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

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

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

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

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

Please call the office if you have any questions about food safety&nbsp;or preparation for the holidays.Our website and the KSRE Rapid Response Center are also&nbsp;great resources&nbsp;for holiday questions.&nbsp;<a href="https://cottonwood.k-state.edu/">https://cottonwood.k-state.edu/</a>

&nbsp;<a href="https://www.rrc.k-state.edu/index.html">https://www.rrc.k-state.edu/index.html</a>

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

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

KOERNER: Resources for the holidays

By COLE REIF Great Bend Post

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

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

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

<figure>
 <img src="https://media.eaglewebservices.com/public/2022/12/1671460282966.jpeg" alt="Donna Krug, Cottonwood Extension District Director in Great Bend, will retire Feb. 3 after 33 years with K-State Extension. The Cottonwood district includes Ellis County." />
 <figcaption>Donna Krug, Cottonwood Extension District Director in Great Bend, will retire Feb. 3 after 33 years with K-State Extension. The Cottonwood district includes Ellis County.</figcaption>
 </figure>By COLE REIF Great Bend PostDonna Krug grew up on a farm, northeast of Washington, Kansas, just a
few miles away from Mill Creek. Following high school, Krug stayed close to
home and attended Kansas State University. Although just an hour away from
home, K-State appeared intimidating at first to Krug. 
“K-State was a pretty big place for this farm girl,” said Krug. “I remember
going into my sociology class. There were more people in that class than I had
in my entire school.” 
Krug majored in Home Economics Education. Assuming that she would teach home
economics, her career changed with a move to Houston, Texas with her husband. 
“When I moved to Houston, the best opportunity was an Extension 4-H Agent,”
said Krug. “My husband grew in Hoisington, so when he graduated chiropractic
school, we were looking to move closer to family. We moved to Great Bend in
1981.”<figure>
 <img src="https://media.eaglewebservices.com/public/2022/12/1671460335584.png" alt="" />
 <figcaption></figcaption>
 </figure>The Krugs moved to central Kansas about the same as the great flood 
arrived in Great Bend in 1981. At the time, there were no openings 
teaching or with the
extension office, so Krug worked in her husband’s office until 1989 when
 a
position opened with the K-State Research and Extension branch in Great 
Bend. 
“I grew up as a 4-H member in a farming community,” said Krug. “I always knew
about Extension. I’m a life-long learner, and I think that’s what we try to
promote as Extension educators. We like to have people that come to our programming
that want to keep learning.” 
Krug has spent time over the decades writing articles that are designed to
address the state’s challenges and make everyday life more enjoyable and
healthier. Krug started her position in Barton County with a typewriter and
used to walk her article down to the newspaper to have it printed. 
“So many things have changed over the years,” said Krug. “There’s a lot of
things going on in people’s lives now. When I started, we had 36 units
(Extension Homemaker Units) of women that would meet. Thirty-three years later,
we have three groups that meet and it’s more of a social group.”<figure>
 <img src="https://media.eaglewebservices.com/public/2022/2/1645020900026.png" alt="Donna with her husband, John" />
 <figcaption>Donna with her husband, John</figcaption>
 </figure>After more than 33 years with the Barton County Extension, now known as the
Cottonwood Extension, Krug will retire in early 2023. With more than three
decades of trying to better the lives of citizens, Krug was able to make her
mark on many lives. 
“Two years ago I wrote a column on taking a new look at fermented foods,” said
Krug. “People were really interested in that…how to make sauerkraut, how to
make kimchi. I taught some workshops. What I found was, I would attract people
who really hadn’t used Extension. They were new to our program. That was kind
of fun to raise their awareness.” 
Feb. 3, 2023 will be the final day for Krug as the District
Director and Family &amp; Consumer Science Agent with the Cottonwood Extension
District in Great Bend. 
“I think a lot of people know I really like bicycling,” said Krug. “My husband
I are on that tandem bicycle a lot. We’ll do some more of that. I enjoy
quilting, music and playing the piano. We have four grandchildren that are
growing up way too fast. I want to catch some of their activities more.”&nbsp; &nbsp;

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

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

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

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

K-State Research and Extension&nbsp;Community Vitality Specialist, Nancy Daniels, is offering grant writing courses next year. &nbsp;The grant writing course consists of two,&nbsp;3-hour online live sessions. &nbsp;

There will be time for interaction with other participants which allows for writers to pick up tips and be energized by their peers. &nbsp;The course can be taken by people who have never written a grant or those who have a lot of experience but want a new look at the way they do things. &nbsp;The online course is adapted from a face to face training with proven results. 

More than 1,700 Kansans were trained over four&nbsp;y<a></a>ears and found confidence resulting in at least $25 million of successful grants for playgrounds, park improvements, walking trails, building restoration, leadership programs, arts, programming, festivals and other community infrastructure.

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

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

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

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

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

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

You can enroll&nbsp;and pay&nbsp;<a href="https://www.enrole.com/ksu/jsp/course.jsp?courseId=GRANTWRITING&amp;categoryId=ROOT">HERE</a>.

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

Monique Koerner is the Family and Community Wellness Agent with 
K-State Research and Extension – Cottonwood District. You may reach her 
at: 785-628-9430 or&nbsp;<a href="mailto:moniquek@ksu.edu">moniquek@ksu.edu</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." />
 <figcaption>Monique Koerner is the Family and Community Wellness Agent with K-State Research and Extension – Cottonwood District.</figcaption>
 </figure>K-State Research and Extension&nbsp;Community Vitality Specialist, Nancy Daniels, is offering grant writing courses next year. &nbsp;The grant writing course consists of two,&nbsp;3-hour online live sessions. &nbsp;There will be time for interaction with other participants which allows for writers to pick up tips and be energized by their peers. &nbsp;The course can be taken by people who have never written a grant or those who have a lot of experience but want a new look at the way they do things. &nbsp;The online course is adapted from a face to face training with proven results. More than 1,700 Kansans were trained over four&nbsp;y<a></a>ears and found confidence resulting in at least $25 million of successful grants for playgrounds, park improvements, walking trails, building restoration, leadership programs, arts, programming, festivals and other community infrastructure.<figure>
 <img src="https://media.eaglewebservices.com/public/2022/12/1670949358768.png" alt="" />
 <figcaption></figcaption>
 </figure>Participants are encouraged to bring the grants or grant ideas to share. &nbsp;The format of the class allows a writer to formulate their grant ideas into a grant proposal, if they are ready.&nbsp;&nbsp;Classes are recorded for later reference or classes missed.Some topics you will learn include: sources of data for community needs, where to find grants, elements of a great grant proposal, and practicing the grant elements of problem, outcome, activity, evaluation,&nbsp;and budget.&nbsp;Event Dates:February 7&nbsp;and&nbsp;9, 2023Schedule: This online course is two synchronous classes from 1:30pm to 4:30pm. &nbsp;Class materials are open from February 1-March 2, 2023. &nbsp;March 28&nbsp;and&nbsp;30, 2023Schedule: This online course is two synchronous classes from 1:30pm to 4:30pm. &nbsp;Class materials are open from March 21-April 23, 2023. &nbsp;April 28 and 30, 2023Schedule: This online course is two synchronous classes from 1:30pm to 4:30pm. &nbsp;Class materials are open from April 11-May 11, 2023. &nbsp;Fee is $60 and is non-refundable.For more information, please contact: Nancy Daniels&nbsp;at 785-410-6352You can enroll&nbsp;and pay&nbsp;<a href="https://www.enrole.com/ksu/jsp/course.jsp?courseId=GRANTWRITING&amp;categoryId=ROOT">HERE</a>.Please join me, since&nbsp;I plan on taking&nbsp;advantage of this great opportunity. &nbsp;I have written a couple of grants in the past but am always looking for ways to improve my skills. &nbsp;I also have a couple of ideas&nbsp;about programming for&nbsp;the Cottonwood District&nbsp;that would require grant funding. &nbsp;I’m excited about the future and utilizing grant money to make our community a healthier place to live and raise children!Monique Koerner is the Family and Community Wellness Agent with 
K-State Research and Extension – Cottonwood District. You may reach her 
at: 785-628-9430 or&nbsp;<a href="mailto:moniquek@ksu.edu">moniquek@ksu.edu</a>

KOERNER: K-State Extension offers grant writing courses

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

•When the sauce is too thick, stir in more liquid a tablespoon at a time until it reaches the desired consistency. Just a tablespoon at a time prevents you from having to fix the opposite problem.•When guests arrive late, turn the oven down to warm and keep the meat and potatoes covered with foil. Turn vegetables off and remove the cover to avoid overcooking. Quickly reheat to serve.•When there is just too much seasoning in a dish, add more food or liquid to diluteit. Or try to absorb the extra with a peeled potato.•When the holiday cookies seem to be drying out, add a slice of bread to the container to restore moistness.•When you forget to chill a fruit salad or beverage, stick it in the freezer for 20 minutes. Besure to set the timer!•And finally, when a food burns to the bottom of the pan, place a slice of bread on top of the food and let stand, covered, about five minutes to absorb the burned smell. Then dump out whatever comes easily without scraping.

