CORRECTED to clarify the day coaches were notified. Hays Post apologizes for the error.

After the cancellation of a scrimmage and parents meeting night Friday, the Hays High School football team has now canceled practice Monday and Tuesday after a player tested positive for COVID-19.

The announcement comes days before the anticipated start of classes for Hays USD 489 next week.

The player has been asked to isolate.&nbsp;

The player informed the head coach on Aug. 22, according to a message sent to parents Saturday evening. The positive case was at the first practice on Aug. 17 and the second on Aug. 18.&nbsp;

The player has not attended practice since Aug. 18, the district said.

"After weighing the details, the HHS football team will not practice Monday, August 24th, or Tuesday, August 25th, to allow KDHE enough time for contact tracing," the message to parents read.

CORRECTED to clarify the day coaches were notified. Hays Post apologizes for the error.After the cancellation of a scrimmage and parents meeting night Friday, the Hays High School football team has now canceled practice Monday and Tuesday after a player tested positive for COVID-19.The announcement comes days before the anticipated start of classes for Hays USD 489 next week.The player has been asked to isolate.&nbsp;The player informed the head coach on Aug. 22, according to a message sent to parents Saturday evening. The positive case was at the first practice on Aug. 17 and the second on Aug. 18.&nbsp;The player has not attended practice since Aug. 18, the district said."After weighing the details, the HHS football team will not practice Monday, August 24th, or Tuesday, August 25th, to allow KDHE enough time for contact tracing," the message to parents read.<figure>
 <img src="https://media.eaglewebservices.com/public/2020/8/1598141526070.png" alt="" />
 <figcaption></figcaption>
 </figure>

Hays HS FB practices canceled after player tests COVID-19-positive

<a href="https://hayspost.com/posts/5dd2f46c897d147ad4bb104b">To find out more about The Post Podcast, or subscribe to mobile&nbsp;</a><a href="https://hayspost.com/posts/5dd2f46c897d147ad4bb104b">notifications click here.</a>

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🎙 Post Podcast: New DHDC events scheduled after Brews on the Bricks cancelled

At 4:11 a.m. Saturday, Aug. 22 the Hays Police Department received a 911 call about a disturbance in the 200 block of West 15th Street. 

 Upon officers arrival they learned that a 22-year-old man later identified as John Jones had broken into a residence of a female acquaintance while brandishing a knife.  

Jones reportedly attacked a 21-year-old male and the 21-year-old female acquaintance inside the residence. 

 The male victim grabbed a knife and defended the occupants of the home. 

 During the attack, the 21-year-old male and female sustained non-life threatening injuries.

  Jones sustained injuries to his face and a large cut to his lower leg. 

 Hays Police Officer Mason Seery placed a tourniquet onto Jones’s leg to aid in stopping the bleeding.  

Jones was transported to the hospital for treatment. 

This investigation continues and there is no further danger to the community. 

 John Jones has been arrested for attempted murder and is considered innocent until proven guilty in a court of law.

Hays Police DepartmentAt 4:11 a.m. Saturday, Aug. 22 the Hays Police Department received a 911 call about a disturbance in the 200 block of West 15th Street. Upon officers arrival they learned that a 22-year-old man later identified as John Jones had broken into a residence of a female acquaintance while brandishing a knife. Jones reportedly attacked a 21-year-old male and the 21-year-old female acquaintance inside the residence. The male victim grabbed a knife and defended the occupants of the home. During the attack, the 21-year-old male and female sustained non-life threatening injuries. Jones sustained injuries to his face and a large cut to his lower leg. Hays Police Officer Mason Seery placed a tourniquet onto Jones’s leg to aid in stopping the bleeding. Jones was transported to the hospital for treatment. This investigation continues and there is no further danger to the community. John Jones has been arrested for attempted murder and is considered innocent until proven guilty in a court of law.

HPD investigating early morning stabbing

By CRISTINA JANNEY Hays Post

Two friends are specializing in the art of showroom clean with their new detailing shop in Hays, Hays Auto Spa.&nbsp;

Jordan&nbsp; Mayfield and Dakota Sproul, both 23, openned the business at 1303 Golden Belt Drive four weeks ago.

"We've had pretty good business for just opening up," Mayfield said.

Mayfield has four years of experience in detailing. Sproul, who races in his spare time, also has an automotive background.&nbsp;

The two young men met through their girlfriends, who are sisters. Despite uncertain economic times, the duo decided to strike out on their own and start their own business.

Mayfield said the freedom of being his own boss drew him to partner with Sproul and open the business.

"[I wanted to] do things like I like to do them." he said.

Sproul said he liked the flexibility self-employment offered.

Hays Auto Spa offers full auto detailing services, both inside and out. They can wash, wax and clean wheels. Interior services include touch ups on all the plastics and leather.&nbsp;

"I think we do really good work in a timely manner," Mayfield said.

He said the duo takes great pride in their work, putting the same effort into customers' cars as they would on their own.

He described car detailing as a precise art.

"We want your car to look like it just rolled off the showroom floor, or even cleaner like some people say," Mayfield said. "We have detailed some cars that people say it looks better than when they bought it. That's our goal every time you bring your vehicle in."

The detail service offers steam disinfecting, which can get into cracks and crevices other means of disinfecting can't, Mayfield said.&nbsp;

"There are so many things you touch [in a vehicle]. You just don't know what could be lingering inside your vehicle," Mayfield said.

The partners also have an industrial shampooer they can use on either vehicle upholstery and carpets or home carpets.&nbsp;

The business is open from 8 a.m. to 5 p.m. Mondays through Fridays.&nbsp; Appointments are recommended, but the business will accept walk-ins contingent on availability.

