With harvest complete and some relatively mild temperatures heading into winter, farmers might take to the field for deep tillage such as ripping, or to make earthwork repairs around the farm. A few days before you want to start these activities, call 811 for your safety and to prevent expensive damage to underground utilities. The website, <a href="http://call811.com">http://call811.com</a>, has easy-to-follow instructions for requesting this free service and detailed information concerning why you need to know what’s below.

A video produced by Marathon Oil tells the story of a farm family and their close call with a pipeline when installing tile drains. The landowner knew where the pipeline entered and exited the field, and they assumed the pipeline was straight— it wasn’t. Watch this 6-minute, eye-opening video for the whole story: <a href="https://youtu.be/oe-iknpYzF8">https://youtu.be/oe-iknpYzF8</a>.

Sadly, fatal accidents do happen in soil excavations. If you dig any trenches or soil pits, safety should be considered from the very beginning of the project. Soils with sandy textures are more susceptible to collapse than soils with a higher clay content. If standing water is present in the pit, the walls are more apt to collapse. Digging in soils that have been disturbed before, such as digging next to a hydrant or foundation, means that the soil is far less stable than you might expect if that soil had never been disturbed before.

Occupational Safety and Health Administration guidelines exist on excavation safety, such as when it is necessary to shore the walls of a soil pit or trench. One important consideration is soil should be piled a minimum of 2 feet away from the walls of the trenches for two reasons: 1) Soil clods or excavating tools could roll back into the trench and cause injury to occupants. 2) It helps reduce the risk of a trench collapse by keeping the weight of the soil piles away from the trench edges.

Even if a soil pit is 5 feet deep or less, it is a good idea to angle the edges, especially if the texture is sandy, the soil is wet, or if the soil is otherwise unstable. This does create more disturbance, but if it prevents an accident, it’s worth it.

For more information on trenching and excavation safety, see the following OSHA publication: Trenching and Excavation Safety, <a href="https://www.osha.gov/Publications/osha2226.pdf">https://www.osha.gov/Publications/osha2226.pdf</a>

New in January – K-State Corn and Soybean Schools held together

In January, look for a new format for the traditional K-State Corn and Soybean Winter Crop Schools. K-State Research and Extension, in collaboration with Kansas Corn and Kansas Soybean, has combined the schools for a whole-day program covering both crops. Save the date for one of the locations near you!

2024-State Corn and Soybean Crop Schools

Jan. 16 (Tuesday) – Parsons K-State Southeast Research and Extension Center. Jan. 17 (Wednesday) – Hesston Agco Corporation. Jan. 18 (Thursday) – Garden City, Corteva Agriscience Research Center. Jan. 19 – Olathe, John Deer Ag Marketing Center.

Stay tuned to the weekly Agronomy eUpdate in the coming weeks for the complete agendas and how to register. To sign up for the eUpdate <a href="https://eupdate.agronomy.ksu.edu/index_new_prep.php">https://eupdate.agronomy.ksu.edu/index_new_prep.php</a>

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.

With harvest complete and some relatively mild temperatures heading into winter, farmers might take to the field for deep tillage such as ripping, or to make earthwork repairs around the farm. A few days before you want to start these activities, call 811 for your safety and to prevent expensive damage to underground utilities. The website, <a href="http://call811.com">http://call811.com</a>, has easy-to-follow instructions for requesting this free service and detailed information concerning why you need to know what’s below.<figure>
 <img src="https://media.eaglewebservices.com/public/2023/4/1681266615291.jpeg" alt="Stacy Campbell" />
 <figcaption>Stacy Campbell</figcaption>
 </figure>A video produced by Marathon Oil tells the story of a farm family and their close call with a pipeline when installing tile drains. The landowner knew where the pipeline entered and exited the field, and they assumed the pipeline was straight— it wasn’t. Watch this 6-minute, eye-opening video for the whole story: <a href="https://youtu.be/oe-iknpYzF8">https://youtu.be/oe-iknpYzF8</a>.Sadly, fatal accidents do happen in soil excavations. If you dig any trenches or soil pits, safety should be considered from the very beginning of the project. Soils with sandy textures are more susceptible to collapse than soils with a higher clay content. If standing water is present in the pit, the walls are more apt to collapse. Digging in soils that have been disturbed before, such as digging next to a hydrant or foundation, means that the soil is far less stable than you might expect if that soil had never been disturbed before.Occupational Safety and Health Administration guidelines exist on excavation safety, such as when it is necessary to shore the walls of a soil pit or trench. One important consideration is soil should be piled a minimum of 2 feet away from the walls of the trenches for two reasons: 1) Soil clods or excavating tools could roll back into the trench and cause injury to occupants. 2) It helps reduce the risk of a trench collapse by keeping the weight of the soil piles away from the trench edges.Even if a soil pit is 5 feet deep or less, it is a good idea to angle the edges, especially if the texture is sandy, the soil is wet, or if the soil is otherwise unstable. This does create more disturbance, but if it prevents an accident, it’s worth it.For more information on trenching and excavation safety, see the following OSHA publication: Trenching and Excavation Safety, <a href="https://www.osha.gov/Publications/osha2226.pdf">https://www.osha.gov/Publications/osha2226.pdf</a>New in January – K-State Corn and Soybean Schools held togetherIn January, look for a new format for the traditional K-State Corn and Soybean Winter Crop Schools. K-State Research and Extension, in collaboration with Kansas Corn and Kansas Soybean, has combined the schools for a whole-day program covering both crops. Save the date for one of the locations near you!2024-State Corn and Soybean Crop SchoolsJan. 16 (Tuesday) – Parsons K-State Southeast Research and Extension Center. Jan. 17 (Wednesday) – Hesston Agco Corporation. Jan. 18 (Thursday) – Garden City, Corteva Agriscience Research Center. Jan. 19 – Olathe, John Deer Ag Marketing Center.Stay tuned to the weekly Agronomy eUpdate in the coming weeks for the complete agendas and how to register. To sign up for the eUpdate <a href="https://eupdate.agronomy.ksu.edu/index_new_prep.php">https://eupdate.agronomy.ksu.edu/index_new_prep.php</a>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: Safety first when planning deep tillage or earthwork: Call before you dig!

Three small phrases can sum up how to improve health and improve quality of life:

The “three B’s” coined by Chelsea Reinburg, a fellow K-State Extension Agent, has a great point when she says, “I frame good health this way because it’s easy to remember, but sometimes doing all three is difficult. Doing all three is important, and they all affect our health.”

The three B’s can provide a valuable road map for people who are looking to improve their health without complicating the process.

Most people have heard of the USDA MyPlate and know that it is a visual to show how breakfast, lunch, and dinner should be built.

“Half of your plate should be fruits or vegetables, a quarter should be grains – focusing on whole grains – and a quarter should be lean protein. Then, maybe a side of dairy, for those who consume dairy products,” Reinberg said.

Although it may seem difficult to build every meal based on the MyPlate method, it can play a big part in pursuing better health — whether that be weight loss or managing chronic illness, such as high blood pressure or diabetes. There is also an added benefit in diversifying our plate. Reinburg says, “As nutritionists, we say, ‘eat the rainbow,’ because each color has different nutrients, antioxidants, phytonutrients, vitamins and minerals.”

When exercise comes to mind, many people imagine going to the gym, doing intense cardio or even running a marathon.

Instead, try framing your mindset around simple physical activities. This can be a steady 15-20 minute walk or another activity that reduces sitting time and gets you away from the computer, TV or phone screen.

“Being more physically active has some immediate benefits. For example, you may feel like your stress is reduced after a short walk. It reduces your blood pressure, at least temporarily,” Reinberg said.

Long-term benefits include a decreased risk of heart disease or diabetes, lower blood pressure, stronger bones and muscles, and better coordination and balance.

“Some studies have shown that no matter how healthy you are in terms of eating, if you sit for a majority of your day, you are still missing out on the health benefits that physical activity can provide.” Many aspects play a role in holistic well-being, and both nutrition and physical activity are major contributors.

Physical activity also plays a huge role in reducing stress, but colder weather can limit the opportunity to get outside and move. This is why it is especially important to acknowledge stress and to be self-aware of what triggers your stress.

The holiday season tends to increase stress. Family dynamics and finances are just a couple of examples that increase anxiety this time of year. Planning for these situations is important so you can be prepared to handle them. Reinburg advises, “Your plan of action should help to ensure that stress doesn’t get the best of you.”

It is extremely important to learn healthy coping strategies so you don’t continually struggle with anxiety. This is because chronic stress can increase the risk of heart disease, stroke and high blood pressure. It also takes a toll on mental health and quality of life. To learn more about healthy coping mechanisms, the American Psychological Association website has some fantastic tools.

Regarding the three B’s, Reinberg said, “You don’t have to tackle all three at the same time.”

Maybe you start with building a better meal by making half your plate vegetables. Then, once you’ve conquered that goal, you can move on to boosting your physical activity or balancing your stress.

There is no perfect formula when it comes to healthy living. Whatever strategy works for you is the best method because you’ll be more likely to stick to it!

