Maybe someone in the family received a cast iron skillet for Christmas? Cast iron skillets are the kitchen’s most universal tool and are known for their versatility and durability, You can use your cast iron like any other pan you might have but with certain restrictions. Cast iron is multipurpose in that you can use it on the stove top as well as the oven. It can be used for frying, stews and soup, stir fry, and baking. While cast iron is multipurpose, it cannot be used efficiently on glass top stoves due to the inability to transfer heat. And it should never be used in a microwave oven.

The benefit of using a cast iron pan is that it gets very hot and stays hot. Unlike thinner pans, the heat level doesn’t fluctuate in a cast iron. This makes it an ideal choice for foods that need high heat. Meats that need a hard sear but shouldn’t be scorched, like steak, or roasts that should be browned before braising, perform beautifully in a cast iron. &nbsp;

The trouble with cast iron, though, is it takes a little effort to maintain. But the effort is well worth it. Here are a few things to keep in mind:&nbsp;

Thank you to Johnson County Extension for the information about cast iron cooking. &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>Maybe someone in the family received a cast iron skillet for Christmas? Cast iron skillets are the kitchen’s most universal tool and are known for their versatility and durability, You can use your cast iron like any other pan you might have but with certain restrictions. Cast iron is multipurpose in that you can use it on the stove top as well as the oven. It can be used for frying, stews and soup, stir fry, and baking. While cast iron is multipurpose, it cannot be used efficiently on glass top stoves due to the inability to transfer heat. And it should never be used in a microwave oven.The benefit of using a cast iron pan is that it gets very hot and stays hot. Unlike thinner pans, the heat level doesn’t fluctuate in a cast iron. This makes it an ideal choice for foods that need high heat. Meats that need a hard sear but shouldn’t be scorched, like steak, or roasts that should be browned before braising, perform beautifully in a cast iron. &nbsp;The trouble with cast iron, though, is it takes a little effort to maintain. But the effort is well worth it. Here are a few things to keep in mind:&nbsp;<ul>
 <li>Seasoning: This term simply means there is a layer of lubricated residue on the surface of the skillet that flavors food while resisting adhesion thus creating a non-stick, but flavorful, surface. It sounds gross, but it’s actually awesome.</li><li>Do You Have to Season? : Some pans come pre-seasoned, and it should say this on the label if purchasing new. If purchasing a pan at a garage sale or thrift store, it’s best to assume you’ll need to season it yourself especially if the surface is rusty and bumpy.</li><li>How to Season: There are many ways to season; here is one way. First, give it a good scouring by scrubbing it with kosher salt and a damp sponge then thoroughly rinse the pan.&nbsp; Next, completely dry the pan in a hot oven. After it’s dried and cooled, poor a tablespoon of unsaturated oil (canola) in the skillet and rub it all over with paper towels. With fresh paper towels, remove any excess. Then, place the oiled pan upside down in a 450F oven and bake for an hour. Remove from the oven (making sure to use potholders!) and allow to cool.&nbsp;Repeat the process up to 5 times until you achieve that shiny, classic, cast iron finish. Repeat this lengthy process whenever your skillet needs to be re-seasoned, which isn’t that often if you clean it properly.</li><li>How to Clean: If seasoned well, all you’ll need to do is give your skillet a good rinse then completely dry the skillet in the oven. Do NOT let your skillet soak. And, please, do NOT put it in the dishwasher. If there are stubborn bits stuck to the skillet, heat it with kosher salt and oil, and scrub at the bits with paper towels clutched inside tongs. &nbsp;</li>
 </ul>Thank you to Johnson County Extension for the information about cast iron cooking. &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: What is great about cast iron cooking? 

Cottonwood Extension District is hiring a part-time 4-H assistant. Up to 1,000 hours with a wage of $15/hour. Position will support 4-H and Youth programming in Ellis County. Planning for events like 4-H Day, youth judging contests, school enrichment and the Ellis County Fair. 