Car interiors or exteriors runs $65. Small SUVs and trucks are $75 for an interior or exterior. Large trucks, SUVs or mini-vans cost $90 for an interior or exterior. Extra fees apply for jobs that will need extra time, such as excessive dirt, trash or pet hair.&nbsp;

The business also offers add-ons, such as the shampoo service or engine-bay detailing.&nbsp;Headlight restorations are offered for $80 to $100.

Home carpet shampooing starts at $100 and then the charge is 30 to 35 cents per square foot.

The business is currently running grand opening specials. You can see their <a href="https://www.facebook.com/haysautospa">Facebook page</a> for more information. You can also reach the shop at 785-432-2503.

<figure>
 <img src="https://media.eaglewebservices.com/public/2020/8/1597954985811.jpeg" alt="Owners of Hays Auto Spa Jordan Mayfield, right, and Dakota Sproul, left, detail a Corvette Thursday at their shop in Hays." />
 <figcaption>Owners of Hays Auto Spa Jordan Mayfield, right, and Dakota Sproul, left, detail a Corvette Thursday at their shop in Hays.</figcaption>
 </figure>By CRISTINA JANNEY Hays PostTwo friends are specializing in the art of showroom clean with their new detailing shop in Hays, Hays Auto Spa.&nbsp;Jordan&nbsp; Mayfield and Dakota Sproul, both 23, openned the business at 1303 Golden Belt Drive four weeks ago."We've had pretty good business for just opening up," Mayfield said.Mayfield has four years of experience in detailing. Sproul, who races in his spare time, also has an automotive background.&nbsp;The two young men met through their girlfriends, who are sisters. Despite uncertain economic times, the duo decided to strike out on their own and start their own business.<figure>
 <img src="https://media.eaglewebservices.com/public/2020/8/1597960046867.jpeg" alt="Dakota Sproul, left, details a Corvette Thursday at Hays Auto Spa. The business also offers home carpet shampooing." />
 <figcaption>Dakota Sproul, left, details a Corvette Thursday at Hays Auto Spa. The business also offers home carpet shampooing.</figcaption>
 </figure>Mayfield said the freedom of being his own boss drew him to partner with Sproul and open the business."[I wanted to] do things like I like to do them." he said.Sproul said he liked the flexibility self-employment offered.Hays Auto Spa offers full auto detailing services, both inside and out. They can wash, wax and clean wheels. Interior services include touch ups on all the plastics and leather.&nbsp;"I think we do really good work in a timely manner," Mayfield said.He said the duo takes great pride in their work, putting the same effort into customers' cars as they would on their own.He described car detailing as a precise art."We want your car to look like it just rolled off the showroom floor, or even cleaner like some people say," Mayfield said. "We have detailed some cars that people say it looks better than when they bought it. That's our goal every time you bring your vehicle in."<figure>
 <img src="https://media.eaglewebservices.com/public/2020/8/1597960096895.jpeg" alt="Owners of Hays Auto Spa Jordan Mayfield stand outside of their shop at 1303 Golden Belt Drive. The partners accept both appointments and walk-ins." />
 <figcaption>Owners of Hays Auto Spa Jordan Mayfield stand outside of their shop at 1303 Golden Belt Drive. The partners accept both appointments and walk-ins.</figcaption>
 </figure>The detail service offers steam disinfecting, which can get into cracks and crevices other means of disinfecting can't, Mayfield said.&nbsp;"There are so many things you touch [in a vehicle]. You just don't know what could be lingering inside your vehicle," Mayfield said.The partners also have an industrial shampooer they can use on either vehicle upholstery and carpets or home carpets.&nbsp;The business is open from 8 a.m. to 5 p.m. Mondays through Fridays.&nbsp; Appointments are recommended, but the business will accept walk-ins contingent on availability.Car interiors or exteriors runs $65. Small SUVs and trucks are $75 for an interior or exterior. Large trucks, SUVs or mini-vans cost $90 for an interior or exterior. Extra fees apply for jobs that will need extra time, such as excessive dirt, trash or pet hair.&nbsp;The business also offers add-ons, such as the shampoo service or engine-bay detailing.&nbsp;Headlight restorations are offered for $80 to $100.Home carpet shampooing starts at $100 and then the charge is 30 to 35 cents per square foot.The business is currently running grand opening specials. You can see their <a href="https://www.facebook.com/haysautospa">Facebook page</a> for more information. You can also reach the shop at 785-432-2503.

Hays Auto Spa specializes in the art of showroom clean

&nbsp;A total of 2,395 students completed associate, bachelor’s or graduate degrees at Fort Hays State University in the spring 2020 semester.

The university conferred graduate degrees (master’s, Education Specialist and Doctor of Nursing Practice degrees) on 513 students, bachelor’s degrees on 1,821 students, and associate degrees on 61 students. Of those, 71 students graduated with two degrees.

Graduates who requested privacy are included in the count but omitted from this listing. FHSU does not release degree lists until transcripts have been verified as having met all requirements for graduation.

The complete list of spring 2020 graduates of Fort Hays State University can be viewed at:&nbsp;<a href="https://www.fhsu.edu/news/2020/08/fort-hays-state-university-announces-spring-2020-graduates">https://www.fhsu.edu/news/2020/08/fort-hays-state-university-announces-spring-2020-graduates</a>

Albert (67511): Joshua Allen Jecha, a Bachelor of Science in information networking and telecommunications (computer networking).

Claflin (67525): Madeline Mary-Pearl Demel, a Bachelor of General Studies (education).

McKenna Noelle Hammeke, a Bachelor of Arts in political science.

Shelby L. Letourneau, a Bachelor of Science in medical diagnostic imaging (ultrasound).

Michael James Ryan, a Bachelor of Science in health and human performance (secondary education).

Kaycee Steiner, a Bachelor of Science in health and human performance (sport and exercise therapy).

Peyton Daley Zink, a Master of Science in speech-language pathology.

