Does your family have a tradition that has continued for many, many years?

As a child I knew that Christmas Eve was spent at the Rasmussen’s for a Swedish supper, Christmas morning was at our own house and later on Christmas Day we were at Grandma Pachta’s house for roast duck and dumplings. Many of our family members lived within 15 miles of each other so it all worked. Eventually the traditions had to change. However, there is still someone who brings Lutfisk to the family Christmas gathering!&nbsp;

Traditions often give us a feeling that even though some things have changed, there are still things that we know will always be the same. Traditions can give us that sense of security that everything is going to be alright.&nbsp;

In a Utah State University Extension publication, “Strengthening Family Ties - A Workbook of Activities Designed to Strengthen Family Relationships”, there are activities related to five areas of family functioning including: Building Trust, Family Support, Kindness, Communication, and Working Together. &nbsp;

One activity is to identify what family traditions exist and decide what new ones might be started to ensure family stability.&nbsp;

1. Give everyone in your family a piece of paper and ask them to list the traditions in your family. These can include some things done every day and others done only once a year.&nbsp;

2. Then compare lists. It might be surprising to hear what traditions others think are important.&nbsp;

3. Evaluate. Are there some everyone would like to do more? Are there some that are no longer enjoyable.

4. Add to the list. Is there something you would like to become a new tradition? Is there anything you would like your family to be known for? Starting new traditions can be especially important when the family situation has changed - such as when a new step-family has been formed.

Continue to re-evaluate. Over the years there may be changes that need to be made. Make sure that your family does not outgrow the tradition. Research is clear that children who feel securely attached and have strong family relationships have healthier relationships and better mental health later in life.&nbsp;

Berny Unruh is the Family and Community Wellness Agent for the Cottonwood Extension District.&nbsp; She can be reached at 785-628-9430 or at <a href="mailto:bunruh@ksu.edu">bunruh@ksu.edu</a>

<figure>
 <img src="https://media.eaglewebservices.com/public/2020/4/1588274071306.jpeg" alt="Berny Unruh is Family and Community Wellness agent for the Cottonwood Extension District." />
 <figcaption>Berny Unruh is Family and Community Wellness agent for the Cottonwood Extension District.</figcaption>
 </figure>	Does your family have a tradition that has continued for many, many years? As a child I knew that Christmas Eve was spent at the Rasmussen’s for a Swedish supper, Christmas morning was at our own house and later on Christmas Day we were at Grandma Pachta’s house for roast duck and dumplings. Many of our family members lived within 15 miles of each other so it all worked. Eventually the traditions had to change. However, there is still someone who brings Lutfisk to the family Christmas gathering!&nbsp;Traditions often give us a feeling that even though some things have changed, there are still things that we know will always be the same. Traditions can give us that sense of security that everything is going to be alright.&nbsp;In a Utah State University Extension publication, “Strengthening Family Ties - A Workbook of Activities Designed to Strengthen Family Relationships”, there are activities related to five areas of family functioning including: Building Trust, Family Support, Kindness, Communication, and Working Together. &nbsp;One activity is to identify what family traditions exist and decide what new ones might be started to ensure family stability.&nbsp;1. Give everyone in your family a piece of paper and ask them to list the traditions in your family. These can include some things done every day and others done only once a year.&nbsp;2. Then compare lists. It might be surprising to hear what traditions others think are important.&nbsp;3. Evaluate. Are there some everyone would like to do more? Are there some that are no longer enjoyable.4. Add to the list. Is there something you would like to become a new tradition? Is there anything you would like your family to be known for? Starting new traditions can be especially important when the family situation has changed - such as when a new step-family has been formed.Continue to re-evaluate. Over the years there may be changes that need to be made. Make sure that your family does not outgrow the tradition. Research is clear that children who feel securely attached and have strong family relationships have healthier relationships and better mental health later in life.&nbsp;	Berny Unruh is the Family and Community Wellness Agent for the Cottonwood Extension District.&nbsp; She can be reached at 785-628-9430 or at <a href="mailto:bunruh@ksu.edu">bunruh@ksu.edu</a>

UNRUH: Family traditions

In the midst of the holiday season and the increased access to sweets, many people may be observing a less than ideal change in their personal body conditions.&nbsp;&nbsp;

While people may strive for a skinnier physique, holding a thin body condition over the winter may create deficits for&nbsp;cattle&nbsp;heading into calving season.&nbsp;

“Thin cows have a higher maintenance requirement in the winter than cows in adequate condition because they have to work harder to stay warm,”&nbsp;

To assess the herd, veterinarian Bob Larson suggests ranchers periodically check them and even take pictures of the herd to help monitor changes over time.&nbsp;&nbsp;

“In any group, I expect some variation in the condition, but ideally I want almost all the cows to be in a moderate body condition,” Larson said. “And if they are, then I know that I am managing the group pretty well.”&nbsp;&nbsp;

If&nbsp;cattle&nbsp;ranchers notice that there are thin cows in the herd, they may need to evaluate the situation further to see if there is a pattern tied to their age or access to feed.&nbsp;&nbsp;

“The number of cows in the herd will creep up if, for example, they are getting pushed out of the feed bunk and not getting the protein supplementation they need,”. &nbsp;&nbsp;

Experts agree that two feet of bunk space per head is a minimum amount of space needed. &nbsp;&nbsp;

“If you only allocate a foot and a half on a single-sided feed bunk, the big cows will push out the thinner, smaller cows that really need the feed,” Weaber said. He prefers to place the feed bunk in the middle of the pasture so&nbsp;cattle&nbsp;can access the feed from both sides. &nbsp;&nbsp;

“Big cubes fed on the ground will allow the&nbsp;cattle&nbsp;to have easy access because you can spread it out, but there is more feed waste and sanitation issues that come with that strategy,” veterinarian Brad White said. &nbsp;&nbsp;

White suggested producers look at ways to segregate the thin cows.&nbsp;&nbsp;

“Grouping the thin cows together can be a powerful tool in giving them the extra feed they need ahead of calving season,”. The challenge, he added, may lie in where they are located and the ease of separating them for feeding. &nbsp;&nbsp;

He added: “The cow’s maintenance cost is the lowest it is going to be right now and that makes it a good time to put some weight on her rather than waiting to do it later.”&nbsp;&nbsp;&nbsp;&nbsp;

White gave an example: “If I have 100 days, I could target the cows to gain two pounds per day. That will give them about 200 pounds of gain.” &nbsp;&nbsp;

The bottom line, White said, is to “do the math for your herd and then figure out if it is just a couple individuals that need to gain weight or the entire group, because that answer will drastically change the decision you make and what options are available.”&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&nbsp;<a href="mailto:aboor@ksu.edu">aboor@ksu.edu</a>&nbsp;or calling 620-793-1910&nbsp;

<figure>
 <img src="https://media.eaglewebservices.com/public/2019/11/1573141354634.png" alt="Alicia Boor is an Agriculture and Natural Resources agent in the Cottonwood District." />
 <figcaption>Alicia Boor is an Agriculture and Natural Resources agent in the Cottonwood District.</figcaption>
 </figure>In the midst of the holiday season and the increased access to sweets, many people may be observing a less than ideal change in their personal body conditions.&nbsp;&nbsp;While people may strive for a skinnier physique, holding a thin body condition over the winter may create deficits for&nbsp;cattle&nbsp;heading into calving season.&nbsp;“Thin cows have a higher maintenance requirement in the winter than cows in adequate condition because they have to work harder to stay warm,”&nbsp;To assess the herd, veterinarian Bob Larson suggests ranchers periodically check them and even take pictures of the herd to help monitor changes over time.&nbsp;&nbsp;“In any group, I expect some variation in the condition, but ideally I want almost all the cows to be in a moderate body condition,” Larson said. “And if they are, then I know that I am managing the group pretty well.”&nbsp;&nbsp;If&nbsp;cattle&nbsp;ranchers notice that there are thin cows in the herd, they may need to evaluate the situation further to see if there is a pattern tied to their age or access to feed.&nbsp;&nbsp;“The number of cows in the herd will creep up if, for example, they are getting pushed out of the feed bunk and not getting the protein supplementation they need,”. &nbsp;&nbsp;Experts agree that two feet of bunk space per head is a minimum amount of space needed. &nbsp;&nbsp;“If you only allocate a foot and a half on a single-sided feed bunk, the big cows will push out the thinner, smaller cows that really need the feed,” Weaber said. He prefers to place the feed bunk in the middle of the pasture so&nbsp;cattle&nbsp;can access the feed from both sides. &nbsp;&nbsp;“Big cubes fed on the ground will allow the&nbsp;cattle&nbsp;to have easy access because you can spread it out, but there is more feed waste and sanitation issues that come with that strategy,” veterinarian Brad White said. &nbsp;&nbsp;White suggested producers look at ways to segregate the thin cows.&nbsp;&nbsp;“Grouping the thin cows together can be a powerful tool in giving them the extra feed they need ahead of calving season,”. The challenge, he added, may lie in where they are located and the ease of separating them for feeding. &nbsp;&nbsp;He added: “The cow’s maintenance cost is the lowest it is going to be right now and that makes it a good time to put some weight on her rather than waiting to do it later.”&nbsp;&nbsp;&nbsp;&nbsp;White gave an example: “If I have 100 days, I could target the cows to gain two pounds per day. That will give them about 200 pounds of gain.” &nbsp;&nbsp;The bottom line, White said, is to “do the math for your herd and then figure out if it is just a couple individuals that need to gain weight or the entire group, because that answer will drastically change the decision you make and what options are available.”&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&nbsp;<a href="mailto:aboor@ksu.edu">aboor@ksu.edu</a>&nbsp;or calling 620-793-1910&nbsp;

BOOR: Winter conditions pose challenges for livestock

By STACY CAMPBELL Cottonwood Extension District 
Sulfur (S) deficiency in wheat has become more common in Kansas, particularly in no-till wheat. The reasons for this is a reduction in sulfur being emitted to the atmosphere and cooler soil temperatures because of no-till, which slows S mineralization in the soil. Some crops in the rotation, such as soybean, can take up significant amounts of S.&nbsp;

In wheat plants S-deficiency is yellow and stunted and is observed in patches in the field, especially in areas where there has been previous soil erosion or soil movement. The patchy S-deficient areas of the field are often found on hilltops or side slopes where erosion has occurred and soil organic matter is reduced, or where leaching is more pronounced. Wheat in areas where topsoil was removed or significant cuts were made (i.e. terraced or leveled fields).&nbsp;

Sulfur deficiency in growing crops is often mistaken for nitrogen (N) deficiency. However, unlike N deficiency, older leaves show firing and yellowing, with S deficiency, the pale yellow symptoms appear first on the younger/uppermost leaves. Plants with S deficiency eventually become uniformly chlorotic (yellow leaves).

Sulfur deficiencies have been showing up early in the spring, shortly after green-up, before organic S is mineralized from soil organic matter, and before wheat roots can grow into the subsoil to utilize any available S (sulfate) accumulations. Deficiencies of S are often difficult to identify because the chlorosis is not always obvious. Crops lacking S also may be stunted, thin-stemmed, and spindly. In the case of wheat, maturity is delayed. Winter annual weed competition is also enhanced due to the slower growth and lack of tillering.

Sulfate is relatively soluble, it tends to leach down into the subsoil. In many Kansas soils, it will accumulate in the B horizon (subsoil) in two forms. Clay surfaces and coatings will retain some sulfate, and sulfate will also be present in the subsoil as gypsum (calcium sulfate).

A soil test for available sulfate-S in the soil profile is available. For proper interpretation of this test, soil organic matter, soil texture, the crop to be grown, and the expected yield level all need to be considered. Accurate estimates of S needs cannot be made from a surface sample alone. Since sulfate is mobile, a 24-inch sampling depth is needed. However, due to the relatively high demand for S during the rapid vegetative growth phase of wheat, and relatively shallow rooting by the wheat crop at this time, the S measured in the deeper, subsoil levels by the test may not be available to wheat in the early spring, especially where soils are cold.