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

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

Take time&nbsp;to celebrate your family during this holiday season!

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

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

KRUG: Avoiding holiday food disasters

By STACY CAMPBELL Cottonwood Extension District

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

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

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

Remember to obtain firewood locally. Emerald Ash Borer has spread in Kansas primarily because of transported wood.&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. You can contact him by e-mail at scampbel@ksu.edu or by calling 785-628-9430.

By STACY CAMPBELL Cottonwood Extension DistrictNot all firewood is created equal. Some species of trees are able to produce much more heat per cord of wood. A cord is the amount of wood in a well-stacked woodpile measuring 4 feet wide by 8 feet long by 4 feet high.&nbsp;Following are heat values (in million BTUs) per cord for various species of trees. The higher the value, the better the wood.<figure>
 <img src="https://media.eaglewebservices.com/public/2022/12/1670882212866.png" alt="" />
 <figcaption></figcaption>
 </figure>The Kansas Forest Service has a publication titled "Managing Your Woodland for Firewood" that is quite helpful. See <a href="http://www.ksre.ksu.edu/bookstore/pubs/mf773.pdf">http://www.ksre.ksu.edu/bookstore/pubs/mf773.pdf</a>&nbsp;&nbsp;Remember to obtain firewood locally. Emerald Ash Borer has spread in Kansas primarily because of transported wood.&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. 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/2022/12/1670882244511.jpg" alt="Pixabay photo" />
 <figcaption>Pixabay photo</figcaption>
 </figure>

CAMPBELL: Not all firewood is created equal

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

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

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

•Taste 3– Need to stop at the grocery store over the noon hour. Great – they are offering cheese and cracker samples. That will tide me over until I can swing through afast-foodplace. (Approximatecalories = 40)

•Taste 4– Thefast-foodplace is giving out ¼ cup samples of its special flavored holiday coffee. (Approximatecalories = 20)

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

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

•Taste 7– Who can pass up old-fashioned style eggnog? &nbsp;I’ll have just a half cup. (Approximatecalories = 200)

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

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

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

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

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

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

KRUG: Tiny taste bites add up

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

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

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

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

Have you put a jigsaw puzzle together as a family? Unless you do these often, don’t start with a 1,500-piece complicated one. Pick an easy one that everyone can participate in. Set up a card table in a corner and you may be surprised how often someone stops by it to add a couple of pieces.

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

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

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

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

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

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

Keep learning. Keep showing grace and kindness.

Michelle Beran is the 4-H Youth Development Agent in the&nbsp;Cottonwood&nbsp;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&nbsp;Cottonwood&nbsp;Extension District&nbsp;– Barton&nbsp;Office at&nbsp;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>Twas&nbsp;the night before Christmas and all through the house, not a creature was stirring not even a mouse. Hold on just a minute!The holidays can be a time of extra stress – more money flying out the door, too many places to be in too little time, schedules are upset, food that we don’t eat every day, and just general chaos!Plan ahead now for some inexpensive fun ways to just be together. Drag out the books – share one that your child loved when they were small and read it together using your best character voices.&nbsp;Make a trip to the library to pick out a new book – every library has great librarians who would love to make reading recommendations for you!When is the last time you played “crazy eights," “old maid," or had an energetic game of Uno?&nbsp;In addition to using skills of taking turns and being cooperative, youth practice counting and paying attention to details.Have you put a jigsaw puzzle together as a family? Unless you do these often, don’t start with a 1,500-piece complicated one. Pick an easy one that everyone can participate in. Set up a card table in a corner and you may be surprised how often someone stops by it to add a couple of pieces.My family&nbsp;has held&nbsp;a gingerbread house contest&nbsp;for many years. Now before you think these are huge, magical creations, let me tell you that they are made from graham crackers, frosting,&nbsp;and&nbsp;whatever odds and ends of candy and cereal&nbsp;that&nbsp;show up – Halloween candy is often used! The planning and giggles that go into these creations are so much fun to watch and my favorite part is seeing the big kids pair up with the little kids to help them learn about structure, creativity, and often gravity!Be silly and dance – turn on some music and dance in the living room! It’s good exercise for the body and the brain. Show off those 90’s dance moves and learn a few from your kids. My kids and I still have “carcerts” – Yep, a concert in the car which means singing at the top of our lungs even when we don’t know all the words.&nbsp;We are OK with people thinking we look silly because we are having fun!Go outside! Take a walk, play kickball, throw a disc or snowball. I grew up on one of the best sledding hills in my town. Even if we only had time for one or two runs, we were throwing ourselves on a sled and racing down the hill. My parents were regular participants in this craziness!There is an old saying along the lines that people don’t care how much you know until they know how much you care. This applies to your family also – Unplug and&nbsp;Be There!Just being there can be so&nbsp;hard to do but I remember one of the best/worst weeks quite a few years ago when we had a huge ice storm in 2007. We were out of power for 8 days and, while I could keep our home heated with the gas fireplace and cook on the gas stove, it could have been a really awful week just before Christmas! I couldn’t get to&nbsp;work&nbsp;and we had no internet with no power so we chose to make the best of the situation and had fun.&nbsp;We played games, read books, played outside, and chose to just Be There and enjoy the moment.During the holiday break, make time to spend time with your kids! Be There because that is what they will remember!Keep learning. Keep showing grace and kindness.Michelle Beran is the 4-H Youth Development Agent in the&nbsp;Cottonwood&nbsp;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&nbsp;Cottonwood&nbsp;Extension District&nbsp;– Barton&nbsp;Office at&nbsp;620-793-1910.

BERAN: Play time

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

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

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

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

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

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

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

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

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

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

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

KOERNER: Healthy holiday tips

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

• The freezer temperature should be 0 degrees Fahrenheit or less. • Use moisture-proof, vapor-proof wraps or containers such as plastic containers with tight-fitting lids, heavy duty foil and freezer-weight plastic bags and wraps. • Cool baked goods completely before preparing for the freezer. This will prevent moisture condensation from warm food which could make it soggy after thawing. • Be sure there is enough room for expansion when filling containers. Press the air out and seal tightly before freezing.

