An upcoming four-part extension workshop for women in agriculture will focus on the basics of land management, leasing and conservation for landlords and tenants.

“The Power of Negotiation and Communication: Land Leasing Strategies for Midwestern Ag Women”. Will be a 4-part workshop series conducted throughout the state. The Cottonwood Extension District in both Great Bend and Hays will be offering these workshops.

The series will focus on writing agricultural lease agreements, landlord-tenant relationships, negotiations and conservation practices. Workshops will be held from 5:30 to 8:30 p.m. on Jan. 18, Jan. 25, Feb. 1, and Feb.8.

The series of workshops cost $50 per person which includes dinner each night and participants should plan to attend each session. A virtual option is available for those unable to attend a workshop site, although in-person attendance is highly encouraged to better network with other attendees and interact with speakers.

Registration is required by Jan. 13 and may be completed at www.agmanager.info/events that’s www.agmanager.info/events

If you need further information contact Cottonwood Extension at 785-628-9430 or 620-793-1910.

<figure>
 <img src="https://media.eaglewebservices.com/public/2019/11/1574181994278.png" alt="written by: Stacy Campbell - Cottonwood Extension District" />
 <figcaption>written by: Stacy Campbell - Cottonwood Extension District</figcaption>
 </figure>An upcoming four-part extension workshop for women in agriculture will focus on the basics of land management, leasing and conservation for landlords and tenants.“The Power of Negotiation and Communication: Land Leasing Strategies for Midwestern Ag Women”. Will be a 4-part workshop series conducted throughout the state. The Cottonwood Extension District in both Great Bend and Hays will be offering these workshops.The series will focus on writing agricultural lease agreements, landlord-tenant relationships, negotiations and conservation practices. Workshops will be held from 5:30 to 8:30 p.m. on Jan. 18, Jan. 25, Feb. 1, and Feb.8.The series of workshops cost $50 per person which includes dinner each night and participants should plan to attend each session. A virtual option is available for those unable to attend a workshop site, although in-person attendance is highly encouraged to better network with other attendees and interact with speakers.Registration is required by Jan. 13 and may be completed at www.agmanager.info/events that’s www.agmanager.info/eventsIf you need further information contact Cottonwood Extension at 785-628-9430 or 620-793-1910.

CAMPBELL: Multi-state land management and leasing workshop planned

A new planner is one of my favorite things! Yes, I need it to keep me organized but I love opening a new planner with the potential for a new year!

A new year of fun – where do we plan family gatherings, vacations, or time with friends? What celebrations need to be a priority?

A new year of work – who can I impact through my work? Where do I plan programs with 4-H families, schools, or libraries for learning opportunities?

A new year of volunteering – where can I connect with my church family, with my community, or with other organizations to improve life around me?

A new year of partnerships – how can I collaborate with colleagues and community partners to better our connections and combined impact?

A new year of personal and professional development – where and how can I improve myself?

All of these questions relate to opening a new planner! In fairness, I started my new planner for 2023 back in October as I began adding priority dates for the new year.

We’ll have a couple of graduations to celebrate in our immediate family, as well as weddings and new babies for friends.

I have already filled in many dates for work events and activities for several months, and I’m excited about the potential this brings for interacting with 4-H families, locally and regionally, as well as youth across our school districts. Important dates include 4-H Club Days which provide our 4-H members with an opportunity for learning in Communication Skills, a regional 4-H Fiber Arts Day, and presenting as a part of GBReads.

Volunteering includes serving as a cantor for my church and an officer in a state cattle organization that I am enthusiastic about. These provide moments to share my gifts while receiving so much in return as I refuel myself.

I consider myself a life-long learner and that has impacts both personal and professional. I have several opportunities to attend trainings and conferences this year, and I look forward to expanding my thought process and my skill set.

I see all the possibilities of a new planner and a new year! What does a new planner hold for you? I am wishing you a new year of learning, of good work, and finding how you impact the world around you!

Keep learning. Keep showing grace and kindness.

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

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

<figure>
 <img src="https://media.eaglewebservices.com/public/2022/11/1668177519229.png" alt="written by: Michelle Beran - Cottonwood Extension District" />
 <figcaption>written by: Michelle Beran - Cottonwood Extension District</figcaption>
 </figure>A new planner is one of my favorite things! Yes, I need it to keep me organized but I love opening a new planner with the potential for a new year!A new year of fun – where do we plan family gatherings, vacations, or time with friends? What celebrations need to be a priority?A new year of work – who can I impact through my work? Where do I plan programs with 4-H families, schools, or libraries for learning opportunities?A new year of volunteering – where can I connect with my church family, with my community, or with other organizations to improve life around me?A new year of partnerships – how can I collaborate with colleagues and community partners to better our connections and combined impact?A new year of personal and professional development – where and how can I improve myself?All of these questions relate to opening a new planner! In fairness, I started my new planner for 2023 back in October as I began adding priority dates for the new year.We’ll have a couple of graduations to celebrate in our immediate family, as well as weddings and new babies for friends.I have already filled in many dates for work events and activities for several months, and I’m excited about the potential this brings for interacting with 4-H families, locally and regionally, as well as youth across our school districts. Important dates include 4-H Club Days which provide our 4-H members with an opportunity for learning in Communication Skills, a regional 4-H Fiber Arts Day, and presenting as a part of GBReads.Volunteering includes serving as a cantor for my church and an officer in a state cattle organization that I am enthusiastic about. These provide moments to share my gifts while receiving so much in return as I refuel myself.I consider myself a life-long learner and that has impacts both personal and professional. I have several opportunities to attend trainings and conferences this year, and I look forward to expanding my thought process and my skill set.I see all the possibilities of a new planner and a new year! What does a new planner hold for you? I am wishing you a new year of learning, of good work, and finding how you impact the world around you!Keep learning. Keep showing grace and kindness.Michelle Beran is the 4-H Youth Development Agent in the Cottonwood Extension District. For more information on this article or other 4-H Youth Development resources, email Michelle at mberan@ksu.edu or call Cottonwood Extension District – Barton Office at 620-793-1910.Kansas State University is committed to making its services, activities and programs accessible to all participants. If you have special requirements due to a physical, vision, or hearing disability.