Includes some evenings, weekends; some outside physical labor. High school diploma required with some college preferred. Position announcement available at:&nbsp;<a href="http://www.cottonwood.ksu.edu/">www.cottonwood.ksu.edu</a>&nbsp;

Applications due February 11th&nbsp;or until filled. &nbsp;Submit resume’, cover letter and contact information for three references to: Cottonwood Extension Office, 601 Main Street, Hays, 67601. (785) 628-9430.Or you may email information to Donna Krug, District Director, at&nbsp;<a href="mailto:dkrug@ksu.edu">dkrug@ksu.edu</a>.

Cottonwood District and K-State Research &amp; Extension is an Affirmative Action/Equal Opportunity employer and provider.

<figure>
 <img src="https://media.eaglewebservices.com/public/2022/1/1643643109012.png" alt="" />
 <figcaption></figcaption>
 </figure>Cottonwood Extension District is hiring a part-time 4-H assistant. Up to 1,000 hours with a wage of $15/hour. Position will support 4-H and Youth programming in Ellis County. Planning for events like 4-H Day, youth judging contests, school enrichment and the Ellis County Fair. Includes some evenings, weekends; some outside physical labor. High school diploma required with some college preferred. Position announcement available at:&nbsp;<a href="http://www.cottonwood.ksu.edu/">www.cottonwood.ksu.edu</a>&nbsp;Applications due February 11th&nbsp;or until filled. &nbsp;Submit resume’, cover letter and contact information for three references to: Cottonwood Extension Office, 601 Main Street, Hays, 67601. (785) 628-9430.Or you may email information to Donna Krug, District Director, at&nbsp;<a href="mailto:dkrug@ksu.edu">dkrug@ksu.edu</a>.Cottonwood District and K-State Research &amp; Extension is an Affirmative Action/Equal Opportunity employer and provider.

🎙 Kansas Livestock Foundation wildfire relief deadline approaching

In an ongoing effort to assist ag producers in the area,
the Cottonwood Extension District is set to offer a number of events in the
coming weeks.

On Monday, the Crop Talk Webinar series is set to begin
online, following the same format from last year.

“We did (online) last year because of COVID, and it went
over well,” said district agent Stacy Campbell.

The series will feature agents from across the region,
presenting a variety of topics during each weekly session.

“It's just a one-hour webinar on each Monday,” Campbell
said. “And they're going to be from 12 to one. So hopefully, that's a
convenient time for farmers and ranchers, they can, you know, come in while
they're having lunch and listen if they'd like to these crop talk webinar
series.” 

The series is set to run through March 7.

“It's really easy to register,” Campbell said, with registration
available now via a weblink or QR code.

Attendees are welcome to participate in as many of the
sessions as desired.

On Feb. 8, the district will host the 2022 K-State Winter
Ranch Management Program, from 5 to 8 p.m. at the Ag Research Center in Hays.

“It was actually supposed to be over in Russell, but because
of the wildfire, it's been moved to Hays,” Campbell said. “If folks are
interested in that, they do need to get signed up by February 1 and to do that
you would actually call either Extension office here in Hays at (785) 628-9439 or
over in Great Bend at (620) 793-1910.”

“These are programs that they kind of do every year around
the state, they move them around each year. Some of the topics they're going to
be talking about are bull management, historical cattle feeding trends, calfhood
implants, and then there's going to be just kind of a Q and A session with our
Extension specialist.”

On Feb. 15 and 16, four sessions will be offered across the region to share information about controlling weeds while herbicide availability is questionable.

Attendees will learn about residual herbicide in corn, non-chemical approaches to weed control and the latest in application technology research.&nbsp;

Locations include Colby, Osborne, Hill City and Claflin.

Registration is due by Feb. 8 and can be completed by contacting the local Extension district office.