Ellinwood (67526): Matthew D. Niles, a Bachelor of General Studies (communication).

Devann Patten, a Master of Science in psychology (school).

Abbie Marie Reichuber, a Bachelor of Science in agricultural business.

Great Bend (67530): Jose Andres Batres, a Bachelor of Science in technology studies (construction management).

Erin Beck, a Master of Science in education administration.

Patricia Berger, a Master of Science in special education (high incidence).

Austin Michael Blea, a Bachelor of Business Administration in finance.

Rachel Elizabeth Bussen, a Bachelor of Fine Arts in art (interior 
design) and a Bachelor of Science in technology studies (engineering 
design).

James Richard Cell, a Master of Professional Studies (cyber security).

Kaylie Marie Doll, a Bachelor of Science in medical diagnostic 
imaging and a Bachelor of Science in medical diagnostic imaging 
(ultrasound).

Anne Kathryn Drees, a Master of Arts in English.

Elizabeth Danielle Dukelow, a Bachelor of Science in sociology.

Mercedes Catalina Helms, a Master of Science in Education (transition to teaching).

Jennifer Rebecca Hopkins, a Master of Professional Studies (organizational leadership).

Kaitlyn Nicole Jerke, a Bachelor of Science in elementary education.

Kacee N. Kasselman, a Bachelor of Science in health and human performance.

Raegan Sue King, a Bachelor of General Studies (child development).

Kirstyn Brooke Latham, a Bachelor of Science in biology (health professions).

Jessica Loera, a Bachelor of Science in communication sciences and disorders.

Jared M. Maneth, a Bachelor of Science in agricultural business.

Joshua Pattrick Moran, a Bachelor of Business Administration in accounting.

Macy Grace Moyers, a Bachelor of Science in biology (health professions).

Mark Anthony Nelson, a Bachelor of Science in criminal justice.

Amber Riggs, a Bachelor of Science in Nursing.

Christian Rivas, a Bachelor of Science in criminal justice.

Dakota Lynne Sanders, a Bachelor of Science in medical diagnostic imaging and an Associate of Science in radiologic technology.

Ryan D. Stocker, a Bachelor of Science in agricultural business.

Samantha Jo Teri, a Master of Science in special education (high incidence).

Kayla Ann Thornton, a Bachelor of General Studies (psychological).

Shelby Marie Wiesner, a Bachelor of Arts in sociology.

Brian Paul Williams, a Master of Science in counseling (school).

Blake Marie Wilt, a Bachelor of Business Administration in management (human resource management).

Hoisington (67544): Marisa Sue Jonas, a Bachelor of Science in biology (health professions).

Heather Mae Lamb, a Bachelor of Business Administration in management.

Odin (67525): Kami Danae Maxwell, a Master of Science in counseling (school).

Olmitz (67564): Benjamin Thomas Schneider, a Bachelor of Science in information networking and telecommunications (computer networking).

Kenton Lee Wondra, a Bachelor of Science in agricultural business.

Pawnee Rock (67567): Lake Grant Moore, a Bachelor of Science in information networking and telecommunications (computer networking).

St Francis (67756): Kattie Lynn Jenik, a Bachelor of Business Administration in accounting (public).

Kyler Michael Zweygardt, a Bachelor of Science in health and human 
performance (K-12 teaching and coaching) and secondary education.

Shakotah S. Blanka, a Bachelor of Science in agricultural business.

Katie Brzon, a Master of Science in Education (transition to teaching).

Dresden (67635): Gannon Reichert, a Master of Science in Education (transition to teaching).

Oberlin (67749): Garrett A. Smith, a Bachelor of Science in computer science.

Ellis (67637): Marcus John Altman, a Bachelor of Science in biology.

Kathryn Lacey Amrein, a Master of Science in Nursing (nursing education).

Kori Lea Clark, a Master of Science in psychology (school).

Alexcia Deutscher, a Bachelor of Science in health and human performance (sport and exercise therapy).

Carmen R. Keller, a Bachelor of Science in medical diagnostic imaging.

Danielle Dale Knoll, a Bachelor of Arts in history.

Jaylinn Renae Pfeifer, an Associate of General Studies.

Brianna Rohr, a Bachelor of Science in Nursing.

Debra Janel Shinn, a Doctor of Nursing Practice.

Kaleigh Marie Soneson, a Bachelor of Science in biology.

Ashley Dyan Vopat, a Bachelor of Science in Nursing.

Hays (67601): Briana Lynn Aldrich, a Bachelor of Science in Nursing.

Alicia Danae Arias, a Doctor of Nursing Practice.

Rachel Marie Ashbaugh, a Bachelor of Business Administration in management.

Chelsey Renee Augustine, a Bachelor of Fine Arts in art (graphic design).

Samuel Dean Ayers, a Bachelor of Arts in English (writing).

Brooks David Barber, a Bachelor of Business Administration in marketing (digital marketing).

Alice Louise Berens, a Master of Science in special education (high incidence).

Jake Thomas Bieker, a Bachelor of Business Administration in finance.

Kori Nicole Birzer, a Bachelor of Science in communication sciences and disorders.

Paige Lynn Brooks, a Bachelor of Social Work.

Audrie Rowena Burge-Meyer, a Bachelor of Science in psychology.

Sean Thomas Callahan, a Bachelor of Arts in history.

Claudia Veronica Castro-Porras, a Bachelor of Science in organizational leadership.

Eric Chavira, a Bachelor of Science in agricultural business.

Abdoulaye U. Cisse, a Bachelor of Science in health and human performance (recreation).

Alyson Leigh Claiborn, a Bachelor of Science in early childhood unified.

Shianne Bethlene Cokely, a Master of Science in counseling (clinical mental health).

Tyler Lee Dallis, a Bachelor of Fine Arts in art (studio).