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

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

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

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

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

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

KRUG: Keys to freezing baked goods successfully

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

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

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

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

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

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

A full list of available products can be found in there Seedling Selection Guide. There is even assistance finding the right tree for your purpose and property with the “Selecting Trees and&nbsp;Shrubs&nbsp;for Conservation Plantings”. All of this along with ordering on-line can be found at&nbsp;<a href="http://www.kansasforests.org/">www.kansasforests.org</a>&nbsp;also&nbsp;orders&nbsp;are accepted&nbsp;over the phone by calling the Kansas Forest Service at 1-888-740-8733.&nbsp;

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

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

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

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

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

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

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

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

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

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

<figure>
 <img src="https://media.eaglewebservices.com/public/2019/11/1573141404420.png" alt="Donna Krug is the District Director and Family and Consumer Science Agent with K-State Research and Extension – Cottonwood District." />
 <figcaption>Donna Krug is the District Director and Family and Consumer Science Agent with K-State Research and Extension – Cottonwood District.</figcaption>
 </figure>Nutrition education is a fun part of my job. Recently, I visited 7th&nbsp;grade Skills for Adolescence classes at the Great Bend Middle School. I packed a lot of information in the&nbsp;50-minute&nbsp;class period and am hopeful that they will remember my visit when&nbsp;making future food choices.&nbsp;I started out by asking the students if they&nbsp;had eaten&nbsp;breakfast. Only about half of them raised their hands so they got my 5 minute “Breakfast is the most important meal of the day” speech. The most common reason given for skipping breakfast was the lack of time. I encouraged students to find something like a piece of fruit with whole grain cereal or toast with peanut butter to jump start their day.&nbsp;Research shows that when someone starts their day with breakfast, they&nbsp;actually consume&nbsp;less calories in the day. All too&nbsp;often, when breakfast is skipped, a person gets so hungry that by lunch time they are grabbing an unhealthy option.&nbsp;The main part of my presentation focused on my favorite food group – vegetables. &nbsp;Sadly, the American diet is lacking in nutrient dense veggies. The MyPlate guide for healthy eating recommends eating at least 5 – 9 servings of vegetables and fruits each day. Talking about vegetables is one thing, but letting the students sample parsnip, jicama, and sweet potato, was a new experience&nbsp;for some.&nbsp;Plus&nbsp;we made a recipe of hummus to dip their veggies in.Another message I left with the 7th&nbsp;graders was the importance of choosing whole food options instead of eating highly processed food that have added fat,&nbsp;sugar&nbsp;and sodium. We talked about empty calories that are found in soft drinks and other sweetened beverages. We looked at nutrition fact labels to show how to determine if the food is a healthy choice.&nbsp;And&nbsp;finally,&nbsp;we talked about making sure each day has a good amount of physical activity built in. Recommendations are currently set for one hour of physical activity daily. &nbsp;If students don’t participate in an organized sport, they may need to find ways to move more.&nbsp;If you or someone you know is interested in doing nutrition education I hope you will visit the following website:&nbsp;<a href="http://www.ksre.k-state.edu/jobs">www.ksre.k-state.edu/jobs</a>&nbsp;&nbsp;There you will find the position description and application process for a full time SNAP-Ed nutrition educator based in either our Hays or Great Bend office. The screening begins immediately and will continue until the position is filled. Please give me a call if you have any questions!Donna&nbsp;Krug is the District Director and Family and Consumer Science Agent with K-State Research and Extension – Cottonwood District. You may reach her at: (620)793-1910 or&nbsp;<a href="mailto:dkrug@ksu.edu">dkrug@ksu.edu</a>&nbsp;

KRUG: Nutrition education opportunities at Extension

The holidays can be a good time to try new recipes. &nbsp;I thought I would use the opportunity to recognize recipes from the&nbsp;2022 Ellis County&nbsp;Fair that won awards. Esther&nbsp;Neher, a member of the Victoria Vikings 4-H club, won Grand Champion junior foods with her recipe,&nbsp;Layered Reese’s Cake. &nbsp;Mya&nbsp;Neher, a member of the Victoria Vikings 4-H Club,&nbsp;won Reserve Champion junior foods for her entry of a Fresh Orange Cake. &nbsp;

​2 boxes devil’s food chocolate cake mixes

​Peanut butter cups, some whole, some chopped for topping

•Preheat oven to 350 degrees.•Prepare two 9 in round cake pans with cooking spray and parchment cut to fit the bottom of the pan. •Prepare each cake separately with a cake mix, 2 cups of water, 1 stick of butter and 4 eggs. Bake each cake for about 45 minutes or until a toothpick inserted comes out clean. •Let cakes cool and remove from pans.•For the frosting, combine the butter, peanut butter, powdered sugar, vanilla, and cream with an electric mixer until well combined and smooth. &nbsp; •To frost the cake, it works best for it to be chilled or even frozen. If the cake is mounded on time use a serrated knife to level it off. &nbsp;Place a thin layer of frosting between the layer and frost the outside using a piping bag and/or an off-set knife. &nbsp; •Decorate with peanut butter cups and enjoy!

•Preheat oven to 350 degrees•Lightly mist a 12 cup Bundt pan with cooking spray, then dust with flour. &nbsp;Shake out the excess flour. •Place cake ingredients in a mixing bowl and mix with an electric mixer. &nbsp;Stop the machine to scrape down the sides with a rubber spatula. &nbsp;Turn mixer back on to medium and mix for two minutes. &nbsp; •Bake the cake until golden brown and just starts to pull away from the sides of the pan, 45 to 47 minutes. &nbsp;Remove the pan from the oven and allow to cool for 20 minutes. &nbsp;Run a knife along the edge of the cake and invert it to release the cake. &nbsp; Allow to cool another 30 minutes. •Meanwhile, prepare the glaze. &nbsp;Combine the confectioner’s sugar, fresh orange juice, and orange zest in a small bowl and stir until smooth. •Place the cake on a serving platter and pour the glaze over the top, letting it drizzle down the sides and into the center. Let the glaze set for a few minutes before slicing.

Monique Koerner is the Family and Community Wellness Agent with K-State Research and Extension – Cottonwood District.

<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 holidays can be a good time to try new recipes. &nbsp;I thought I would use the opportunity to recognize recipes from the&nbsp;2022 Ellis County&nbsp;Fair that won awards. Esther&nbsp;Neher, a member of the Victoria Vikings 4-H club, won Grand Champion junior foods with her recipe,&nbsp;Layered Reese’s Cake. &nbsp;Mya&nbsp;Neher, a member of the Victoria Vikings 4-H Club,&nbsp;won Reserve Champion junior foods for her entry of a Fresh Orange Cake. &nbsp;<h2>Layered Reese’s Cake</h2>Cake Ingredients​2 boxes devil’s food chocolate cake mixes​1 cup butter (2 sticks)​2 cups water​8 whole eggsFrosting and Topping Ingredients​2 cups butter (room temperature)​6 cups powdered sugar​4-8 Tbsp. whipping cream​1 ½ cups peanut butter​1 tsp vanilla​Peanut butter cups, some whole, some chopped for toppingInstructions•Preheat oven to 350 degrees.•Prepare two 9 in round cake pans with cooking spray and parchment cut to fit the bottom of the pan. •Prepare each cake separately with a cake mix, 2 cups of water, 1 stick of butter and 4 eggs. Bake each cake for about 45 minutes or until a toothpick inserted comes out clean. •Let cakes cool and remove from pans.•For the frosting, combine the butter, peanut butter, powdered sugar, vanilla, and cream with an electric mixer until well combined and smooth. &nbsp; •To frost the cake, it works best for it to be chilled or even frozen. If the cake is mounded on time use a serrated knife to level it off. &nbsp;Place a thin layer of frosting between the layer and frost the outside using a piping bag and/or an off-set knife. &nbsp; •Decorate with peanut butter cups and enjoy!<h2>Fresh Orange Cake</h2>Cake Ingredients​I box yellow cake mix​½ cup butter​1 tsp pure vanilla extract​1 cup fresh orange juice​¼ cup granulated sugar​4 large eggsGlaze Ingredients​1 cup confectioner’s sugar​1 tsp fresh grated orange zest​3 Tbsp fresh orange juiceInstructions•Preheat oven to 350 degrees•Lightly mist a 12 cup Bundt pan with cooking spray, then dust with flour. &nbsp;Shake out the excess flour. •Place cake ingredients in a mixing bowl and mix with an electric mixer. &nbsp;Stop the machine to scrape down the sides with a rubber spatula. &nbsp;Turn mixer back on to medium and mix for two minutes. &nbsp; •Bake the cake until golden brown and just starts to pull away from the sides of the pan, 45 to 47 minutes. &nbsp;Remove the pan from the oven and allow to cool for 20 minutes. &nbsp;Run a knife along the edge of the cake and invert it to release the cake. &nbsp; Allow to cool another 30 minutes. •Meanwhile, prepare the glaze. &nbsp;Combine the confectioner’s sugar, fresh orange juice, and orange zest in a small bowl and stir until smooth. •Place the cake on a serving platter and pour the glaze over the top, letting it drizzle down the sides and into the center. Let the glaze set for a few minutes before slicing.Monique Koerner is the Family and Community Wellness Agent with K-State Research and Extension – Cottonwood District.