For more information about upcoming events from the
Cottonwood Extension District, visit their Facebook page, <a href="ksrecottonwood,%20">ksrecottonwood, </a>or their website, <a href="https://cottonwood.k-state.edu/">cottonwood.k-state.edu.</a>

<div><iframe title="Upcoming Extension District events to assist ag producers" allowtransparency="true" height="300" width="100%" style="border: none; min-width: min(100%, 430px);" scrolling="no" data-name="pb-iframe-player" src="https://www.podbean.com/player-v2/?i=eh6s4-118d203-pb&from=pb6admin&square=1&share=1&download=1&rtl=0&fonts=Arial&skin=3267a3&font-color=ffffff&btn-skin=3267a3&size=300" allowfullscreen=""></iframe></div>By JAMES BELL 
Hays PostIn an ongoing effort to assist ag producers in the area,
the Cottonwood Extension District is set to offer a number of events in the
coming weeks.<h2>CropTalk Webinar Series</h2>On Monday, the Crop Talk Webinar series is set to begin
online, following the same format from last year.“We did (online) last year because of COVID, and it went
over well,” said district agent Stacy Campbell.The series will feature agents from across the region,
presenting a variety of topics during each weekly session.“It's just a one-hour webinar on each Monday,” Campbell
said. “And they're going to be from 12 to one. So hopefully, that's a
convenient time for farmers and ranchers, they can, you know, come in while
they're having lunch and listen if they'd like to these crop talk webinar
series.” The series is set to run through March 7.“It's really easy to register,” Campbell said, with registration
available now via a weblink or QR code.Attendees are welcome to participate in as many of the
sessions as desired.<figure>
 <img src="https://media.eaglewebservices.com/public/2022/1/1643226721434.png" alt="" />
 <figcaption></figcaption>
 </figure><h2>Winter Ranch Management seminar</h2>On Feb. 8, the district will host the 2022 K-State Winter
Ranch Management Program, from 5 to 8 p.m. at the Ag Research Center in Hays.“It was actually supposed to be over in Russell, but because
of the wildfire, it's been moved to Hays,” Campbell said. “If folks are
interested in that, they do need to get signed up by February 1 and to do that
you would actually call either Extension office here in Hays at (785) 628-9439 or
over in Great Bend at (620) 793-1910.”“These are programs that they kind of do every year around
the state, they move them around each year. Some of the topics they're going to
be talking about are bull management, historical cattle feeding trends, calfhood
implants, and then there's going to be just kind of a Q and A session with our
Extension specialist.”<h2>Weed Management Schools</h2>On Feb. 15 and 16, four sessions will be offered across the region to share information about controlling weeds while herbicide availability is questionable.Attendees will learn about residual herbicide in corn, non-chemical approaches to weed control and the latest in application technology research.&nbsp;Locations include Colby, Osborne, Hill City and Claflin.Registration is due by Feb. 8 and can be completed by contacting the local Extension district office.<figure>
 <img src="https://media.eaglewebservices.com/public/2022/1/1643227849092.png" alt="" />
 <figcaption></figcaption>
 </figure>For more information about upcoming events from the
Cottonwood Extension District, visit their Facebook page, <a href="ksrecottonwood,%20">ksrecottonwood, </a>or their website, <a href="https://cottonwood.k-state.edu/">cottonwood.k-state.edu.</a>

🎙 Upcoming Extension District events planned to assist ag producers

More and more, we hear about the need for advance planning for our medical care. If you were in a situation where you were unable to express your wishes, what kind of care would you want at the end of your life? Advance directives are legal documents that give family, friends, and health care providers information about your end of life wishes. Having advance directives in place can help avoid confusion and stress in an emergency.

The most common advance directives are:&nbsp;

In Kansas, an attorney is not needed to complete these documents but you must have witnesses sign them. Advance directives can be a difficult topic to both contemplate and discuss. Here are some steps to help.