Taylor Nicole Deboer, a Bachelor of Business Administration in accounting.

Hannah Deborah Dehn, a Bachelor of Science in psychology and a Bachelor of Social Work.

Caitlin Nichole Depue, a Bachelor of Science in biology (health professions).

Brittany Anne Dinkel, a Bachelor of General Studies (general business).

Derek M. Drees, a Bachelor of Business Administration in management.

Craig Michael Dreiling, a Bachelor of General Studies (biological).

Brian Allen Ellis, a Bachelor of General Studies (education).

Courtney Ellis, a Bachelor of Social Work.

Elizabeth Mary Emerson, a Bachelor of Science in geosciences (geology).

Fort Hays State University announces spring 2020 graduates

It is that time of year where we all come together as a community and kick off the United Way of Ellis County’s 2020 Campaign.

 The United Way will continue their “Day of Action” by collecting non-perishable food items and PPE supplies (masks, gloves, hand sanitizer, disinfecting wipes). For this event to be successful, they need your help.

The United Way is asking everyone to challenge co-workers, friends, and family by donating items that will benefit the partner agencies and the clients they serve.

You may bring your donations to the United Way office in the Hadley Center, 205 E. 7th, Suite 111, from Aug. 24 through Aug. 28, 8 a.m. to 5 p.m. or during their Campaign Kickoff at the Hays Chamber’s monthly luncheon on Friday, Aug. 28, at the Rose Garden Banquet Hall,  2350 E. Eighth.

<figure>
 <img src="https://media.eaglewebservices.com/public/2020/8/1597954916634.jpeg" alt="" />
 <figcaption></figcaption>
 </figure>It is that time of year where we all come together as a community and kick off the United Way of Ellis County’s 2020 Campaign. The United Way will continue their “Day of Action” by collecting non-perishable food items and PPE supplies (masks, gloves, hand sanitizer, disinfecting wipes). For this event to be successful, they need your help.The United Way is asking everyone to challenge co-workers, friends, and family by donating items that will benefit the partner agencies and the clients they serve.You may bring your donations to the United Way office in the Hadley Center, 205 E. 7th, Suite 111, from Aug. 24 through Aug. 28, 8 a.m. to 5 p.m. or during their Campaign Kickoff at the Hays Chamber’s monthly luncheon on Friday, Aug. 28, at the Rose Garden Banquet Hall, 2350 E. Eighth.Submitted

United Way to kick off 2020 campaign with PPE/food drive

TOPEKA – The Kansas Department of Health and Environment (KDHE), in conjunction with the Kansas Department of Wildlife, Parks and Tourism (KDWPT), has revised its list of public health advisories for Kansas lakes due to blue-green algae.

<a href="https://gcc01.safelinks.protection.outlook.com/?url=https%3A%2F%2Fwww.kdheks.gov%2Falgae-illness%2Fdownload%2Fmilford-lake-zoned.pdf&amp;data=02%7C01%7C%7Cf5c4c768e6b34a2f425b08d8454da908%7Cdcae8101c92d480cbc43c6761ccccc5a%7C0%7C0%7C637335547143702891&amp;sdata=cm5N%2FVGbuelja4jac0Y6LqTincX4kRnjsZLo2GeWc%2Bo%3D&amp;reserved=0" target="_blank">Milford Lake Zones A,B and C</a>,&nbsp;Geary County

Camp Hawk Lake, Harvey County (upgraded from watch 8/20)

<a href="https://gcc01.safelinks.protection.outlook.com/?url=https%3A%2F%2Fwww.kdheks.gov%2Falgae-illness%2Fdownload%2Fperry_lake_zones.pdf&amp;data=02%7C01%7C%7Cf5c4c768e6b34a2f425b08d8454da908%7Cdcae8101c92d480cbc43c6761ccccc5a%7C0%7C0%7C637335547143712848&amp;sdata=4%2B90NToek%2B56kZGA0OnzfKdaaTb8rCFKWwg%2BkCW%2FY1c%3D&amp;reserved=0" target="_blank">Perry Lake Zones A, B and C,&nbsp;Jefferson County</a>&nbsp;(new 8/20)

Unit G Marais des Cygnes Wildlife Area, Linn County

Melvern Outlet Pond, Osage County (new 8/20)

Plainville Township Lake, Rooks County

When a warning is issued, KDHE recommends the following precautions be taken:

A watch means that blue-green algae have been detected and a harmful algal bloom is present or likely to develop. People are encouraged to avoid areas of algae accumulation and keep pets and livestock away from the water. During the watch status, KDHE recommends the following precautions be taken:

KDHE investigates publicly-accessible bodies of water for blue-green algae when the agency receives reports of potential algae blooms in Kansas lakes. Based on credible field observation and sampling results, KDHE reports on potentially harmful conditions.

Kansans should be aware that blooms are unpredictable. They can develop rapidly and may float around the lake, requiring visitors to exercise their best judgment. If there is scum, a paint-like surface or the water is bright green, avoid contact and keep pets away. These are indications that a harmful bloom may be present. Pet owners should be aware that animals that swim in or drink water affected by a harmful algal bloom or eat dried algae along the shore may become seriously ill or die.

For information on blue-green algae and reporting potential harmful algal blooms, please visit www.kdheks.gov/algae-illness/index.htm. KDHE updates the listings of advisories every Thursday but may update more frequently if needed.