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

Three small phrases can sum up how to improve health and improve quality of life:Build a better meal.Boost your physical activity.<figure>
 <img src="https://media.eaglewebservices.com/public/2023/10/1697546908793.jpeg" alt="Karissa Winkel" />
 <figcaption>Karissa Winkel</figcaption>
 </figure><h2>Balance stress.</h2>The “three B’s” coined by Chelsea Reinburg, a fellow K-State Extension Agent, has a great point when she says, “I frame good health this way because it’s easy to remember, but sometimes doing all three is difficult. Doing all three is important, and they all affect our health.”The three B’s can provide a valuable road map for people who are looking to improve their health without complicating the process.<h2>Build a better meal</h2>Most people have heard of the USDA MyPlate and know that it is a visual to show how breakfast, lunch, and dinner should be built.“Half of your plate should be fruits or vegetables, a quarter should be grains – focusing on whole grains – and a quarter should be lean protein. Then, maybe a side of dairy, for those who consume dairy products,” Reinberg said.Although it may seem difficult to build every meal based on the MyPlate method, it can play a big part in pursuing better health — whether that be weight loss or managing chronic illness, such as high blood pressure or diabetes. There is also an added benefit in diversifying our plate. Reinburg says, “As nutritionists, we say, ‘eat the rainbow,’ because each color has different nutrients, antioxidants, phytonutrients, vitamins and minerals.”<h2>Boost your physical activity</h2>When exercise comes to mind, many people imagine going to the gym, doing intense cardio or even running a marathon.Instead, try framing your mindset around simple physical activities. This can be a steady 15-20 minute walk or another activity that reduces sitting time and gets you away from the computer, TV or phone screen.“Being more physically active has some immediate benefits. For example, you may feel like your stress is reduced after a short walk. It reduces your blood pressure, at least temporarily,” Reinberg said.Long-term benefits include a decreased risk of heart disease or diabetes, lower blood pressure, stronger bones and muscles, and better coordination and balance.“Some studies have shown that no matter how healthy you are in terms of eating, if you sit for a majority of your day, you are still missing out on the health benefits that physical activity can provide.” Many aspects play a role in holistic well-being, and both nutrition and physical activity are major contributors.<h2>Balance stress</h2>Physical activity also plays a huge role in reducing stress, but colder weather can limit the opportunity to get outside and move. This is why it is especially important to acknowledge stress and to be self-aware of what triggers your stress.The holiday season tends to increase stress. Family dynamics and finances are just a couple of examples that increase anxiety this time of year. Planning for these situations is important so you can be prepared to handle them. Reinburg advises, “Your plan of action should help to ensure that stress doesn’t get the best of you.”It is extremely important to learn healthy coping strategies so you don’t continually struggle with anxiety. This is because chronic stress can increase the risk of heart disease, stroke and high blood pressure. It also takes a toll on mental health and quality of life. To learn more about healthy coping mechanisms, the American Psychological Association website has some fantastic tools.Regarding the three B’s, Reinberg said, “You don’t have to tackle all three at the same time.”Maybe you start with building a better meal by making half your plate vegetables. Then, once you’ve conquered that goal, you can move on to boosting your physical activity or balancing your stress.There is no perfect formula when it comes to healthy living. Whatever strategy works for you is the best method because you’ll be more likely to stick to it!Karissa Winkel is the Family and Community Wellness Agent with K-State Research and Extension – Cottonwood District. You may reach her at: 620-793-1910 or krwinkel@ksu.edu. K-State Research &amp; Extension is an equal opportunity provider and employer.

Winkel: Three B's for better health

On this episode of the&nbsp;<a href="https://hayspost.com/category/post-podcast" target="_blank">Post Podcast</a>,&nbsp;

KAYS 94.3's The Morning Blend host Jeff Leiker discusses upcoming events at the <a href="https://cottonwood.k-state.edu/" target="_blank">Cottonwood Extension District</a> with agent Stacy Campbell.&nbsp;&nbsp;

<div><iframe title="Cottonwood District continues information programing for area residents" allowtransparency="true" height="600" width="100%" style="border: none; min-width: min(100%, 430px);height:600px;" scrolling="no" data-name="pb-iframe-player" src="https://www.podbean.com/player-v2/?i=ytbpg-150a159-pb&from=pb6admin&square=1&share=1&download=1&rtl=0&fonts=Arial&skin=3267a3&font-color=auto&logo_link=podcast_page&btn-skin=60a0c8&size=600" loading="lazy" allowfullscreen=""></iframe></div>On this episode of the&nbsp;<a href="https://hayspost.com/category/post-podcast" target="_blank">Post Podcast</a>,&nbsp;

KAYS 94.3's The Morning Blend host Jeff Leiker discusses upcoming events at the <a href="https://cottonwood.k-state.edu/" target="_blank">Cottonwood Extension District</a> with agent Stacy Campbell.&nbsp;&nbsp;

🎙 Post Podcast: Cottonwood District continues information programing for area residents

Thanksgiving is around the corner and you’ve likely experienced a range of emotions planning for the holiday. Maybe you’re excited to see family, relieved to have a day off work, or maybe you’re stressed about how much food you’ve got to prepare. Despite the good or bad feelings related to Turkey Day, have you pondered the original name of the holiday itself, “Thanksgiving?”

Thanksgiving is rooted in the tradition of autumn harvest festivals. It has been celebrated for centuries, and George Washington made it an official holiday. He proclaimed that the people of the United States observe "a day of public thanksgiving and prayer."

As you prepare for the big day, I challenge you to remember the origin of the holiday: gratitude. 

Gratitude is the readiness to show appreciation and to return kindness. Research has found that people who consciously count their blessings tend to be happier and less depressed. In fact, a study showed that people who wrote one letter of thanksgiving for three weeks reported better mental health up to three months after the exercise ended. When people focus on the good in their lives, they tend to ruminate less on their negative experiences. Gratitude not only reduces the risk of depression, but it lowers stress which is a top cause of chronic illnesses including high blood pressure and heart disease.

As you can see, gratitude improves both mental and physical condition. If you’re interested in practicing gratitude for Thanksgiving and beyond, here are a few ways to make it routine:

· Recall three good things that happen to you each day. This may be a fun habit for you and your kids as you tuck them in at night!

· Keep a gratitude journal. Jotting down things you are grateful for is likely to change your perspective. You might see more positivity in the world around you. Looking through the pages of blessings in your life after a tough day may also be especially handy.

· Use your phone for good. We all find ourselves tied to our smart devices, so make it a priority to send a few “thank you” texts per week.

· Be self-aware of complaining. It’s easy to get drawn into a cycle of negativity when things aren’t going your way. To combat this habit, every time you complain, try to find the silver lining. When you can find the good in every situation, there is less room to fixate on the negatives of life.

Regardless of how you decide to practice gratitude, I encourage you to try it. Joshua Brown, a doctor of psychological science said it best, “Much of our time and energy is spent pursuing things we currently don’t have. Gratitude reverses our priorities to help us appreciate the people and things we do.”

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

<figure>
 <img src="https://media.eaglewebservices.com/public/2023/10/1697546908793.jpeg" alt="Karissa Winkel" />
 <figcaption>Karissa Winkel</figcaption>
 </figure>Thanksgiving is around the corner and you’ve likely experienced a range of emotions planning for the holiday. Maybe you’re excited to see family, relieved to have a day off work, or maybe you’re stressed about how much food you’ve got to prepare. Despite the good or bad feelings related to Turkey Day, have you pondered the original name of the holiday itself, “Thanksgiving?”Thanksgiving is rooted in the tradition of autumn harvest festivals. It has been celebrated for centuries, and George Washington made it an official holiday. He proclaimed that the people of the United States observe "a day of public thanksgiving and prayer."As you prepare for the big day, I challenge you to remember the origin of the holiday: gratitude. Gratitude is the readiness to show appreciation and to return kindness. Research has found that people who consciously count their blessings tend to be happier and less depressed. In fact, a study showed that people who wrote one letter of thanksgiving for three weeks reported better mental health up to three months after the exercise ended. When people focus on the good in their lives, they tend to ruminate less on their negative experiences. Gratitude not only reduces the risk of depression, but it lowers stress which is a top cause of chronic illnesses including high blood pressure and heart disease.As you can see, gratitude improves both mental and physical condition. If you’re interested in practicing gratitude for Thanksgiving and beyond, here are a few ways to make it routine:· Recall three good things that happen to you each day. This may be a fun habit for you and your kids as you tuck them in at night!· Keep a gratitude journal. Jotting down things you are grateful for is likely to change your perspective. You might see more positivity in the world around you. Looking through the pages of blessings in your life after a tough day may also be especially handy.· Use your phone for good. We all find ourselves tied to our smart devices, so make it a priority to send a few “thank you” texts per week.· Be self-aware of complaining. It’s easy to get drawn into a cycle of negativity when things aren’t going your way. To combat this habit, every time you complain, try to find the silver lining. When you can find the good in every situation, there is less room to fixate on the negatives of life.Regardless of how you decide to practice gratitude, I encourage you to try it. Joshua Brown, a doctor of psychological science said it best, “Much of our time and energy is spent pursuing things we currently don’t have. Gratitude reverses our priorities to help us appreciate the people and things we do.”Karissa Winkel is the Family and Community Wellness Agent with K-State Research and Extension – Cottonwood District. You may reach her at: 620-793-1910 or krwinkel@ksu.edu.&nbsp;

WINKEL: Thanksgiving: A day of gratitude

The USDA Meat and Poultry Hotline can personally answer your food safety questions on weekdays year-round.

The hotline receives more than 50,000 calls yearly. This toll-free telephone service, which began July 1, 1985, helps prevent foodborne illness by answering questions about the safe storage, handling, and preparation of meat, poultry, and egg products.

Food Safety Questions? Call the USDA Meat and Poultry Hotline. If you have questions about meat, poultry, or egg products, call the USDA Meat and Poultry Hotline toll fee at 1-888-674-6854. The Hotline is open year-round Monday through Friday from 10am to 6pm Eastern time and is available in English or Spanish. Recorded food safety messages are available 24 hours a day. Check out the FSIS Web site at <a href="https://www.fsis.usda.gov/">www.fsis.usda.gov</a>. Send email questions to MPHotline@usda.gov.

The hotline is staffed by food safety specialists with backgrounds in home economics, nutrition, and food technology.

The majority of calls come from consumers regarding how to properly handle their food, including food safety during power outages, food manufacturer recalls, foodborne illnesses, and the inspection of meat, poultry, and egg products.