There are many S-containing fertilizer materials. Several dry materials are available that can be blended with other fertilizers for winter/spring topdressing. However, some of these products are best used in pre-plant applications because they are slow in becoming plant available in the spring for topdressing. For more information on choosing the right S fertilizer material, go to <a href="http://www.cottonwood.ksu.edu">www.cottonwood.ksu.edu</a> scroll down the home page to timely topics.&nbsp;

Stacy Campbell 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 him by e-mail at scampbel@ksu.edu or calling 785-628-9430, if after hours please leave a voice-mail for a return call.&nbsp;

<figure>
 <img src="https://media.eaglewebservices.com/public/2020/12/1608148059809.jpeg" alt="" />
 <figcaption></figcaption>
 </figure>By STACY CAMPBELL Cottonwood Extension District 
Sulfur (S) deficiency in wheat has become more common in Kansas, particularly in no-till wheat. The reasons for this is a reduction in sulfur being emitted to the atmosphere and cooler soil temperatures because of no-till, which slows S mineralization in the soil. Some crops in the rotation, such as soybean, can take up significant amounts of S.&nbsp;In wheat plants S-deficiency is yellow and stunted and is observed in patches in the field, especially in areas where there has been previous soil erosion or soil movement. The patchy S-deficient areas of the field are often found on hilltops or side slopes where erosion has occurred and soil organic matter is reduced, or where leaching is more pronounced. Wheat in areas where topsoil was removed or significant cuts were made (i.e. terraced or leveled fields).&nbsp;Sulfur deficiency in growing crops is often mistaken for nitrogen (N) deficiency. However, unlike N deficiency, older leaves show firing and yellowing, with S deficiency, the pale yellow symptoms appear first on the younger/uppermost leaves. Plants with S deficiency eventually become uniformly chlorotic (yellow leaves).Sulfur deficiencies have been showing up early in the spring, shortly after green-up, before organic S is mineralized from soil organic matter, and before wheat roots can grow into the subsoil to utilize any available S (sulfate) accumulations. Deficiencies of S are often difficult to identify because the chlorosis is not always obvious. Crops lacking S also may be stunted, thin-stemmed, and spindly. In the case of wheat, maturity is delayed. Winter annual weed competition is also enhanced due to the slower growth and lack of tillering.Sulfate is relatively soluble, it tends to leach down into the subsoil. In many Kansas soils, it will accumulate in the B horizon (subsoil) in two forms. Clay surfaces and coatings will retain some sulfate, and sulfate will also be present in the subsoil as gypsum (calcium sulfate).A soil test for available sulfate-S in the soil profile is available. For proper interpretation of this test, soil organic matter, soil texture, the crop to be grown, and the expected yield level all need to be considered. Accurate estimates of S needs cannot be made from a surface sample alone. Since sulfate is mobile, a 24-inch sampling depth is needed. However, due to the relatively high demand for S during the rapid vegetative growth phase of wheat, and relatively shallow rooting by the wheat crop at this time, the S measured in the deeper, subsoil levels by the test may not be available to wheat in the early spring, especially where soils are cold.There are many S-containing fertilizer materials. Several dry materials are available that can be blended with other fertilizers for winter/spring topdressing. However, some of these products are best used in pre-plant applications because they are slow in becoming plant available in the spring for topdressing. For more information on choosing the right S fertilizer material, go to <a href="http://www.cottonwood.ksu.edu">www.cottonwood.ksu.edu</a> scroll down the home page to timely topics.&nbsp;Stacy Campbell 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 him by e-mail at scampbel@ksu.edu or calling 785-628-9430, if after hours please leave a voice-mail for a return call.&nbsp;<figure>
 <img src="https://media.eaglewebservices.com/public/2019/11/1574181994278.png" alt="Stacy Campbell is an Agriculture and Natural Resources agent in the Cottonwood District." />
 <figcaption>Stacy Campbell is an Agriculture and Natural Resources agent in the Cottonwood District.</figcaption>
 </figure>

CAMPBELL: Sulfur deficiency in wheat

Hostesses often worry about what to feed guests with special dietary needs at holiday time. This is especially true for a guest with a strong allergy to wheat, for example, or someone with insulin-dependent diabetes. Providing several simple whole food choices and staying away from so many highly processed foods is the best plan I can offer.&nbsp;

Most health problems accumulate from what we do day in and day out. Take for example, someone on a restricted fat and cholesterol diet for coronary heart disease. The newest dietary guidelines from the American Heart Association emphasize this point. They recommend that it is the total diet over several days or a week rather than what one eats in any given meal or even on a given day. This allows for some flexibility in choosing a variety of foods that are both nutritious and delicious.

While a calorie-laden Christmas dinner certainly does not help someone maintain or lose weight, it is a good time to exercise a little control. If you find yourself in the midst of holiday binge, just slow down your eating, refuse the seconds and talk more. If it is a buffet, move away from the food and sip on a low-calorie beverage.

As a hostess, you can be considerate of your guests’ dietary needs by providing some alternatives. For a person allergic to the gluten protein in wheat, provide a rice or corn dish. Make a rice crust for the pumpkin pie or consider making a crustless pumpkin pie as a healthier alternative.

If guests with special dietary needs will be spending several days with you, invite them to help with the meal planning and perhaps even prepare one of their favorite dishes. The best advice is to not make a big deal out of the differences but focus on simple whole food choices.

Feel free to contact me for a copy of several healthy holiday recipes including the crustless pumpkin pie I referred to above.

Have a Merry Christmas and a Happy New Year!

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

<figure>
 <img src="https://media.eaglewebservices.com/public/2020/6/1593016082485.png" alt="Donna Krug is the District Director and Family &amp; Consumer Science Agent 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>Hostesses often worry about what to feed guests with special dietary needs at holiday time. This is especially true for a guest with a strong allergy to wheat, for example, or someone with insulin-dependent diabetes. Providing several simple whole food choices and staying away from so many highly processed foods is the best plan I can offer.&nbsp;Most health problems accumulate from what we do day in and day out. Take for example, someone on a restricted fat and cholesterol diet for coronary heart disease. The newest dietary guidelines from the American Heart Association emphasize this point. They recommend that it is the total diet over several days or a week rather than what one eats in any given meal or even on a given day. This allows for some flexibility in choosing a variety of foods that are both nutritious and delicious.While a calorie-laden Christmas dinner certainly does not help someone maintain or lose weight, it is a good time to exercise a little control. If you find yourself in the midst of holiday binge, just slow down your eating, refuse the seconds and talk more. If it is a buffet, move away from the food and sip on a low-calorie beverage.As a hostess, you can be considerate of your guests’ dietary needs by providing some alternatives. For a person allergic to the gluten protein in wheat, provide a rice or corn dish. Make a rice crust for the pumpkin pie or consider making a crustless pumpkin pie as a healthier alternative.If guests with special dietary needs will be spending several days with you, invite them to help with the meal planning and perhaps even prepare one of their favorite dishes. The best advice is to not make a big deal out of the differences but focus on simple whole food choices.Feel free to contact me for a copy of several healthy holiday recipes including the crustless pumpkin pie I referred to above.Have a Merry Christmas and a Happy New Year!Donna Krug is the District Director and Family &amp; Consumer Science Agent with K-State Research and Extension – Cottonwood District. You may reach her at (620)793-1910 or <a href="mailto:dkrug@ksu.edu">dkrug@ksu.edu</a>&nbsp;

KRUG: Accommodating special diets during the holidays

In 2020, we may have to become more creative to connect with our family. Holidays are typically the one time of year that families from near and far gather for a family celebration. This normally allows families to build or rebuild relationships and create memories that last forever.

Strong families make building relationships a priority and plan for activities that help boost that relationship-building. The time spent together helps build resiliency in children. The term resilience has been used more this year than ever before. Elaine Johannes was the featured speaker last week on “Parenting Through a Pandemic” series with Kansas 4-H. Her topic was “Conversation about family resilience: Getting ready for the winter/holiday break together”. Elaine’s recorded presentation for all to listen to is posted&nbsp;at&nbsp;<a href="http://www.kansas4-h.org/">www.kansas4-h.org</a>&nbsp;under Hot Topics and Parenting through a Pandemic.&nbsp;

Following are some activities that are not expensive to do and they may just help strengthen your family. Make a plan by placing a date on the calendar for one or more of the following activities:&nbsp;

One article I read reported that “Kindness boosts resilience”. Be kind and help build resilience in your family.

Berny Unruh is the Family and Community Wellness Agent for the Cottonwood Extension District.&nbsp;&nbsp;She can be reached at 785-628-9430 or at&nbsp;<a href="mailto:bunruh@ksu.edu">bunruh@ksu.edu</a>

<figure>
 <img src="https://media.eaglewebservices.com/public/2020/4/1588274071306.jpeg" alt="Berny Unruh is Family and Community Wellness agent for the Cottonwood Extension District." />
 <figcaption>Berny Unruh is Family and Community Wellness agent for the Cottonwood Extension District.</figcaption>
 </figure>In 2020, we may have to become more creative to connect with our family. Holidays are typically the one time of year that families from near and far gather for a family celebration. This normally allows families to build or rebuild relationships and create memories that last forever.Strong families make building relationships a priority and plan for activities that help boost that relationship-building. The time spent together helps build resiliency in children. The term resilience has been used more this year than ever before. Elaine Johannes was the featured speaker last week on “Parenting Through a Pandemic” series with Kansas 4-H. Her topic was “Conversation about family resilience: Getting ready for the winter/holiday break together”. Elaine’s recorded presentation for all to listen to is posted&nbsp;at&nbsp;<a href="http://www.kansas4-h.org/">www.kansas4-h.org</a>&nbsp;under Hot Topics and Parenting through a Pandemic.&nbsp;Following are some activities that are not expensive to do and they may just help strengthen your family. Make a plan by placing a date on the calendar for one or more of the following activities:&nbsp;<ul>
 <li>Have a family game night.&nbsp; Choose a game that is fun and includes everyone in the activity.</li><li>Watch a special family movie with popcorn and other snacks to make it a special night.</li><li>Cook together!&nbsp; Baking or preparing special foods or treats are a great way to instill cooking skills in youth.&nbsp; Young children can wash vegetables, set the table or frost cookies.</li><li>Make time for each child individually to build a sense of belonging.</li><li>If you are able to gather with grandparents, have them share stories of the past to help connect their values and beliefs with today.</li><li>Share or start a family tradition</li><li>List five people that you plan to connect with. Do something special for them. Make a card and give them some encouragement. Deliver a small food package or a small gift basket. Give them a call.&nbsp;</li>
 </ul>One article I read reported that “Kindness boosts resilience”. Be kind and help build resilience in your family.Berny Unruh is the Family and Community Wellness Agent for the Cottonwood Extension District.&nbsp;&nbsp;She can be reached at 785-628-9430 or at&nbsp;<a href="mailto:bunruh@ksu.edu">bunruh@ksu.edu</a>

UNRUH: Parenting through a pandemic

K-State Research and Extension, along with several Extension Districts in north central KS, are bringing an ONLINE program to help producers with cattle marketing and end-of-year tax considerations. 

This program will be held on Tuesday, December 15th at 7:00 p.m. There is no cost to join this program. 

There will be two main speakers for this program. The first speaker will be Glynn Tonsor, Agriculture Economist for K-State Research and Extension. Glynn will discuss selling wintered calves, the subsequent spring, and selling calves at weaning in the fall. The second speaker will be Clay Simons, Executive Agriculture Economist for Kansas Farm Management Association. Clay will be discussing end of year tax considerations for cattle producers. 

After each session, we will be hosting a question and answer dialogue for the participants. If you are unable to join, we will record the session so you can view it later. To join the “virtual” meeting go to&nbsp;<a href="http://www.bit.ly/ksucattle">www.bit.ly/ksucattle</a>&nbsp;and provide us your name and email. A link will then be sent to the email that you provide to join the meeting on December 15th.