KOERNER: Award-winning 4-H fair recipes

By STACY CAMPBELL Cottonwood Extension District, Hays

Kansas is primarily an agriculture state with&nbsp;about&nbsp;87 percent of all Kansas land contributing to some form of agriculture production.&nbsp;More than 21 million acres in Kansas is harvested for crops and over 14 million is pastureland for grazing animals.

Most&nbsp;agriculture producers&nbsp;(tenants) lease ground from multiple landlords. In Kansas the average number of landlords that tenants have is approximately seven.&nbsp;The last time farmers and ranchers in Kansas were surveyed, over two thirds of all crop and pasture land was leased.&nbsp;You can imagine the struggles that tenants and landlords alike can experience in trying to communicate effectively with each other.&nbsp;Especially given the fact that one, two or more generations of families may be removed from the farm or ranch and live&nbsp;a few hours away or&nbsp;out of state but still own the land and thus lease it to others.&nbsp;

One of the best ways to create a better understanding between tenant and landlord in most cases is to have a written lease. &nbsp;Having a written lease can lead to many topics for discussion that otherwise might not be considered. These, would include but are not limited to:

• Hunting/fishing rights&nbsp; • Recreation access&nbsp; • Payment due dates&nbsp; • Termination procedures&nbsp;

In addition to the previously mentioned items, a written pasture lease for example can spell out responsibilities of both parties in regards to:&nbsp;

• Care of fences&nbsp; • Noxious weed control • Water supply maintenance&nbsp; • Grazing capacity restrictions and beginning and ending date of grazing season

A bonus of a written lease is that it documents the terms of the business relationship in case the contract is questioned. This can be especially important if the land changes hands.&nbsp;

Obviously, it is not necessary to have a written lease in order to have good communication between tenant and landlord but it can be helpful in spelling things out and avoiding misunderstandings and hard feelings.&nbsp;This is especially true when there is a death of either party, and the spouse&nbsp;or relatives are uninformed as to any details about the lease,&nbsp;particularly&nbsp;if it is an oral lease. If there is a written lease have it filed away and let&nbsp;your family&nbsp;know where it is.&nbsp;

There may be some cases when introducing the possibility of implementing a written lease might&nbsp;<a></a>damage the business relationship. Whether you have a written lease or not, make sure those lines of communication are kept open, visit with each other at least a few times a year.&nbsp;

Lastly if you are thinking about terminating a lease. For all leases, except written leases signed by the parties that provide otherwise, Kansas law provides that notice to terminate farm and pastureland leases must be given as follows: 1. In writing. 2. At least 30 days prior to March 1, and 3. Must fix March 1 as the termination date of the tenancy. &nbsp;If you want more specifics on Kansas Agricultural Lease Law refer to a publication at&nbsp;<a href="https://bookstore.ksre.ksu.edu/pubs/c668.pdf">https://bookstore.ksre.ksu.edu/pubs/c668.pdf</a>&nbsp;or stop by your Extension Office for a copy.&nbsp;

K-State Research &amp; Extension Agricultural Economics Department has a plethora of information on Kansas Agricultural Land Leasing at&nbsp;<a href="http://www.agmanager.info/">www.agmanager.info</a>&nbsp;then hold your mouse/cursor on the Farm Management tab and a drop-down menu will appear.&nbsp;

If you have any questions you can contact your local County or District Extension Office.&nbsp;

<figure>
 <img src="https://media.eaglewebservices.com/public/2019/11/1574181994278.png" alt="Campbell&nbsp;" />
 <figcaption>Campbell&nbsp;</figcaption>
 </figure>By STACY CAMPBELL Cottonwood Extension District, HaysKansas is primarily an agriculture state with&nbsp;about&nbsp;87 percent of all Kansas land contributing to some form of agriculture production.&nbsp;More than 21 million acres in Kansas is harvested for crops and over 14 million is pastureland for grazing animals.Most&nbsp;agriculture producers&nbsp;(tenants) lease ground from multiple landlords. In Kansas the average number of landlords that tenants have is approximately seven.&nbsp;The last time farmers and ranchers in Kansas were surveyed, over two thirds of all crop and pasture land was leased.&nbsp;You can imagine the struggles that tenants and landlords alike can experience in trying to communicate effectively with each other.&nbsp;Especially given the fact that one, two or more generations of families may be removed from the farm or ranch and live&nbsp;a few hours away or&nbsp;out of state but still own the land and thus lease it to others.&nbsp;One of the best ways to create a better understanding between tenant and landlord in most cases is to have a written lease. &nbsp;Having a written lease can lead to many topics for discussion that otherwise might not be considered. These, would include but are not limited to:• Hunting/fishing rights&nbsp; • Recreation access&nbsp; • Payment due dates&nbsp; • Termination procedures&nbsp;In addition to the previously mentioned items, a written pasture lease for example can spell out responsibilities of both parties in regards to:&nbsp;• Care of fences&nbsp; • Noxious weed control • Water supply maintenance&nbsp; • Grazing capacity restrictions and beginning and ending date of grazing seasonA bonus of a written lease is that it documents the terms of the business relationship in case the contract is questioned. This can be especially important if the land changes hands.&nbsp;Obviously, it is not necessary to have a written lease in order to have good communication between tenant and landlord but it can be helpful in spelling things out and avoiding misunderstandings and hard feelings.&nbsp;This is especially true when there is a death of either party, and the spouse&nbsp;or relatives are uninformed as to any details about the lease,&nbsp;particularly&nbsp;if it is an oral lease. If there is a written lease have it filed away and let&nbsp;your family&nbsp;know where it is.&nbsp;There may be some cases when introducing the possibility of implementing a written lease might&nbsp;<a></a>damage the business relationship. Whether you have a written lease or not, make sure those lines of communication are kept open, visit with each other at least a few times a year.&nbsp;Lastly if you are thinking about terminating a lease. For all leases, except written leases signed by the parties that provide otherwise, Kansas law provides that notice to terminate farm and pastureland leases must be given as follows: 1. In writing. 2. At least 30 days prior to March 1, and 3. Must fix March 1 as the termination date of the tenancy. &nbsp;If you want more specifics on Kansas Agricultural Lease Law refer to a publication at&nbsp;<a href="https://bookstore.ksre.ksu.edu/pubs/c668.pdf">https://bookstore.ksre.ksu.edu/pubs/c668.pdf</a>&nbsp;or stop by your Extension Office for a copy.&nbsp;K-State Research &amp; Extension Agricultural Economics Department has a plethora of information on Kansas Agricultural Land Leasing at&nbsp;<a href="http://www.agmanager.info/">www.agmanager.info</a>&nbsp;then hold your mouse/cursor on the Farm Management tab and a drop-down menu will appear.&nbsp;If you have any questions you can contact your local County or District Extension Office.&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. You can contact him by e-mail at scampbel@ksu.edu or by calling 785-628-9430.

CAMPBELL: Farm & pasture land leasing arrangements

Over the last few years,&nbsp;I have heard a lot about self-care. Taking care of ourselves is extremely important as we cannot care for others if we are tapped out.&nbsp;

One of the areas of self-care that I have worked on&nbsp;for several years&nbsp;is mindfulness. Mindfulness is defined as the practice of purposely bringing one’s attention to experiences in the present moment without judgement. The definition includes that it is a skill that develops through practice. In other words, it doesn’t just happen by accident.