Hotline Answers Millions of Calls The hotline has answered over 2 million calls as part of USDA's consumer food safety education efforts. Often the first question callers ask is, "Are you a real person?" The hotline is one of the rare services where a live person answers callers individually specific questions one-on-one.

In the more than 35 years of operation, callers have asked the hotline increasingly more sophisticated questions. Now they frequently know the names of bacteria many people had never heard of 10 or 20 years ago.

From novice cooks wondering how long to safely roast a chicken to more experienced food handlers asking about additives, residues, and foodborne bacteria. Hotline food safety specialists have heard it all—2 million times over.

Hotline Services Available in Spanish

 Beginning in 2002, the toll-free Hotline extended its service to callers whose first language is Spanish. By touching the appropriate number at the prompt, callers will be connected to a Spanish-speaking food safety specialist who can answer their questions. Callers may also listen to more than 50 food safety messages recorded in Spanish, 24 hours a day.

The hotline is open on Thanksgiving Day from 7:00 a.m. to 1 p.m. Central Time and 8:00 a.m. to 2:00 p. m., Eastern Time, but closed on other federal government holidays.

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.

<figure>
 <img src="https://media.eaglewebservices.com/public/2022/11/1668522152076.jpeg" alt="Monique Koerner is the Family and Community Wellness Agent with K-State Research and Extension – Cottonwood District." />
 <figcaption>Monique Koerner is the Family and Community Wellness Agent with K-State Research and Extension – Cottonwood District.</figcaption>
 </figure>The USDA Meat and Poultry Hotline can personally answer your food safety questions on weekdays year-round.The hotline receives more than 50,000 calls yearly. This toll-free telephone service, which began July 1, 1985, helps prevent foodborne illness by answering questions about the safe storage, handling, and preparation of meat, poultry, and egg products.Food Safety Questions? Call the USDA Meat and Poultry Hotline. If you have questions about meat, poultry, or egg products, call the USDA Meat and Poultry Hotline toll fee at 1-888-674-6854. The Hotline is open year-round Monday through Friday from 10am to 6pm Eastern time and is available in English or Spanish. Recorded food safety messages are available 24 hours a day. Check out the FSIS Web site at <a href="https://www.fsis.usda.gov/">www.fsis.usda.gov</a>. Send email questions to MPHotline@usda.gov.The hotline is staffed by food safety specialists with backgrounds in home economics, nutrition, and food technology.The majority of calls come from consumers regarding how to properly handle their food, including food safety during power outages, food manufacturer recalls, foodborne illnesses, and the inspection of meat, poultry, and egg products.Hotline Answers Millions of Calls The hotline has answered over 2 million calls as part of USDA's consumer food safety education efforts. Often the first question callers ask is, "Are you a real person?" The hotline is one of the rare services where a live person answers callers individually specific questions one-on-one.In the more than 35 years of operation, callers have asked the hotline increasingly more sophisticated questions. Now they frequently know the names of bacteria many people had never heard of 10 or 20 years ago.From novice cooks wondering how long to safely roast a chicken to more experienced food handlers asking about additives, residues, and foodborne bacteria. Hotline food safety specialists have heard it all—2 million times over.Hotline Services Available in Spanish Beginning in 2002, the toll-free Hotline extended its service to callers whose first language is Spanish. By touching the appropriate number at the prompt, callers will be connected to a Spanish-speaking food safety specialist who can answer their questions. Callers may also listen to more than 50 food safety messages recorded in Spanish, 24 hours a day.The hotline is open on Thanksgiving Day from 7:00 a.m. to 1 p.m. Central Time and 8:00 a.m. to 2:00 p. m., Eastern Time, but closed on other federal government holidays.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.

KOERNER: USDA Meat, Poultry Hotline: 1-888-MPHotline

Looking at turkeys for your holiday meals? Here are some tips to help make your holiday turkey safe and healthy. 

Turkey is a healthy choice since it is considered a white meat and full of protein! Some tips for keeping it as healthy as possible are to bake it and not fry it or use herbs and lemon to season rather than butter and salt. Allow one pound (1 lb.) of turkey per person you are serving.

Thawing turkeys can be tricky but remember to thaw them in one of three ways: in the refrigerator, in cold water, or the microwave. 

Allowing your bird to thaw at room temperature can allow dangerous bacteria to grow. Washing a raw turkey or poultry also spreads bacteria around the kitchen so you can save time and skip washing the bird. 

To roast the turkey, start with an oven temperature set at least at 325 degrees. Timetable for turkey roasting varies based on size and if the turkey is stuffed or not. The turkey should reach an internal temperature of 165 degrees when it is thoroughly cooked. Allow the turkey to stand for 20 minutes before carving.

Turkeys must be kept at a safe temperature during "the big thaw." While frozen, a turkey is safe indefinitely. However, as soon as it begins to thaw, any bacteria that may have been present before freezing can begin to grow again.

Immediately after grocery store checkout, take the frozen turkey home and store it in the freezer. Frozen turkeys should not be left on the back porch, in the car trunk, in the basement, or any place else where temperatures cannot be constantly monitored.

A package of frozen meat or poultry left thawing on the counter more than two hours is not at a safe temperature. Even though the center of the package may still be frozen, the outer layer of the food is in the "Danger Zone" between 40 and 140 °F — at a temperature where foodborne bacteria multiply rapidly.

There are three safe ways to thaw food: in the refrigerator, in cold water, and in the microwave oven.

When thawing a turkey in the refrigerator:

· Plan ahead: allow approximately 24 hours for each 4 to 5 pounds in a refrigerator set at 40 °F or below. · Place the turkey in a container to prevent the juices from dripping on other foods.

· 4 to 12 pounds — 1 to 3 days · 12 to 16 pounds — 3 to 4 days · 16 to 20 pounds — 4 to 5 days · 20 to 24 pounds —5 to 6 days

A thawed turkey can remain in the refrigerator for 1 or 2 days before cooking. Foods thawed in the refrigerator can be refrozen without cooking but there may be some loss of quality.

First be sure the turkey is in a leak-proof plastic bag to prevent cross-contamination and to prevent the turkey from absorbing water, resulting in a watery product.

Submerge the wrapped turkey in cold tap water. Change the water every 30 minutes until the turkey is thawed. Cook the turkey immediately after it is thawed.

· 4 to 12 pounds — 2 to 6 hours · 12 to 16 pounds — 6 to 8 hours · 16 to 20 pounds — 8 to 10 hours · 20 to 24 pounds — 10 to 12 hours

A turkey thawed by the cold water method should be cooked immediately. After cooking, meat from the turkey can be refrozen.

Follow the microwave oven manufacturer's instruction when defrosting a turkey. Plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially cooked food is not recommended because any bacteria present wouldn't have been destroyed.

A turkey thawed in the microwave must be cooked immediately.

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.

<figure>
 <img src="https://media.eaglewebservices.com/public/2022/11/1668522152076.jpeg" alt="Monique Koerner is the Family and Community Wellness Agent with K-State Research and Extension, Cottonwood District. Courtesy photo" />
 <figcaption>Monique Koerner is the Family and Community Wellness Agent with K-State Research and Extension, Cottonwood District. Courtesy photo</figcaption>
 </figure>Looking at turkeys for your holiday meals? Here are some tips to help make your holiday turkey safe and healthy. Turkey is a healthy choice since it is considered a white meat and full of protein! Some tips for keeping it as healthy as possible are to bake it and not fry it or use herbs and lemon to season rather than butter and salt. Allow one pound (1 lb.) of turkey per person you are serving.Thawing turkeys can be tricky but remember to thaw them in one of three ways: in the refrigerator, in cold water, or the microwave. Allowing your bird to thaw at room temperature can allow dangerous bacteria to grow. Washing a raw turkey or poultry also spreads bacteria around the kitchen so you can save time and skip washing the bird. To roast the turkey, start with an oven temperature set at least at 325 degrees. Timetable for turkey roasting varies based on size and if the turkey is stuffed or not. The turkey should reach an internal temperature of 165 degrees when it is thoroughly cooked. Allow the turkey to stand for 20 minutes before carving.Turkeys must be kept at a safe temperature during "the big thaw." While frozen, a turkey is safe indefinitely. However, as soon as it begins to thaw, any bacteria that may have been present before freezing can begin to grow again.Immediately after grocery store checkout, take the frozen turkey home and store it in the freezer. Frozen turkeys should not be left on the back porch, in the car trunk, in the basement, or any place else where temperatures cannot be constantly monitored.A package of frozen meat or poultry left thawing on the counter more than two hours is not at a safe temperature. Even though the center of the package may still be frozen, the outer layer of the food is in the "Danger Zone" between 40 and 140 °F — at a temperature where foodborne bacteria multiply rapidly.There are three safe ways to thaw food: in the refrigerator, in cold water, and in the microwave oven.<figure>
 <img src="https://media.eaglewebservices.com/public/2023/11/1699891554135.jpeg" alt="" />
 <figcaption></figcaption>
 </figure>Refrigerator ThawingWhen thawing a turkey in the refrigerator:· Plan ahead: allow approximately 24 hours for each 4 to 5 pounds in a refrigerator set at 40 °F or below. · Place the turkey in a container to prevent the juices from dripping on other foods. REFRIGERATOR THAWING TIMESWhole turkey:· 4 to 12 pounds — 1 to 3 days · 12 to 16 pounds — 3 to 4 days · 16 to 20 pounds — 4 to 5 days · 20 to 24 pounds —5 to 6 days A thawed turkey can remain in the refrigerator for 1 or 2 days before cooking. Foods thawed in the refrigerator can be refrozen without cooking but there may be some loss of quality.Cold Water ThawingAllow about 30 minutes per pound.First be sure the turkey is in a leak-proof plastic bag to prevent cross-contamination and to prevent the turkey from absorbing water, resulting in a watery product.Submerge the wrapped turkey in cold tap water. Change the water every 30 minutes until the turkey is thawed. Cook the turkey immediately after it is thawed.COLD WATER THAWING TIMES· 4 to 12 pounds — 2 to 6 hours · 12 to 16 pounds — 6 to 8 hours · 16 to 20 pounds — 8 to 10 hours · 20 to 24 pounds — 10 to 12 hours A turkey thawed by the cold water method should be cooked immediately. After cooking, meat from the turkey can be refrozen.Microwave ThawingFollow the microwave oven manufacturer's instruction when defrosting a turkey. Plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially cooked food is not recommended because any bacteria present wouldn't have been destroyed.A turkey thawed in the microwave must be cooked immediately.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.