For more details on completing these legal documents, refer to a new K-State Research and Extension publication <a href="http://www.bookstore.ksre.ksu.edu/pubs/MF3280.pdf">Advance Health Care Planning in Kansas.</a> <a href="http://www.bookstore.ksre.ksu.edu/pubs/MF3280.pdf.">http://www.bookstore.ksre.ksu.edu/pubs/MF3280.pdf.</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>More and more, we hear about the need for advance planning for our medical care. If you were in a situation where you were unable to express your wishes, what kind of care would you want at the end of your life? Advance directives are legal documents that give family, friends, and health care providers information about your end of life wishes. Having advance directives in place can help avoid confusion and stress in an emergency.The most common advance directives are:&nbsp;<ul>
 <li>durable power of attorney for health care,</li><li>living will, and</li><li>pre-hospital Do Not Resuscitate.&nbsp;</li>
 </ul>In Kansas, an attorney is not needed to complete these documents but you must have witnesses sign them. Advance directives can be a difficult topic to both contemplate and discuss. Here are some steps to help.<ul>
 <li>Gain more understanding of each option from your physician, health care providers, financial providers or your attorney.</li><li>Discuss your personal preferences with family, friends or a religious advisor. At any point, you can change your preferences, and revise your documents.</li><li>If this is difficult for you to bring up with your loved ones here are a few ideas to try.&nbsp;</li><li>You can write a letter expressing your desire to discuss this topic.</li><li>Show them copies of the forms, emphasizing the importance of the subject to you.</li><li>If you are really uncomfortable, you can hire an attorney to facilitate the discussion.&nbsp;</li><li>Or ask a trusted friend to assist with the discussion.</li><li>Once the forms are completed, make copies, hand them out to family, trusted friends, hospital, and physician. Finally store extra copies in your important files, purse, and glove box of your car.</li>
 </ul>For more details on completing these legal documents, refer to a new K-State Research and Extension publication <a href="http://www.bookstore.ksre.ksu.edu/pubs/MF3280.pdf">Advance Health Care Planning in Kansas.</a> <a href="http://www.bookstore.ksre.ksu.edu/pubs/MF3280.pdf.">http://www.bookstore.ksre.ksu.edu/pubs/MF3280.pdf.</a>	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: Advance directives for medical care

A series of six K-State Soybean Production Schools will be offered in late January and early February to provide in-depth training targeted for soybean producers and key-stakeholders. The schools will be sponsored by the Kansas Soybean Commission, and conducted by K-State Research &amp; Extension.

The schools will cover a number of issues facing soybean growers including weed control, crop production practices, nutrient management and soil fertility, insects, risk management, and disease management.

The dates are set and specific locations have been chosen with schools located across the state, the locations closest to our area are only listed.

Beloit, KS - January 25 (Tuesday) - 8:00 am to 1:00 pm First Christian Church in Beloit, 321 N. Mill Street Contact: Sandra Wick, swick@ksu.edu

Newton, KS - February 1 (Tuesday) – 8:00 am to 1:00 pm Meridian Conference Center, 1420 E. Broadway Ct Contact: Ryan Flaming, flaming@ksu.edu

Oakley, KS - February 8 (Tuesday) – 8:00 am to 1:00 pm Buffalo Bill Cultural Center, 3083 US-83 Contact: Kelsi Wertz, kjwertz@ksu.edu

Great Bend, KS - February 8 (Tuesday) – 3:00 to 7:00 pm Knights of Columbus Hall, 723 Main Street Contact: Stacy Campbell, 785-628-9430, scampbel@ksu.edu

Lunch/dinner will be provided courtesy of the Kansas Soybean Commission. There is no cost to attend, but participants are asked to pre-register by Wednesday, January 19. Online registration is available at http://bit.ly/KSUSoybean. You can also register by emailing/calling the nearest K-State Research and Extension office for the location you plan to attend (contact emails for each location are listed above).