If you have any questions or need help signing up, contact any of the Extension Offices in the following Districts of Central KS, Cottonwood, Midway, Post Rock or River Valley.&nbsp;

<figure>
 <img src="https://media.eaglewebservices.com/public/2019/11/1573141354634.png" alt="Alicia Boor is an Agriculture and Natural Resources agent in the Cottonwood District." />
 <figcaption>Alicia Boor is an Agriculture and Natural Resources agent in the Cottonwood District.</figcaption>
 </figure>K-State Research and Extension, along with several Extension Districts in north central KS, are bringing an ONLINE program to help producers with cattle marketing and end-of-year tax considerations. This program will be held on Tuesday, December 15th at 7:00 p.m. There is no cost to join this program. There will be two main speakers for this program. The first speaker will be Glynn Tonsor, Agriculture Economist for K-State Research and Extension. Glynn will discuss selling wintered calves, the subsequent spring, and selling calves at weaning in the fall. The second speaker will be Clay Simons, Executive Agriculture Economist for Kansas Farm Management Association. Clay will be discussing end of year tax considerations for cattle producers. After each session, we will be hosting a question and answer dialogue for the participants. If you are unable to join, we will record the session so you can view it later. To join the “virtual” meeting go to&nbsp;<a href="http://www.bit.ly/ksucattle">www.bit.ly/ksucattle</a>&nbsp;and provide us your name and email. A link will then be sent to the email that you provide to join the meeting on December 15th. If you have any questions or need help signing up, contact any of the Extension Offices in the following Districts of Central KS, Cottonwood, Midway, Post Rock or River Valley.&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&nbsp;<a href="mailto:aboor@ksu.edu">aboor@ksu.edu</a>&nbsp;or calling 620-793-1910&nbsp;

BOOR: KSU online cattle marketing program 

Fall is a good time to control weedy brome species, such as downy brome, Japanese brome and Cheat. This article will discuss some identifying characteristics of downy brome, as well as control measures.

Downy brome (Bromus tectorum) is native to the Mediterranean area and was introduced to New York and Pennsylvania during the late 1800’s. It can be found throughout Kansas in upland settings, often in over-grazed pastures. Downy brome is a winter annual grass that typically emerges in the fall, but can also emerge in early spring (Figure 1). It produces seeds in late spring and is typically the first of the common weedy bromes to flower in spring.&nbsp;

Key identifying features of downy brome and other weedy brome species are shown in Table 1. Seedling leaves have a clockwise twist and are covered with soft hairs. The closed sheath is also covered with soft hairs. The ligule is a fringed membrane. Mature plants can reach up to 2 feet tall with leaves up to 5 inches long. Mature leaves also have long short hairs on both surfaces. Downy brome produces an extensive root system that reaches up to 4 feet deep and is very efficient at withdrawing water from the soil.

The inflorescence or seed head is in an open, droopy, loose branching clusters of seed heads about 7 inches long. Each spikelet contains 4-8 seeds. Spikelets are tipped with an awn approximately 0.75 inches long. The awns facilitate seed dispersal by attaching to animals’ coats and may cause injury to the mouths and eyes of grazing animals.

There is some evidence that once established in a native area, downy brome cannot be dislodged. However, it is possible to control downy brome in winter annual crops such as wheat or canola. Control in wheat is critical, as data suggest that downy brome infestations of approximately 9 plants per square foot can reduce wheat yields 20 to 40%.

Few herbicides labeled for winter wheat will provide excellent control of downy brome and cheat grass. However, fall applications of herbicides such as Olympus, Outrider, or PowerFlex generally provide greater suppression than spring applications. Acceptable control of downy brome and cheat can be achieved by planting Clearfield or CoAxium varieties and applying Beyond or Aggressor herbicides, respectively.

Controlling downy brome in rotational crops is an excellent integrated management strategy. For example, grass weeds are more easily controlled in roundup ready winter canola or with fall or early spring applications of glyphosate before planting a summer crop.

Information provided by Sarah Lancaster, K-State Extension Weed Specialist.

<figure>
 <img src="https://media.eaglewebservices.com/public/2020/12/1607374280839.jpeg" alt="" />
 <figcaption></figcaption>
 </figure>Fall is a good time to control weedy brome species, such as downy brome, Japanese brome and Cheat. This article will discuss some identifying characteristics of downy brome, as well as control measures.Ecology of downy bromeDowny brome (Bromus tectorum) is native to the Mediterranean area and was introduced to New York and Pennsylvania during the late 1800’s. It can be found throughout Kansas in upland settings, often in over-grazed pastures. Downy brome is a winter annual grass that typically emerges in the fall, but can also emerge in early spring (Figure 1). It produces seeds in late spring and is typically the first of the common weedy bromes to flower in spring.&nbsp;IdentificationKey identifying features of downy brome and other weedy brome species are shown in Table 1. Seedling leaves have a clockwise twist and are covered with soft hairs. The closed sheath is also covered with soft hairs. The ligule is a fringed membrane. Mature plants can reach up to 2 feet tall with leaves up to 5 inches long. Mature leaves also have long short hairs on both surfaces. Downy brome produces an extensive root system that reaches up to 4 feet deep and is very efficient at withdrawing water from the soil.<figure>
 <img src="https://media.eaglewebservices.com/public/2020/12/1607373624342.png" alt="" />
 <figcaption></figcaption>
 </figure>The inflorescence or seed head is in an open, droopy, loose branching clusters of seed heads about 7 inches long. Each spikelet contains 4-8 seeds. Spikelets are tipped with an awn approximately 0.75 inches long. The awns facilitate seed dispersal by attaching to animals’ coats and may cause injury to the mouths and eyes of grazing animals.ManagementThere is some evidence that once established in a native area, downy brome cannot be dislodged. However, it is possible to control downy brome in winter annual crops such as wheat or canola. Control in wheat is critical, as data suggest that downy brome infestations of approximately 9 plants per square foot can reduce wheat yields 20 to 40%.Few herbicides labeled for winter wheat will provide excellent control of downy brome and cheat grass. However, fall applications of herbicides such as Olympus, Outrider, or PowerFlex generally provide greater suppression than spring applications. Acceptable control of downy brome and cheat can be achieved by planting Clearfield or CoAxium varieties and applying Beyond or Aggressor herbicides, respectively.Controlling downy brome in rotational crops is an excellent integrated management strategy. For example, grass weeds are more easily controlled in roundup ready winter canola or with fall or early spring applications of glyphosate before planting a summer crop.Information provided by Sarah Lancaster, K-State Extension Weed Specialist.Stacy Campbell 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 him by e-mail at scampbel@ksu.edu or calling 785-628-9430, if after hours please leave a voice-mail for a return call.&nbsp;<figure>
 <img src="https://media.eaglewebservices.com/public/2019/11/1574181994278.png" alt="Stacy Campbell is an Agriculture and Natural Resources agent in the Cottonwood District." />
 <figcaption>Stacy Campbell is an Agriculture and Natural Resources agent in the Cottonwood District.</figcaption>
 </figure>

CAMPBELL: Battling downy brome

Is an air fryer the best thing for your family? There is not an easy answer to that question. Each year there seems to be a new kitchen appliance on the market and a decision has to be made about the value of that gadget for you or for the family. The participants in the five “Healthier Options with an Air Fryer” presentations over the last month shared their experiences but still had many questions.

Before purchasing an air fryer, it would be helpful to understand how the appliance works and the features that are available with the different brands and models. Air fryers cook food by circulating extremely hot air around the food. In some models the unit contains a basket to hold food, an electric heating element and a fan to circulate the hot air. There are other models that resemble a toaster oven or a small tabletop oven but there is still a fan to circulate hot air.&nbsp;

During our class, the first topic of discussion was to list the advantages and the disadvantages of this small appliance. The first item on the benefit list is they can provide a healthier alternative to conventional frying because they use little or no oil during the cooking process. They also are easy to clean and most are easy to operate. Using this small appliance will eliminate having to heat up the big oven especially in the summer. In most cases, the food does cook faster.&nbsp;

However, those who owned or had used the air fryer also voiced concerns. For those with small kitchens and not much countertop space, it is necessary to move the small appliance to the pantry or to another space to store it when not in use. For those with large families, it might be necessary to prepare two or more batches of the food if the appliance is not large enough. The biggest complaint from our audience was that the booklet that comes with the appliance lacked complete instructions for how to use it and there were very few recipes included.&nbsp;

&nbsp;One lesson learned was that if you have a convection oven or a toaster oven with the convection feature then you already have an “air fryer”. With a convection oven it is usually thought that the food is “baked”, but really it operates the same as the air fryer appliance. Another reminder is that with any new item in the kitchen, it will take time to learn the tricks but with practice it will become easier. &nbsp;

If you were unable to attend the Healthy Cooking with an Air Fryer presentations but would like the information and recipes from the class, please contact me at <a href="mailto:bunruh@ksu.edu">bunruh@ksu.edu</a> or call the Extension Office at 785-628-9430 and we would be glad to share the information with you.&nbsp;

<figure>
 <img src="https://media.eaglewebservices.com/public/2020/4/1588274071306.jpeg" alt="Berny Unruh is Family and Community Wellness agent for the Cottonwood Extension District." />
 <figcaption>Berny Unruh is Family and Community Wellness agent for the Cottonwood Extension District.</figcaption>
 </figure>Is an air fryer the best thing for your family? There is not an easy answer to that question. Each year there seems to be a new kitchen appliance on the market and a decision has to be made about the value of that gadget for you or for the family. The participants in the five “Healthier Options with an Air Fryer” presentations over the last month shared their experiences but still had many questions.Before purchasing an air fryer, it would be helpful to understand how the appliance works and the features that are available with the different brands and models. Air fryers cook food by circulating extremely hot air around the food. In some models the unit contains a basket to hold food, an electric heating element and a fan to circulate the hot air. There are other models that resemble a toaster oven or a small tabletop oven but there is still a fan to circulate hot air.&nbsp;During our class, the first topic of discussion was to list the advantages and the disadvantages of this small appliance. The first item on the benefit list is they can provide a healthier alternative to conventional frying because they use little or no oil during the cooking process. They also are easy to clean and most are easy to operate. Using this small appliance will eliminate having to heat up the big oven especially in the summer. In most cases, the food does cook faster.&nbsp;However, those who owned or had used the air fryer also voiced concerns. For those with small kitchens and not much countertop space, it is necessary to move the small appliance to the pantry or to another space to store it when not in use. For those with large families, it might be necessary to prepare two or more batches of the food if the appliance is not large enough. The biggest complaint from our audience was that the booklet that comes with the appliance lacked complete instructions for how to use it and there were very few recipes included.&nbsp;&nbsp;One lesson learned was that if you have a convection oven or a toaster oven with the convection feature then you already have an “air fryer”. With a convection oven it is usually thought that the food is “baked”, but really it operates the same as the air fryer appliance. Another reminder is that with any new item in the kitchen, it will take time to learn the tricks but with practice it will become easier. &nbsp;If you were unable to attend the Healthy Cooking with an Air Fryer presentations but would like the information and recipes from the class, please contact me at <a href="mailto:bunruh@ksu.edu">bunruh@ksu.edu</a> or call the Extension Office at 785-628-9430 and we would be glad to share the information with you.&nbsp;	Berny Unruh is the Family and Community Wellness Agent for the Cottonwood Extension District.&nbsp; She can be reached at 785-628-9430 or at <a href="mailto:bunruh@ksu.edu">bunruh@ksu.edu</a>

UNRUH: Tell me more about air fryers

If selecting a cut Christmas tree, watch for these signs that the tree is too far gone.&nbsp; &nbsp; 

• Needles are a dull, grayish-green color • Needles fail to ooze pitch when broken apart and squeezed • Needles feel stiff and brittle • Needles pull easily off tree

Once you have your tree home, recut the trunk about one inch above the original cut. This will open up clogged, water-conducting tissues. Immediately place the trunk in warm water. Locate the tree in as cool a spot as possible. Avoid areas near fireplaces, wood-burning stoves and heat ducts as the heat will result in excess water loss. Make sure the reservoir stays filled. If the reservoir loses enough water that the bottom of the trunk is exposed, the trunk will need to be recut.

