Research and Extension – Cottonwood District. You may reach her at: 620-793-1910 or krwinkel@ksu.edu. K-State Research &amp; Extension is an equal opportunity provider and employer.

WINKEL: Healthy habits start now

There are several reasons why healthy vegetable crops produce flowers and no fruit. Most squash, cucumbers and melons have separate male and female flowers on each plant. Usually, male flowers appear first in the season. Female flowers have a swollen area beneath the petals while male flowers have a narrow base. Check your plants to see if both flower types are present. If male and female flowers are present, observe the area for pollinators. If few to no pollinators are present, vegetables with separate male and female flowers may not produce fruit.

You can pollinate the flowers by transferring pollen from a male flower to the stigma of the female flower using a paintbrush. Mark that flower and notice if it is the only one that sets fruit. If this is the case the problem is likely a lack of pollinators.

Pollinator activity can be inhibited by the weather. Pollinators are less active on cold and rainy days. The use of insecticides can also harm pollinators. If using herbicides, apply them in the evening when the flowers have closed for the day.

High temperatures can cause some vegetable plants to drop their blossoms prematurely. Tomatoes will stop producing fruit in temperatures above 95 degrees F. Production will resume once the temperature decreases. Ensure plants receive adequate water during this time. Though nitrogen can promote vegetative growth, too much can inhibit flower and fruit production. Follow recommended rates for fertilizer applications.

<figure>
 <img src="https://media.eaglewebservices.com/public/2023/10/1698681527025.jpeg" alt="written by: Alicia Boor - Cottonwood Extension District" />
 <figcaption>written by: Alicia Boor - Cottonwood Extension District</figcaption>
 </figure>There are several reasons why healthy vegetable crops produce flowers and no fruit. Most squash, cucumbers and melons have separate male and female flowers on each plant. Usually, male flowers appear first in the season. Female flowers have a swollen area beneath the petals while male flowers have a narrow base. Check your plants to see if both flower types are present. If male and female flowers are present, observe the area for pollinators. If few to no pollinators are present, vegetables with separate male and female flowers may not produce fruit. You can pollinate the flowers by transferring pollen from a male flower to the stigma of the female flower using a paintbrush. Mark that flower and notice if it is the only one that sets fruit. If this is the case the problem is likely a lack of pollinators.Pollinator activity can be inhibited by the weather. Pollinators are less active on cold and rainy days. The use of insecticides can also harm pollinators. If using herbicides, apply them in the evening when the flowers have closed for the day.High temperatures can cause some vegetable plants to drop their blossoms prematurely. Tomatoes will stop producing fruit in temperatures above 95 degrees F. Production will resume once the temperature decreases. Ensure plants receive adequate water during this time. Though nitrogen can promote vegetative growth, too much can inhibit flower and fruit production. Follow recommended rates for fertilizer applications.Alicia Boor is an Agriculture and Natural Resources agent in the Cottonwood District (which includes Barton and Ellis counties) for K-State Research and Extension. You can contact her by e-mail at aboor@ksu.edu or calling 620-793-1910.K-State Research and Extension is an equal opportunity employer and provider. Kansas State University, County Extension Councils, Extension Districts, and U.S. Department of Agriculture Cooperating.

BOOR: Vegetables produce flowers but not fruit

Whew! The Barton County Fair concluded on Sunday, June 30 and I have some thank you messages to share.

Let me start with a huge Thank You to the 4-H families who adjusted this year and who pitched in to help with set up, with clean up, and with supporting other 4-H families throughout the week!

My next Thank You is to the Barton County Fair Association. This dedicated group of volunteers works so hard – all year – to plan, organize, and fundraise to present a family-friendly community event with the goal of showcasing 4-H project learning and agriculture in Barton County.

In addition to the Barton County Fair Association, it takes a team and I cannot thank the educators and staff across the Cottonwood Extension District enough for their teamwork and steady support!

An important Thank You also goes to each vendor and sponsor – the fair couldn’t happen without your community involvement! No matter the size of sponsorship, your engagement is much appreciated.

An additional Thank You is due to community members who attend the Business Appreciation Breakfast and take a few minutes to check out exhibits; to the community members who bring Open Class entries; to the community members who walk through the displays and spend money with vendors and commercial exhibitors!