BERAN: A new planner

Living Well Wednesday is a virtual learning series hosted by K-State Research and Extension, Family and Consumer Sciences (FCS) professionals from across the state of Kansas. The 2022 Series focused on a variety of essential skills that empower you and your family to live, work and thrive.

Recently, three KSRE Specialists and Extension Agents presented “Healthy and Prepared for the Holidays.” They came together to share tips on how to keep your menu simple and fun during this busy holiday season. The presenters shared how to prepare meals ahead of time, how to make healthy modifications to recipes, and how to repurpose leftovers. The presenters included: Christina Holmes, Extension Specialist; Ashley Svaty, Extension Specialist; and Melinda Daily, Family and Consumer Sciences Agent, Sunflower District.

In November, Living Well Wednesday focused on Coping with Loss and Loneliness During the Holidays. Melissa Atchison, Pastor, Manhattan Mennonite Church presented on how sometimes the holiday season is a joyous time, but not for everyone. The presenter shares “you have permission to feel how you feel” and more in this helpful webinar. There are many resources listed for further exploration.

Finally, Dr. Elizabeth Kiss, Professor and Extension Specialist and Joy Miller, Johnson County Extension Agent presented on “Simplify Your Holiday-Focusing on What Matters.” As the holiday season nears, are you looking forward to it or do you dread the time, money and energy involved? Understand what makes the holiday special for you, then plan to celebrate according to your holiday values. View the webinar for more ways to focus on what matters.

All these webinars were also presented in Spanish, which are also available on the website. I know it’s a busy time of year but you can listen in during driving or exercising, or whenever it fits your schedule since they are saved on the KSRE website. They all offered great information to use throughout the next couple of weeks.

Please call the office if you have any questions about food safety or preparation for the holidays. Our website and the KSRE Rapid Response Center are also great resources for holiday questions. https://cottonwood.k-state.edu/ https://www.rrc.k-state.edu/index.html

Cottonwood Extension District wishes you a joyous holiday season, Merry Christmas and Happy New Year. Our office will be closed from December 26-January 2. We will re-open on January 3, 2023.

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>Living Well Wednesday is a virtual learning series hosted by K-State Research and Extension, Family and Consumer Sciences (FCS) professionals from across the state of Kansas. The 2022 Series focused on a variety of essential skills that empower you and your family to live, work and thrive.Recently, three KSRE Specialists and Extension Agents presented “Healthy and Prepared for the Holidays.” They came together to share tips on how to keep your menu simple and fun during this busy holiday season. The presenters shared how to prepare meals ahead of time, how to make healthy modifications to recipes, and how to repurpose leftovers. The presenters included: Christina Holmes, Extension Specialist; Ashley Svaty, Extension Specialist; and Melinda Daily, Family and Consumer Sciences Agent, Sunflower District.In November, Living Well Wednesday focused on Coping with Loss and Loneliness During the Holidays. Melissa Atchison, Pastor, Manhattan Mennonite Church presented on how sometimes the holiday season is a joyous time, but not for everyone. The presenter shares “you have permission to feel how you feel” and more in this helpful webinar. There are many resources listed for further exploration.Finally, Dr. Elizabeth Kiss, Professor and Extension Specialist and Joy Miller, Johnson County Extension Agent presented on “Simplify Your Holiday-Focusing on What Matters.” As the holiday season nears, are you looking forward to it or do you dread the time, money and energy involved? Understand what makes the holiday special for you, then plan to celebrate according to your holiday values. View the webinar for more ways to focus on what matters.All these webinars were also presented in Spanish, which are also available on the website. I know it’s a busy time of year but you can listen in during driving or exercising, or whenever it fits your schedule since they are saved on the KSRE website. They all offered great information to use throughout the next couple of weeks.Please call the office if you have any questions about food safety or preparation for the holidays. Our website and the KSRE Rapid Response Center are also great resources for holiday questions. https://cottonwood.k-state.edu/ https://www.rrc.k-state.edu/index.htmlCottonwood Extension District wishes you a joyous holiday season, Merry Christmas and Happy New Year. Our office will be closed from December 26-January 2. We will re-open on January 3, 2023.Monique Koerner is the Family and Community Wellness Agent with K-State Research and Extension – Cottonwood District. You may reach her at: 785-628-9430 or moniquek@ksu.edu. K-State Research &amp; Extension is an equal opportunity provider and employer.

KOERNER: Resources for the holidays

Kansas Ag-Climate Update for November 2022

The Kansas Ag-Climate Update is a joint effort between our climate and extension specialists. Every month the update includes a brief summary of that month, agronomic impacts, relevant maps and graphs, 1-month temperature and precipitation outlooks, monthly extremes, and notable highlights.

November 2022: Exceptional drought conditions across the state

The statewide average temperature for November was 41.2°F, or 2.1°F below normal. This ranks as the 49th coldest November out of the last 128 years, dating back to 1895. November was the first below normal month statewide since March. All divisions finished the month below normal; departures ranged from -2.9°F in the southwest to -1.6°F in northeast Kansas.

The statewide average precipitation for November was 1.44”, or 0.14” above normal. This was the first above normal month statewide since May. Five of the nine climate divisions finished the month above normal, but northwest and west central remained very dry, both receiving less than 10% of their normal monthly precipitation. Combined with last month, the three western Kansas climate divisions rank in their top 5 for the driest October-November on record. The 0.15” total for west central Kansas is the driest October-November on record in that division, breaking the old record of 0.16” set in 1939. View the entire November 2022 Ag-Climate Update, including the accompanying maps and graphics, at http://climate.k-state.edu/ag/updates/ Information provided by Xiaomao Lin, State Climatologist, xlin@ksu.edu