Adding aspirins, copper pennies, soda pop, sugar and bleach to the water reservoir have not been shown to prolong the life of a tree.​If you choose a living Christmas tree, be sure to dig the planting hole before the ground freezes. &nbsp;Mulch the hole and backfill soil to keep them from freezing. Live trees should not be kept inside for more than three days. Longer periods may cause them to lose dormancy resulting in severe injury when planted outside. 

You may wish to tag the tree at the nursery and then pick it up a couple days before Christmas. After Christmas, move the tree to an unheated garage for several days to acclimatize it to outside temperatures. After planting, water well and leave some mulch in place to prevent the soil water from freezing and becoming unavailable for plant uptake. Lauren Fick is the Horticulture Extension Agent for the Cottonwood Extension District. If you have questions, she can be contacted by e-mail at&nbsp;<a href="mailto:lfick@k-state.edu">lfick@k-state.edu</a>&nbsp;or by phone at 785-628-9430 or 620-793-1910.&nbsp;

<figure>
 <img src="https://media.eaglewebservices.com/public/2020/2/1580750915301.jpeg" alt="Lauren Fick is the Horticulture Extension Agent for the Cottonwood Extension District.&nbsp;" />
 <figcaption>Lauren Fick is the Horticulture Extension Agent for the Cottonwood Extension District.&nbsp;</figcaption>
 </figure>If selecting a cut Christmas tree, watch for these signs that the tree is too far gone.&nbsp; &nbsp; • Needles are a dull, grayish-green color • Needles fail to ooze pitch when broken apart and squeezed • Needles feel stiff and brittle • Needles pull easily off treeOnce you have your tree home, recut the trunk about one inch above the original cut. This will open up clogged, water-conducting tissues. Immediately place the trunk in warm water. Locate the tree in as cool a spot as possible. Avoid areas near fireplaces, wood-burning stoves and heat ducts as the heat will result in excess water loss. Make sure the reservoir stays filled. If the reservoir loses enough water that the bottom of the trunk is exposed, the trunk will need to be recut. Adding aspirins, copper pennies, soda pop, sugar and bleach to the water reservoir have not been shown to prolong the life of a tree.​If you choose a living Christmas tree, be sure to dig the planting hole before the ground freezes. &nbsp;Mulch the hole and backfill soil to keep them from freezing. Live trees should not be kept inside for more than three days. Longer periods may cause them to lose dormancy resulting in severe injury when planted outside. You may wish to tag the tree at the nursery and then pick it up a couple days before Christmas. After Christmas, move the tree to an unheated garage for several days to acclimatize it to outside temperatures. After planting, water well and leave some mulch in place to prevent the soil water from freezing and becoming unavailable for plant uptake. Lauren Fick is the Horticulture Extension Agent for the Cottonwood Extension District. If you have questions, she can be contacted by e-mail at&nbsp;<a href="mailto:lfick@k-state.edu">lfick@k-state.edu</a>&nbsp;or by phone at 785-628-9430 or 620-793-1910.&nbsp;

FICK: When a Christmas tree is too far gone

It doesn’t seem possible that it has been three years since our Cottonwood Extension District formed, joining the K-State Research &amp; Extension operations for Barton and Ellis Counties. As our team of seven agents and two support staff work hard to bring research based, non-biased information to lifelong learners in our area, I am excited report some of the successes of 2020.

I hope you have had an opportunity to utilize our services in the past year. 2020 provided many challenges for families, but some neat learning opportunities were created by those challenges. As virtual meetings and educational programs became the norm, participants, young and old, adapted to the world of technology.&nbsp;

Perhaps your family is involved in 4-H or an after-school program. If so, we have two experienced agents, Michelle Beran and Susan Schlichting, leading the youth development program in the Cottonwood District. If you visit the Kansas 4-H web site you will find links to the Clover classroom with project challenges in photography, pollinators and communication, with more to come in 2021. &nbsp;

Our District Agriculture and Natural Resource agents. Alicia Boor and Stacy Campbell, have specialized to focus on livestock programming and crops respectively. Both Alicia and Stacy have produced teaching videos related to hot topics that are posted on our Cottonwood District Face book page.

Master gardeners in Ellis and Barton Counties receive guidance from our District Horticulture Agent, Lauren Fick. Lauren has worked hard to provide a fresh new look on our web sites’ horticulture page. She also prides herself in answering yard, garden and tree questions in a timely manner.&nbsp;

And finally, Berny Unruh and I are committed to bringing Extension educational programming related to nutrition, health and wellness, food safety, family resource management, aging issues, and family life in general. The Stay Strong, Stay Healthy workshop that focuses on strength, balance and flexibility, reached 70 individuals district wide in 2020. More workshops are scheduled for 2021.

I would be remiss not to mention our two experienced office professionals. Brenda Walton, in the Great Bend office, takes the lead with the finances for the district while Theresa Meis, in the Hays office, focuses on communicating our efforts through newsletters and our web site. Both Brenda and Theresa handle a multitude of other duties that keep our offices running smoothly.&nbsp;

It is great news that K-State Research and Extension has answers to many of life’s questions, typically at no or low cost. Unlike what you might find through a Google search, the answers we provide are research based and non-biased. I hope you will take a look at our Cottonwood web site and like our Cottonwood Facebook page. We hope to see you at some of our upcoming programs.&nbsp;

While our Cottonwood Executive Board remains the same for next year, it is not too early to consider stepping up and running for a position during 2021. There will be two positions on the ballot in both Barton and Ellis Counties next year. If you have questions about what serving on our board would entail, feel free to give me a call.

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

<figure>
 <img src="https://media.eaglewebservices.com/public/2020/6/1593016082485.png" alt="Donna Krug is the District Director and Family &amp; Consumer Science Agent for the Cottonwood Extension District." />
 <figcaption>Donna Krug is the District Director and Family &amp; Consumer Science Agent for the Cottonwood Extension District.</figcaption>
 </figure>It doesn’t seem possible that it has been three years since our Cottonwood Extension District formed, joining the K-State Research &amp; Extension operations for Barton and Ellis Counties. As our team of seven agents and two support staff work hard to bring research based, non-biased information to lifelong learners in our area, I am excited report some of the successes of 2020.I hope you have had an opportunity to utilize our services in the past year. 2020 provided many challenges for families, but some neat learning opportunities were created by those challenges. As virtual meetings and educational programs became the norm, participants, young and old, adapted to the world of technology.&nbsp;Perhaps your family is involved in 4-H or an after-school program. If so, we have two experienced agents, Michelle Beran and Susan Schlichting, leading the youth development program in the Cottonwood District. If you visit the Kansas 4-H web site you will find links to the Clover classroom with project challenges in photography, pollinators and communication, with more to come in 2021. &nbsp;Our District Agriculture and Natural Resource agents. Alicia Boor and Stacy Campbell, have specialized to focus on livestock programming and crops respectively. Both Alicia and Stacy have produced teaching videos related to hot topics that are posted on our Cottonwood District Face book page.Master gardeners in Ellis and Barton Counties receive guidance from our District Horticulture Agent, Lauren Fick. Lauren has worked hard to provide a fresh new look on our web sites’ horticulture page. She also prides herself in answering yard, garden and tree questions in a timely manner.&nbsp;And finally, Berny Unruh and I are committed to bringing Extension educational programming related to nutrition, health and wellness, food safety, family resource management, aging issues, and family life in general. The Stay Strong, Stay Healthy workshop that focuses on strength, balance and flexibility, reached 70 individuals district wide in 2020. More workshops are scheduled for 2021.I would be remiss not to mention our two experienced office professionals. Brenda Walton, in the Great Bend office, takes the lead with the finances for the district while Theresa Meis, in the Hays office, focuses on communicating our efforts through newsletters and our web site. Both Brenda and Theresa handle a multitude of other duties that keep our offices running smoothly.&nbsp;It is great news that K-State Research and Extension has answers to many of life’s questions, typically at no or low cost. Unlike what you might find through a Google search, the answers we provide are research based and non-biased. I hope you will take a look at our Cottonwood web site and like our Cottonwood Facebook page. We hope to see you at some of our upcoming programs.&nbsp;While our Cottonwood Executive Board remains the same for next year, it is not too early to consider stepping up and running for a position during 2021. There will be two positions on the ballot in both Barton and Ellis Counties next year. If you have questions about what serving on our board would entail, feel free to give me a call.Donna Krug is the District Director and Family &amp; Consumer Science Agent for the Cottonwood Extension District. You may reach her at: (620)793-1910 or <a href="mailto:dkrug@ksu.edu">dkrug@ksu.edu</a>&nbsp;

KRUG: Cottonwood Extension District making an impact

The holidays are an excellent time to bring the family together for a game.&nbsp;&nbsp;Playing board games gets everyone in the same room and helps family members across generations connect and have a great time together. A program about “Bonding with Board Games” will be held via zoom on Wednesday, December 2nd&nbsp;at 12:10 pm. If you would like to join me, please contact me at&nbsp;<a href="mailto:bunruh@ksu.edu">bunruh@ksu.edu</a>&nbsp;or call 785-628-9430 for the zoom link.&nbsp;

Board games are inexpensive and have benefits well beyond the activity itself. Games are an entertaining and painless way to help kids build essential learning skills on the sly or by accidental learning, which means there’s no anxiety or resistance.

Some specifically chosen board games are excellent for young members of the family as they learn numbers and words. Research has documented a positive relationship between academic board games and improvement in the classroom. Older adults can also benefit from many of the same concepts that children do – stimulating the mind, fostering relationships and strengthening social skills.

In his book “Family Treasures: Creating Strong Families”, John DeFrain covers six qualities that strong, successful families around the world exhibit: enjoyable time together; appreciation and affection for each other; positive communication; spiritual well-being (values, beliefs, life skills); successful management of stress and crisis; and commitment to each other.

Hopefully your family will find a game that will be brought to the table many times during the year and not just played during the holiday season. Here are some things to have in mind when carving out time for a family game night:

• Avoid choosing a board game that is too hard for your kids’ ages, or one that everybody hates playing. Start by playing one that your youngest child definitely can play. After that, let the younger children team up with someone for a more challenging game.

• Schedule a regular day and time on the calendar for playing a board game. Designate the same day every week. Keep it short at the beginning and then add more time as desired.

• Make it a rule that technology must be set aside until your game night is over.

• Keep a stash of great board games around the house. You’ll be sure to find a taker when you ask, “Does anyone want to play a game?”