Making time for being present –&nbsp;being&nbsp;in the moment – takes work and is a skill that I,&nbsp;as a people-focused, service-oriented individual,&nbsp;don’t do very well. I am getting better at it, however.&nbsp;

I am making time to sit with my cup of coffee and listen to the wind chimes&nbsp;severalmornings each week&nbsp;with my dog snuggled in my lap and just be quiet. I am making time to connect with family and be completely engaged in the conversation.&nbsp;This may mean turning off or putting&nbsp;away&nbsp;my phone.

When our daughter was small, we started a tradition of Saturday “Ladies Lunch”. Now, this wasn’t anything fancy and we were usually just picking up groceries. My only rule was that the restaurant had to be somewhere with waitstaff. Not only were we practicing table&nbsp;manners&nbsp;but our daughter knew that for that time, she had my undivided attention. We were building a wonderful (but certainly not perfect!) relationship. When she was in college, she would occasionally call to ask if I could meet her halfway for “Ladies Lunch” so that we could catch up and have some priceless, focused time together. This was one way to model mindfulness at its best!

Some of my favorite moments can happen in the next few weeks. I love to sit with just the Christmas tree lights on and soak&nbsp;up&nbsp;the flickering colors and shiny ornaments as I reflect on&nbsp;family and friends.

Have you ever watched a small child when they see something&nbsp;fascinating? The sheer delight on their face and&nbsp;contagious&nbsp;giggle is hard to beat – and&nbsp;it&nbsp;happens because they are completely in the moment!&nbsp;

It is hard as adults to put away our stresses, concerns, and fears to be completely in the moment. It is a good skill to model for young people. It does not mean ignoring our responsibilities but gives us the ability to better address the hard things in our days.

Over the next few weeks, make time to stop for a few minutes ... just listen to your heart, to nature, to your favorite music, to a child’s laughter.&nbsp;Pick up a book of inspirational quotes or devotions.&nbsp;If you are with family or friends, put your phone away and turn off the tv to be fully engaged in the conversation.&nbsp;

Mindfulness takes practice and now is a perfect time to get started!

<figure>
 <img src="https://media.eaglewebservices.com/public/2022/11/1668179445671.jpeg" alt="Michelle Beran is the 4-H Youth Development Agent in the&nbsp;Cottonwood&nbsp;Extension District.&nbsp;" />
 <figcaption>Michelle Beran is the 4-H Youth Development Agent in the&nbsp;Cottonwood&nbsp;Extension District.&nbsp;</figcaption>
 </figure>Over the last few years,&nbsp;I have heard a lot about self-care. Taking care of ourselves is extremely important as we cannot care for others if we are tapped out.&nbsp;One of the areas of self-care that I have worked on&nbsp;for several years&nbsp;is mindfulness. Mindfulness is defined as the practice of purposely bringing one’s attention to experiences in the present moment without judgement. The definition includes that it is a skill that develops through practice. In other words, it doesn’t just happen by accident.Making time for being present –&nbsp;being&nbsp;in the moment – takes work and is a skill that I,&nbsp;as a people-focused, service-oriented individual,&nbsp;don’t do very well. I am getting better at it, however.&nbsp;I am making time to sit with my cup of coffee and listen to the wind chimes&nbsp;severalmornings each week&nbsp;with my dog snuggled in my lap and just be quiet. I am making time to connect with family and be completely engaged in the conversation.&nbsp;This may mean turning off or putting&nbsp;away&nbsp;my phone.When our daughter was small, we started a tradition of Saturday “Ladies Lunch”. Now, this wasn’t anything fancy and we were usually just picking up groceries. My only rule was that the restaurant had to be somewhere with waitstaff. Not only were we practicing table&nbsp;manners&nbsp;but our daughter knew that for that time, she had my undivided attention. We were building a wonderful (but certainly not perfect!) relationship. When she was in college, she would occasionally call to ask if I could meet her halfway for “Ladies Lunch” so that we could catch up and have some priceless, focused time together. This was one way to model mindfulness at its best!Some of my favorite moments can happen in the next few weeks. I love to sit with just the Christmas tree lights on and soak&nbsp;up&nbsp;the flickering colors and shiny ornaments as I reflect on&nbsp;family and friends.Have you ever watched a small child when they see something&nbsp;fascinating? The sheer delight on their face and&nbsp;contagious&nbsp;giggle is hard to beat – and&nbsp;it&nbsp;happens because they are completely in the moment!&nbsp;It is hard as adults to put away our stresses, concerns, and fears to be completely in the moment. It is a good skill to model for young people. It does not mean ignoring our responsibilities but gives us the ability to better address the hard things in our days.Over the next few weeks, make time to stop for a few minutes ... just listen to your heart, to nature, to your favorite music, to a child’s laughter.&nbsp;Pick up a book of inspirational quotes or devotions.&nbsp;If you are with family or friends, put your phone away and turn off the tv to be fully engaged in the conversation.&nbsp;Mindfulness takes practice and now is a perfect time to get started!Keep learning. Keep showing grace and kindness.Michelle Beran is the 4-H Youth Development Agent in the&nbsp;Cottonwood&nbsp;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&nbsp;Cottonwood&nbsp;Extension District&nbsp;– Barton&nbsp;Office at&nbsp;620-793-1910.

BERAN: Practicing mindfulness

By MONIQUE KOERNER Cottonwood Extension District

Encouraging families to read and giving them the resources to read to their children every day is so important for a young child’s development and success&nbsp;in&nbsp;school. &nbsp;Reading to my children was one of my favorite things to do with them when they were young and even as they got older. I have fond memories of attending library story time as well as snuggling on the couch to read a good book. &nbsp;This is one of those times that parents can use to touch base with their child and maybe help them wind down for nap or bed. &nbsp;It doesn’t matter what time of day it is, finding a time to read in your routine is what is important. &nbsp;

Not only is reading an important skill for school but it also helps children with other developmental skills as well. &nbsp;Exposing children to books from birth is a great way to aid their development. &nbsp;Books not only aid literacy skills but they also help little fingers develop. &nbsp;As they learn to turn pages of a book, they strengthen their fingers and fine motor skills.

Often times parents think they have to read a book from beginning to end, not skipping any pages. &nbsp;However, research from the Attachment and Biobehavioral Catch Up (ABC) program at the University of Delaware,&nbsp;actually promotes following your child’s lead with reading and play. &nbsp;If a child is looking at or chewing on a book on their own that’s okay! &nbsp;Talk to them about what they are doing. &nbsp;If they bring you a book, allow them to turn the pages and talk to them about what is on the page. &nbsp;This can put the child in charge and allow them time to explore on their own terms which aids their social emotional development&nbsp;by making them feel important and that they can have an effect on their world.

While libraries are great and offer many programs to get&nbsp;children&nbsp;involved with&nbsp;books and&nbsp;reading, sometimes it’s nice to start building&nbsp;a library at home as well. &nbsp;Dolly Parton’s Imagination Library has been integral in getting books into the hands of children and their parents.&nbsp;&nbsp;Once you sign up, books are mailed to the child&nbsp;every month&nbsp;from birth to age five. &nbsp;They are sent directly to the child so it’s exciting for them to get mail and the books are&nbsp;ageappropriate also. &nbsp;In Ellis&nbsp;and Barton&nbsp;<a></a>County you can go to the website imaginationlibrary.com to sign up. &nbsp;There are also lots of tips about reading to your child on their website. &nbsp;Be sure and check it out!