KOERNER: Turkey thawing, cooking basics  

Last weekend, 4-H families across Barton County gathered for fun, fellowship, and celebrations!

The annual 4-H Achievement Celebration gives us an opportunity to celebrate individual and club achievements, and recognize leaders and supporters.

4-H Council officers Landon Woydziak, Melody Braddy, and Jonas Kern were our masters of ceremony as each club had the time to highlight a few of their activities and award winners for the past year.

In addition to club awards, a few special awards are presented including the Key Award and Friends of 4-H.

The Key Award is the most prestigious Kansas 4-H Award. Candidates must be 16 years old and have been enrolled in the Leadership project for the past four years. Nominees must have demonstrated outstanding contributions in leadership, citizenship, community service, demonstrations, and the holding of club and county offices. In short, it recognizes 4-H members who have lived up to the high ideals of the 4-H pledge. 

The Farm Credit Associations of Kansas proudly present these awards across the state each year and Parker Dicks is the 2023 recipient. 

Dicks is a 10-year member of the Busy Buzzers 4-H Club and has been active in the Leadership project for four years. He has held multiple offices for his club and at the county level for 4-H Council, Junior Leaders, and the 4-H Livestock Committee. He is involved in a variety of project areas and can be counted on to mentor young 4-H members and provide a calm and steady presence in and out of the show ring.

Each 4-H Club has the opportunity to nominate someone as a Friend of 4-H. 

The first recipient this year is the Dustin and Aimee Wyant family. Wyants give generously of their time to assist at the county level in several project areas. In particular, they provide direction for the STEM SpaceTech project, help younger members attending STEM camp, and assist livestock members in the poultry and rabbit projects.

An additional Friend of 4-H was awarded to Connie Hughes. She was a club leader for the Ellinwood Energizers 4-H Club for a number of years and continues to support Junior Leaders through peach sales, welcome photography youth to their family farm to practice their skills, and supports 4-H at the Barton County Fair Sale of Champions. She helped to plan the Achievement Celebration for many years and mentored many youth in the Beef project.

A wonderful 4-H Council committee planned the meal and the decorations for a fun-filled evening with a delicious dinner! In this season of thanksgiving, I always end the evening by reminding 4-H members to look around them and show their appreciation to their families and club leaders for direction and support. I’ll add the same here – 4-H couldn’t provide such opportunities without dedicated volunteers, club leaders, fantastic families, and my co-workers who step in to help whenever and wherever needed!

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&nbsp;<a href="mailto:mberan@ksu.edu">mberan@ksu.edu</a>&nbsp;or call Cottonwood Extension District, Barton Office at 620-793-1910.

<figure>
 <img src="https://media.eaglewebservices.com/public/2022/11/1668179445671.jpeg" alt="Michelle Beran is the 4-H Youth Development Agent in the Cottonwood Extension District." />
 <figcaption>Michelle Beran is the 4-H Youth Development Agent in the Cottonwood Extension District.</figcaption>
 </figure>Last weekend, 4-H families across Barton County gathered for fun, fellowship, and celebrations!The annual 4-H Achievement Celebration gives us an opportunity to celebrate individual and club achievements, and recognize leaders and supporters.4-H Council officers Landon Woydziak, Melody Braddy, and Jonas Kern were our masters of ceremony as each club had the time to highlight a few of their activities and award winners for the past year.In addition to club awards, a few special awards are presented including the Key Award and Friends of 4-H.The Key Award is the most prestigious Kansas 4-H Award. Candidates must be 16 years old and have been enrolled in the Leadership project for the past four years. Nominees must have demonstrated outstanding contributions in leadership, citizenship, community service, demonstrations, and the holding of club and county offices. In short, it recognizes 4-H members who have lived up to the high ideals of the 4-H pledge. The Farm Credit Associations of Kansas proudly present these awards across the state each year and Parker Dicks is the 2023 recipient. Dicks is a 10-year member of the Busy Buzzers 4-H Club and has been active in the Leadership project for four years. He has held multiple offices for his club and at the county level for 4-H Council, Junior Leaders, and the 4-H Livestock Committee. He is involved in a variety of project areas and can be counted on to mentor young 4-H members and provide a calm and steady presence in and out of the show ring.Each 4-H Club has the opportunity to nominate someone as a Friend of 4-H. The first recipient this year is the Dustin and Aimee Wyant family. Wyants give generously of their time to assist at the county level in several project areas. In particular, they provide direction for the STEM SpaceTech project, help younger members attending STEM camp, and assist livestock members in the poultry and rabbit projects.An additional Friend of 4-H was awarded to Connie Hughes. She was a club leader for the Ellinwood Energizers 4-H Club for a number of years and continues to support Junior Leaders through peach sales, welcome photography youth to their family farm to practice their skills, and supports 4-H at the Barton County Fair Sale of Champions. She helped to plan the Achievement Celebration for many years and mentored many youth in the Beef project.A wonderful 4-H Council committee planned the meal and the decorations for a fun-filled evening with a delicious dinner! In this season of thanksgiving, I always end the evening by reminding 4-H members to look around them and show their appreciation to their families and club leaders for direction and support. I’ll add the same here – 4-H couldn’t provide such opportunities without dedicated volunteers, club leaders, fantastic families, and my co-workers who step in to help whenever and wherever needed!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&nbsp;<a href="mailto:mberan@ksu.edu">mberan@ksu.edu</a>&nbsp;or call Cottonwood Extension District, Barton Office at 620-793-1910.

BERAN: 4-H achievement celebrations

Save the date for the 2023 Crop Production Update, hosted by the Kansas Agribusiness Retailers Association and in cooperation with K-State Research and Extension. The two-day event is set for December 6 and 7 at the Hilton Garden Inn, Manhattan. Each day will kick off at 8:30 a.m. and conclude around 4:00 p.m. Several CCA CEUs will be offered in addition to one 1A hour and one core hour.

This training provides the latest research and technological advances in weed and insect control, fertilizer and chemical recommendations, soil fertility concerns, and much more. The agendas for each day are still being finalized and will be shared in a future eUpdate article. Stay tuned to the eUpdate and the conference website (<a href="https://www.ksagretailers.org/events-training/crop-production-update/">https://www.ksagretailers.org/events-training/crop-production-update/</a>) for registration to open and the final agendas to be released soon.

K-State Research and Extension will host the 21st annual Cover Your Acres Winter Conference for crop producers and consultants on January 16 and 17. The conference will take place in the traditional in-person format at the Gateway Civic Center in Oberlin.

Cover Your Acres is a producer-driven meeting focused on new ideas and research-based updates in crop production in northwest Kansas and the Central High Plains region.

The conference, which typically draws more than 400 attendees from Kansas and other states, highlights the latest technology, methods, and conservation practices to improve crop production in the region. This year’s conference will feature university specialists and industry representatives discussing what’s driving profitability in northwest Kansas farms. Confirmed session topics will include economic drivers on northwest Kansas farms, weed resistance management, cropping systems, and soil fertility management. Additional session topics and speakers are still being finalized and will be announced in an upcoming eUpdate article and on the conference website at <a href="https://www.northwest.k-state.edu/events/cover-your-acres/">www.northwest.ksu.edu/coveryouracres</a>.

The same programs will be offered on both days of the conference. Participants attending both days will find catching most or all of the programs easier. The sessions are followed by a social on Tuesday evening, where attendees can visit with industry representatives and conference speakers while enjoying appetizers.

Online registration is open. The fee is $55 for Tuesday, January 16, $60 for Wednesday, January 17, or $80 for both days. After January 10, and for walk-ins, the cost is $80 per day. The conference fee includes lunch, morning and afternoon refreshments and educational materials. The program will offer continuing education unit (CEU) credits for Certified Crop Advisors and 1A for Commercial Applicators credit.

To view the preliminary conference details, lodging accommodations, and online registration, visit www.northwest.ksu.edu/coveryouracres. For questions, call 785-462-6281.