Another Thank You is due to Chambers of Commerce across Barton County, Great Bend Economic Development, and Great Bend Convention and Visitors Bureau for sharing information and schedules in ways that reach far beyond our county lines.

To round out two big Thank You messages: to everyone who attended the 4-H BBQ as this is the fundraiser for 4-H Council for events and activities as well as everyone who attended and bid on an item during the 4-H Premium Auction. Most 4-H members will reinvest those funds in a market animal project for next year or put the monies away for school in the future. Your support of these two events are invaluable!

All Kansas Extension education programs and materials are available to all individuals without discrimination on the basis of race, color, national origin, sex, age or disability.

<figure>
 <img src="https://media.eaglewebservices.com/public/2022/11/1668179445671.jpeg" alt="written by: Michelle Beran - Cottonwood Extension District" />
 <figcaption>written by: Michelle Beran - Cottonwood Extension District</figcaption>
 </figure>Whew! The Barton County Fair concluded on Sunday, June 30 and I have some thank you messages to share.Let me start with a huge Thank You to the 4-H families who adjusted this year and who pitched in to help with set up, with clean up, and with supporting other 4-H families throughout the week!My next Thank You is to the Barton County Fair Association. This dedicated group of volunteers works so hard – all year – to plan, organize, and fundraise to present a family-friendly community event with the goal of showcasing 4-H project learning and agriculture in Barton County.In addition to the Barton County Fair Association, it takes a team and I cannot thank the educators and staff across the Cottonwood Extension District enough for their teamwork and steady support!An important Thank You also goes to each vendor and sponsor – the fair couldn’t happen without your community involvement! No matter the size of sponsorship, your engagement is much appreciated.An additional Thank You is due to community members who attend the Business Appreciation Breakfast and take a few minutes to check out exhibits; to the community members who bring Open Class entries; to the community members who walk through the displays and spend money with vendors and commercial exhibitors!Another Thank You is due to Chambers of Commerce across Barton County, Great Bend Economic Development, and Great Bend Convention and Visitors Bureau for sharing information and schedules in ways that reach far beyond our county lines.To round out two big Thank You messages: to everyone who attended the 4-H BBQ as this is the fundraiser for 4-H Council for events and activities as well as everyone who attended and bid on an item during the 4-H Premium Auction. Most 4-H members will reinvest those funds in a market animal project for next year or put the monies away for school in the future. Your support of these two events are invaluable!Keep learning. Keep showing grace and kindness!Michelle Beran is the 4-H Youth Development Agent in the Cottonwood Extension District. For more information on this article or other 4-H Youth Development resources, email Michelle at mberan@ksu.edu or call Cottonwood Extension District – Barton Office at 620-793-1910.All Kansas Extension education programs and materials are available to all individuals without discrimination on the basis of race, color, national origin, sex, age or disability.

BERAN: A Barton County Fair thank you

Eating healthy isn’t always easy. Expert-recommended diets often emphasize fresh, whole foods and home-cooked meals. But that can be expensive and time-consuming. Highly processed foods are often cheap and convenient. But they also tend to be high in calories, added sugar, saturated fat, and salt, and low in fiber.

Scientists are starting to learn that highly processed foods can have certain effects on your body that may make sticking to your healthy eating goals even harder. Eating too much of them may lead to weight gain and increase your risk for certain diseases, like cancer, diabetes, and obesity.

What Are Ultra-Processed Foods? Most foods that we eat are processed to some extent—they’re modified from how they exist in nature. Chopping, grinding, drying, cooking, and freezing are all forms of food processing. Some forms of processing are good for your health. For example, cooking meat and pasteurizing milk can help prevent foodborne diseases. But if your food is processed too much, it may be harmful to your health.

Ultra-processed foods are those that have undergone the greatest level of processing. As a general rule, ultra-processed foods are those that have been made using additives, ingredients that you wouldn’t likely have in your home kitchen. These include things like hydrogenated oils, isolated proteins, and high-fructose corn syrup. Ultra-processed foods are often made using industrial processes that you can’t easily do at home.