<figure>
 <img src="https://media.eaglewebservices.com/public/2020/8/1597962803497.jpeg" alt="" />
 <figcaption></figcaption>
 </figure>KDHETOPEKA – The Kansas Department of Health and Environment (KDHE), in conjunction with the Kansas Department of Wildlife, Parks and Tourism (KDWPT), has revised its list of public health advisories for Kansas lakes due to blue-green algae.Warning<a href="https://gcc01.safelinks.protection.outlook.com/?url=https%3A%2F%2Fwww.kdheks.gov%2Falgae-illness%2Fdownload%2Fmilford-lake-zoned.pdf&amp;data=02%7C01%7C%7Cf5c4c768e6b34a2f425b08d8454da908%7Cdcae8101c92d480cbc43c6761ccccc5a%7C0%7C0%7C637335547143702891&amp;sdata=cm5N%2FVGbuelja4jac0Y6LqTincX4kRnjsZLo2GeWc%2Bo%3D&amp;reserved=0" target="_blank">Milford Lake Zones A,B and C</a>,&nbsp;Geary CountyGathering Pond, Geary CountyCamp Hawk Lake, Harvey County (upgraded from watch 8/20)Lovewell Reservoir, Jewell CountyWatchBrown State Fishing Lake, Brown CountyMission Lake, Brown County (new 8/20)Ford State Fishing Lake, Ford County<a href="https://gcc01.safelinks.protection.outlook.com/?url=https%3A%2F%2Fwww.kdheks.gov%2Falgae-illness%2Fdownload%2Fperry_lake_zones.pdf&amp;data=02%7C01%7C%7Cf5c4c768e6b34a2f425b08d8454da908%7Cdcae8101c92d480cbc43c6761ccccc5a%7C0%7C0%7C637335547143712848&amp;sdata=4%2B90NToek%2B56kZGA0OnzfKdaaTb8rCFKWwg%2BkCW%2FY1c%3D&amp;reserved=0" target="_blank">Perry Lake Zones A, B and C,&nbsp;Jefferson County</a>&nbsp;(new 8/20)South Lake, Johnson CountyUnit G Marais des Cygnes Wildlife Area, Linn CountyMarion County Lake, Marion CountyMelvern Outlet Pond, Osage County (new 8/20)Overbrook City Lake, Osage CountyAgra Lake, Phillips CountyPlainville Township Lake, Rooks CountyWebster Reservoir, Rooks CountyWarning ProtocolsWhen a warning is issued, KDHE recommends the following precautions be taken:<ul>
 <li>Lake water is not safe to drink for pets or livestock.</li><li>Lake water, regardless of blue-green algae status, should never be consumed by humans.</li><li>Water contact should be avoided.</li><li>Fish may be eaten if they are rinsed with clean water and only the fillet portion is consumed, while all other parts are discarded.</li><li>Do not allow pets to eat dried algae.</li><li>If lake water contacts skin, wash with clean water as soon as possible.</li><li>Avoid areas of visible algae accumulation.</li>
 </ul>Watch ProtocolsA watch means that blue-green algae have been detected and a harmful algal bloom is present or likely to develop. People are encouraged to avoid areas of algae accumulation and keep pets and livestock away from the water. During the watch status, KDHE recommends the following precautions be taken:<ul>
 <li>Water may be unsafe for humans/animals.</li><li>Avoid areas of algae accumulation and do not let people/pets eat dried algae or drink contaminated water.</li><li>Swimming, wading, skiing and jet skiing are discouraged near visible blooms.</li><li>Boating and fishing are safe. However, inhalation of the spray may affect some individuals. Avoid direct contact with water, and wash with clean water after any contact.</li><li>Clean fish well with potable water and eat fillet portion only.</li>
 </ul>KDHE investigates publicly-accessible bodies of water for blue-green algae when the agency receives reports of potential algae blooms in Kansas lakes. Based on credible field observation and sampling results, KDHE reports on potentially harmful conditions.Kansans should be aware that blooms are unpredictable. They can develop rapidly and may float around the lake, requiring visitors to exercise their best judgment. If there is scum, a paint-like surface or the water is bright green, avoid contact and keep pets away. These are indications that a harmful bloom may be present. Pet owners should be aware that animals that swim in or drink water affected by a harmful algal bloom or eat dried algae along the shore may become seriously ill or die.For information on blue-green algae and reporting potential harmful algal blooms, please visit www.kdheks.gov/algae-illness/index.htm. KDHE updates the listings of advisories every Thursday but may update more frequently if needed.

Lakes in Rooks, Phillips counties remain in algae watch 

Three-day weather outlook

Many young, smooth, thin-barked trees such as honeylocusts, fruit trees, ashes, oaks, maples, lindens, and willows are susceptible to sunscald and bark cracks. Sunscald normally develops on the south or southwest side of the tree during late winter. Sunny, warm winter days may heat the bark to relatively high temperatures. 

Research done in Georgia has shown that the southwest side of the trunk of a peach tree can be 40 degrees warmer than shaded bark. This warming action can cause a loss of cold hardiness of the bark tissue resulting in cells becoming active. These cells then become susceptible to lethal freezing when the temperature drops at night. The damaged bark tissue becomes sunken and discolored in late spring.&nbsp; Damaged bark will eventually crack and slough off.&nbsp; Trees often recover but need TLC — especially watering during dry weather.

If you have seen this type of damage in previous years or fear you have susceptible trees, preventative measures are called for.&nbsp; Applying a light-colored tree wrap from the ground to the start of the first branches can protect young and/or recently planted trees. This should be done in October to November and removed the following March. Failure to remove the tree wrap in the spring can prove detrimental to the tree.

Lauren Fick is the Horticulture Extension Agent for the Cottonwood Extension District. If you have questions she can be contacted by e-mail at lfick@k-state.edu or by phone at 785-628-9430 or 620-793-1910. K-State Research and Extension is an equal opportunity provider and employer.