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

<figure>
 <img src="https://media.eaglewebservices.com/public/2023/4/1681266655144.jpeg" alt="Stacy Campbell is a Crop Production Extension agent in the Cottonwood District (which includes Barton and Ellis counties) for K-State Research and Extension. Courtesy photo" />
 <figcaption>Stacy Campbell is a Crop Production Extension agent in the Cottonwood District (which includes Barton and Ellis counties) for K-State Research and Extension. Courtesy photo</figcaption>
 </figure>Save the date for the 2023 Crop Production Update, hosted by the Kansas Agribusiness Retailers Association and in cooperation with K-State Research and Extension. The two-day event is set for December 6 and 7 at the Hilton Garden Inn, Manhattan. Each day will kick off at 8:30 a.m. and conclude around 4:00 p.m. Several CCA CEUs will be offered in addition to one 1A hour and one core hour.This training provides the latest research and technological advances in weed and insect control, fertilizer and chemical recommendations, soil fertility concerns, and much more. The agendas for each day are still being finalized and will be shared in a future eUpdate article. Stay tuned to the eUpdate and the conference website (<a href="https://www.ksagretailers.org/events-training/crop-production-update/">https://www.ksagretailers.org/events-training/crop-production-update/</a>) for registration to open and the final agendas to be released soon. K-State Research and Extension will host the 21st annual Cover Your Acres Winter Conference for crop producers and consultants on January 16 and 17. The conference will take place in the traditional in-person format at the Gateway Civic Center in Oberlin.Cover Your Acres is a producer-driven meeting focused on new ideas and research-based updates in crop production in northwest Kansas and the Central High Plains region.The conference, which typically draws more than 400 attendees from Kansas and other states, highlights the latest technology, methods, and conservation practices to improve crop production in the region. This year’s conference will feature university specialists and industry representatives discussing what’s driving profitability in northwest Kansas farms. Confirmed session topics will include economic drivers on northwest Kansas farms, weed resistance management, cropping systems, and soil fertility management. Additional session topics and speakers are still being finalized and will be announced in an upcoming eUpdate article and on the conference website at <a href="https://www.northwest.k-state.edu/events/cover-your-acres/">www.northwest.ksu.edu/coveryouracres</a>.The same programs will be offered on both days of the conference. Participants attending both days will find catching most or all of the programs easier. The sessions are followed by a social on Tuesday evening, where attendees can visit with industry representatives and conference speakers while enjoying appetizers.Online registration is open. The fee is $55 for Tuesday, January 16, $60 for Wednesday, January 17, or $80 for both days. After January 10, and for walk-ins, the cost is $80 per day. The conference fee includes lunch, morning and afternoon refreshments and educational materials. The program will offer continuing education unit (CEU) credits for Certified Crop Advisors and 1A for Commercial Applicators credit.To view the preliminary conference details, lodging accommodations, and online registration, visit www.northwest.ksu.edu/coveryouracres. For questions, call 785-462-6281.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.

CAMBELL: K-State/KARA crop production, 'Cover Your Acres' winter conferences scheduled

On this episode of the&nbsp;<a href="https://hayspost.com/category/post-podcast" target="_blank">Post Podcast</a>, 94.3/1400 KAYS The Morning Blend host Jeff Leiker speaks with <a href="https://cottonwood.k-state.edu/">Cottonwood Extension District</a> Family and Community Wellness Agent Monique Koerner about cooking turkey safely.

<div><iframe title="Stay safe this Thanksgiving with these turkey cooking tips from the Cottonwood Extension District" allowtransparency="true" height="600" width="100%" style="border: none; min-width: min(100%, 430px);height:600px;" scrolling="no" data-name="pb-iframe-player" src="https://www.podbean.com/player-v2/?i=mi5dn-14fb16a-pb&from=pb6admin&square=1&share=1&download=1&rtl=0&fonts=Arial&skin=3267a3&font-color=auto&logo_link=podcast_page&btn-skin=60a0c8&size=600" loading="lazy" allowfullscreen=""></iframe></div>On this episode of the&nbsp;<a href="https://hayspost.com/category/post-podcast" target="_blank">Post Podcast</a>, 94.3/1400 KAYS The Morning Blend host Jeff Leiker speaks with <a href="https://cottonwood.k-state.edu/">Cottonwood Extension District</a> Family and Community Wellness Agent Monique Koerner about cooking turkey safely.

🎙 Post Podcast: Stay safe this Thanksgiving with these turkey cooking tips from the Cottonwood Extension District

In early childhood, we teach routines to help children feel safe. When children know what is happening next in their world, they are less likely to feel anxious or worried. 

Brush, Book, Bed is a routine and structure you can create for children to help them prepare for bed. 

Brush, Book, Bed is a program by the American Academy of Pediatrics to educate families with children to combine oral health and bedtime routines. This program has been implemented by safety net clinics, Parents as Teachers, and Healthy families in Kansas.

Brush: Each night assist your child in brushing their teeth. If teeth haven’t come in use a soft washcloth to wipe your baby’s gums before bed. This helps them get used to the sensory experience of having something put into their mouth, which will hopefully make brushing teeth easier when those pearly whites pop through. Be gentle, make it a game, smile and help your baby feel comfortable. It’s okay to let your child practice brushing, but they need your help to do the best job. Until they can write in cursive or tie their own shoes, they do not have the fine motor skills to be able to properly brush their teeth on their own.

Book: After you have helped them brush their teeth, it is time to read. Let your child pick a book. Let them be in charge, follow their lead. You don’t have to read word for word for them to have fun. Ask them questions about the pictures. Even as kids get older and can read on their own, this may be a good time to connect with your child at the end of the day. Many parents have fond memories of reading a chapter or two of longer novels with their children in the evening.

Bed: After brushing teeth and reading together, it’s time to go to bed. Make daytime playtime! Play and exercise during the day will help your children sleep at night. To prevent tooth decay, avoid putting babies in bed with a bottle of milk or juice. Breastfeeding at night is okay, since breastmilk alone does not cause cavities, according to Kansas Cavity Free Kids.

Try to start this routine at about the same time every night, about 30 minutes before bedtime, so that you have enough time to brush teeth, read together, and go to sleep. For more tips visit: <a href="https://www.healthychildren.org/English/healthy-living/oral-health/Pages/Brush-Book-Bed.aspx">www.healthychildren.org/brushbookbed</a>

<figure>
 <img src="https://media.eaglewebservices.com/public/2022/11/1668522152076.jpeg" alt="Monique Koerner is the Family and Community Wellness Agent with K-State Research and Extension, Cottonwood District. Courtesy photo" />
 <figcaption>Monique Koerner is the Family and Community Wellness Agent with K-State Research and Extension, Cottonwood District. Courtesy photo</figcaption>
 </figure>In early childhood, we teach routines to help children feel safe. When children know what is happening next in their world, they are less likely to feel anxious or worried. Brush, Book, Bed is a routine and structure you can create for children to help them prepare for bed. Brush, Book, Bed is a program by the American Academy of Pediatrics to educate families with children to combine oral health and bedtime routines. This program has been implemented by safety net clinics, Parents as Teachers, and Healthy families in Kansas.Brush: Each night assist your child in brushing their teeth. If teeth haven’t come in use a soft washcloth to wipe your baby’s gums before bed. This helps them get used to the sensory experience of having something put into their mouth, which will hopefully make brushing teeth easier when those pearly whites pop through. Be gentle, make it a game, smile and help your baby feel comfortable. It’s okay to let your child practice brushing, but they need your help to do the best job. Until they can write in cursive or tie their own shoes, they do not have the fine motor skills to be able to properly brush their teeth on their own.Book: After you have helped them brush their teeth, it is time to read. Let your child pick a book. Let them be in charge, follow their lead. You don’t have to read word for word for them to have fun. Ask them questions about the pictures. Even as kids get older and can read on their own, this may be a good time to connect with your child at the end of the day. Many parents have fond memories of reading a chapter or two of longer novels with their children in the evening.Bed: After brushing teeth and reading together, it’s time to go to bed. Make daytime playtime! Play and exercise during the day will help your children sleep at night. To prevent tooth decay, avoid putting babies in bed with a bottle of milk or juice. Breastfeeding at night is okay, since breastmilk alone does not cause cavities, according to Kansas Cavity Free Kids.Try to start this routine at about the same time every night, about 30 minutes before bedtime, so that you have enough time to brush teeth, read together, and go to sleep. For more tips visit: <a href="https://www.healthychildren.org/English/healthy-living/oral-health/Pages/Brush-Book-Bed.aspx">www.healthychildren.org/brushbookbed</a>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.

KOERNER: Brush, book, bed

The holiday season is around the corner, and this means that the kitchen will likely become a busy place as we prepare meals to gather around. As you prepare tasty dishes to share, be conscious of the possibility of sharing illness too. 

I found these tips from K-State food scientist, Karen Blakeslee, especially helpful for preventing cross-contamination:&nbsp;

“We use the kitchen sink for food preparation and more,” Blakeslee said. “The possibility exists for foodborne illness-causing bacteria to hang out in the sink too. These bacteria could cross-contaminate your food and make you sick.”&nbsp;

Blakeslee added that a recent USDA study tested surfaces where participants prepared a breakfast meal with raw sausage, shell eggs, and a fruit salad made with cut-up cantaloupe. Test results showed that 34% of the sinks were contaminated after preparing the meal.&nbsp;

Even more scary, 26% of the samples of cut-up cantaloupe from the fruit salad were contaminated after breakfast prep.&nbsp;

“The bacteria in the sink or on your hands can cross-contaminate from the sink to other items, including those you normally eat raw. This means you’ll be eating that bacteria too,” Blakeslee said.&nbsp;

After using your sink to wash or prepare food, clean and sanitize the sink:&nbsp;

1) Use warm, soapy water to wash the sink. Wipe it clean with paper towels.&nbsp;

2) Use a sanitizer and let air dry. Sanitizers can be homemade (1 tablespoon of liquid chlorine bleach per gallon of water) or use a commercial sanitizer or sanitizing wipe.&nbsp;

Karissa Winkel is the Family and Community Wellness Agent with K-State Research and Extension, Cottonwood District. You may reach her at 620-793-1910 or <a href="mailto:krwinkel@ksu.edu" target="_blank">krwinkel@ksu.edu</a>.&nbsp;