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

<figure>
 <img src="https://media.eaglewebservices.com/public/2019/11/1574181994278.png" alt="written by: Stacy Campbell - Cottonwood Extension District" />
 <figcaption>written by: Stacy Campbell - Cottonwood Extension District</figcaption>
 </figure>Kansas Ag-Climate Update for November 2022The Kansas Ag-Climate Update is a joint effort between our climate and extension specialists. Every month the update includes a brief summary of that month, agronomic impacts, relevant maps and graphs, 1-month temperature and precipitation outlooks, monthly extremes, and notable highlights.November 2022: Exceptional drought conditions across the stateThe statewide average temperature for November was 41.2°F, or 2.1°F below normal. This ranks as the 49th coldest November out of the last 128 years, dating back to 1895. November was the first below normal month statewide since March. All divisions finished the month below normal; departures ranged from -2.9°F in the southwest to -1.6°F in northeast Kansas.The statewide average precipitation for November was 1.44”, or 0.14” above normal. This was the first above normal month statewide since May. Five of the nine climate divisions finished the month above normal, but northwest and west central remained very dry, both receiving less than 10% of their normal monthly precipitation. Combined with last month, the three western Kansas climate divisions rank in their top 5 for the driest October-November on record. The 0.15” total for west central Kansas is the driest October-November on record in that division, breaking the old record of 0.16” set in 1939. View the entire November 2022 Ag-Climate Update, including the accompanying maps and graphics, at http://climate.k-state.edu/ag/updates/ Information provided by Xiaomao Lin, State Climatologist, xlin@ksu.eduStacy Campbell is a Crop Production Extension agent in the Cottonwood District (which includes Barton and Ellis counties) for K-State Research and Extension. You can contact him by e-mail at scampbel@ksu.edu or by calling 785-628-9430.

CAMPBELL: November weather summary

By COLE REIF Great Bend Post

Donna Krug grew up on a farm, northeast of Washington, Kansas, just a
few miles away from Mill Creek. Following high school, Krug stayed close to
home and attended Kansas State University. Although just an hour away from
home, K-State appeared intimidating at first to Krug. 
“K-State was a pretty big place for this farm girl,” said Krug. “I remember
going into my sociology class. There were more people in that class than I had
in my entire school.” 
Krug majored in Home Economics Education. Assuming that she would teach home
economics, her career changed with a move to Houston, Texas with her husband. 
“When I moved to Houston, the best opportunity was an Extension 4-H Agent,”
said Krug. “My husband grew in Hoisington, so when he graduated chiropractic
school, we were looking to move closer to family. We moved to Great Bend in
1981.”

The Krugs moved to central Kansas about the same as the great flood arrived in Great Bend in 1981. At the time, there were no openings teaching or with the
extension office, so Krug worked in her husband’s office until 1989 when a
position opened with the K-State Research and Extension branch in Great Bend. 
“I grew up as a 4-H member in a farming community,” said Krug. “I always knew
about Extension. I’m a life-long learner, and I think that’s what we try to
promote as Extension educators. We like to have people that come to our programming
that want to keep learning.” 
Krug has spent time over the decades writing articles that are designed to
address the state’s challenges and make everyday life more enjoyable and
healthier. Krug started her position in Barton County with a typewriter and
used to walk her article down to the newspaper to have it printed. 
“So many things have changed over the years,” said Krug. “There’s a lot of
things going on in people’s lives now. When I started, we had 36 units
(Extension Homemaker Units) of women that would meet. Thirty-three years later,
we have three groups that meet and it’s more of a social group.”

After more than 33 years with the Barton County Extension, now known as the
Cottonwood Extension, Krug will retire in early 2023. With more than three
decades of trying to better the lives of citizens, Krug was able to make her
mark on many lives. 
“Two years ago I wrote a column on taking a new look at fermented foods,” said
Krug. “People were really interested in that…how to make sauerkraut, how to
make kimchi. I taught some workshops. What I found was, I would attract people
who really hadn’t used Extension. They were new to our program. That was kind
of fun to raise their awareness.” 
Feb. 3, 2023 will be the final day for Krug as the District
Director and Family &amp; Consumer Science Agent with the Cottonwood Extension
District in Great Bend. 
“I think a lot of people know I really like bicycling,” said Krug. “My husband
I are on that tandem bicycle a lot. We’ll do some more of that. I enjoy
quilting, music and playing the piano. We have four grandchildren that are
growing up way too fast. I want to catch some of their activities more.”&nbsp; &nbsp;&nbsp;

<figure>
 <img src="https://media.eaglewebservices.com/public/2022/12/1671231258309.jpeg" alt="Donna Krug, Cottonwood Extension District Director in Great Bend, will retire Feb. 3, 2023 after 33 years with K-State Extension." />
 <figcaption>Donna Krug, Cottonwood Extension District Director in Great Bend, will retire Feb. 3, 2023 after 33 years with K-State Extension.</figcaption>
 </figure>By COLE REIF Great Bend PostDonna Krug grew up on a farm, northeast of Washington, Kansas, just a
few miles away from Mill Creek. Following high school, Krug stayed close to
home and attended Kansas State University. Although just an hour away from
home, K-State appeared intimidating at first to Krug. 
“K-State was a pretty big place for this farm girl,” said Krug. “I remember
going into my sociology class. There were more people in that class than I had
in my entire school.” 
Krug majored in Home Economics Education. Assuming that she would teach home
economics, her career changed with a move to Houston, Texas with her husband. 
“When I moved to Houston, the best opportunity was an Extension 4-H Agent,”
said Krug. “My husband grew in Hoisington, so when he graduated chiropractic
school, we were looking to move closer to family. We moved to Great Bend in
1981.”<figure>
 <img src="https://media.eaglewebservices.com/public/2022/12/1671231319308.jpeg" alt="" />
 <figcaption></figcaption>
 </figure>The Krugs moved to central Kansas about the same as the great flood arrived in Great Bend in 1981. At the time, there were no openings teaching or with the
extension office, so Krug worked in her husband’s office until 1989 when a
position opened with the K-State Research and Extension branch in Great Bend. 
“I grew up as a 4-H member in a farming community,” said Krug. “I always knew
about Extension. I’m a life-long learner, and I think that’s what we try to
promote as Extension educators. We like to have people that come to our programming
that want to keep learning.” 
Krug has spent time over the decades writing articles that are designed to
address the state’s challenges and make everyday life more enjoyable and
healthier. Krug started her position in Barton County with a typewriter and
used to walk her article down to the newspaper to have it printed. 
“So many things have changed over the years,” said Krug. “There’s a lot of
things going on in people’s lives now. When I started, we had 36 units
(Extension Homemaker Units) of women that would meet. Thirty-three years later,
we have three groups that meet and it’s more of a social group.”<figure>
 <img src="https://media.eaglewebservices.com/public/2022/2/1645020900026.png" alt="Donna with her husband John." />
 <figcaption>Donna with her husband John.</figcaption>
 </figure>After more than 33 years with the Barton County Extension, now known as the
Cottonwood Extension, Krug will retire in early 2023. With more than three
decades of trying to better the lives of citizens, Krug was able to make her
mark on many lives. 
“Two years ago I wrote a column on taking a new look at fermented foods,” said
Krug. “People were really interested in that…how to make sauerkraut, how to
make kimchi. I taught some workshops. What I found was, I would attract people
who really hadn’t used Extension. They were new to our program. That was kind
of fun to raise their awareness.” 
Feb. 3, 2023 will be the final day for Krug as the District
Director and Family &amp; Consumer Science Agent with the Cottonwood Extension
District in Great Bend. 
“I think a lot of people know I really like bicycling,” said Krug. “My husband
I are on that tandem bicycle a lot. We’ll do some more of that. I enjoy
quilting, music and playing the piano. We have four grandchildren that are
growing up way too fast. I want to catch some of their activities more.”&nbsp; &nbsp;&nbsp;