Bonding Thru Board Games is a research-based program with the goal of teaching family life interactions and bonding via playing board games.&nbsp;Sedgwick County Extension agents shared information on family game nights in a fact sheet that can be found at&nbsp;<a href="https://www.bookstore.ksre.ksu.edu/pubs/MF3401.pdf">https://www.bookstore.ksre.ksu.edu/pubs/MF3401.pdf</a>

Berny Unruh is the Family and Community Wellness Agent for the Cottonwood Extension District.&nbsp;&nbsp;She can be reached at 785-628-9430 or at&nbsp;<a href="mailto:bunruh@ksu.edu">bunruh@ksu.edu</a>

<figure>
 <img src="https://media.eaglewebservices.com/public/2020/4/1588274071306.jpeg" alt="Berny Unruh is Family and Community Wellness agent for the Cottonwood Extension District." />
 <figcaption>Berny Unruh is Family and Community Wellness agent for the Cottonwood Extension District.</figcaption>
 </figure>The holidays are an excellent time to bring the family together for a game.&nbsp;&nbsp;Playing board games gets everyone in the same room and helps family members across generations connect and have a great time together. A program about “Bonding with Board Games” will be held via zoom on Wednesday, December 2nd&nbsp;at 12:10 pm. If you would like to join me, please contact me at&nbsp;<a href="mailto:bunruh@ksu.edu">bunruh@ksu.edu</a>&nbsp;or call 785-628-9430 for the zoom link.&nbsp;Board games are inexpensive and have benefits well beyond the activity itself. Games are an entertaining and painless way to help kids build essential learning skills on the sly or by accidental learning, which means there’s no anxiety or resistance.Some specifically chosen board games are excellent for young members of the family as they learn numbers and words. Research has documented a positive relationship between academic board games and improvement in the classroom. Older adults can also benefit from many of the same concepts that children do – stimulating the mind, fostering relationships and strengthening social skills.In his book “Family Treasures: Creating Strong Families”, John DeFrain covers six qualities that strong, successful families around the world exhibit: enjoyable time together; appreciation and affection for each other; positive communication; spiritual well-being (values, beliefs, life skills); successful management of stress and crisis; and commitment to each other.Hopefully your family will find a game that will be brought to the table many times during the year and not just played during the holiday season. Here are some things to have in mind when carving out time for a family game night:• Avoid choosing a board game that is too hard for your kids’ ages, or one that everybody hates playing. Start by playing one that your youngest child definitely can play. After that, let the younger children team up with someone for a more challenging game.• Schedule a regular day and time on the calendar for playing a board game. Designate the same day every week. Keep it short at the beginning and then add more time as desired.• Make it a rule that technology must be set aside until your game night is over.• Keep a stash of great board games around the house. You’ll be sure to find a taker when you ask, “Does anyone want to play a game?”Bonding Thru Board Games is a research-based program with the goal of teaching family life interactions and bonding via playing board games.&nbsp;Sedgwick County Extension agents shared information on family game nights in a fact sheet that can be found at&nbsp;<a href="https://www.bookstore.ksre.ksu.edu/pubs/MF3401.pdf">https://www.bookstore.ksre.ksu.edu/pubs/MF3401.pdf</a>Berny Unruh is the Family and Community Wellness Agent for the Cottonwood Extension District.&nbsp;&nbsp;She can be reached at 785-628-9430 or at&nbsp;<a href="mailto:bunruh@ksu.edu">bunruh@ksu.edu</a>

UNRUH: Bonding through board games

Most cattle producers will agree that hauling feed and delivering hay to the cattle in the winter can be labor intensive and expensive. Experts at the Kansas State University Beef Cattle Institute point to grazing crop residues as one option to reduce feed expenses and minimize daily labor with proper planning and regular monitoring.&nbsp;&nbsp;

“Many producers have made grazing crop residues part of their management strategy because of the low winter feed costs associated with it,” said veterinarian Bob Larson. In Kansas, these residues are typically corn and sorghum. &nbsp;&nbsp;

To be successful, Larson said producers must plan for a water source, which may take extra labor to deliver it to the field where cattle are grazing. &nbsp;&nbsp;

“A lot of times there isn’t a pond on the crop field, so you have to haul out a tank in a way that doesn’t tear up the field,” Larson said, adding that producers need to plan for the cattle congregating around the water source and potentially damaging the ground. &nbsp;&nbsp;

Another step in preparing the field for gazing is making sure there is adequate fence to keep the cattle contained, said Bob Weaber, beef cattle specialist and head of the Northeast Kansas Research and Extension Center. &nbsp;&nbsp;

“Many of these fields are leased ground and they don’t always have good perimeter fencing on them,” Weaber said. “It isn’t uncommon to see cattle out grazing on stalks with a single-wire strand of electric fence surrounding them.”&nbsp;&nbsp;

Weaber said it is especially important to check electric fence often so cows don’t get out, and he stressed the importance of having a reliable fence charger.&nbsp;&nbsp;

Nutritionally speaking, Larson and Weaber agreed that cattle often select plant leaves and fallen corn ears when they first arrive on the field.&nbsp;&nbsp;

“The leaves and fallen ears hold a higher quality energy content as compared to the stalks,” Larson said. &nbsp;&nbsp;

To manage the crop residue resource, Weaber advised producers follow strip grazing protocols.&nbsp;&nbsp;

“Strip grazing allows producers to monitor how much of the field has been grazed and forces the cows to clean up a section before moving them off,” Weaber said, noting that it also allows producers to assess the body condition of the animals in the herd to make sure their nutritional needs are being met. &nbsp;&nbsp;

If strip grazing isn’t an option, Larson said cattle producers may need to consider additional supplementation as the winter months pass by.&nbsp;&nbsp;

“The longer you leave cattle on crop residues, the quality of what they are consuming decreases while at the same time the nutritional demands for gestating, spring-calving cows goes up,” Larson said. “In that case, you may need to increase the protein supplementation as the season progresses.”&nbsp;&nbsp;

<figure>
 <img src="https://media.eaglewebservices.com/public/2020/6/1592579538317.png" alt="Alicia Boor is an Agriculture and Natural Resources agent in the Cottonwood District." />
 <figcaption>Alicia Boor is an Agriculture and Natural Resources agent in the Cottonwood District.</figcaption>
 </figure>Most cattle producers will agree that hauling feed and delivering hay to the cattle in the winter can be labor intensive and expensive. Experts at the Kansas State University Beef Cattle Institute point to grazing crop residues as one option to reduce feed expenses and minimize daily labor with proper planning and regular monitoring.&nbsp;&nbsp;“Many producers have made grazing crop residues part of their management strategy because of the low winter feed costs associated with it,” said veterinarian Bob Larson. In Kansas, these residues are typically corn and sorghum. &nbsp;&nbsp;To be successful, Larson said producers must plan for a water source, which may take extra labor to deliver it to the field where cattle are grazing. &nbsp;&nbsp;“A lot of times there isn’t a pond on the crop field, so you have to haul out a tank in a way that doesn’t tear up the field,” Larson said, adding that producers need to plan for the cattle congregating around the water source and potentially damaging the ground. &nbsp;&nbsp;Another step in preparing the field for gazing is making sure there is adequate fence to keep the cattle contained, said Bob Weaber, beef cattle specialist and head of the Northeast Kansas Research and Extension Center. &nbsp;&nbsp;“Many of these fields are leased ground and they don’t always have good perimeter fencing on them,” Weaber said. “It isn’t uncommon to see cattle out grazing on stalks with a single-wire strand of electric fence surrounding them.”&nbsp;&nbsp;Weaber said it is especially important to check electric fence often so cows don’t get out, and he stressed the importance of having a reliable fence charger.&nbsp;&nbsp;Nutritionally speaking, Larson and Weaber agreed that cattle often select plant leaves and fallen corn ears when they first arrive on the field.&nbsp;&nbsp;“The leaves and fallen ears hold a higher quality energy content as compared to the stalks,” Larson said. &nbsp;&nbsp;To manage the crop residue resource, Weaber advised producers follow strip grazing protocols.&nbsp;&nbsp;“Strip grazing allows producers to monitor how much of the field has been grazed and forces the cows to clean up a section before moving them off,” Weaber said, noting that it also allows producers to assess the body condition of the animals in the herd to make sure their nutritional needs are being met. &nbsp;&nbsp;If strip grazing isn’t an option, Larson said cattle producers may need to consider additional supplementation as the winter months pass by.&nbsp;&nbsp;“The longer you leave cattle on crop residues, the quality of what they are consuming decreases while at the same time the nutritional demands for gestating, spring-calving cows goes up,” Larson said. “In that case, you may need to increase the protein supplementation as the season progresses.”&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&nbsp;<a href="mailto:aboor@ksu.edu">aboor@ksu.edu</a>&nbsp;or calling 620-793-1910&nbsp;

BOOR: Saving costs during winter cattle feeding

The best time to seed cool-season grasses such as tall fescue and Kentucky bluegrass is September because the turf has more time to mature before spring crabgrass germination and the heat stress of summer. Dormant seeding of turfgrass is sometimes used to help fill in bare spots of lawns that weren't overseeded in the fall. Dormant overseeding is done during the winter (December – February) when it is much too cold for germination.

As with any seeding program, good seed-soil contact is vital. Several methods can be used. One method is to seed when there has been a light snowfall of up to an inch. This is shallow enough that bare spots can still be seen. Spread seed by hand on areas that need thickening up. As the snow melts, it brings the seed into good contact with the soil where it will germinate in the spring. Another method is dependent on the surface of the soil being moist followed by freezing weather. As moist soil freezes and thaws, small pockets are formed on the wet, bare soil that is perfect for catching and holding seed. As the soil dries, the pockets collapse and cover the seed. A third method involves core aerating, verticutting, or hand raking and broadcasting seed immediately after. Of course, the soil must be dry enough and unfrozen for this to be practical. With any of the above methods, the seed germinates in the spring as early as possible. There will be limitations on what herbicides can be used for weed control. Tupersan (siduron) can be used as a crabgrass preventer on new seedings even before they have come up. Also, dithiopyr, found in Hi-Yield Turf and Ornamental Weed and Grass Stopper and Bonide Crabgrass &amp; Weed Preventer, can be used on tall fescue, Kentucky bluegrass, and perennial ryegrass two weeks after germination. Dithiopyr is longer lasting and more effective than siduron. Other preemergence herbicides available to homeowners require that the turf be well established before application. Lauren Fick is the Horticulture Extension Agent for the Cottonwood Extension District. If you have questions, she can be contacted by e-mail at&nbsp;<a href="mailto:lfick@k-state.edu">lfick@k-state.edu</a>&nbsp;or by phone at 785-628-9430 or 620-793-1910.&nbsp;

<figure>
 <img src="https://media.eaglewebservices.com/public/2020/2/1580750915301.jpeg" alt="Lauren Fick is the Horticulture Extension Agent for the Cottonwood Extension District." />
 <figcaption>Lauren Fick is the Horticulture Extension Agent for the Cottonwood Extension District.</figcaption>
 </figure>The best time to seed cool-season grasses such as tall fescue and Kentucky bluegrass is September because the turf has more time to mature before spring crabgrass germination and the heat stress of summer. Dormant seeding of turfgrass is sometimes used to help fill in bare spots of lawns that weren't overseeded in the fall. Dormant overseeding is done during the winter (December – February) when it is much too cold for germination.As with any seeding program, good seed-soil contact is vital. Several methods can be used. One method is to seed when there has been a light snowfall of up to an inch. This is shallow enough that bare spots can still be seen. Spread seed by hand on areas that need thickening up. As the snow melts, it brings the seed into good contact with the soil where it will germinate in the spring. Another method is dependent on the surface of the soil being moist followed by freezing weather. As moist soil freezes and thaws, small pockets are formed on the wet, bare soil that is perfect for catching and holding seed. As the soil dries, the pockets collapse and cover the seed. A third method involves core aerating, verticutting, or hand raking and broadcasting seed immediately after. Of course, the soil must be dry enough and unfrozen for this to be practical. With any of the above methods, the seed germinates in the spring as early as possible. There will be limitations on what herbicides can be used for weed control. Tupersan (siduron) can be used as a crabgrass preventer on new seedings even before they have come up. Also, dithiopyr, found in Hi-Yield Turf and Ornamental Weed and Grass Stopper and Bonide Crabgrass &amp; Weed Preventer, can be used on tall fescue, Kentucky bluegrass, and perennial ryegrass two weeks after germination. Dithiopyr is longer lasting and more effective than siduron. Other preemergence herbicides available to homeowners require that the turf be well established before application. Lauren Fick is the Horticulture Extension Agent for the Cottonwood Extension District. If you have questions, she can be contacted by e-mail at&nbsp;<a href="mailto:lfick@k-state.edu">lfick@k-state.edu</a>&nbsp;or by phone at 785-628-9430 or 620-793-1910.&nbsp;

FICK: Dormant seeding of turfgrass    

Hopefully your Thanksgiving holiday included some traditional dishes that reinforced positive memories.&nbsp; Whether you had turkey, dressing, or side dishes left over, it is important that you pay attention to food safety rules.