<figure>
 <img src="https://media.eaglewebservices.com/public/2023/10/1697546908793.jpeg" alt="Karissa Winkel is the Family and Community Wellness Agent with K-State Research and Extension, Cottonwood District. Courtesy photo" />
 <figcaption>Karissa Winkel is the Family and Community Wellness Agent with K-State Research and Extension, Cottonwood District. Courtesy photo</figcaption>
 </figure>The holiday season is around the corner, and this means that the kitchen will likely become a busy place as we prepare meals to gather around. As you prepare tasty dishes to share, be conscious of the possibility of sharing illness too. I found these tips from K-State food scientist, Karen Blakeslee, especially helpful for preventing cross-contamination:&nbsp;“We use the kitchen sink for food preparation and more,” Blakeslee said. “The possibility exists for foodborne illness-causing bacteria to hang out in the sink too. These bacteria could cross-contaminate your food and make you sick.”&nbsp;Blakeslee added that a recent USDA study tested surfaces where participants prepared a breakfast meal with raw sausage, shell eggs, and a fruit salad made with cut-up cantaloupe. Test results showed that 34% of the sinks were contaminated after preparing the meal.&nbsp;Even more scary, 26% of the samples of cut-up cantaloupe from the fruit salad were contaminated after breakfast prep.&nbsp;“The bacteria in the sink or on your hands can cross-contaminate from the sink to other items, including those you normally eat raw. This means you’ll be eating that bacteria too,” Blakeslee said.&nbsp;After using your sink to wash or prepare food, clean and sanitize the sink:&nbsp;1) Use warm, soapy water to wash the sink. Wipe it clean with paper towels.&nbsp;2) Use a sanitizer and let air dry. Sanitizers can be homemade (1 tablespoon of liquid chlorine bleach per gallon of water) or use a commercial sanitizer or sanitizing wipe.&nbsp;Karissa Winkel is the Family and Community Wellness Agent with K-State Research and Extension, Cottonwood District. You may reach her at 620-793-1910 or <a href="mailto:krwinkel@ksu.edu" target="_blank">krwinkel@ksu.edu</a>.&nbsp;

WINKEL: Food Safety Tip: Clean the kitchen sink 

Mustard plants such as field pennycress, bushy wallflower, flixweed, tansy mustard, and blue mustard in wheat fields often are not noticed until the mustards start to bloom in the spring. As a result, farmers often do not think about control until that time. Although it is possible to get some control with spring herbicide applications, mustards are much more difficult to control once they have flowered and often have already reduced wheat yields by then.

To minimize yield losses, mustards should be controlled by late winter or very early spring before the stems begin to elongate or bolt. If mustards are present in the fall, they can be controlled by various active ingredients. You can look for products containing Group 2 ALS-inhibiting herbicides.

Most ALS-inhibiting herbicides control winter annual mustards very well. However, there are populations of bushy wall flower (treacle mustard) and flixweed in Kansas that are ALS-resistant and cannot be controlled by these products. Alternative herbicides will be needed to control these populations. Also, be aware that some of the Group 2 herbicides have long rotation intervals to other crops.

Group 27 herbicides can control ALS-resistant mustards. Other options to control ALS-resistant mustards are Group 4 herbicides.

Group 27 and Group 4 herbicides have little to no residual activity, thus will only control weeds that have emerged and are actively growing. Applying them with fertilizer in January or February when weeds are dormant will not provide good mustard control. In addition, special care should be taken to ensure wheat is fully tillered when 2,4-D is applied to avoid reducing tillering.

In the late winter or early spring, blue mustard is perhaps the most difficult of the winter annual broadleaf weeds to control because it bolts very early. To be effective on blue mustard, herbicides typically need to be applied in late February or early March. Blue mustard is more difficult to control than tansy mustard with 2,4-D because blue mustard has often already bolted by the time 2,4-D can be safely applied to wheat. Thus, 2,4-D is often applied too late to be effective on blue mustard.

Flixweed and tansy mustard should be treated when they are no larger than two to three inches across and two to three inches tall. As these plants become larger, control decreases dramatically. Ester formulations of 2,4-D and MCPA are more effective on tansy mustard and flixweed than amine formulations. Field pennycress is easier to control than tansy mustard or flixweed. Herbicide applications made before the pennycress bolts are usually effective.

Crop rotation with corn, grain sorghum, soybeans, or sunflowers is a good way of managing mustards as long as they are controlled in the spring before producing seeds. Crop rotation will usually result in a gradual reduction of mustard populations in the future as the seedbank in the soil decreases.

Always consult the herbicide label for the most current use requirements.

Stacy Campbell is a Crop Production Extension agent in the Cottonwood District (which includes Barton and Ellis counties) for K-State Research and Extension.

<figure>
 <img src="https://media.eaglewebservices.com/public/2023/4/1681266655144.jpeg" alt="Stacy Campbell is a Crop Production Extension agent in the Cottonwood District (which includes Barton and Ellis counties) for K-State Research and Extension. Courtesy photo" />
 <figcaption>Stacy Campbell is a Crop Production Extension agent in the Cottonwood District (which includes Barton and Ellis counties) for K-State Research and Extension. Courtesy photo</figcaption>
 </figure>Mustard plants such as field pennycress, bushy wallflower, flixweed, tansy mustard, and blue mustard in wheat fields often are not noticed until the mustards start to bloom in the spring. As a result, farmers often do not think about control until that time. Although it is possible to get some control with spring herbicide applications, mustards are much more difficult to control once they have flowered and often have already reduced wheat yields by then.To minimize yield losses, mustards should be controlled by late winter or very early spring before the stems begin to elongate or bolt. If mustards are present in the fall, they can be controlled by various active ingredients. You can look for products containing Group 2 ALS-inhibiting herbicides.Most ALS-inhibiting herbicides control winter annual mustards very well. However, there are populations of bushy wall flower (treacle mustard) and flixweed in Kansas that are ALS-resistant and cannot be controlled by these products. Alternative herbicides will be needed to control these populations. Also, be aware that some of the Group 2 herbicides have long rotation intervals to other crops.Group 27 herbicides can control ALS-resistant mustards. Other options to control ALS-resistant mustards are Group 4 herbicides.Group 27 and Group 4 herbicides have little to no residual activity, thus will only control weeds that have emerged and are actively growing. Applying them with fertilizer in January or February when weeds are dormant will not provide good mustard control. In addition, special care should be taken to ensure wheat is fully tillered when 2,4-D is applied to avoid reducing tillering.In the late winter or early spring, blue mustard is perhaps the most difficult of the winter annual broadleaf weeds to control because it bolts very early. To be effective on blue mustard, herbicides typically need to be applied in late February or early March. Blue mustard is more difficult to control than tansy mustard with 2,4-D because blue mustard has often already bolted by the time 2,4-D can be safely applied to wheat. Thus, 2,4-D is often applied too late to be effective on blue mustard.Flixweed and tansy mustard should be treated when they are no larger than two to three inches across and two to three inches tall. As these plants become larger, control decreases dramatically. Ester formulations of 2,4-D and MCPA are more effective on tansy mustard and flixweed than amine formulations. Field pennycress is easier to control than tansy mustard or flixweed. Herbicide applications made before the pennycress bolts are usually effective.Crop rotation with corn, grain sorghum, soybeans, or sunflowers is a good way of managing mustards as long as they are controlled in the spring before producing seeds. Crop rotation will usually result in a gradual reduction of mustard populations in the future as the seedbank in the soil decreases.Always consult the herbicide label for the most current use requirements.Stacy Campbell is a Crop Production Extension agent in the Cottonwood District (which includes Barton and Ellis counties) for K-State Research and Extension.

CAMPBELL: Control of mustards in wheat, timely treatment is important

The words “holiday” and “healthy” usually aren’t found together, especially when it comes to food. Indulgent treats and drinks are a tradition for the holiday season, and they should be enjoyed! People are brought together around meals to celebrate, create lasting memories, and connect with others. 

However, the holiday season can be a difficult time to maintain good health, and many find weight management a challenge during the winter months. 

Many assume this is because of high-calorie foods, but many other factors play into winter weight gain. People are less active, tend to drink more alcohol, and some have irregular circadian rhythms. All these obstacles can result in unwanted weight gain, and this is why it’s important to learn how to make a health plan for the winter months.

One of the most important ways to stick to your health plan is to get into a routine before the gatherings begin. 

Creating a healthy eating plan, exercise regimen, and sleep schedule are all important to start before you relax for the holidays. Once a healthy lifestyle is a habit, it is much easier to get back on track after the holiday season.

If you are looking for more tips related to holiday health, the Great Bend Activity Center will host an event called "Focus on the ‘Stars’: Cooking Healthy for the Holidays" on November 15 at noon. Key topics will include ingredient substitutions, indoor physical activity, and leftovers. Finally, those who join will get to sample a healthy take on a holiday treat!

Karissa Winkel is the Family and Community Wellness Agent with K-State Research and Extension, Cottonwood District. You may reach her at 620-793-1910 or krwinkel@ksu.edu.&nbsp;

<figure>
 <img src="https://media.eaglewebservices.com/public/2023/10/1697546908793.jpeg" alt="Karissa Winkel is the Family and Community Wellness Agent with K-State Research and Extension, Cottonwood District. Courtesy photo" />
 <figcaption>Karissa Winkel is the Family and Community Wellness Agent with K-State Research and Extension, Cottonwood District. Courtesy photo</figcaption>
 </figure>The words “holiday” and “healthy” usually aren’t found together, especially when it comes to food. Indulgent treats and drinks are a tradition for the holiday season, and they should be enjoyed! People are brought together around meals to celebrate, create lasting memories, and connect with others. However, the holiday season can be a difficult time to maintain good health, and many find weight management a challenge during the winter months. Many assume this is because of high-calorie foods, but many other factors play into winter weight gain. People are less active, tend to drink more alcohol, and some have irregular circadian rhythms. All these obstacles can result in unwanted weight gain, and this is why it’s important to learn how to make a health plan for the winter months.One of the most important ways to stick to your health plan is to get into a routine before the gatherings begin. Creating a healthy eating plan, exercise regimen, and sleep schedule are all important to start before you relax for the holidays. Once a healthy lifestyle is a habit, it is much easier to get back on track after the holiday season.If you are looking for more tips related to holiday health, the Great Bend Activity Center will host an event called "Focus on the ‘Stars’: Cooking Healthy for the Holidays" on November 15 at noon. Key topics will include ingredient substitutions, indoor physical activity, and leftovers. Finally, those who join will get to sample a healthy take on a holiday treat!Karissa Winkel is the Family and Community Wellness Agent with K-State Research and Extension, Cottonwood District. You may reach her at 620-793-1910 or krwinkel@ksu.edu.&nbsp;

WINKEL: Health management during the holidays

Two 4-year terms; One 2-year term&nbsp; Kelly Ancar —1,083 (15.42%) *Reese E Barrick —1,362 (19.40%) *Alaina Cunningham —1,878 (26.74%) Diana F Pantle —479 (6.82%) *Mason Ruder —2,199 (31.32%) write-ins — 21 (.30%)

4 at large positions David Clingan —1,196 (9.45%) James Feyerherm —1,133 (8.95%) *Jayme Goetz —1,486 (11.74%) Lori Hertel —869 (6.86%) *Craig Pallister —1,486 (11.74%) *Allen Park —1,657 (13.09%) *Ruth A Ruder —1,571 (12.41%) Duff Watson —411 (3.25%) Dennis Wilkie —1,105 (8.73%) *Derek Yarmer —1.,735 (13.70%) write-ins — 12 (.09%) Jayme Goetz and Craig Pallister finished with the exact same number of votes.