No work ‘extension'...Krug to retire after 33 years in Great Bend

On this episode of the Post Podcast, Cottonwood Extension District agent Monique Koerner introduces 4-H Youth Development agent Tamara Robertson.

<div><iframe title="Cottonwood Extension District hires new 4-H Youth Development agent" allowtransparency="true" height="450" width="100%" style="border: none; min-width: min(100%, 430px);" scrolling="no" data-name="pb-iframe-player" src="https://www.podbean.com/player-v2/?i=ev3ug-133dfc6-pb&from=pb6admin&square=1&share=1&download=1&rtl=0&fonts=Arial&skin=3267a3&font-color=auto&logo_link=podcast_page&btn-skin=3267a3&size=450" allowfullscreen=""></iframe></div>On this episode of the Post Podcast, Cottonwood Extension District agent Monique Koerner introduces 4-H Youth Development agent Tamara Robertson.

🎙 Post Podcast: Cottonwood Extension District hires new 4-H Youth Development agent

When company is coming for dinner, it always seems like Murphy’s Law kicks in. Keeping a good sense of humor through it all will help. Here are a few food disaster remedies that may help you make it through the holidays.

· When the sauce is too thick, stir in more liquid a tablespoon at a time until it reaches the desired consistency. Just a tablespoon at a time prevents you from having to fix the opposite problem.

· When guests arrive late, turn the oven down to warm and keep the meat and potatoes covered with foil. Turn vegetables off and remove the cover to avoid overcooking. Quickly reheat to serve.

· When there is just too much seasoning in a dish, add more food or liquid to dilute it. Or try to absorb the extra with a peeled potato.

· When the holiday cookies seem to be drying out, add a slice of bread to the container to restore moistness.

· When you forget to chill a fruit salad or beverage, stick it in the freezer for 20 minutes. Be sure to set the timer!

· And finally, when a food burns to the bottom of the pan, place a slice of bread on top of the food and let stand, covered, about five minutes to absorb the burned smell. Then dump out whatever comes easily without scraping.

I hope you are spending time enjoying the family gatherings that surround the holidays. If you have not finished your holiday shopping, remember that time, instead of expensive gifts, may be exactly what your family needs this year. Create your own traditions that exemplify your values. Time spent playing board or card games together; going to a movie or enjoying a sing-a-long can help define the holidays in a way that is meaningful to you.

If one of your goals during the holiday season is to teach your children that we are all part of a larger community, consider delivering meals on wheels or visiting a shut in. Remember that during and just following the holiday season are the most difficult time for almost all individuals who are not with loved ones. Levels of depression rise alarmingly during this time. This is especially true if someone has lost a loved one or has experienced other stressful events such as a divorce or the loss of a job.

Take time to celebrate your family during this holiday season!

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

<figure>
 <img src="https://media.eaglewebservices.com/public/2019/11/1573141404420.png" alt="written by: Donna Krug - Cottonwood Extension District" />
 <figcaption>written by: Donna Krug - Cottonwood Extension District</figcaption>
 </figure>When company is coming for dinner, it always seems like Murphy’s Law kicks in. Keeping a good sense of humor through it all will help. Here are a few food disaster remedies that may help you make it through the holidays.· When the sauce is too thick, stir in more liquid a tablespoon at a time until it reaches the desired consistency. Just a tablespoon at a time prevents you from having to fix the opposite problem.· When guests arrive late, turn the oven down to warm and keep the meat and potatoes covered with foil. Turn vegetables off and remove the cover to avoid overcooking. Quickly reheat to serve.· When there is just too much seasoning in a dish, add more food or liquid to dilute it. Or try to absorb the extra with a peeled potato.· When the holiday cookies seem to be drying out, add a slice of bread to the container to restore moistness.· When you forget to chill a fruit salad or beverage, stick it in the freezer for 20 minutes. Be sure to set the timer!· And finally, when a food burns to the bottom of the pan, place a slice of bread on top of the food and let stand, covered, about five minutes to absorb the burned smell. Then dump out whatever comes easily without scraping.I hope you are spending time enjoying the family gatherings that surround the holidays. If you have not finished your holiday shopping, remember that time, instead of expensive gifts, may be exactly what your family needs this year. Create your own traditions that exemplify your values. Time spent playing board or card games together; going to a movie or enjoying a sing-a-long can help define the holidays in a way that is meaningful to you.If one of your goals during the holiday season is to teach your children that we are all part of a larger community, consider delivering meals on wheels or visiting a shut in. Remember that during and just following the holiday season are the most difficult time for almost all individuals who are not with loved ones. Levels of depression rise alarmingly during this time. This is especially true if someone has lost a loved one or has experienced other stressful events such as a divorce or the loss of a job.Take time to celebrate your family during this holiday season!Donna Krug is the District Director and Family and Consumer Science Agent with K-State Research and Extension – Cottonwood District. You may reach her at (620)793-1910 or dkrug@ksu.edu.