<figure>
 <img src="https://media.eaglewebservices.com/public/2022/11/1667936438167.png" alt="" />
 <figcaption></figcaption>
 </figure>By MONIQUE KOERNER Cottonwood Extension District Encouraging families to read and giving them the resources to read to their children every day is so important for a young child’s development and success&nbsp;in&nbsp;school. &nbsp;Reading to my children was one of my favorite things to do with them when they were young and even as they got older. I have fond memories of attending library story time as well as snuggling on the couch to read a good book. &nbsp;This is one of those times that parents can use to touch base with their child and maybe help them wind down for nap or bed. &nbsp;It doesn’t matter what time of day it is, finding a time to read in your routine is what is important. &nbsp;Not only is reading an important skill for school but it also helps children with other developmental skills as well. &nbsp;Exposing children to books from birth is a great way to aid their development. &nbsp;Books not only aid literacy skills but they also help little fingers develop. &nbsp;As they learn to turn pages of a book, they strengthen their fingers and fine motor skills.Often times parents think they have to read a book from beginning to end, not skipping any pages. &nbsp;However, research from the Attachment and Biobehavioral Catch Up (ABC) program at the University of Delaware,&nbsp;actually promotes following your child’s lead with reading and play. &nbsp;If a child is looking at or chewing on a book on their own that’s okay! &nbsp;Talk to them about what they are doing. &nbsp;If they bring you a book, allow them to turn the pages and talk to them about what is on the page. &nbsp;This can put the child in charge and allow them time to explore on their own terms which aids their social emotional development&nbsp;by making them feel important and that they can have an effect on their world.While libraries are great and offer many programs to get&nbsp;children&nbsp;involved with&nbsp;books and&nbsp;reading, sometimes it’s nice to start building&nbsp;a library at home as well. &nbsp;Dolly Parton’s Imagination Library has been integral in getting books into the hands of children and their parents.&nbsp;&nbsp;Once you sign up, books are mailed to the child&nbsp;every month&nbsp;from birth to age five. &nbsp;They are sent directly to the child so it’s exciting for them to get mail and the books are&nbsp;ageappropriate also. &nbsp;In Ellis&nbsp;and Barton&nbsp;<a></a>County you can go to the website imaginationlibrary.com to sign up. &nbsp;There are also lots of tips about reading to your child on their website. &nbsp;Be sure and check it out!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&nbsp;<a href="mailto:moniquek@ksu.edu">moniquek@ksu.edu</a>

KOERNER: Reading a cornerstone of success for kids

When the pilgrims first came to America from England, they had a very difficult first year, and without the help of the Native Americans, would not have survived. After finally having a successful harvest the following year, they had a harvest feast to celebrate with their new neighbors. We continue this tradition today on the 4th&nbsp;Thursday of November with family and friends. Our feast today has much in common with the first Thanksgiving celebration with some major and minor differences. In the end though, the Thanksgiving feast is a chance to gather with family and friends and remember how much you have to be thankful for!&nbsp;

Turkeys are one of the few domesticated animals today that originated in North America, so they most likely were on the menu, but other fowl were probably prepared as well for the feast. Wild ducks, geese, and swans would have also been consumed that day. The turkey would have been wild rather than the domesticated one that you purchase at the local store. Its taste would be similar to the heritage turkeys that can still be ordered from specialty shops or the wild ones still roaming the fields today. Shellfish and varieties of fish would have also been offered since that was a convenient source of protein for a colony that was close to the sea. Historical records also show that the Wampanoag tribe brought an offering of 5 deer for the celebration, so the meal had a wide variety of what today we would consider the main course to choose from!&nbsp;

Vegetables were also very much present at the first Thanksgiving in 1621. After all, this was a celebration of the first successful harvest in the new world, but some may have looked different than how we eat them today. Of course there would be no green bean casserole on the table for another 300- plus years, and even though they grew and harvested maize (or corn), they would have made cornmeal out of it and created a mush or porridge to eat. Onions, beans carrots, and, lettuce would have graced the table similar to today. &nbsp;

The first version of pumpkin pie was probably consumed as well in 1621. Once again, it was there, but just different. The fledgling colony lacked the butter and flour to be able to make a pie crust, as well as the oven to bake the pie in. What they did instead was make custard by hollowing out the pumpkins and adding milk, honey and spices, and then placing the gourds in the hot ashes of the fire to roast creating the precursor to what we know as pumpkin pie today.&nbsp;

So whatever you are planning for your Thanksgiving meal, whether it is the “traditional” feast of today, or your favorite variation of it, I hope you have a blessed holiday spent with those you care about most. Happy Thanksgiving!&nbsp;

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

<figure>
 <img src="https://media.eaglewebservices.com/public/2019/11/1573141354634.png" alt="written by: Alicia Boor - Cottonwood Extension District" />
 <figcaption>written by: Alicia Boor - Cottonwood Extension District</figcaption>
 </figure>When the pilgrims first came to America from England, they had a very difficult first year, and without the help of the Native Americans, would not have survived. After finally having a successful harvest the following year, they had a harvest feast to celebrate with their new neighbors. We continue this tradition today on the 4th&nbsp;Thursday of November with family and friends. Our feast today has much in common with the first Thanksgiving celebration with some major and minor differences. In the end though, the Thanksgiving feast is a chance to gather with family and friends and remember how much you have to be thankful for!&nbsp;Turkeys are one of the few domesticated animals today that originated in North America, so they most likely were on the menu, but other fowl were probably prepared as well for the feast. Wild ducks, geese, and swans would have also been consumed that day. The turkey would have been wild rather than the domesticated one that you purchase at the local store. Its taste would be similar to the heritage turkeys that can still be ordered from specialty shops or the wild ones still roaming the fields today. Shellfish and varieties of fish would have also been offered since that was a convenient source of protein for a colony that was close to the sea. Historical records also show that the Wampanoag tribe brought an offering of 5 deer for the celebration, so the meal had a wide variety of what today we would consider the main course to choose from!&nbsp;Vegetables were also very much present at the first Thanksgiving in 1621. After all, this was a celebration of the first successful harvest in the new world, but some may have looked different than how we eat them today. Of course there would be no green bean casserole on the table for another 300- plus years, and even though they grew and harvested maize (or corn), they would have made cornmeal out of it and created a mush or porridge to eat. Onions, beans carrots, and, lettuce would have graced the table similar to today. &nbsp;The first version of pumpkin pie was probably consumed as well in 1621. Once again, it was there, but just different. The fledgling colony lacked the butter and flour to be able to make a pie crust, as well as the oven to bake the pie in. What they did instead was make custard by hollowing out the pumpkins and adding milk, honey and spices, and then placing the gourds in the hot ashes of the fire to roast creating the precursor to what we know as pumpkin pie today.&nbsp;So whatever you are planning for your Thanksgiving meal, whether it is the “traditional” feast of today, or your favorite variation of it, I hope you have a blessed holiday spent with those you care about most. Happy Thanksgiving!&nbsp;&nbsp;Alicia Boor is an Agriculture and Natural Resources agent in the Cottonwood District (which includes Barton and Ellis counties) for K-State Research and Extension. You can contact her by e-mail at aboor@ksu.edu or calling 620-793-1910.

BOOR: Taking a further look at that Thanksgiving dinner

Ellis County 4-H Council invites Kansas teens&nbsp;to participate in&nbsp;its upcoming&nbsp;“Chat, Don’t Snap”&nbsp;workshop on&nbsp;Sunday, Dec. 4&nbsp;from 1 to 5 p.m. at the FHSU Memorial Union. The event will&nbsp;give teens the opportunity to grow their leadership and communication skills&nbsp;through civil discourse.

Dr. Lori Kniffin, Fort Hays State University Assistant Professor of Leadership&nbsp;Studies&nbsp;and expert in civic leadership &amp; dialogue,&nbsp;will&nbsp;introduce&nbsp;the&nbsp;importance of civil discourse through a keynote&nbsp;address. Breakout sessions for both parents and their teens will allow each group to practice these vital communication skills. The event will conclude with a free concert for all in attendance by the Peterson Farm Brothers.&nbsp;Free commemorative t-shirts will be given to the first 100 teens who register, and refreshments will be served.

The event will be hosted by Ellis County 4-H Council and spearheaded by Hays High sophomores Elizabeth Noble, Marisa Wasinger, and John Weisenborn.&nbsp;Attendees will choose to attend sessions&nbsp;with discussions&nbsp;on The Future of Our Environment, Pros and Cons of&nbsp;Social Media,&nbsp;and Guns in America.&nbsp;This event is open to all teens. You don’t have to be a 4-Her to attend.