1 position *David R McDaniel —264 (83.81%) write-ins — 51 (16.19%)

1 position Faith Scheck —337 (99.12%) write-ins — 3 (.88%)

3 positions *Devin D Henderson —279 (28.97%) Brady A Richards —154 (15.99%) *John A Walz —246 (25.55%) *Terry G Zerfas —268 (27.83%) write-ins — 16 (1.66%)

1 position *Kevin Bieker —31 (100%) write-ins —&nbsp; 0

5 positions *Frederick H Follmer — 22 (20%) *Kyle Zimmerman —31 (28.18%) write-ins —&nbsp; 57 (51.82%)

1 position *John Schulte —232 (93.93%) write-ins — 15 (6.07%)

2 positions *Joe Leroux — 174 (60.63%) write-ins — 113 (39.37%)

4 at-large positions *Cindy Hertel —296 (20.60%) *Aaron Honas —335 (23.31%) *Marty Hollern — 288 (20.04%) Stephanie Johnson —146 (10.16%) *Brian J Shannon —244 (16.98%) write-ins — 128

USD 388 - 1 unexpired position *Randall S Honas —364 ,(93.60%) write-ins — 14 (3.70%)

4 district at-large positions Janea Dinkel — 132 (8.97%) *Terry Dinkel — 155 (10.54%) *Haley Gagnon — 168 (11.42%) *Brenton Hoffman —184 (12.51%) Jacob Hunter —114 (7.75%) Douglas A Kuhn —109 (7.41%) Tammy Lichter —111 (7.55%) *Matthew K Orr —188 (12.78%) Morgan Pfeifer —71 (4.83%) Gregory Sander —121 (8.23%) Tammy Lee Schumacher — 97 (6.59%) write-ins —&nbsp; 21 (1.43%)

3 director positions Casey F Herrman —22 (14.67%) *Duane Kuhn — 35 (23.33%) *Larry D Leiker — 31 (20.67%) *Keith Schmidt — 32 (21.33%) Duff Watson —28 (18.67%) write-ins —&nbsp; 2 (1.33%)

3 director positions write-ins — 7 (100%)

3 director positions *Shane Gregg —17 (16.67%) *William T Wierman —29 (28.43%) *Kevin Zimmer —36 (35.29%) write-ins —&nbsp; 20 (19.61%)

3 director positions write-ins — 18 (100%)

2 board positions&nbsp; Diana F Pantle —1,322 (25.22%) *Allen P Roth —2,343 (44.70%) *Tatum Sprague-Kimzey — 1,552 (29.61%) write-ins —&nbsp; 25 (.48%)

<figure>
 <img src="https://media.eaglewebservices.com/public/2023/11/1699030405883.jpg" alt="" />
 <figcaption></figcaption>
 </figure>* denotes winner<h2>Hays City Commission</h2>Two 4-year terms; One 2-year term&nbsp; Kelly Ancar —1,083 (15.42%) *Reese E Barrick —1,362 (19.40%) *Alaina Cunningham —1,878 (26.74%) Diana F Pantle —479 (6.82%) *Mason Ruder —2,199 (31.32%) write-ins — 21 (.30%)<h2>Hays USD 489 school board</h2>4 at large positions David Clingan —1,196 (9.45%) James Feyerherm —1,133 (8.95%) *Jayme Goetz —1,486 (11.74%) Lori Hertel —869 (6.86%) *Craig Pallister —1,486 (11.74%) *Allen Park —1,657 (13.09%) *Ruth A Ruder —1,571 (12.41%) Duff Watson —411 (3.25%) Dennis Wilkie —1,105 (8.73%) *Derek Yarmer —1.,735 (13.70%) write-ins — 12 (.09%) Jayme Goetz and Craig Pallister finished with the exact same number of votes.<h2>Ellis mayor </h2>1 position *David R McDaniel —264 (83.81%) write-ins — 51 (16.19%) <h2>Ellis City treasurer</h2>1 position Faith Scheck —337 (99.12%) write-ins — 3 (.88%) <h2>Ellis City Council</h2>3 positions *Devin D Henderson —279 (28.97%) Brady A Richards —154 (15.99%) *John A Walz —246 (25.55%) *Terry G Zerfas —268 (27.83%) write-ins — 16 (1.66%) <h2>Schoenchen mayor</h2>1 position *Kevin Bieker —31 (100%) write-ins —&nbsp; 0<h2>Schoenchen City Council</h2>5 positions *Frederick H Follmer — 22 (20%) *Kyle Zimmerman —31 (28.18%) write-ins —&nbsp; 57 (51.82%)<h2>Victoria mayor</h2>1 position *John Schulte —232 (93.93%) write-ins — 15 (6.07%) <h2>Victoria City Council</h2>2 positions *Joe Leroux — 174 (60.63%) write-ins — 113 (39.37%) <h2>Ellis USD 388 school board</h2>4 at-large positions *Cindy Hertel —296 (20.60%) *Aaron Honas —335 (23.31%) *Marty Hollern — 288 (20.04%) Stephanie Johnson —146 (10.16%) *Brian J Shannon —244 (16.98%) write-ins — 128 USD 388 - 1 unexpired position *Randall S Honas —364 ,(93.60%) write-ins — 14 (3.70%) <h2> Victoria USD 432 school board</h2>4 district at-large positions Janea Dinkel — 132 (8.97%) *Terry Dinkel — 155 (10.54%) *Haley Gagnon — 168 (11.42%) *Brenton Hoffman —184 (12.51%) Jacob Hunter —114 (7.75%) Douglas A Kuhn —109 (7.41%) Tammy Lichter —111 (7.55%) *Matthew K Orr —188 (12.78%) Morgan Pfeifer —71 (4.83%) Gregory Sander —121 (8.23%) Tammy Lee Schumacher — 97 (6.59%) write-ins —&nbsp; 21 (1.43%)<h2>Big Creek Improvement District</h2>3 director positions Casey F Herrman —22 (14.67%) *Duane Kuhn — 35 (23.33%) *Larry D Leiker — 31 (20.67%) *Keith Schmidt — 32 (21.33%) Duff Watson —28 (18.67%) write-ins —&nbsp; 2 (1.33%)<h2>Munjor Improvement District</h2>3 director positions write-ins — 7 (100%) <h2>Prairie Acres Improvement District</h2>3 director positions *Shane Gregg —17 (16.67%) *William T Wierman —29 (28.43%) *Kevin Zimmer —36 (35.29%) write-ins —&nbsp; 20 (19.61%)<h2>Suburban Estates Improvement District</h2>3 director positions write-ins — 18 (100%) <h2>Cottonwood Extension District No. 17 </h2>2 board positions&nbsp; Diana F Pantle —1,322 (25.22%) *Allen P Roth —2,343 (44.70%) *Tatum Sprague-Kimzey — 1,552 (29.61%) write-ins —&nbsp; 25 (.48%)

2023 Ellis County election results

The Central Kansas Beef Summit program will be held in Beloit on Tuesday, November 14, from 9:00 a.m.–3:15 p.m. 

The event will be highlighted by a presentation on marketing strategies for beef cattle by Lynn Langvardt of JCCC Livestock Sales and a market outlook and update from K-State specialist, Dr. Glynn Tonsor. 

In addition to the speakers, the program will offer breakout sessions where attendees can pick and choose which topics apply to them. 

This year’s topics will include a presentation and demonstration of the Ag Manager decision tools by Robin Reid with the KSU Agricultural Economics Department, Rob Paxson with 701x will present on the company’s record keeping system and products, and Will Boyer with KSU will discuss utilizing drones as a way to manage your pasture. 

We will end the program with a Q&amp;A panel where we’ll hear from local livestock producers and industry professionals discuss technologies and strategies that are being implemented in the beef industry. 

The summit will be held in Beloit at the Beloit Methodist Church, 801 N. Bell St. 

This program will be a collaboration among numerous K-State Research and Extension districts and will give producers a better chance to not only hear from industry leaders, but to also take part in conversation with one another. 

Make sure to RSVP by November 7th to reserve a meal. The cost to attend is $10 or late registration will be $15 at the door. 

For more information on the event, or to register, visit our Post Rock Extension website or call Livestock Production Agent, Blaire Todd, at 785-738-3597. 

This event has been generously sponsored by several agribusinesses in collaboration with K-State Research and Extension Districts, Central KS, Cottonwood, Midway, River Valley, Phillips/Rooks, and Post Rock.