KRUG: Avoiding food disasters during the holidays

K-State Research and Extension Community Vitality Specialist, Nancy Daniels, is offering grant writing courses next year. The grant writing course consists of two, 3 hour online live sessions. There will be time for interaction with other participants which allows for writers to pick up tips and be energized by their peers. The course can be taken by people who have never written a grant or those who have a lot of experience but want a new look at the way they do things. The online course is adapted from a face to face training with proven results. More than 1,700 Kansans were trained over four years and found confidence resulting in at least $25 million of successful grants for playgrounds, park improvements, walking trails, building restoration, leadership programs, arts, programming, festivals and other community infrastructure.

Participants are encouraged to bring the grants or grant ideas to share. The format of the class allows a writer to formulate their grant ideas into a grant proposal, if they are ready. Classes are recorded for later reference or classes missed.

Some topics you will learn include: sources of data for community needs, where to find grants, elements of a great grant proposal, and practicing the grant elements of problem, outcome, activity, evaluation, and budget.

Schedule: This online course is two synchronous classes from 1:30pm to 4:30pm. Class materials are open from February 1-March 2, 2023.

Schedule: This online course is two synchronous classes from 1:30pm to 4:30pm. Class materials are open from March 21-April 23, 2023.

Schedule: This online course is two synchronous classes from 1:30pm to 4:30pm. Class materials are open from April 11-May 11, 2023.

For more information, please contact: Nancy Daniels at 785-410-6352

You can enroll and pay at the following website: https://www.enrole.com/ksu/jsp/course.jsp?courseId=GRANTWRITING&amp;categoryId=ROOT

Please join me since I plan on taking advantage of this great opportunity. I have written a couple of grants in the past but am always looking for ways to improve my skills. I also have a couple of ideas about programming for the Cottonwood District that would require grant funding. I’m excited about the future and utilizing grant money to make our community a healthier place to live and raise children!

<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>K-State Research and Extension Community Vitality Specialist, Nancy Daniels, is offering grant writing courses next year. The grant writing course consists of two, 3 hour online live sessions. There will be time for interaction with other participants which allows for writers to pick up tips and be energized by their peers. The course can be taken by people who have never written a grant or those who have a lot of experience but want a new look at the way they do things. The online course is adapted from a face to face training with proven results. More than 1,700 Kansans were trained over four years and found confidence resulting in at least $25 million of successful grants for playgrounds, park improvements, walking trails, building restoration, leadership programs, arts, programming, festivals and other community infrastructure.Participants are encouraged to bring the grants or grant ideas to share. The format of the class allows a writer to formulate their grant ideas into a grant proposal, if they are ready. Classes are recorded for later reference or classes missed.Some topics you will learn include: sources of data for community needs, where to find grants, elements of a great grant proposal, and practicing the grant elements of problem, outcome, activity, evaluation, and budget.Event Dates:February 7 and 9, 2023Schedule: This online course is two synchronous classes from 1:30pm to 4:30pm. Class materials are open from February 1-March 2, 2023.March 28 and 30, 2023Schedule: This online course is two synchronous classes from 1:30pm to 4:30pm. Class materials are open from March 21-April 23, 2023.April 28 and 30, 2023Schedule: This online course is two synchronous classes from 1:30pm to 4:30pm. Class materials are open from April 11-May 11, 2023.Fee is $60 and is non-refundable.For more information, please contact: Nancy Daniels at 785-410-6352You can enroll and pay at the following website: https://www.enrole.com/ksu/jsp/course.jsp?courseId=GRANTWRITING&amp;categoryId=ROOTPlease join me since I plan on taking advantage of this great opportunity. I have written a couple of grants in the past but am always looking for ways to improve my skills. I also have a couple of ideas about programming for the Cottonwood District that would require grant funding. I’m excited about the future and utilizing grant money to make our community a healthier place to live and raise children!Monique Koerner is the Family and Community Wellness Agent with K-State Research and Extension – Cottonwood District. You may reach her at: 785-628-9430 or moniquek@ksu.edu. K-State Research &amp; Extension is an equal opportunity provider and employer.

KOERNER: Grant writing through K-State

K-State Research and Extension recognizes that roughly 50% of farm and rangeland in Kansas is operated on a leased-basis. Having a good relationship between the tenant and landlord, being able to negotiate an equitable lease arrangement, and discussing issues such as conservation practices are all critical to long-term sustainability of Kansas agriculture.

This hands-on evening workshop series will teach principles of managing land leases, both as a tenant and a landlord. In addition to presentations on these topics, participants will do activities to apply what they learned to a real-world farm lease. The goal is for participants to acquire skills they can apply directly to their own lease situation.

Participants must register for the entire 4-part series, as sessions will build upon each other.

This program is just one example of K-State Research and Extension’s commitment to diversity, equity and inclusion. While the program is designed to highlight women’s issues in agriculture, it is open to any participant without regard to sex.

For more information, contact Robin Reid, K-State Agricultural Economics at 785-532-0964.

Registration to attend one of the in-person Host sites will be $50.00, payable at the door the first night of the program. Registration to attend online-only is $75.00 and program materials will be shipped to you.

Please note: You will receive more out of this program by attending a local site in-person, because of the personal interaction with local speakers and networking with other participants. We highly encourage you to attend in-person if at all possible. The online registration was designed for those areas of Kansas where host sites are a long drive, or for absentee landowners that are not residing in the state of Kansas.

There will be an in-person location at both of the Cottonwood Extension offices. For more information, you can contact Alicia Boor in the Great Bend office at 620-793-1910, or Stacy Campbell in the Hays office at 785-628-9430.