Sponsors for the event include&nbsp;Dane G. Hansen Foundation, Midwest Energy Community Fund, Lang Diesel,&nbsp;eyeSMILE&nbsp;Vision &amp; Dental, Hays Optimist Club, Redeem Designs, Hays Kiwanis Club, Ellis County 4-H Council, FHSU Department of Leadership Studies, and private donors.

To learn more or to register, visit&nbsp;<a href="https://rb.gy/2ct9ui?fbclid=IwAR3rXvmdqXtb-Os_KcLDIDJe4KPF8NcnJJosZOxtX52QOGmjhoSCowbD6UY">https://rb.gy/2ct9ui</a>&nbsp;or contact the Cottonwood District&nbsp;Extension&nbsp;office at 785-628-9430.&nbsp;The registration deadline is Monday.

If you have special requirements due to a physical, vision, or hearing disability, contact Stacy at 785-628-9430.

News releaseEllis County 4-H Council invites Kansas teens&nbsp;to participate in&nbsp;its upcoming&nbsp;“Chat, Don’t Snap”&nbsp;workshop on&nbsp;Sunday, Dec. 4&nbsp;from 1 to 5 p.m. at the FHSU Memorial Union. The event will&nbsp;give teens the opportunity to grow their leadership and communication skills&nbsp;through civil discourse.<figure>
 <img src="https://media.eaglewebservices.com/public/2022/11/1669133924778.jpeg" alt="Dr. Lori Kniffin" />
 <figcaption>Dr. Lori Kniffin</figcaption>
 </figure>Dr. Lori Kniffin, Fort Hays State University Assistant Professor of Leadership&nbsp;Studies&nbsp;and expert in civic leadership &amp; dialogue,&nbsp;will&nbsp;introduce&nbsp;the&nbsp;importance of civil discourse through a keynote&nbsp;address. Breakout sessions for both parents and their teens will allow each group to practice these vital communication skills. The event will conclude with a free concert for all in attendance by the Peterson Farm Brothers.&nbsp;Free commemorative t-shirts will be given to the first 100 teens who register, and refreshments will be served.The event will be hosted by Ellis County 4-H Council and spearheaded by Hays High sophomores Elizabeth Noble, Marisa Wasinger, and John Weisenborn.&nbsp;Attendees will choose to attend sessions&nbsp;with discussions&nbsp;on The Future of Our Environment, Pros and Cons of&nbsp;Social Media,&nbsp;and Guns in America.&nbsp;This event is open to all teens. You don’t have to be a 4-Her to attend.Sponsors for the event include&nbsp;Dane G. Hansen Foundation, Midwest Energy Community Fund, Lang Diesel,&nbsp;eyeSMILE&nbsp;Vision &amp; Dental, Hays Optimist Club, Redeem Designs, Hays Kiwanis Club, Ellis County 4-H Council, FHSU Department of Leadership Studies, and private donors.To learn more or to register, visit&nbsp;<a href="https://rb.gy/2ct9ui?fbclid=IwAR3rXvmdqXtb-Os_KcLDIDJe4KPF8NcnJJosZOxtX52QOGmjhoSCowbD6UY">https://rb.gy/2ct9ui</a>&nbsp;or contact the Cottonwood District&nbsp;Extension&nbsp;office at 785-628-9430.&nbsp;The registration deadline is Monday.If you have special requirements due to a physical, vision, or hearing disability, contact Stacy at 785-628-9430.

Ellis County 4-H event will feature Peterson brothers, FHSU prof

Those flu bugs are nasty this year, and with so many families spending time together over

the holidays, it is likely that you or someone close to you will catch it. &nbsp;The information that crosses my desk about avoiding contagious illnesses is consistent. WASH YOUR HANDSOFTEN. &nbsp;Washing your hands at every step in the food preparation process will certainly help from spreading those germs. &nbsp;Whenever you touch your face or hair, or after sneezing or coughing into your hand you will want to wash. Reminding children to wash up after they have been playing outside, or with the family pet is another key.&nbsp;

The correct way to wash hands is to wet them with warm water, lather the soap and rinse; a process that should take around 20 seconds. Make sure you&nbsp;wash the cuticle area and around jewelry especially well.&nbsp;Keep a clean hand towel near every sink or consider switching to paper towels that can be disposed of.&nbsp;&nbsp;The use of hand sanitizers may sound like a good idea but when we have used our&nbsp;“glow&nbsp;germ”&nbsp;activity we found lots of germs survive the use of such cleansers. The use of warm water and soap works best.

Of course there are some other things you can do to avoid becoming ill. &nbsp;Getting plenty of rest and eating right, including lots of fruits and vegetables&nbsp;that are chock full of immune boosting vitamins&nbsp;is a great idea. Make time in your day for some quiet time to reflect and relax. Keeping the stress level down will help promote health. Limit visits with people who have a compromised immune system, especially if you have any symptoms of illness.

​Have a Happy and Healthy&nbsp;Holiday Season, beginning with Thanksgiving this week!

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

<figure>
 <img src="https://media.eaglewebservices.com/public/2019/11/1573141404420.png" alt="Donna Krug is the District Director and Family &amp; Consumer Science Agent with K-State Research and Extension – Cottonwood District." />
 <figcaption>Donna Krug is the District Director and Family &amp; Consumer Science Agent with K-State Research and Extension – Cottonwood District.</figcaption>
 </figure>Those flu bugs are nasty this year, and with so many families spending time together overthe holidays, it is likely that you or someone close to you will catch it. &nbsp;The information that crosses my desk about avoiding contagious illnesses is consistent. WASH YOUR HANDSOFTEN. &nbsp;Washing your hands at every step in the food preparation process will certainly help from spreading those germs. &nbsp;Whenever you touch your face or hair, or after sneezing or coughing into your hand you will want to wash. Reminding children to wash up after they have been playing outside, or with the family pet is another key.&nbsp;The correct way to wash hands is to wet them with warm water, lather the soap and rinse; a process that should take around 20 seconds. Make sure you&nbsp;wash the cuticle area and around jewelry especially well.&nbsp;Keep a clean hand towel near every sink or consider switching to paper towels that can be disposed of.&nbsp;&nbsp;The use of hand sanitizers may sound like a good idea but when we have used our&nbsp;“glow&nbsp;germ”&nbsp;activity we found lots of germs survive the use of such cleansers. The use of warm water and soap works best.Of course there are some other things you can do to avoid becoming ill. &nbsp;Getting plenty of rest and eating right, including lots of fruits and vegetables&nbsp;that are chock full of immune boosting vitamins&nbsp;is a great idea. Make time in your day for some quiet time to reflect and relax. Keeping the stress level down will help promote health. Limit visits with people who have a compromised immune system, especially if you have any symptoms of illness.​Have a Happy and Healthy&nbsp;Holiday Season, beginning with Thanksgiving this week!Donna Krug is the&nbsp;District Director and&nbsp;Family &amp; Consumer Science Agent with&nbsp;K-State Research and Extension&nbsp;–&nbsp;Cottonwood District.&nbsp;You may reach her at (620)793-1910 or&nbsp;<a href="mailto:dkrug@ksu.edu">dkrug@ksu.edu</a>&nbsp;

KRUG: Spread joy, not germs this holiday season

Looking at turkeys for your holiday meals? &nbsp;Here are some tips&nbsp;to help make your holiday&nbsp;turkey&nbsp;safe and healthy. &nbsp;Turkey is a healthy choice&nbsp;since&nbsp;it is considered a white meat and full of protein! &nbsp;

ome tips for keeping it as healthy as possible is to bake it and not fry it&nbsp;or&nbsp;use herbs&nbsp;and&nbsp;lemon to season rather than butter and salt. &nbsp;Allow&nbsp;one&nbsp;pound (1&nbsp;lb)&nbsp;of turkey per person&nbsp;you are serving.&nbsp;Thawing turkeys can be tricky but remember to thaw them&nbsp;in one of three ways:&nbsp;in the refrigerator, in cold water,&nbsp;or the microwave. &nbsp;Allowing your bird to thaw at room temperature can allow dangerous bacteria to grow. &nbsp;Washing a raw turkey or poultry also spreads bacteria around the kitchen so you can save time and skip washing the bird.&nbsp;To roast the turkey, start with&nbsp;an oven temperature set at least at 325 degrees. &nbsp;Timetable for turkey roasting varies based on size and if the turkey is stuffed or not. &nbsp;The turkey&nbsp;should reach an internal temperature of 165 degrees&nbsp;when it is thoroughly cooked. &nbsp;Allow the turkey to stand for 20 minutes before carving.