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

<figure>
 <img src="https://media.eaglewebservices.com/public/2019/11/1574181994278.png" alt="written by: Stacy Campbell - Cottonwood Extension District" />
 <figcaption>written by: Stacy Campbell - Cottonwood Extension District</figcaption>
 </figure>A series of six K-State Soybean Production Schools will be offered in late January and early February to provide in-depth training targeted for soybean producers and key-stakeholders. The schools will be sponsored by the Kansas Soybean Commission, and conducted by K-State Research &amp; Extension.The schools will cover a number of issues facing soybean growers including weed control, crop production practices, nutrient management and soil fertility, insects, risk management, and disease management.The dates are set and specific locations have been chosen with schools located across the state, the locations closest to our area are only listed.Beloit, KS - January 25 (Tuesday) - 8:00 am to 1:00 pm First Christian Church in Beloit, 321 N. Mill Street Contact: Sandra Wick, swick@ksu.eduNewton, KS - February 1 (Tuesday) – 8:00 am to 1:00 pm Meridian Conference Center, 1420 E. Broadway Ct Contact: Ryan Flaming, flaming@ksu.eduOakley, KS - February 8 (Tuesday) – 8:00 am to 1:00 pm Buffalo Bill Cultural Center, 3083 US-83 Contact: Kelsi Wertz, kjwertz@ksu.eduGreat Bend, KS - February 8 (Tuesday) – 3:00 to 7:00 pm Knights of Columbus Hall, 723 Main Street Contact: Stacy Campbell, 785-628-9430, scampbel@ksu.eduLunch/dinner will be provided courtesy of the Kansas Soybean Commission. There is no cost to attend, but participants are asked to pre-register by Wednesday, January 19. Online registration is available at http://bit.ly/KSUSoybean. You can also register by emailing/calling the nearest K-State Research and Extension office for the location you plan to attend (contact emails for each location are listed above).Stacy Campbell is a Crop Production Extension agent in the Cottonwood District (which includes Barton and Ellis counties) for K-State Research and Extension. You can contact him by e-mail at scampbel@ksu.edu or by calling 785-628-9430.

CAMPBELL: K-State Soybean Schools scheduled for January, February

Eating hearty comfort foods is another way to stay warm during these colder months. Foods, like soups, pastas and stews are often hotter and heavier, which naturally warm people. But they’re also often loaded with simple carbohydrates, excess sodium and fatty ingredients.

A one-cup serving of a popular brand of loaded baked potato soup has 250 calories, 15 grams of total fat, 10 grams of saturated fat, and 850 milligrams of sodium. New England clam chowder can contain up to 940 calories, 65 grams of total fat, and 34 grams of saturated fat per one-cup serving. It is better to choose tomato-based or broth-based soups, like vegetable or minestrone. Enjoy soup as an appetizer or with a salad or a whole-wheat roll. Choose low-sodium canned soup, because regular soup usually contains a lot of salt and preservatives. 
 
The biggest worry of consuming too much salt and sodium is high blood pressure. High blood pressure is the leading cause of early death in women. It’s also a leading cause of early death for men, second only to smoking. Healthy blood pressure numbers are less than 120 for the top number, and less than 80 on the bottom. 
 
One of the best ways to lower high blood pressure is to reduce the salt (or sodium) that you eat. That means doing more than putting away the salt shaker. About three-fourths of the sodium in the U.S. diet is from processed and restaurant foods. 
 
The only way to know how much sodium is in a packaged food is to read the Nutrition Facts on the back label. Also, become aware of the terms that you may see on the front label. Below is the definition of what each claim means:

<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>Eating hearty comfort foods is another way to stay warm during these colder months. Foods, like soups, pastas and stews are often hotter and heavier, which naturally warm people. But they’re also often loaded with simple carbohydrates, excess sodium and fatty ingredients.A one-cup serving of a popular brand of loaded baked potato soup has 250 calories, 15 grams of total fat, 10 grams of saturated fat, and 850 milligrams of sodium. New England clam chowder can contain up to 940 calories, 65 grams of total fat, and 34 grams of saturated fat per one-cup serving. It is better to choose tomato-based or broth-based soups, like vegetable or minestrone. Enjoy soup as an appetizer or with a salad or a whole-wheat roll. Choose low-sodium canned soup, because regular soup usually contains a lot of salt and preservatives. 
 