Since leftovers can be kept in the refrigerator for three to four days, you have until the Monday after Thanksgiving to eat all of those delicious leftovers or place them in the freezer to enjoy later. After four days, spoilage bacteria can cause food to develop a bad smell or taste.&nbsp;

Now let’s talk about the food safety of reheating leftovers. Be sure leftovers reach 165 degrees Fahrenheit, as measured with a food thermometer. Covering leftovers in the reheating process helps retain moisture and ensures that food will heat all the way through.

Additional reheating tips from the Foodsafety.gov web site include:

A past issue of the You Asked It newsletter included an interesting article about storing holiday leftovers. Plastic food containers are great ways to save leftovers or other foods. But over time, plastic can warp, stain, or remain greasy. Many types of plastic containers are available, but some are designed for one-time use only. This includes takeout containers and dairy food cartons.&nbsp;

For reusable containers, wash them with hot soapy water or on the top rack of your dishwasher. Use the low- or no-heat drying cycle in the dishwasher. To remove stains, let the empty container sit in the direct sun a few hours. Or, soak in a mild bleach solution of 2 teaspoons plain bleach per gallon of water.

For plastic containers with an unpleasant odor, soak them in a solution of 1 teaspoon baking soda per cup water or fill with undiluted vinegar.&nbsp;

&nbsp;If you have any food safety questions, feel free to give me a call.

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 <a href="mailto:dkrug@ksu.edu">dkrug@ksu.edu</a>&nbsp;

<figure>
 <img src="https://media.eaglewebservices.com/public/2020/6/1593016082485.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>Hopefully your Thanksgiving holiday included some traditional dishes that reinforced positive memories.&nbsp; Whether you had turkey, dressing, or side dishes left over, it is important that you pay attention to food safety rules.Since leftovers can be kept in the refrigerator for three to four days, you have until the Monday after Thanksgiving to eat all of those delicious leftovers or place them in the freezer to enjoy later. After four days, spoilage bacteria can cause food to develop a bad smell or taste.&nbsp;Now let’s talk about the food safety of reheating leftovers. Be sure leftovers reach 165 degrees Fahrenheit, as measured with a food thermometer. Covering leftovers in the reheating process helps retain moisture and ensures that food will heat all the way through.Additional reheating tips from the Foodsafety.gov web site include:<ul>
 <li>Reheat sauces, soups and gravies by bringing them to a boil; then turn back to a simmer.</li><li>When reheating in the microwave, cover and rotate the food for even heating. Arrange food items evenly in a covered microwave-safe glass or ceramic dish and add some liquid if needed. The moist heat that is created will help destroy harmful bacteria and will ensure uniform cooking.</li>
 </ul>A past issue of the You Asked It newsletter included an interesting article about storing holiday leftovers. Plastic food containers are great ways to save leftovers or other foods. But over time, plastic can warp, stain, or remain greasy. Many types of plastic containers are available, but some are designed for one-time use only. This includes takeout containers and dairy food cartons.&nbsp;For reusable containers, wash them with hot soapy water or on the top rack of your dishwasher. Use the low- or no-heat drying cycle in the dishwasher. To remove stains, let the empty container sit in the direct sun a few hours. Or, soak in a mild bleach solution of 2 teaspoons plain bleach per gallon of water.For plastic containers with an unpleasant odor, soak them in a solution of 1 teaspoon baking soda per cup water or fill with undiluted vinegar.&nbsp;&nbsp;If you have any food safety questions, feel free to give me a call.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 <a href="mailto:dkrug@ksu.edu">dkrug@ksu.edu</a>&nbsp;

KRUG: Handling food safely equals safe, tasty leftovers

Happy Thanksgiving! For more than 45 years, the week including Thanksgiving has been proclaimed National Family Week. This observance was the idea of Mr. Sam Wiley, a teacher, basketball coach and school administrator in Indiana, who observed the stark difference in children who came from strong supportive families and those who were not being raised in a traditional family unit. He conceived of the idea to set aside a time during Thanksgiving – when families traditionally gather to give thanks for their many blessings – to recognize the important role family plays in our society.

The coronavirus pandemic is changing the way many families will celebrate Thanksgiving this year. Gatherings will be smaller and may just include the people we are spending the most time with. In times of change and challenge, families can provide the love, acceptance, guidance, support and instruction to be able to adjust.

Look for some activities that can include family members who may be joining the celebration through technology instead of in-person. Zoom or FaceTime can include things like a scavenger hunt or a talent show. At many of our family Zoom meetings we have encouraged everyone to bring a joke to share. Laughter really is good for the soul!

The coming week would also be a great time to check on elderly friends who may not have family checking on them frequently. Offering to drop off needed groceries or home goods plus a short visit would mean so much.

National Family Week is a time to be thankful for the family as a national heritage and resource. It is a time to recommit ourselves to the concept of the family. But let’s not stop at the end of the week; celebrating your family should always be a priority. Remember, families are the nurturers, caregivers, role models, teachers, and counselors for the next generation. Take time out from your busy schedule to “Celebrate” your family!

Donna Krug is the District Director and Family &amp; Consumer Science Agent in the Cottonwood Extension District. You may reach her at: (620)793-1910 or <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 in the Cottonwood Extension District.&nbsp;" />
 <figcaption>Donna Krug is the District Director and Family &amp; Consumer Science Agent in the Cottonwood Extension District.&nbsp;</figcaption>
 </figure>Happy Thanksgiving! For more than 45 years, the week including Thanksgiving has been proclaimed National Family Week. This observance was the idea of Mr. Sam Wiley, a teacher, basketball coach and school administrator in Indiana, who observed the stark difference in children who came from strong supportive families and those who were not being raised in a traditional family unit. He conceived of the idea to set aside a time during Thanksgiving – when families traditionally gather to give thanks for their many blessings – to recognize the important role family plays in our society.The coronavirus pandemic is changing the way many families will celebrate Thanksgiving this year. Gatherings will be smaller and may just include the people we are spending the most time with. In times of change and challenge, families can provide the love, acceptance, guidance, support and instruction to be able to adjust.Look for some activities that can include family members who may be joining the celebration through technology instead of in-person. Zoom or FaceTime can include things like a scavenger hunt or a talent show. At many of our family Zoom meetings we have encouraged everyone to bring a joke to share. Laughter really is good for the soul!The coming week would also be a great time to check on elderly friends who may not have family checking on them frequently. Offering to drop off needed groceries or home goods plus a short visit would mean so much.National Family Week is a time to be thankful for the family as a national heritage and resource. It is a time to recommit ourselves to the concept of the family. But let’s not stop at the end of the week; celebrating your family should always be a priority. Remember, families are the nurturers, caregivers, role models, teachers, and counselors for the next generation. Take time out from your busy schedule to “Celebrate” your family!Donna Krug is the District Director and Family &amp; Consumer Science Agent in the Cottonwood Extension District. You may reach her at: (620)793-1910 or <a href="mailto:dkrug@ksu.edu">dkrug@ksu.edu</a>&nbsp;

KRUG: Celebrate National Family Week

Stay save during the holidays this year by following these tips to safely prepare your holiday meal. Handling poultry (chickens and turkey) incorrectly and undercooking it are the most common problems that lead to foodborne disease outbreaks linked to poultry.

The first step is to thaw your turkey safely. Many family gatherings may be smaller this year so the turkey may be smaller also. If you have a 12- to 16-pound turkey it will need to thaw for a full week in the refrigerator. If you are working with a smaller turkey for a small gathering move it from the freezer to the refrigerator the weekend before Thanksgiving. If the turkey did not get taken out of the freezer early another option is to thaw it in a sink of cold water but the water must be changed every 30 minutes and the plastic bag must be leakproof so no bacteria is allowed in. A third option for a small turkey is to thaw the turkey in the microwave.&nbsp;

Never thaw your turkey by leaving it out on the counter. A thawing turkey must defrost at a safe temperature. When the turkey is left out at room temperature for more than 2 hours, its temperature becomes unsafe. Bacteria can grow rapidly in the “danger zone” between 40°F and 140°F.

Secondly, when handling the raw turkey remember that it can contaminate anything that it touches with harmful bacteria. Wash your hands with warm soapy water for 20 seconds before and after handling turkey. DO NOT wash the raw turkey! Turkey juices can spread in the kitchen and contaminate the countertop and other surfaces. Never place cooked foods or fresh produce on a plate, cutting board or other surface that has been in contact with raw turkey. Wash all cutting boards, utensils, dishes and countertops with hot soapy water after preparing the turkey and before you prepare the next item.&nbsp;

The third step to a safe turkey dinner is to set the oven to at least 325 degrees. It is not a safe option to place it in the oven overnight at a low temperature. Place the completely thawed turkey in a pan that is 2 to 2 ½ inches deep. Cooking times will vary depending on the weight of the turkey but in all cases use a food thermometer to ensure that the turkey reaches a temperature of 165 degrees. Place the food thermometer into the center of the stuffing and the thickest part of the breast or thigh. Even if your turkey has a pop-up indicator, it is best to test the temperature with a food thermometer. Let the turkey stand 20 minutes before removing all stuffing from the cavity and carving the meat.&nbsp;

The fourth step to a food safe holiday is to refrigerate leftovers at 40 degrees or colder as soon as possible and within 2 hours of the food being prepared to prevent food poisoning. Slice or divide the big cuts of meat into smaller quantities for refrigeration so it can cool quickly. Reheat all leftovers to at least 165 degrees F before serving it again.&nbsp;

	For more information, search for “Lets Talk Turkey” found at the usda.gov website. Don’t forget to wash hands often, social distance and keep those holiday gatherings small.&nbsp; Have a safe holiday week&nbsp;

<figure>
 <img src="https://media.eaglewebservices.com/public/2020/4/1588274071306.jpeg" alt="Berny Unruh is Family and Community Wellness agent for the Cottonwood Extension District." />
 <figcaption>Berny Unruh is Family and Community Wellness agent for the Cottonwood Extension District.</figcaption>
 </figure>Stay save during the holidays this year by following these tips to safely prepare your holiday meal. Handling poultry (chickens and turkey) incorrectly and undercooking it are the most common problems that lead to foodborne disease outbreaks linked to poultry.The first step is to thaw your turkey safely. Many family gatherings may be smaller this year so the turkey may be smaller also. If you have a 12- to 16-pound turkey it will need to thaw for a full week in the refrigerator. If you are working with a smaller turkey for a small gathering move it from the freezer to the refrigerator the weekend before Thanksgiving. If the turkey did not get taken out of the freezer early another option is to thaw it in a sink of cold water but the water must be changed every 30 minutes and the plastic bag must be leakproof so no bacteria is allowed in. A third option for a small turkey is to thaw the turkey in the microwave.&nbsp;Never thaw your turkey by leaving it out on the counter. A thawing turkey must defrost at a safe temperature. When the turkey is left out at room temperature for more than 2 hours, its temperature becomes unsafe. Bacteria can grow rapidly in the “danger zone” between 40°F and 140°F.Secondly, when handling the raw turkey remember that it can contaminate anything that it touches with harmful bacteria. Wash your hands with warm soapy water for 20 seconds before and after handling turkey. DO NOT wash the raw turkey! Turkey juices can spread in the kitchen and contaminate the countertop and other surfaces. Never place cooked foods or fresh produce on a plate, cutting board or other surface that has been in contact with raw turkey. Wash all cutting boards, utensils, dishes and countertops with hot soapy water after preparing the turkey and before you prepare the next item.&nbsp;The third step to a safe turkey dinner is to set the oven to at least 325 degrees. It is not a safe option to place it in the oven overnight at a low temperature. Place the completely thawed turkey in a pan that is 2 to 2 ½ inches deep. Cooking times will vary depending on the weight of the turkey but in all cases use a food thermometer to ensure that the turkey reaches a temperature of 165 degrees. Place the food thermometer into the center of the stuffing and the thickest part of the breast or thigh. Even if your turkey has a pop-up indicator, it is best to test the temperature with a food thermometer. Let the turkey stand 20 minutes before removing all stuffing from the cavity and carving the meat.&nbsp;The fourth step to a food safe holiday is to refrigerate leftovers at 40 degrees or colder as soon as possible and within 2 hours of the food being prepared to prevent food poisoning. Slice or divide the big cuts of meat into smaller quantities for refrigeration so it can cool quickly. Reheat all leftovers to at least 165 degrees F before serving it again.&nbsp;	For more information, search for “Lets Talk Turkey” found at the usda.gov website. Don’t forget to wash hands often, social distance and keep those holiday gatherings small.&nbsp; Have a safe holiday week&nbsp;	Berny Unruh is the Family and Community Wellness Agent for the Cottonwood Extension District.&nbsp; She can be reached at 785-628-9430 or at <a href="mailto:bunruh@ksu.edu">bunruh@ksu.edu</a>