<figure>
 <img src="https://media.eaglewebservices.com/public/2020/2/1580750915301.jpeg" alt="Lauren Fick is the Horticulture Extension Agent for the Cottonwood Extension District. " />
 <figcaption>Lauren Fick is the Horticulture Extension Agent for the Cottonwood Extension District. </figcaption>
 </figure>Many young, smooth, thin-barked trees such as honeylocusts, fruit trees, ashes, oaks, maples, lindens, and willows are susceptible to sunscald and bark cracks. Sunscald normally develops on the south or southwest side of the tree during late winter. Sunny, warm winter days may heat the bark to relatively high temperatures. Research done in Georgia has shown that the southwest side of the trunk of a peach tree can be 40 degrees warmer than shaded bark. This warming action can cause a loss of cold hardiness of the bark tissue resulting in cells becoming active. These cells then become susceptible to lethal freezing when the temperature drops at night. The damaged bark tissue becomes sunken and discolored in late spring.&nbsp; Damaged bark will eventually crack and slough off.&nbsp; Trees often recover but need TLC — especially watering during dry weather.If you have seen this type of damage in previous years or fear you have susceptible trees, preventative measures are called for.&nbsp; Applying a light-colored tree wrap from the ground to the start of the first branches can protect young and/or recently planted trees. This should be done in October to November and removed the following March. Failure to remove the tree wrap in the spring can prove detrimental to the tree.Lauren Fick is the Horticulture Extension Agent for the Cottonwood Extension District. If you have questions she can be contacted by e-mail at lfick@k-state.edu or by phone at 785-628-9430 or 620-793-1910. K-State Research and Extension is an equal opportunity provider and employer.

FICK: Preventing sunscald on thin-barked trees

If your garden is producing more fresh vegetables than you can work in to the daily menu plan you may want to consider freezing. Most vegetables need to be blanched before freezing to inactivate enzymes and protect their quality. This is done by water or steam blanching. Enzymes are a natural component of food. They work inside food and can change flavor, texture, color and nutrition. Blanching stops enzymes and protects the food from quality changes.&nbsp;

Occasionally I will get a call from someone who asks if blanching can be done in the microwave? Using the microwave may produce poor results. Due to uneven heating, the microwave may not completely inactivate enzymes. This results in off flavors, poor texture and loss of color. The microwave does not save time or energy.&nbsp;

To blanch vegetables correctly, briefly expose them to boiling water or steam. Then cool rapidly in ice water to stop cooking. Blanching destroys microorganisms on the vegetable surface and is essential for top-quality frozen vegetables.

For products like tomatoes you will notice that they will have a mushy texture when thawed and are suitable only for cooking in soups, stews and sauces. Tomatoes that are frozen raw become watery and can develop an off-flavor after a short time in the freezer. Tomatoes that are too ripe for safe canning but still sound and free from decay can be frozen safely.&nbsp;

If you are wanting to freeze sweet corn, it is important to preserve it as soon after harvest as possible for best quality. To prepare corn-on-the-cob for freezing: Blanch small ears (1 ¼ inches or less in diameter) 7 minutes in boiling water; medium-size ears (1 ¼ to 1 ½ inches) 9 minutes; and large ears (1 ½ inches or more) 11 minutes. Cool in several changes of ice cold water and drain. If desired, cut ears into uniform 4-, 6-, or 8-inch pieces and package in freezer bags or containers.

Be aware there is a significant difference between a plastic storage bag and plastic freezer bags. Make sure you are using the heavier freezer bags for best results.

Excellent reference bulletins for a variety of vegetables and fruits are available at: &nbsp;

<a href="http://www.rrc.k-state.edu/preservation/freezing.html">www.rrc.k-state.edu/preservation/freezing.html</a>&nbsp;

A little work now to preserve the harvest will certainly be enjoyed and appreciated next winter! Call me if you have any questions.

Donna Krug is the District Director and Family &amp; Consumer Science Agent for K-State Research &amp; Extension – Cottonwood District. You may reach her at: (620)793-1910 or <a href="mailto:dkrug@ksu.edu">dkrug@ksu.edu</a>&nbsp;&nbsp;

<figure>
 <img src="https://media.eaglewebservices.com/public/2020/6/1593016082485.png" alt="Donna Krug is the District Director and Family &amp; Consumer Science Agent for K-State Research &amp; Extension – Cottonwood District.&nbsp;" />
 <figcaption>Donna Krug is the District Director and Family &amp; Consumer Science Agent for K-State Research &amp; Extension – Cottonwood District.&nbsp;</figcaption>
 </figure>If your garden is producing more fresh vegetables than you can work in to the daily menu plan you may want to consider freezing. Most vegetables need to be blanched before freezing to inactivate enzymes and protect their quality. This is done by water or steam blanching. Enzymes are a natural component of food. They work inside food and can change flavor, texture, color and nutrition. Blanching stops enzymes and protects the food from quality changes.&nbsp;Occasionally I will get a call from someone who asks if blanching can be done in the microwave? Using the microwave may produce poor results. Due to uneven heating, the microwave may not completely inactivate enzymes. This results in off flavors, poor texture and loss of color. The microwave does not save time or energy.&nbsp;To blanch vegetables correctly, briefly expose them to boiling water or steam. Then cool rapidly in ice water to stop cooking. Blanching destroys microorganisms on the vegetable surface and is essential for top-quality frozen vegetables.For products like tomatoes you will notice that they will have a mushy texture when thawed and are suitable only for cooking in soups, stews and sauces. Tomatoes that are frozen raw become watery and can develop an off-flavor after a short time in the freezer. Tomatoes that are too ripe for safe canning but still sound and free from decay can be frozen safely.&nbsp;If you are wanting to freeze sweet corn, it is important to preserve it as soon after harvest as possible for best quality. To prepare corn-on-the-cob for freezing: Blanch small ears (1 ¼ inches or less in diameter) 7 minutes in boiling water; medium-size ears (1 ¼ to 1 ½ inches) 9 minutes; and large ears (1 ½ inches or more) 11 minutes. Cool in several changes of ice cold water and drain. If desired, cut ears into uniform 4-, 6-, or 8-inch pieces and package in freezer bags or containers.Be aware there is a significant difference between a plastic storage bag and plastic freezer bags. Make sure you are using the heavier freezer bags for best results.Excellent reference bulletins for a variety of vegetables and fruits are available at: &nbsp;<a href="http://www.rrc.k-state.edu/preservation/freezing.html">www.rrc.k-state.edu/preservation/freezing.html</a>&nbsp;A little work now to preserve the harvest will certainly be enjoyed and appreciated next winter! Call me if you have any questions.Donna Krug is the District Director and Family &amp; Consumer Science Agent for K-State Research &amp; Extension – Cottonwood District. You may reach her at: (620)793-1910 or <a href="mailto:dkrug@ksu.edu">dkrug@ksu.edu</a>&nbsp;&nbsp;