Ultra-processed foods are designed to be low cost and have long shelf lives. They’re tasty, convenient, and ready to eat. Examples include carbonated soft drinks, chips, chicken nuggets, and sausages. Having too much of these in your diet may result in overeating and can be harmful to your health.

Understanding Overeating It’s difficult for scientists to study exactly how ultra-processed foods affect overeating. That requires carefully controlling people’s diets for weeks at a time.

But NIH metabolism researcher Dr. Kevin Hall has done just that. In a recent study, he compared calorie intake and weight gain in participants who ate a highly processed diet with those who ate a minimally processed diet. Study participants stayed at NIH’s Metabolic Clinical Research Unit for four weeks, spending two weeks on each diet. Both diets offered the same amount of calories, sugar, fiber, fat, sodium, and carbohydrates on a daily basis. Participants could eat as much or as little as they wanted.

When people were on the diet with ultra-processed foods, they ate about 500 more calories each day. They also gained about 2 pounds on average. In contrast, when they were on the less-processed diet, they lost about 2 pounds.

The differences weren’t due to different nutrients in the overall diet. And, the participants rated the meals on both diets as equally pleasant. So why did people eat more of the diet filled with ultra-processed foods? The researchers aren’t sure.

Hall’s team is now looking at what else might be in ultra-processed foods that leads people to overeat. The brain may react differently to those foods, he says, or the gut may send out different signals after they’re digested.

The tendency for ultra-processed foods to lead to overeating may partly explain the recent rise in obesity. “But we rely on ultra-processed foods too much to get rid of them,” Hall says. “They’re tasty, they’re convenient, and it doesn’t take much time or effort or skill to prepare them.”

Hall hopes that a better understanding of what’s causing increased calorie consumption can help guide how such foods are made, or which ones people choose to eat.

“If we had ways to target problematic foods by understanding how they cause overeating, that might help manufacturers reformulate those foods so that they no longer cause problems,” says Hall. “Or it might help policymakers come up with ways to regulate potentially problematic foods.”

Changing the Brain One way that ultra-processed foods might lead to overeating is by altering the brain. MRI scans are being used to see how ultra-processed foods affect the brain’s reward system. These are the parts of the brain that are activated by pleasure and drive us to seek it out. Studies are being done on whether a diet high in ultra-processed foods affect this system, and if the changes lead to people eating more when they’re not hungry.

If consuming ultra-processed foods and drinks might make you want more, does that mean you can get addicted to them? Right now, it’s not clear whether ultra-processed foods are addictive. But some studies suggest they might be.

“These ultra-processed, highly rewarding foods have way more in common with a cigarette than they do with an apple or an orange or black beans,” says Dr. Ashley Gearhardt, a clinical psychologist who studies overeating behaviors at the University of Michigan. “Some of the same brain circuitry turns on when we’re craving drugs as when we’re craving these ultra-processed foods.”

Gearhardt says that eating ultra-processed foods may lead to a compulsive habit. This means you have difficulty cutting back even when you want to. This is similar to what happens with addictive substances.