UNRUH: Turkey and food safety

Locally sourced food has grown in popularity in recent years, leading some cow-calf producers to raise steer calves through the finishing phase rather than selling them at weaning. &nbsp;&nbsp;

“To hand-raise a steer from 700 pounds to 1,400 pounds, factoring in the purchase price of the animal, feed costs and processing expenses, the beef that you bring home is going to cost about $5 per pound,” said Bob Weaber, beef extension specialist. “It will never be as reasonably priced as what you can buy at the grocery store.”&nbsp;&nbsp;

However, for those who want the experience of hand-raising a steer as compared to selling it to a cattle feeder, the experts offer the following advice.&nbsp;&nbsp;

“You may want to find a bulk storage solution for feed because that will decrease your feed costs from buying it a bag at time,” said Brad White, veterinarian and BCI director. One option, he said, is a gravity wagon that allows producers to buy feed by the ton and carry it by the bucket to the steers that are being fed. &nbsp;&nbsp;

“A finishing feed will need to have quite a bit of grain in it. For many that local source will be corn but it will also need a high energy protein source like soybean meal, cottonseed meal or distiller’s grains,” he said. “Work with your local co-op or extension agent who can help you formulate the right ration for a growing steer.”&nbsp;&nbsp;

The main goal for steers hand fed between 700 pounds through the finishing phase is three pounds per day, Weaber said. “To make that goal, the calf needs to be fed six pounds of feed for one pound of gain so about 2.1 tons of feed during that phase,” Weaber said. &nbsp;&nbsp;

Along with the feed, he said the cattle need to eat hay to keep their rumen healthy. “The hay keeps the calves from going into an acidotic state with the high concentrate finishing feed,” Weaber said.&nbsp;&nbsp;

Veterinarian Bob Larson explained how a severe case of acidosis can be toxic to cattle and offered suggestions on ways to keep that from happening.&nbsp;&nbsp;

“You need to acclimate the cattle to a changing diet over several weeks where you are increasing the high grain concentrate and decreasing the hay. Otherwise some cattle will overeat the grain and that can have very serious consequences,” he said.&nbsp;&nbsp;

The timing of the feed delivery is also important.&nbsp;&nbsp;

“Feeding them at the same time each day helps the rumen PH balance,” said Weaber, who recommends feeding twice a day, 12 hours apart. If a morning feeding is missed, he said it is better to skip that feeding rather than feeding twice in a shorter time period.&nbsp;&nbsp;

<figure>
 <img src="https://media.eaglewebservices.com/public/2019/11/1573141354634.png" alt="Alicia Boor is an Agriculture and Natural Resources agent in the Cottonwood District." />
 <figcaption>Alicia Boor is an Agriculture and Natural Resources agent in the Cottonwood District.</figcaption>
 </figure>Locally sourced food has grown in popularity in recent years, leading some cow-calf producers to raise steer calves through the finishing phase rather than selling them at weaning. &nbsp;&nbsp;“To hand-raise a steer from 700 pounds to 1,400 pounds, factoring in the purchase price of the animal, feed costs and processing expenses, the beef that you bring home is going to cost about $5 per pound,” said Bob Weaber, beef extension specialist. “It will never be as reasonably priced as what you can buy at the grocery store.”&nbsp;&nbsp;However, for those who want the experience of hand-raising a steer as compared to selling it to a cattle feeder, the experts offer the following advice.&nbsp;&nbsp;“You may want to find a bulk storage solution for feed because that will decrease your feed costs from buying it a bag at time,” said Brad White, veterinarian and BCI director. One option, he said, is a gravity wagon that allows producers to buy feed by the ton and carry it by the bucket to the steers that are being fed. &nbsp;&nbsp;“A finishing feed will need to have quite a bit of grain in it. For many that local source will be corn but it will also need a high energy protein source like soybean meal, cottonseed meal or distiller’s grains,” he said. “Work with your local co-op or extension agent who can help you formulate the right ration for a growing steer.”&nbsp;&nbsp;The main goal for steers hand fed between 700 pounds through the finishing phase is three pounds per day, Weaber said. “To make that goal, the calf needs to be fed six pounds of feed for one pound of gain so about 2.1 tons of feed during that phase,” Weaber said. &nbsp;&nbsp;Along with the feed, he said the cattle need to eat hay to keep their rumen healthy. “The hay keeps the calves from going into an acidotic state with the high concentrate finishing feed,” Weaber said.&nbsp;&nbsp;Veterinarian Bob Larson explained how a severe case of acidosis can be toxic to cattle and offered suggestions on ways to keep that from happening.&nbsp;&nbsp;“You need to acclimate the cattle to a changing diet over several weeks where you are increasing the high grain concentrate and decreasing the hay. Otherwise some cattle will overeat the grain and that can have very serious consequences,” he said.&nbsp;&nbsp;The timing of the feed delivery is also important.&nbsp;&nbsp;“Feeding them at the same time each day helps the rumen PH balance,” said Weaber, who recommends feeding twice a day, 12 hours apart. If a morning feeding is missed, he said it is better to skip that feeding rather than feeding twice in a shorter time period.&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&nbsp;<a href="mailto:aboor@ksu.edu">aboor@ksu.edu</a>&nbsp;or calling 620-793-1910&nbsp;

BOOR: A closer look at locally sourced food

Spending time together as a family is so important for building togetherness and communication skills. Some of us are thinking we have had enough “togetherness” during the last eight months? &nbsp;

I know several families have decided they are not traveling for the holiday weekend or it will be very small gatherings. It might be a good time to make some specific plans for some fun things to do with your family.&nbsp;

My favorite spot to have a family gathering is in the kitchen.&nbsp; As children master new skills, they are eager to help in the kitchen. Their interest can provide enjoyable time while teaching nutrition and health.&nbsp;

Remind everyone to wash their hands with soap and water for a full 20 seconds before and after handling food. Clean the cabinets and make sure all the utensils and bowls are also clean. This is a great time to teach about cleaning up after yourself!

Obviously younger children need to be supervised with hot pans and knives but this is a great teaching opportunity. Try these easy projects with your children:

Encouraging children to help in the kitchen can offer a lot of pluses. They will most likely be more likely to eat the foods they help to prepare and they will be more aware of how much work it is to prepare food and then clean up after the food is prepared.&nbsp;

<figure>
 <img src="https://media.eaglewebservices.com/public/2020/4/1588274071306.jpeg" alt="Berny Unruh is Family and Community Wellness agent for the Cottonwood Extension District." />
 <figcaption>Berny Unruh is Family and Community Wellness agent for the Cottonwood Extension District.</figcaption>
 </figure>Spending time together as a family is so important for building togetherness and communication skills. Some of us are thinking we have had enough “togetherness” during the last eight months? &nbsp;I know several families have decided they are not traveling for the holiday weekend or it will be very small gatherings. It might be a good time to make some specific plans for some fun things to do with your family.&nbsp;<ul>
 <li>Go for a walk, a bike ride or find some other form of exercise</li><li>Plan meals for an entire week, make a grocery list, and then make the meals.&nbsp;</li><li>If the weather allows, plan an outdoor family meal.</li><li>Find a hobby the whole family can enjoy. It may be building a model or watching a video to learn a new skill.&nbsp;</li><li>Play a board game that allows members to talk and share. Charades or a Pictionary type game can have the entire family laughing until their belly hurts!&nbsp;</li>
 </ul>My favorite spot to have a family gathering is in the kitchen.&nbsp; As children master new skills, they are eager to help in the kitchen. Their interest can provide enjoyable time while teaching nutrition and health.&nbsp;Remind everyone to wash their hands with soap and water for a full 20 seconds before and after handling food. Clean the cabinets and make sure all the utensils and bowls are also clean. This is a great time to teach about cleaning up after yourself!Obviously younger children need to be supervised with hot pans and knives but this is a great teaching opportunity. Try these easy projects with your children:<ul>
 <li>Make personal pizzas. Use a can of refrigerated biscuits. Roll the biscuits slightly to flatten them; spread with sauce and your favorite toppings, such as chopped ham, cheese or pineapple.&nbsp;</li><li>Create a favorite smoothie. My favorite is strawberries, a small can of crushed pineapple and a banana. Add ice to make it a frosty, icy mixture.&nbsp;</li><li>Provide pretzels, raisins, crackers and a favorite spread like peanut butter or hazelnut spread to see who can create the most amazing turkey.&nbsp;</li>
 </ul>Encouraging children to help in the kitchen can offer a lot of pluses. They will most likely be more likely to eat the foods they help to prepare and they will be more aware of how much work it is to prepare food and then clean up after the food is prepared.&nbsp;	Berny Unruh is the Family and Community Wellness Agent for the Cottonwood Extension District.&nbsp; She can be reached at 785-628-9430 or at <a href="mailto:bunruh@ksu.edu">bunruh@ksu.edu</a>

UNRUH: Quality family time

This is the second year in a row where portions of Kansas suffered a quick drop in temperature after a warm fall. &nbsp;Unfortunately, some trees were not hardened off before this happened. Some trees will very likely be affected by this sharp drop in temperature. &nbsp;The first sign that a tree has been affected is marcescence in which trees that normally drop their leaves in the fall, don’t. &nbsp;Leaves don’t drop because they didn’t have enough time to develop an abscission layer at the base of each leaf that allowed it to fall. Though marcescence itself does not harm the tree, it is a clue that further damage may have occurred. &nbsp;Notice I said “may.” &nbsp;Trees that exhibit marcescence may be perfectly fine. Also, portions of the state that did not suffer this extreme drop in temperature should be good. &nbsp; It is possible that trees that show evidence of marcescence, may also have suffered damage to the living tissue under the bark. The sharp drop in temperature may damage at least a portion of the phloem and the cambium. Remember the phloem carries food made in the leaves to all parts of the plants including the roots. The cambium produces new phloem. &nbsp;If the phloem and cambium are killed, the cambium cannot produce new, living phloem, and, therefore, the roots don’t receive the food needed to survive and eventually starve to death. Trees so affected will not die immediately. &nbsp;First, a healthy root system has stored energy reserves that it can use to keep the tree alive. When those reserves are depleted, the tree will die very quickly. &nbsp;Usually, this occurs during the summer following the year the damage occurred. However, there is more to the story. &nbsp;Doesn’t a tree also need water? Since the living portion of the trunk was killed, wouldn’t this stop water flow? It would not. &nbsp;Xylem is the structure in the tree that carries water from the soil throughout the plant. &nbsp;

The reason the tree can still distribute water to the top portion of the tree is due to how a tree grows and, specifically, how xylem works. &nbsp;Even in perfectly healthy trees, most of the xylem is dead. Portions of this dead xylem form hollow tubes that carry most of the water and nutrients throughout the plant. Though there are living xylem cells, the contents of those cells make them inefficient in moving water. Therefore, the functional portion of the xylem wasn’t hurt by the freeze because it was already dead. Since this xylem system still works and provides water for the tree, the tree can live for quite a period until the roots starve. Remember, as stated before, trees with marcescence may be fine. &nbsp;Even if there was also damage to tree tissues, it all depends on how much of the living tissue under the bark was killed. If only a small portion is killed, then the tree may recover. If the entire circumference is killed, the tree is done for and there isn’t anything you can do to save it. Any portion of the trunk where the bark comes off and the underlying layer is brown is dead.​So, is there anything we can do now to help the trees? &nbsp;Since we don’t know the extent of the damage, if any, we need to ensure there is no further stress. &nbsp;Primarily, that means to water the tree as needed. Keep the soil moist but not waterlogged until freezing temperatures are here to stay. Lauren Fick is the Horticulture Extension Agent for the Cottonwood Extension District. If you have questions, she can be contacted by e-mail at&nbsp;<a href="mailto:lfick@k-state.edu">lfick@k-state.edu</a>&nbsp;or by phone at 785-628-9430 or 620-793-1910.