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

<figure>
 <img src="https://media.eaglewebservices.com/public/2019/11/1573141354634.png" alt="written by: Alicia Boor - Cottonwood Extension District" />
 <figcaption>written by: Alicia Boor - Cottonwood Extension District</figcaption>
 </figure>K-State Research and Extension recognizes that roughly 50% of farm and rangeland in Kansas is operated on a leased-basis. Having a good relationship between the tenant and landlord, being able to negotiate an equitable lease arrangement, and discussing issues such as conservation practices are all critical to long-term sustainability of Kansas agriculture.This hands-on evening workshop series will teach principles of managing land leases, both as a tenant and a landlord. In addition to presentations on these topics, participants will do activities to apply what they learned to a real-world farm lease. The goal is for participants to acquire skills they can apply directly to their own lease situation.Participants must register for the entire 4-part series, as sessions will build upon each other.This program is just one example of K-State Research and Extension’s commitment to diversity, equity and inclusion. While the program is designed to highlight women’s issues in agriculture, it is open to any participant without regard to sex.For more information, contact Robin Reid, K-State Agricultural Economics at 785-532-0964.Registration to attend one of the in-person Host sites will be $50.00, payable at the door the first night of the program. Registration to attend online-only is $75.00 and program materials will be shipped to you.Please note: You will receive more out of this program by attending a local site in-person, because of the personal interaction with local speakers and networking with other participants. We highly encourage you to attend in-person if at all possible. The online registration was designed for those areas of Kansas where host sites are a long drive, or for absentee landowners that are not residing in the state of Kansas.There will be an in-person location at both of the Cottonwood Extension offices. For more information, you can contact Alicia Boor in the Great Bend office at 620-793-1910, or Stacy Campbell in the Hays office at 785-628-9430.Alicia Boor is an Agriculture and Natural Resources agent in the Cottonwood District (which includes Barton and Ellis counties) for K-State Research and Extension. You can contact her by e-mail at aboor@ksu.edu or calling 620-793-1910.

BOOR: Long-term sustainability of Kansas agriculture

Not all firewood is created equal. Some species of trees are able to produce much more heat per cord of wood. A cord is the amount of wood in a well-stacked woodpile measuring 4 feet wide by 8 feet long by 4 feet high.

Following are heat values (in million BTUs) per cord for various species of trees. The higher the value, the better the wood.

Elm, American - 19.8 (Difficult to split)

Elm, Siberian - 20.9 (Difficult to split)

Locust, Black - 28.3 (Difficult to split)

Osage Orange (Hedge) - 32.6 (Sparks, do not use in open fireplace)

The Kansas Forest Service has a publication titled "Managing Your Woodland for Firewood" that is quite helpful. See http://www.ksre.ksu.edu/bookstore/pubs/mf773.pdf

Remember to obtain firewood locally. Emerald Ash Borer has spread in Kansas primarily because of transported wood.

<figure>
 <img src="https://media.eaglewebservices.com/public/2019/11/1574181994278.png" alt="written by: Stacy Campbell - Cottonwood Extension District" />
 <figcaption>written by: Stacy Campbell - Cottonwood Extension District</figcaption>
 </figure>Not all firewood is created equal. Some species of trees are able to produce much more heat per cord of wood. A cord is the amount of wood in a well-stacked woodpile measuring 4 feet wide by 8 feet long by 4 feet high.Following are heat values (in million BTUs) per cord for various species of trees. The higher the value, the better the wood.Ash, Green - 22.8Cottonwood - 15.9Elm, American - 19.8 (Difficult to split)Elm, Red - 20.6 (Difficult to split)Elm, Siberian - 20.9 (Difficult to split)Hackberry - 21.0Honeylocust - 25.6Locust, Black - 28.3 (Difficult to split)Maple, Sugar - 24.0Maple, Silver - 18.9Mulberry - 25.3Oak, Red - 24.0Oak, Bur - 24.9Oak, Post - 25.6Osage Orange (Hedge) - 32.6 (Sparks, do not use in open fireplace)Sycamore - 19.5 (Difficult to split)Walnut, Black - 21.8The Kansas Forest Service has a publication titled "Managing Your Woodland for Firewood" that is quite helpful. See http://www.ksre.ksu.edu/bookstore/pubs/mf773.pdfRemember to obtain firewood locally. Emerald Ash Borer has spread in Kansas primarily because of transported wood.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: Firewood – heat values

Twas the night before Christmas and all through the house, not a creature was stirring not even a mouse. Hold on just a minute!

The holidays can be a time of extra stress – more money flying out the door, too many places to be in too little time, schedules are upset, food that we don’t eat every day, and just general chaos!

Plan ahead now for some inexpensive fun ways to just be together. Drag out the books – share one that your child loved when they were small and read it together using your best character voices. Make a trip to the library to pick out a new book – every library has great librarians who would love to make reading recommendations for you!

When is the last time you played “crazy eights”, “old maid”, or had an energetic game of Uno? In addition to using skills of taking turns and being cooperative, youth practice counting and paying attention to details.

Have you put a jigsaw puzzle together as a family? Unless you do these often, don’t start with a 1500 piece complicated one. Pick an easy one that everyone can participate in. Set up a card table in a corner and you may be surprised how often someone stops by it to add a couple of pieces.

My family has held a gingerbread house contest for many years. Now before you think these are huge, magical creations, let me tell you that they are made from graham crackers, frosting, and whatever odds and ends of candy and cereal that show up – Halloween candy is often used! The planning and giggles that go into these creations are so much fun to watch and my favorite part is seeing the big kids pair up with the little kids to help them learn about structure, creativity, and often gravity!

Be silly and dance – turn on some music and dance in the living room! It’s good exercise for the body and the brain. Show off those 90’s dance moves and learn a few from your kids. My kids and I still have “carcerts” – Yep, a concert in the car which means singing at the top of our lungs even when we don’t know all the words. We are OK with people thinking we look silly because we are having fun!

Go outside! Take a walk, play kickball, throw a disc or snowball. I grew up on one of the best sledding hills in my town. Even if we only had time for one or two runs, we were throwing ourselves on a sled and racing down the hill. My parents were regular participants in this craziness!

There is an old saying along the lines that people don’t care how much you know until they know how much you care. This applies to your family also – Unplug and Be There!

Just being there can be so hard to do but I remember one of the best/worst weeks quite a few years ago when we had a huge ice storm in 2007. We were out of power for 8 days and, while I could keep our home heated with the gas fireplace and cook on the gas stove, it could have been a really awful week just before Christmas! I couldn’t get to work and we had no internet with no power so we chose to make the best of the situation and had fun. We played games, read books, played outside, and chose to just Be There and enjoy the moment.

During the holiday break, make time to spend time with your kids! Be There because that is what they will remember!