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/2023/10/1698682262753.jpeg" alt="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. Courtesy photo" />
 <figcaption>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. Courtesy photo</figcaption>
 </figure>The Central Kansas Beef Summit program will be held in Beloit on Tuesday, November 14, from 9:00 a.m.–3:15 p.m. The event will be highlighted by a presentation on marketing strategies for beef cattle by Lynn Langvardt of JCCC Livestock Sales and a market outlook and update from K-State specialist, Dr. Glynn Tonsor. In addition to the speakers, the program will offer breakout sessions where attendees can pick and choose which topics apply to them. This year’s topics will include a presentation and demonstration of the Ag Manager decision tools by Robin Reid with the KSU Agricultural Economics Department, Rob Paxson with 701x will present on the company’s record keeping system and products, and Will Boyer with KSU will discuss utilizing drones as a way to manage your pasture. We will end the program with a Q&amp;A panel where we’ll hear from local livestock producers and industry professionals discuss technologies and strategies that are being implemented in the beef industry. The summit will be held in Beloit at the Beloit Methodist Church, 801 N. Bell St. This program will be a collaboration among numerous K-State Research and Extension districts and will give producers a better chance to not only hear from industry leaders, but to also take part in conversation with one another. Make sure to RSVP by November 7th to reserve a meal. The cost to attend is $10 or late registration will be $15 at the door. For more information on the event, or to register, visit our Post Rock Extension website or call Livestock Production Agent, Blaire Todd, at 785-738-3597. This event has been generously sponsored by several agribusinesses in collaboration with K-State Research and Extension Districts, Central KS, Cottonwood, Midway, River Valley, Phillips/Rooks, and Post Rock.We look forward to you joining us!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/2023/10/1698682095659.jpeg" alt="" />
 <figcaption></figcaption>
 </figure>

BOOR: Central Kansas Beef Summit program to be held Nov. 14 in Beloit; RSVP by Tuesday

Do you like water conservation and really want to convey the message to the public?&nbsp; Well, have I got the position for you!&nbsp; 4-H Water Ambassadors are a group of teens in Barton and Ellis counties that focus on the importance of water quality, water conservation, and water careers.

My name is Jonas Kern and I’m a sophomore at Ellinwood High School.&nbsp; 

I have been a 4-H20 ambassador for two years.&nbsp; My favorite part of being an ambassador with this program is the opportunity to learn and present.&nbsp; I am heavily involved in the wildlife project within 4-H.&nbsp; Teaching about the importance of water as a natural resource helped me reach my project goals.

To be a water ambassador, teens must apply to join and then attend two training sessions where they learn about different leadership and presentation skills.&nbsp; After training in Hays, the ambassador team gets to tour the municipal water treatment plant, and the wastewater treatment plant.&nbsp; There are a lot of steps to ensure we have clean and safe drinking water!&nbsp; 

The other training is held at the Kansas Wetlands Education Center, and we get to tour the Cheyenne Bottoms wetland and learn how water acts and affects the environment.&nbsp; 

During the training, we learn to lead activities to teach others about water.&nbsp; I personally like to lead the “Incredible Journey.”&nbsp; It is an activity where you become a water molecule and travel through the water cycle.&nbsp; You might end up in an animal, a cloud, or an ocean.&nbsp; Students create a bracelet with beads to remind them of their trip through the hydrosphere.&nbsp; I led the activity at the state 4-H Discovery Days and at the Barton County Fair.

And that is what water ambassadors is all about.&nbsp; After we learn how to do cool activities, we go out and lead presentations at a variety of places, like the Hays Public Library, Sternberg Museum, or the Kansas Wetlands Education Center.&nbsp; We are always looking for opportunities to present for other organizations.

If you are interested in being an ambassador or want the ambassadors to present at your event, contact the Cottonwood District Extension Office.&nbsp; Michelle Beran in Barton County at 620-793-1910 or&nbsp;<a href="mailto:BT@listserv.ksu.edu">BT@listserv.ksu.edu</a>&nbsp;and Tamara Robertson in Ellis County at 785-628-9430 or&nbsp;<a href="mailto:el@listserv.ksu.edu">el@listserv.ksu.edu</a>.&nbsp; Applications for the 2023-2024 team will be due December 1.

<figure>
 <img src="https://media.eaglewebservices.com/public/2023/10/1698420858900.jpeg" alt="4-H20 Ambassador Jonas Kern, Ellinwood, at the Fort Hays State University Kansas Wetlands Education Center in Cheyenne Bottoms near Great Bend. Courtesy photo" />
 <figcaption>4-H20 Ambassador Jonas Kern, Ellinwood, at the Fort Hays State University Kansas Wetlands Education Center in Cheyenne Bottoms near Great Bend. Courtesy photo</figcaption>
 </figure>Do you like water conservation and really want to convey the message to the public?&nbsp; Well, have I got the position for you!&nbsp; 4-H Water Ambassadors are a group of teens in Barton and Ellis counties that focus on the importance of water quality, water conservation, and water careers.My name is Jonas Kern and I’m a sophomore at Ellinwood High School.&nbsp; I have been a 4-H20 ambassador for two years.&nbsp; My favorite part of being an ambassador with this program is the opportunity to learn and present.&nbsp; I am heavily involved in the wildlife project within 4-H.&nbsp; Teaching about the importance of water as a natural resource helped me reach my project goals.To be a water ambassador, teens must apply to join and then attend two training sessions where they learn about different leadership and presentation skills.&nbsp; After training in Hays, the ambassador team gets to tour the municipal water treatment plant, and the wastewater treatment plant.&nbsp; There are a lot of steps to ensure we have clean and safe drinking water!&nbsp; The other training is held at the Kansas Wetlands Education Center, and we get to tour the Cheyenne Bottoms wetland and learn how water acts and affects the environment.&nbsp; During the training, we learn to lead activities to teach others about water.&nbsp; I personally like to lead the “Incredible Journey.”&nbsp; It is an activity where you become a water molecule and travel through the water cycle.&nbsp; You might end up in an animal, a cloud, or an ocean.&nbsp; Students create a bracelet with beads to remind them of their trip through the hydrosphere.&nbsp; I led the activity at the state 4-H Discovery Days and at the Barton County Fair.And that is what water ambassadors is all about.&nbsp; After we learn how to do cool activities, we go out and lead presentations at a variety of places, like the Hays Public Library, Sternberg Museum, or the Kansas Wetlands Education Center.&nbsp; We are always looking for opportunities to present for other organizations.If you are interested in being an ambassador or want the ambassadors to present at your event, contact the Cottonwood District Extension Office.&nbsp; Michelle Beran in Barton County at 620-793-1910 or&nbsp;<a href="mailto:BT@listserv.ksu.edu">BT@listserv.ksu.edu</a>&nbsp;and Tamara Robertson in Ellis County at 785-628-9430 or&nbsp;<a href="mailto:el@listserv.ksu.edu">el@listserv.ksu.edu</a>.&nbsp; Applications for the 2023-2024 team will be due December 1.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&nbsp;<a href="mailto:mberan@ksu.edu">mberan@ksu.edu</a>&nbsp;or call Cottonwood Extension District, Barton Office at 620-793-1910.

BERAN: 4-H Water Ambassadors program looking for new members

The weeks between harvest and when snow flies can be a good time to evaluate and perform maintenance on terraces. 

In Kansas, over 9 million acres of land is protected by more than 290,000 miles of terraces, making Kansas number two in the U.S. for this soil and water conservation practice. 

<figure>
 <img src="https://media.eaglewebservices.com/public/2023/4/1681266655144.jpeg" alt="Stacy Campbell is a Crop Production Extension agent in the Cottonwood District (which includes Barton and Ellis counties) for K-State Research and Extension. Courtesy photo" />
 <figcaption>Stacy Campbell is a Crop Production Extension agent in the Cottonwood District (which includes Barton and Ellis counties) for K-State Research and Extension. Courtesy photo</figcaption>
 </figure>The weeks between harvest and when snow flies can be a good time to evaluate and perform maintenance on terraces. In Kansas, over 9 million acres of land is protected by more than 290,000 miles of terraces, making Kansas number two in the U.S. for this soil and water conservation practice. To accomplish the goal of erosion control and water savings, terraces must have adequate capacity, ridge height, and channel width.&nbsp;Without adequate capacity to carry water, terraces will be overtopped by runoff in a heavy storm. Overtopping causes erosion of the terrace ridge, terrace back slope, and lower terraces and may result in severe gullies. Terraces are typically designed to handle runoff from a 1-in-10-year storm. The rainfall amounts for such a storm are approximately five inches for eastern Kansas, four inches for central, and three inches for western Kansas during a 24-hour period.&nbsp;Terraces need regular maintenance to function for a long life. Erosion by water, wind, and tillage wears the ridge down and deposits sediment in the channel, decreasing the effective ridge height, and channel capacity. The amount of capacity loss depends on the type and number of tillage operations, topography, soil properties, crop residue, and precipitation. Terrace maintenance restores capacity by removing sediment from the channel and rebuilding ridge height.&nbsp;Typically, more frequent maintenance is required for steep slopes and/or highly erodible soils. Annual maintenance is necessary for intense tillage operations and heavy rainfall runoff. Less frequent maintenance is often adequate with high residue levels or where lower rainfall occurs and runoff intensity is low.&nbsp;Check for needed repairs; terraces degrade naturally by erosion and sediment, and can be damaged by machinery, animals, settling, and erosion. Check terraces and terrace outlets regularly (at least annually) for needed repairs. The best time to check is after rains, when erosion, sedimentation, and unevenness in elevation are easiest to spot. Specific items to note are overtopping, low or narrow terrace ridges, water ponding in the channel, terrace outlets, erosion, and sediment clogging near waterway or pipe outlets.&nbsp;Terraces should be considered only a part of an overall erosion control plan. Use of conservation farming methods, especially residue maintenance, compliments erosion control structures and has been shown to be both economically and environmentally sound.&nbsp;Information provided by DeAnn Presley, K-State Soil Management Specialist. Additional sources for technical information include local USDA-Natural Resources Conservation Service and county conservation district offices.&nbsp;Stacy Campbell is a Crop Production Extension agent in the Cottonwood District (which includes Barton and Ellis counties) for K-State Research and Extension.