<figure>
 <img src="https://media.eaglewebservices.com/public/2020/2/1580750915301.jpeg" alt="Lauren Fick is the Horticulture Extension Agent for the Cottonwood Extension District.&nbsp;" />
 <figcaption>Lauren Fick is the Horticulture Extension Agent for the Cottonwood Extension District.&nbsp;</figcaption>
 </figure>This is the second year in a row where portions of Kansas suffered a quick drop in temperature after a warm fall. &nbsp;Unfortunately, some trees were not hardened off before this happened. Some trees will very likely be affected by this sharp drop in temperature. &nbsp;The first sign that a tree has been affected is marcescence in which trees that normally drop their leaves in the fall, don’t. &nbsp;Leaves don’t drop because they didn’t have enough time to develop an abscission layer at the base of each leaf that allowed it to fall. Though marcescence itself does not harm the tree, it is a clue that further damage may have occurred. &nbsp;Notice I said “may.” &nbsp;Trees that exhibit marcescence may be perfectly fine. Also, portions of the state that did not suffer this extreme drop in temperature should be good. &nbsp; It is possible that trees that show evidence of marcescence, may also have suffered damage to the living tissue under the bark. The sharp drop in temperature may damage at least a portion of the phloem and the cambium. Remember the phloem carries food made in the leaves to all parts of the plants including the roots. The cambium produces new phloem. &nbsp;If the phloem and cambium are killed, the cambium cannot produce new, living phloem, and, therefore, the roots don’t receive the food needed to survive and eventually starve to death. Trees so affected will not die immediately. &nbsp;First, a healthy root system has stored energy reserves that it can use to keep the tree alive. When those reserves are depleted, the tree will die very quickly. &nbsp;Usually, this occurs during the summer following the year the damage occurred. However, there is more to the story. &nbsp;Doesn’t a tree also need water? Since the living portion of the trunk was killed, wouldn’t this stop water flow? It would not. &nbsp;Xylem is the structure in the tree that carries water from the soil throughout the plant. &nbsp;The reason the tree can still distribute water to the top portion of the tree is due to how a tree grows and, specifically, how xylem works. &nbsp;Even in perfectly healthy trees, most of the xylem is dead. Portions of this dead xylem form hollow tubes that carry most of the water and nutrients throughout the plant. Though there are living xylem cells, the contents of those cells make them inefficient in moving water. Therefore, the functional portion of the xylem wasn’t hurt by the freeze because it was already dead. Since this xylem system still works and provides water for the tree, the tree can live for quite a period until the roots starve. Remember, as stated before, trees with marcescence may be fine. &nbsp;Even if there was also damage to tree tissues, it all depends on how much of the living tissue under the bark was killed. If only a small portion is killed, then the tree may recover. If the entire circumference is killed, the tree is done for and there isn’t anything you can do to save it. Any portion of the trunk where the bark comes off and the underlying layer is brown is dead.​So, is there anything we can do now to help the trees? &nbsp;Since we don’t know the extent of the damage, if any, we need to ensure there is no further stress. &nbsp;Primarily, that means to water the tree as needed. Keep the soil moist but not waterlogged until freezing temperatures are here to stay. Lauren Fick is the Horticulture Extension Agent for the Cottonwood Extension District. If you have questions, she can be contacted by e-mail at&nbsp;<a href="mailto:lfick@k-state.edu">lfick@k-state.edu</a>&nbsp;or by phone at 785-628-9430 or 620-793-1910.

FICK: Sharp temperature drop a cause for concern for trees

Holiday celebrations are just around the corner. This year will be different, considering the uptick in COVID19 numbers. While large family gatherings may be replaced by smaller family affairs there are many ways to make the celebration special. We’re planning to do a family Zoom on Thanksgiving Day with those who would normally be seated around our dining room table. I’m certain that our four grandkids, ages 6-12 will help make us make some fun memories.

Most celebrations include special foods and beverages. This would be a good year to try some new recipes, that are chock full of the nutrients needed to stay healthy. The more colorful the plate is, the better. When I’m teaching kids about healthy eating I encourage them to eat the rainbow. That is great advice for everyone.&nbsp;

Consider making this recipe for “Baked Winter Squash with Apples” for your upcoming holiday:

1½ pounds uncooked winter squash, peeled and cut into cubes 1/2 pound fresh cranberries (optional) 2-3 apples, chopped ¼ cup raisins Juice and grated peel of 1small orange 1¼ tablespoons maple syrup (or honey) Dash each of salt and cinnamon

Preheat oven to 350 degrees F. Combine squash, cranberries, apples, and raisins in a small buttered casserole dish. Mix juice, orange peel, maple syrup and salt together. Pour over squash mixture. Lightly dust with cinnamon, cover and bake until squash is tender, approximately 30-45 minutes. Serves four.

Nutritional information per serving: Calories 199. Protein: 2 g. Total fat: &lt;1 gram, Carbohydrates: 47 grams. Cholesterol: 0 mg. sodium: 76 mg. Vitamin A: 120% daily value. Vitamin C: 78% daily value.

Source: Rolling Prairie Cookbook by Nancy O’Connor.

You may want to rethink the type of beverages you serve at celebrations. They can be colorful and festive, without lots of sugar and calories. Use a punch bowl for serving fruit-infused flavored water. Make fun ice cubes with 100 percent juice or add frozen berries or citrus zest.

I’ll focus on other ways to prepare for the holidays in the weeks to come. In the meantime stay safe and stay healthy!

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

<figure>
 <img src="https://media.eaglewebservices.com/public/2020/6/1593016082485.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>Holiday celebrations are just around the corner. This year will be different, considering the uptick in COVID19 numbers. While large family gatherings may be replaced by smaller family affairs there are many ways to make the celebration special. We’re planning to do a family Zoom on Thanksgiving Day with those who would normally be seated around our dining room table. I’m certain that our four grandkids, ages 6-12 will help make us make some fun memories.Most celebrations include special foods and beverages. This would be a good year to try some new recipes, that are chock full of the nutrients needed to stay healthy. The more colorful the plate is, the better. When I’m teaching kids about healthy eating I encourage them to eat the rainbow. That is great advice for everyone.&nbsp;Consider making this recipe for “Baked Winter Squash with Apples” for your upcoming holiday:1½ pounds uncooked winter squash, peeled and cut into cubes 1/2 pound fresh cranberries (optional) 2-3 apples, chopped ¼ cup raisins Juice and grated peel of 1small orange 1¼ tablespoons maple syrup (or honey) Dash each of salt and cinnamonPreheat oven to 350 degrees F. Combine squash, cranberries, apples, and raisins in a small buttered casserole dish. Mix juice, orange peel, maple syrup and salt together. Pour over squash mixture. Lightly dust with cinnamon, cover and bake until squash is tender, approximately 30-45 minutes. Serves four.Nutritional information per serving: Calories 199. Protein: 2 g. Total fat: &lt;1 gram, Carbohydrates: 47 grams. Cholesterol: 0 mg. sodium: 76 mg. Vitamin A: 120% daily value. Vitamin C: 78% daily value.Source: Rolling Prairie Cookbook by Nancy O’Connor.You may want to rethink the type of beverages you serve at celebrations. They can be colorful and festive, without lots of sugar and calories. Use a punch bowl for serving fruit-infused flavored water. Make fun ice cubes with 100 percent juice or add frozen berries or citrus zest.I’ll focus on other ways to prepare for the holidays in the weeks to come. In the meantime stay safe and stay healthy!Donna Krug is the District Director and Family and Consumer Science Agent with the Cottonwood Extension District. You may reach her at: (620)793-1910 or <a href="mailto:dkrug@ksu.edu">dkrug@ksu.edu</a>&nbsp;

KRUG: Make celebrations fun and healthy

By STACY CAMPBELL Cottonwood Extension District

With row crop harvest winding down, it is time to start planning fall herbicide applications. Herbicide applications in late October through November can improve control of difficult winter annual weeds. Fall weed control is associated with warmer soils and easier planting in the spring, however, it is important to remember that fall-applied herbicides may limit your crop options in the spring. Also remember that herbicides should not be applied to frozen ground.

<figure>
 <img src="https://media.eaglewebservices.com/public/2020/11/1604350385143.jpeg" alt="89398124-corn-field-after-the-harvest-with-visible-plant-residues-and-fertile-soil.jpg" />
 <figcaption>89398124-corn-field-after-the-harvest-with-visible-plant-residues-and-fertile-soil.jpg</figcaption>
 </figure>By STACY CAMPBELL Cottonwood Extension DistrictWith row crop harvest winding down, it is time to start planning fall herbicide applications. Herbicide applications in late October through November can improve control of difficult winter annual weeds. Fall weed control is associated with warmer soils and easier planting in the spring, however, it is important to remember that fall-applied herbicides may limit your crop options in the spring. Also remember that herbicides should not be applied to frozen ground.Some of the key herbicides to consider for fall herbicide applications include Autumn Super, Canopy, Spartan or Authority, and Valor for residual activity. For burndown activity, glyphosate, 2,4-D or dicamba are good options to consider. One thing to keep in mind about residual activity from fall herbicide applications is that weather conditions will influence the length of residual control and the weed emergence patterns. So, even though they provide some residual activity, additional spring application pre-emergence herbicides will likely be needed for season-long weed control.Some of the key weeds to target with fall herbicide applications are marestail, henbit, dandelion, prickly lettuce, pepperweed, field pansy, evening primrose, and recently-emerged cool-season grasses. When higher rates of herbicides are used, some control of early spring-germinating summer annual broadleaf weeds such as kochia, common lambsquarters, wild buckwheat, and Pennsylvania smartweed can be achieved.Marestail is a problem that merits special attention. Marestail is much easier to control in fall or early spring while it is still in the rosette growth stage. 2,4-D or dicamba can effectively control fall-emerging marestail plants. Sharpen can also be very good on marestail and may provide residual control through spring, but should be tank-mixed with 2,4-D, dicamba, or glyphosate to prevent regrowth. Valor is another product that may provide residual control of marestail. Because many marestail populations are resistant to Group 2 herbicides, ALS-inhibitors like Autumn Super and Canopy may not provide control if applied alone.The use of trade names is for clarity to readers and does not imply endorsement of a particular product, nor does exclusion imply non-approval. Always consult the herbicide label for the most current use requirements.Every year K-State Research &amp; Extension has available on-line or printed books that can be picked up at your local or district Extension Offices. <a href="https://www.bookstore.ksre.ksu.edu/pubs/SRP1148.pdf">2020 Chemical Weed Control for Field Crops, Pastures, Rangeland, and Noncropland</a>, K-State publication SRP-1148.Information provided by Sarah Lancaster and Vipan Kumar, K-State Research &amp; Extension Weed Science Specialist.Stacy Campbell 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 him by e-mail at scampbel@ksu.edu or calling 785-628-9430, if after hours leave a voice mail for a return call.&nbsp;<figure>
 <img src="https://media.eaglewebservices.com/public/2019/11/1574181994278.png" alt="Campbell" />
 <figcaption>Campbell</figcaption>
 </figure>