<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>Twas the night before Christmas and all through the house, not a creature was stirring not even a mouse. Hold on just a minute!The holidays can be a time of extra stress – more money flying out the door, too many places to be in too little time, schedules are upset, food that we don’t eat every day, and just general chaos!Plan ahead now for some inexpensive fun ways to just be together. Drag out the books – share one that your child loved when they were small and read it together using your best character voices. Make a trip to the library to pick out a new book – every library has great librarians who would love to make reading recommendations for you!When is the last time you played “crazy eights”, “old maid”, or had an energetic game of Uno? In addition to using skills of taking turns and being cooperative, youth practice counting and paying attention to details.Have you put a jigsaw puzzle together as a family? Unless you do these often, don’t start with a 1500 piece complicated one. Pick an easy one that everyone can participate in. Set up a card table in a corner and you may be surprised how often someone stops by it to add a couple of pieces.My family has held a gingerbread house contest for many years. Now before you think these are huge, magical creations, let me tell you that they are made from graham crackers, frosting, and whatever odds and ends of candy and cereal that show up – Halloween candy is often used! The planning and giggles that go into these creations are so much fun to watch and my favorite part is seeing the big kids pair up with the little kids to help them learn about structure, creativity, and often gravity!Be silly and dance – turn on some music and dance in the living room! It’s good exercise for the body and the brain. Show off those 90’s dance moves and learn a few from your kids. My kids and I still have “carcerts” – Yep, a concert in the car which means singing at the top of our lungs even when we don’t know all the words. We are OK with people thinking we look silly because we are having fun!Go outside! Take a walk, play kickball, throw a disc or snowball. I grew up on one of the best sledding hills in my town. Even if we only had time for one or two runs, we were throwing ourselves on a sled and racing down the hill. My parents were regular participants in this craziness!There is an old saying along the lines that people don’t care how much you know until they know how much you care. This applies to your family also – Unplug and Be There!Just being there can be so hard to do but I remember one of the best/worst weeks quite a few years ago when we had a huge ice storm in 2007. We were out of power for 8 days and, while I could keep our home heated with the gas fireplace and cook on the gas stove, it could have been a really awful week just before Christmas! I couldn’t get to work and we had no internet with no power so we chose to make the best of the situation and had fun. We played games, read books, played outside, and chose to just Be There and enjoy the moment.During the holiday break, make time to spend time with your kids! Be There because that is what they will remember!Keep learning. Keep showing grace and kindness.Michelle Beran is the 4-H Youth Development Agent in the Cottonwood Extension District. For more information on this article or other 4-H Youth Development resources, email Michelle at mberan@ksu.edu or call Cottonwood Extension District – Barton Office at 620-793-1910.

BERAN: Play time

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

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

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

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

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

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

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

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

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

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

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

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

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

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

KRUG: Tiny taste bites add up

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

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

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

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

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

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

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

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

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

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

<figure>
 <img src="https://media.eaglewebservices.com/public/2022/11/1668522176561.png" alt="written by: Monique Koerner - Family and Community Wellness Agent with K-State Research and Extension – Cottonwood District." />
 <figcaption>written by: Monique Koerner - Family and Community Wellness Agent with K-State Research and Extension – Cottonwood District.</figcaption>
 </figure>The countdown has begun to the holiday season. Navigating the season and keeping up our healthy habits is always a challenge. So many temptations and busyness can de-rail anyone from good intentions. Donna Krug, Director and Family Consumer Science Extension Agent, and I recently presented about this topic in Great Bend. We found a great resource from Cleveland State University, entitled Healthy Holiday Survival Guide, that we included in our presentation. The tips below are meant to be simple and straight forward and not overwhelming. Keeping things simple during this season is key. So even if you only pick one or two items to be intentional about, that is a great approach to these suggestions.1. Eat slowly-allow your brain to catch up and your body to feel satisfied by slowing down, putting your fork down, and visiting with those around you.2. Drink water- sometimes our hunger cues are mistaken for being thirsty. Find a way to keep a water bottle near and drink water before attending events.3. Don’t stress-easier said then done, I know! Prioritize what’s important and meaningful to you and your family and leave the rest. Find time for fun and relaxation.4. Beware of liquid calories-alcohol, egg nog, soda, and lattes contain a lot of calories. Be aware of how many of these you drink because they go down easy and are often a forgotten source of calories.5. Easy recipe substitutions-unsweetened applesauce for oil, lower fat milk for whole milk, whole wheat flour instead of white flour, extra virgin olive oil for butter, turkey instead of beef, low fat yogurt instead of sour cream, and herbs instead of salt are great substitutions that don’t sacrifice flavor.6. Don’t forget to workout-find a way to be active even if you can’t get to the gym. Some examples include take the stairs, park farther away from doors, march in place or do squats during commercials when watching TV.7. Wash your hands-because being sick during the holidays is no fun at all. Get rid of germs as often as possible by washing hands frequently.8. Do something for others-it can be therapeutic to help others during the holiday season.Which one or two will you choose to be intentional about this holiday season?Monique Koerner is the Family and Community Wellness Agent with K-State Research and Extension – Cottonwood District. You may reach her at: 785-628-9430 or moniquek@ksu.edu. K-State Research &amp; Extension is an equal opportunity provider and employer.

KOERNER: Healthy holiday tips

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

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

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

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

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

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

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

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

Information provided by Jeff Whitworth, Extension Entomology Specialist.

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

CAMPBELL: Updated publications on crop pests in Kansas now available

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

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

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

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

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

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

<figure>
 <img src="https://media.eaglewebservices.com/public/2019/11/1573141354634.png" alt="written by: Alicia Boor - Cottonwood Extension District" />
 <figcaption>written by: Alicia Boor - Cottonwood Extension District</figcaption>
 </figure>Kansas State University Department of Animal Sciences and Industry and K-State Research and Extension are planning a series of calving schools in January.The program will outline overall calving management that includes stages of the normal calving process as well as tips to handle difficult calving situations. K-State Research and Extension beef veterinarian A.J. Tarpoff said organizers aim to increase producers’ knowledge and practical skills – as well as the number of live calves born.“Our goal is for producers to leave better prepared for calving season,” Tarpoff said “We will discuss timelines on when to examine cows for calving problems, and when to call your vet for help if things are not going well. We will also discuss calf care early in life. It’s an excellent program regardless of experience level.”Tarpoff said the program includes tips on when and how to intervene to assist the cow or heifer. Presenters will also demonstrate proper use of calving equipment on a life-size cow and calf model.Midway Extension Livestock Agent Clinton Laflin will also discuss crisis management considerations with program attendees. The program will be held on Tuesday January 10th at 6:00 p.m. at the Ellsworth Recreation Center. There is no cost to attend, but a RSVP is requested by Friday January 6th 2023 to confirm meal count.To RSVP or for more information please contact Clint Laflin via Email at cllaflin@ksu.edu, or by phone at 785-472-4442Alicia Boor is an Agriculture and Natural Resources agent in the Cottonwood District (which includes Barton and Ellis counties) for K-State Research and Extension. You can contact her by e-mail at aboor@ksu.edu or calling 620-793-1910.