<figure>
 <img src="https://media.eaglewebservices.com/public/2022/11/1668522152076.jpeg" alt="Monique Koerner is the Family and Community Wellness Agent with K-State Research and Extension – Cottonwood District." />
 <figcaption>Monique Koerner is the Family and Community Wellness Agent with K-State Research and Extension – Cottonwood District.</figcaption>
 </figure>Eating healthy isn’t always easy. Expert-recommended diets often emphasize fresh, whole foods and home-cooked meals. But that can be expensive and time-consuming. Highly processed foods are often cheap and convenient. But they also tend to be high in calories, added sugar, saturated fat, and salt, and low in fiber.Scientists are starting to learn that highly processed foods can have certain effects on your body that may make sticking to your healthy eating goals even harder. Eating too much of them may lead to weight gain and increase your risk for certain diseases, like cancer, diabetes, and obesity.What Are Ultra-Processed Foods? Most foods that we eat are processed to some extent—they’re modified from how they exist in nature. Chopping, grinding, drying, cooking, and freezing are all forms of food processing. Some forms of processing are good for your health. For example, cooking meat and pasteurizing milk can help prevent foodborne diseases. But if your food is processed too much, it may be harmful to your health.Ultra-processed foods are those that have undergone the greatest level of processing. As a general rule, ultra-processed foods are those that have been made using additives, ingredients that you wouldn’t likely have in your home kitchen. These include things like hydrogenated oils, isolated proteins, and high-fructose corn syrup. Ultra-processed foods are often made using industrial processes that you can’t easily do at home.Ultra-processed foods are designed to be low cost and have long shelf lives. They’re tasty, convenient, and ready to eat. Examples include carbonated soft drinks, chips, chicken nuggets, and sausages. Having too much of these in your diet may result in overeating and can be harmful to your health.Understanding Overeating It’s difficult for scientists to study exactly how ultra-processed foods affect overeating. That requires carefully controlling people’s diets for weeks at a time.But NIH metabolism researcher Dr. Kevin Hall has done just that. In a recent study, he compared calorie intake and weight gain in participants who ate a highly processed diet with those who ate a minimally processed diet. Study participants stayed at NIH’s Metabolic Clinical Research Unit for four weeks, spending two weeks on each diet. Both diets offered the same amount of calories, sugar, fiber, fat, sodium, and carbohydrates on a daily basis. Participants could eat as much or as little as they wanted.When people were on the diet with ultra-processed foods, they ate about 500 more calories each day. They also gained about 2 pounds on average. In contrast, when they were on the less-processed diet, they lost about 2 pounds.The differences weren’t due to different nutrients in the overall diet. And, the participants rated the meals on both diets as equally pleasant. So why did people eat more of the diet filled with ultra-processed foods? The researchers aren’t sure.Hall’s team is now looking at what else might be in ultra-processed foods that leads people to overeat. The brain may react differently to those foods, he says, or the gut may send out different signals after they’re digested.The tendency for ultra-processed foods to lead to overeating may partly explain the recent rise in obesity. “But we rely on ultra-processed foods too much to get rid of them,” Hall says. “They’re tasty, they’re convenient, and it doesn’t take much time or effort or skill to prepare them.”Hall hopes that a better understanding of what’s causing increased calorie consumption can help guide how such foods are made, or which ones people choose to eat.“If we had ways to target problematic foods by understanding how they cause overeating, that might help manufacturers reformulate those foods so that they no longer cause problems,” says Hall. “Or it might help policymakers come up with ways to regulate potentially problematic foods.”Changing the Brain One way that ultra-processed foods might lead to overeating is by altering the brain. MRI scans are being used to see how ultra-processed foods affect the brain’s reward system. These are the parts of the brain that are activated by pleasure and drive us to seek it out. Studies are being done on whether a diet high in ultra-processed foods affect this system, and if the changes lead to people eating more when they’re not hungry.If consuming ultra-processed foods and drinks might make you want more, does that mean you can get addicted to them? Right now, it’s not clear whether ultra-processed foods are addictive. But some studies suggest they might be.“These ultra-processed, highly rewarding foods have way more in common with a cigarette than they do with an apple or an orange or black beans,” says Dr. Ashley Gearhardt, a clinical psychologist who studies overeating behaviors at the University of Michigan. “Some of the same brain circuitry turns on when we’re craving drugs as when we’re craving these ultra-processed foods.”Gearhardt says that eating ultra-processed foods may lead to a compulsive habit. This means you have difficulty cutting back even when you want to. This is similar to what happens with addictive substances.Addictive substances can also cause withdrawal symptoms when you stop taking them. Symptoms can include irritability, agitation, depression, and strong cravings for the substance. Gearhardt and others are studying whether cutting back on ultra-processed foods can cause similar withdrawal symptoms. This research may help explain why eating healthier can be harder for some people.“Right now, we tell people they should feel better if they’re eating healthier,” Gearhardt says. “But we hear a lot of people say: ‘When I start to eat healthier, I feel so irritable and agitated. My cravings are so strong that I don’t feel better. I feel worse.’”If we recognize that these symptoms can occur, we could give people strategies to manage them, says Gearhardt. That might make it easier for people to change their eating habits. If you’re looking for ways to start eating healthier, stay tuned for next week’s article!Monique Koerner is the Family and Community Wellness Agent with K-State Research and Extension – Cottonwood District. You may reach her at: 785-628-9430 or moniquek@ksu.edu. K-State Research &amp; Extension is an equal opportunity provider and employer.