KRUG: Prepping vegetables for freezing

TOPEKA - Kansans are invited to
attend the Kansas Rural Center’s (KRC) “Future of Farming and Food” Town Hall
virtual meetings this summer and early fall. Four meetings will facilitate
discussion on local/regional food system resiliency, rural revitalization, climate
and energy, and farm to school. 

Each town hall will be hosted on Zoom
from 7 p.m. to 8:30 p.m. on the following dates:

August 27 - Local and Regional Food System
Resilience 

September 10&nbsp;
- Rural Revitalization 

Registration is required to receive the
meeting links.&nbsp; Registration can be found
at<a href="http://www.kansasruralcenter.org/"> </a><a href="https://kansasruralcenter.org/2020townhalls/">www.kansasruralcenter.org/2020townhalls/</a>.

The Town Halls will offer opportunities
to share information and community dialogue on the unique challenges or
opportunities communities face in each topic area, within the context of an
election year and the new realities of responding to the COVID-19 pandemic. 

These come at a time when Kansans are
thinking about resiliency and what the future will look like. The ways in which
we farm and get food to our plates and our capacity to work together as
communities will be critical - perhaps now more than ever. 

Based on dialogue and feedback from Town
Hall participants last summer, KRC identified components of a shared vision for
the future and developed a report and recommendations for a more resilient
food, farm and energy future. The recommendations&nbsp; focus on&nbsp;
four areas: Local/Regional Food and Agriculture; Rural Revitalization;
Water, Conservation and the Environment; and Energy.&nbsp; A free copy of the <a href="https://kansasruralcenter.org/krc-future-of-farming-food-town-hall-summary-recommendations-available/">report can be found on KRC’s website</a>.

This year's Town Halls will build on the
visions and ideas outlined in the report and recommendations.&nbsp; “We want to revisit what we learned from
folks last year because we are all living in a much different world and many of
our priorities have shifted.” says Natalie Fullerton, KRC Assistant Director.
“We want people to come away from the meetings with a better understanding of
common concerns, goals and reasons for hope.” 

Each Town Hall meeting will feature a
pre-recorded farm or local foods industry virtual tour shared ahead of
time.&nbsp; During the Town Halls a panel of
leaders will share new and old challenges and visions for how we come together
to strengthen our resilience around each topic.&nbsp;
Attendees will then have time to ask questions, respond to the
panelists, and share their experiences or opinions about the issues addressed
in order to help identify what is needed to advance opportunities in their
communities and/or the region. 

KRC has just begun a two-year Farm to
School project which includes the opportunity to provide space for community
dialogue on what the project entails and how members of the community can
support it. The final Town Hall will invite panelists who are part of
successful farm to school programs to share the unique ways their schools and
communities connect kids to fresh local food.&nbsp;


As the November election nears, the Town
Halls will also provide an opportunity to explore questions to be asking
candidates and ways to ensure that&nbsp; voter
tools are accessible to everyone.&nbsp; “As we
have seen in the past and are seeing currently, elections have consequences on
our food and ag landscape,” says Fullerton.&nbsp;
“Civic engagement is very much an important part of the conversation
when thinking about future resiliency.” 

If you have other questions or want to
register, contact Ryan Goertzen-Regier at <a href="mailto:ryangr@kansasruralcenter.org">ryangr@kansasruralcenter.org</a> or
call 866-579-5469.

The town halls are part of KRC’s
Integrated Voter Engagement project, funded by the Kansas Health Foundation and
Farm to School project, funded by USDA. The projects aim to improve economic,
community, environmental, and human health in Kansas by strengthening civic
engagement and public policy support that better incorporates Kansas farms and
communities into the state’s healthy food supply chain.&nbsp; 

The mission of KRC, founded in 1979,
is to promote the long-term health of the land and its people through
community-based research, education, and advocacy that advances an economically
viable, ecologically sound, and socially just food and farming system in
Kansas. For more information, visit kansasruralcenter.org.