Then there are the leftovers. &nbsp;Turkey can be eaten hot or cold once it is cooked. &nbsp;However,&nbsp;a good rule is to keep hot foods hot and cold foods cold and don’t allow leftovers out for too long. &nbsp;Resist the temptation to leave lunch out for supper.&nbsp;&nbsp;Leftovers should be refrigerated within two hours. &nbsp;Dividing leftovers into smaller portions and in shallow containers allows leftovers to coolquickly. &nbsp;Leftovers should be used within three to four days. &nbsp;

The USDA has a meat and poultry hotline and website if you find you have questions during the holidays. &nbsp;Th phone number is&nbsp;1-888-674-6854 (1-888-MPHotline) Monday-Friday 10am-4pm or online at&nbsp;<a href="http://www.fsis.usda.gov/">www.fsis.usda.gov</a>. &nbsp;You can always call the office to talk to an extension agent to have your questions answered as well.&nbsp;Cottonwood Extension District has lots of tips on our website as well. &nbsp;<a href="https://cottonwood.k-state.edu/">https://cottonwood.k-state.edu/</a>

I hope you enjoy&nbsp;eating lots of turkey&nbsp;this holiday season.

<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>Looking at turkeys for your holiday meals? &nbsp;Here are some tips&nbsp;to help make your holiday&nbsp;turkey&nbsp;safe and healthy. &nbsp;Turkey is a healthy choice&nbsp;since&nbsp;it is considered a white meat and full of protein! &nbsp;ome tips for keeping it as healthy as possible is to bake it and not fry it&nbsp;or&nbsp;use herbs&nbsp;and&nbsp;lemon to season rather than butter and salt. &nbsp;Allow&nbsp;one&nbsp;pound (1&nbsp;lb)&nbsp;of turkey per person&nbsp;you are serving.&nbsp;Thawing turkeys can be tricky but remember to thaw them&nbsp;in one of three ways:&nbsp;in the refrigerator, in cold water,&nbsp;or the microwave. &nbsp;Allowing your bird to thaw at room temperature can allow dangerous bacteria to grow. &nbsp;Washing a raw turkey or poultry also spreads bacteria around the kitchen so you can save time and skip washing the bird.&nbsp;To roast the turkey, start with&nbsp;an oven temperature set at least at 325 degrees. &nbsp;Timetable for turkey roasting varies based on size and if the turkey is stuffed or not. &nbsp;The turkey&nbsp;should reach an internal temperature of 165 degrees&nbsp;when it is thoroughly cooked. &nbsp;Allow the turkey to stand for 20 minutes before carving.Then there are the leftovers. &nbsp;Turkey can be eaten hot or cold once it is cooked. &nbsp;However,&nbsp;a good rule is to keep hot foods hot and cold foods cold and don’t allow leftovers out for too long. &nbsp;Resist the temptation to leave lunch out for supper.&nbsp;&nbsp;Leftovers should be refrigerated within two hours. &nbsp;Dividing leftovers into smaller portions and in shallow containers allows leftovers to coolquickly. &nbsp;Leftovers should be used within three to four days. &nbsp;The USDA has a meat and poultry hotline and website if you find you have questions during the holidays. &nbsp;Th phone number is&nbsp;1-888-674-6854 (1-888-MPHotline) Monday-Friday 10am-4pm or online at&nbsp;<a href="http://www.fsis.usda.gov/">www.fsis.usda.gov</a>. &nbsp;You can always call the office to talk to an extension agent to have your questions answered as well.&nbsp;Cottonwood Extension District has lots of tips on our website as well. &nbsp;<a href="https://cottonwood.k-state.edu/">https://cottonwood.k-state.edu/</a>I hope you enjoy&nbsp;eating lots of turkey&nbsp;this holiday season.Monique Koerner is the Family and Community Wellness Agent with K-State Research and Extension – Cottonwood District. You may reach her at: 785-628-9430 or&nbsp;<a href="mailto:moniquek@ksu.edu">moniquek@ksu.edu</a>

KOERNER: Turkey preparation reminders

Holidays are a great time of year to connect with family. It is easy to let schedules get too hectic so make sure you prioritize your family this time of year. Hopefully you will have some down time to visit around the dining room table, without any electronic devices. That is the perfect environment for treasured family time.&nbsp;

Incorporating games, working a jig saw puzzle or building a snowman (if we get snow) are definitely memory makers. I have a great poster titled, “100 Ways to Celebrate your Family” that is free if you simply stop by our office at 3007 10th&nbsp;Street in Great Bend. All of the suggestions are no-cost or very&nbsp;low cost and I firmly believe that those are the things that make the biggest impression on kids.

When our grandkids come for a visit I always have plenty of paper, markers, and colored pencils on hand for the budding artists. When they leave, I have new pictures to put on the refrigerator.&nbsp;

Another consideration during this busy time of year is to stick to a simpler menu. There is no prize for stressing yourself out in the kitchen. Menu ideas I go to at this time of year include soups and stews, served up with some tasty fresh fruit. Not only are these ideas simple but they are healthier choices as well.&nbsp;

Later this month, on November 30th, at noon, I hope you will mark your calendar and join me at noon at the Great Bend Activity Center, 2715 18th&nbsp;Street. I have invited Monique, my team member from the Hays office, to work together to present an educational program we have titled, “Heathy Holiday Hints.” We’ll have some fun ideas to share that may help&nbsp;you&nbsp;de-stress and enjoy the holidays for the right reasons.&nbsp;

Whatever you are planning and wherever your holiday travels take you, make time for some simple fun with your family!

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

<figure>
 <img src="https://media.eaglewebservices.com/public/2019/11/1573141404420.png" alt="Donna Krug is the District Director and Family and Consumer Science Agent with the Cottonwood Extension District." />
 <figcaption>Donna Krug is the District Director and Family and Consumer Science Agent with the Cottonwood Extension District.</figcaption>
 </figure>Holidays are a great time of year to connect with family. It is easy to let schedules get too hectic so make sure you prioritize your family this time of year. Hopefully you will have some down time to visit around the dining room table, without any electronic devices. That is the perfect environment for treasured family time.&nbsp;Incorporating games, working a jig saw puzzle or building a snowman (if we get snow) are definitely memory makers. I have a great poster titled, “100 Ways to Celebrate your Family” that is free if you simply stop by our office at 3007 10th&nbsp;Street in Great Bend. All of the suggestions are no-cost or very&nbsp;low cost and I firmly believe that those are the things that make the biggest impression on kids.When our grandkids come for a visit I always have plenty of paper, markers, and colored pencils on hand for the budding artists. When they leave, I have new pictures to put on the refrigerator.&nbsp;Another consideration during this busy time of year is to stick to a simpler menu. There is no prize for stressing yourself out in the kitchen. Menu ideas I go to at this time of year include soups and stews, served up with some tasty fresh fruit. Not only are these ideas simple but they are healthier choices as well.&nbsp;Later this month, on November 30th, at noon, I hope you will mark your calendar and join me at noon at the Great Bend Activity Center, 2715 18th&nbsp;Street. I have invited Monique, my team member from the Hays office, to work together to present an educational program we have titled, “Heathy Holiday Hints.” We’ll have some fun ideas to share that may help&nbsp;you&nbsp;de-stress and enjoy the holidays for the right reasons.&nbsp;Whatever you are planning and wherever your holiday travels take you, make time for some simple fun with your family!Donna Krug is the District Director and Family and Consumer Science Agent with the Cottonwood Extension District – Great Bend Office. You may reach her at: (620)793-1910 or&nbsp;<a href="mailto:dkrug@ksu.edu">dkrug@ksu.edu</a>