BOOR: Upcoming Extension calving school announced in Ellsworth

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

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

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

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

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

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

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

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

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

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

KRUG: Keys to freezing baked goods successfully

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

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

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

Get ingredients from the pantry or refrigerator

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

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

<figure>
 <img src="https://media.eaglewebservices.com/public/2022/11/1668522152076.jpeg" alt="written by: Monique Koerner - Family and Community Wellness Agent with K-State Research and Extension – Cottonwood District." />
 <figcaption>written by: Monique Koerner - Family and Community Wellness Agent with K-State Research and Extension – Cottonwood District.</figcaption>
 </figure>Cooking with children can be fun and exhausting! However, taking the time and patience to cook with children has many benefits. Just about every developmental domain can be strengthened through having your child help in the kitchen. Skills children learn in the kitchen include math, reading, fine motor, following directions, sequencing, cultures, language, basic chemistry, and nutrition. Cooking is a life skill that they will need when they become adults. That is quite a list! Cooking also stimulates all five senses and that is how children learn! When children help in the kitchen they are more likely to try new foods because they helped to make them. Have your picky eater choose a recipe and make it together.How do you go about cooking with children? A few strategies include: plan, allow plenty of time, use child-friendly recipes, have patience, have a sense of adventure and humor, and practice good hygiene by washing hands frequently. When planning ahead, make sure you have everything you need and set up as much ahead of time based on the age of the child. The more organized you are the less stressful it will be. Pick a few days throughout the holiday season to mark on your calendar so you have the time to devote to the activity. By allowing plenty of time you and the children aren’t rushed. If your child is fairly young, consider their attention span and prepare some things ahead of time. Expect a mess! It’s inevitable so just go with the flow. The children can help clean up after themselves, which is also a life skill! This can be a special time of bonding with your child and creating those special times that they will always remember. And don’t forget to take some pictures!Here is a list of a few tasks that children can do in the kitchen. As the parent, you know your child(ren) and their skills the best. Use your own judgement and stay near so you can help them be safe.Wash fruits and vegetablesSort and put away foodTear lettuceArrange food on a serving dishWipe counters and tableWash unbreakable itemsMeasure ingredientsSift dry ingredientsStirGet ingredients from the pantry or refrigeratorSet the tableMake a center pieceSpreadPour LiquidsWhen children are young choose something with fewer ingredients and simple directions. As children get older and learn more skills in the kitchen they can make side dishes for meals. Teenagers can also help by cooking entire meals once in a while. It is good practice for when they are on their own. Working and producing a product that a child is proud of increases their self-esteem.So, go ahead and make some memories this year and enjoy some time in the kitchen with your children. Remember it’s not about the end product but the fun and time spent together.

KOERNER: Children in the kitchen

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

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

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

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

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

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

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

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

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

<figure>
 <img src="https://media.eaglewebservices.com/public/2019/11/1574181994278.png" alt="written by: Stacy Campbell - Cottonwood Extension District" />
 <figcaption>written by: Stacy Campbell - Cottonwood Extension District</figcaption>
 </figure>The Kansas Forest Service Conservation Tree and Shrub spring distribution ordering process will start December 1, 2022 and goes through May 1, 2023. Order early to get the items you want! Spring order shipments begin in mid-March (weather permitting) and end May 1.The spring distribution offers both bare root and container-grown seedlings for sale, as well as other items for use in conservation planting.“Large conservation plantings can become very costly when several hundreds or thousands of plants are needed to meet the conservation goals of the landowner,” said Aaron Yoder, conservation trees specialist.The Kansas Forest Service offers low-cost tree and shrub seedlings for conservation plantings. These plants are 1 to 2 years old and vary from 8 to 36 inches tall, depending on species. Seedlings are sold in units of 25. Bundles and other items must be ordered in whole units. Orders for partial or mixed units will not be accepted. These seedlings are intended for conservation use only and may not be used for landscape plantings or resold as live plants.Conservation plantings may function as wildlife habitat, windbreaks, wood lots, timber plantations, or educational and riparian (streambank) plantings. Species grown in the program are selected for characteristics that make them ideal candidates for conservation plantings.What is the difference between container-grown vs. bare-root seedlings - container-grown seedlings are grown in individual 2-inch by 7-inch containers filled with a greenhouse potting mix. Container-grown seedlings have an intact root system and come in the original container. The advantages of container-grown seedlings compared with bare-root seedlings are: • Improved survival and first-year rate of growth under most conditions. • Extended spring planting season. • Greater flexibility in scheduling tree planting around soil conditions, weather conditions, and work schedule. • Easier to plant properly. Bare-root seedlings are grown 1 to 2 years in a field nursery, then lifted and shipped without soil on the roots.A full list of available products can be found in there Seedling Selection Guide. There is even assistance finding the right tree for your purpose and property with the “Selecting Trees andShrubs for Conservation Plantings”. All of this along with ordering on-line can be found at www.kansasforests.org also orders are accepted over the phone by calling the Kansas Forest Service at 1-888-740-8733.But don’t delay order early so you can get the items you want.Stacy Campbell is a Crop Production Extension agent in the Cottonwood District (which includes Barton and Ellis counties) for K-State Research and Extension. You can contact him by e-mail at scampbel@ksu.edu or by calling 785-628-9430.

CAMPBELL: Conservation tree planting program – orders start Dec. 1

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

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

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

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

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

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

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

BOOR: Winter forage conference in Great Bend

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

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

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

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

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

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

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

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