<figure>
 <img src="https://media.eaglewebservices.com/public/2020/8/1597849268455.png" alt="" />
 <figcaption></figcaption>
 </figure>KRCTOPEKA - Kansans are invited to
attend the Kansas Rural Center’s (KRC) “Future of Farming and Food” Town Hall
virtual meetings this summer and early fall. Four meetings will facilitate
discussion on local/regional food system resiliency, rural revitalization, climate
and energy, and farm to school. Each town hall will be hosted on Zoom
from 7 p.m. to 8:30 p.m. on the following dates:August 27 - Local and Regional Food System
Resilience September 10&nbsp;
- Rural Revitalization September 24 - Climate and EnergyOctober 8 - Farm to School Registration is required to receive the
meeting links.&nbsp; Registration can be found
at<a href="http://www.kansasruralcenter.org/"> </a><a href="https://kansasruralcenter.org/2020townhalls/">www.kansasruralcenter.org/2020townhalls/</a>.The Town Halls will offer opportunities
to share information and community dialogue on the unique challenges or
opportunities communities face in each topic area, within the context of an
election year and the new realities of responding to the COVID-19 pandemic. These come at a time when Kansans are
thinking about resiliency and what the future will look like. The ways in which
we farm and get food to our plates and our capacity to work together as
communities will be critical - perhaps now more than ever. Based on dialogue and feedback from Town
Hall participants last summer, KRC identified components of a shared vision for
the future and developed a report and recommendations for a more resilient
food, farm and energy future. The recommendations&nbsp; focus on&nbsp;
four areas: Local/Regional Food and Agriculture; Rural Revitalization;
Water, Conservation and the Environment; and Energy.&nbsp; A free copy of the <a href="https://kansasruralcenter.org/krc-future-of-farming-food-town-hall-summary-recommendations-available/">report can be found on KRC’s website</a>. This year's Town Halls will build on the
visions and ideas outlined in the report and recommendations.&nbsp; “We want to revisit what we learned from
folks last year because we are all living in a much different world and many of
our priorities have shifted.” says Natalie Fullerton, KRC Assistant Director.
“We want people to come away from the meetings with a better understanding of
common concerns, goals and reasons for hope.” Each Town Hall meeting will feature a
pre-recorded farm or local foods industry virtual tour shared ahead of
time.&nbsp; During the Town Halls a panel of
leaders will share new and old challenges and visions for how we come together
to strengthen our resilience around each topic.&nbsp;
Attendees will then have time to ask questions, respond to the
panelists, and share their experiences or opinions about the issues addressed
in order to help identify what is needed to advance opportunities in their
communities and/or the region. KRC has just begun a two-year Farm to
School project which includes the opportunity to provide space for community
dialogue on what the project entails and how members of the community can
support it. The final Town Hall will invite panelists who are part of
successful farm to school programs to share the unique ways their schools and
communities connect kids to fresh local food.&nbsp;
As the November election nears, the Town
Halls will also provide an opportunity to explore questions to be asking
candidates and ways to ensure that&nbsp; voter
tools are accessible to everyone.&nbsp; “As we
have seen in the past and are seeing currently, elections have consequences on
our food and ag landscape,” says Fullerton.&nbsp;
“Civic engagement is very much an important part of the conversation
when thinking about future resiliency.” Registration is required to receive the
meeting links.&nbsp; Registration can be found
at<a href="http://www.kansasruralcenter.org/"> </a><a href="https://kansasruralcenter.org/2020townhalls/">www.kansasruralcenter.org/2020townhalls/</a>.If you have other questions or want to
register, contact Ryan Goertzen-Regier at <a href="mailto:ryangr@kansasruralcenter.org">ryangr@kansasruralcenter.org</a> or
call 866-579-5469.The town halls are part of KRC’s
Integrated Voter Engagement project, funded by the Kansas Health Foundation and
Farm to School project, funded by USDA. The projects aim to improve economic,
community, environmental, and human health in Kansas by strengthening civic
engagement and public policy support that better incorporates Kansas farms and
communities into the state’s healthy food supply chain.&nbsp; The mission of KRC, founded in 1979,
is to promote the long-term health of the land and its people through
community-based research, education, and advocacy that advances an economically
viable, ecologically sound, and socially just food and farming system in
Kansas. For more information, visit kansasruralcenter.org.

Kansas Rural Center to host online future of farming and food town halls

A message to staff and faculty of FHSU

By TISA MASON President, Fort Hays State University

As we near the end of our first week back on campus, I wanted to take a moment to thank all of you for making sure that despite all the COVID-19 driven changes to how we teach, learn, live and work on campus this fall, the spirit and energy of a reunited Tiger Nation is back and better than ever.

A message to staff and faculty of FHSUBy TISA MASON President, Fort Hays State University Dear Students and Colleagues;As we near the end of our first week back on campus, I wanted to take a moment to thank all of you for making sure that despite all the COVID-19 driven changes to how we teach, learn, live and work on campus this fall, the spirit and energy of a reunited Tiger Nation is back and better than ever.Two of the most powerful characteristics of our campus community are our abilities to innovate and to persevere through adversity-to look at challenges as opportunities to grow, learn and improve. As I walk the campus, I see the results of months of planning for this fall at work for the good of all of us.On-campus students are wearing face coverings and maintaining social distance standards. Our faculty have transitioned to technology-enhanced course delivery models and are working closely with students to make sure whether they are in class, online, in isolation or in quarantine, they are able to stay connected and on-track with their academic plans. And I see the staff of this university leading by example and adjusting workspaces and work routines to ensure we don’t lose a step in delivering on the mission of this university.Perhaps the most powerful characteristic of our remarkable campus community is the extent to which we care for each other. One of the best ways we demonstrate this commitment to each other every day is by adhering to the health and safety policies we instituted for this academic year. Like you, I’ve heard strong arguments and a number of perspectives regarding the effectiveness of face coverings. Wherever you stand on this topic, if you are an on-campus student or colleague, I ask that you embrace our health and safety policies and procedures-especially the wearing of face coverings. Please approach this as something we all need to do for each other.As of today, the Student Health Center has identified 21 positive cases of COVID-19 among members of our on-campus community. All are now isolating at locations off campus. Individuals who have been identified as possibly having been exposed to the virus are following our quarantine procedures. We continue to work closely with the Ellis County Health Department and Hays Med in our efforts to mitigate the spread of this virus.While the number of positive cases will fluctuate, our isolation and quarantine protocols are working. If you are an on-campus student or employee and you haven’t already ordered and submitted your&nbsp;<a href="https://order.crlclear.com/" target="_blank">free COVID-19 saliva test kit</a>, I encourage you to do so as soon as possible. If we continue to work together and follow our health and safety policies, these can be among our finest hours as a unified Tiger Nation.Kind Regards, Tisa Mason, Ed.D., CAE President Fort Hays State University