The biggest worry of consuming too much salt and sodium is high blood pressure. High blood pressure is the leading cause of early death in women. It’s also a leading cause of early death for men, second only to smoking. Healthy blood pressure numbers are less than 120 for the top number, and less than 80 on the bottom. 
 
One of the best ways to lower high blood pressure is to reduce the salt (or sodium) that you eat. That means doing more than putting away the salt shaker. About three-fourths of the sodium in the U.S. diet is from processed and restaurant foods. 
 
The only way to know how much sodium is in a packaged food is to read the Nutrition Facts on the back label. Also, become aware of the terms that you may see on the front label. Below is the definition of what each claim means:<ul>
 <li>Sodium Free – Less than 5 mg sodium per serving.</li><li>Very low in sodium – No more than 35 mg sodium per serving.</li><li>Low in sodium – No more than 140 mg sodium per serving.</li><li>Unsalted – No salt was added during processing.</li><li>Light in sodium – Half or less of the sodium in the original product.</li><li>Reduced sodium – One-fourth or less of the sodium in the original product.</li><li>Healthy – Less than 480 mg sodium for an individual food, or 600 mg sodium for a meal (such as a frozen dinner).</li>
 </ul>	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: Soup made healthy — reduce the sodium

What gas is odorless, colorless, and tasteless, but is cited as the leading cause of lung cancer in non-smokers? If you guessed radon you are absolutely right.&nbsp; January is noted as Radon Action Awareness Month so it is the perfect time to share up-to-date information on this important topic.

Radon surveys show that 6 percent of homes in the U.S. have average concentrations above the recommended maximum level. However, the Kansas survey demonstrated that one in four homes were high. This information is provided by Bruce Snead, K-State Research and Extension residential energy specialist.

So how does this cancer causing gas enter a house? The most common way is it can seep from the soil beneath the foundation through cracks or joints. Another factor, soil porosity, under and around the basement or foundation, also affects the radon levels in homes and public buildings. &nbsp;

Detection of radon is relatively simple. We recommend purchasing a short term radon detection kit. We have these available at both of our Cottonwood District offices, (Great Bend and Hays). The kits cost $6.50 and we have a good supply available for purchase. Radon tests may also be found at hardware stores and on the Internet, usually for $25 or less.

Testing is important, because it is the only way to tell how much of the gas is present. We advise people to test in the lowest level where they spend time, such as a bedroom, living or family room. Avoid testing in a kitchen or bathroom, since the higher humidity in those areas can alter the test results. The testing device needs to be at least 20 inches above the floor and be left in place for two to five days. The goal is to measure the potential for elevated concentrations that come from the soil beneath the home’s foundation.&nbsp;

If the initial test result is 4 pico curies per liter of air or higher, a follow-up test is recommended. If you find that you need to contact a contractor to help mitigate radon, give me a call. I have an up to date list of certified mitigation technicians and laboratories providing services in Kansas. Certification through the Kansas Department of Health and Environment for radon professionals was required starting in July 2011.

In Kansas, since July 1, 2009, residential real estate contracts must contain a specific paragraph recommending radon testing in real estate transactions and disclosure of test results. There are, however, currently no laws requiring such tests or mitigation of high levels of radon. &nbsp;

Consider testing your home soon. The cost of the test kit is a small price to pay for the peace of mind knowing the radon level in your home.

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

<figure>
 <img src="https://media.eaglewebservices.com/public/2019/11/1573141404420.png" alt="Donna Krug is the District Director and Family and Consumer Science Agent with K-State Research and Extension, Cottonwood District." />
 <figcaption>Donna Krug is the District Director and Family and Consumer Science Agent with K-State Research and Extension, Cottonwood District.</figcaption>
 </figure>What gas is odorless, colorless, and tasteless, but is cited as the leading cause of lung cancer in non-smokers? If you guessed radon you are absolutely right.&nbsp; January is noted as Radon Action Awareness Month so it is the perfect time to share up-to-date information on this important topic.Radon surveys show that 6 percent of homes in the U.S. have average concentrations above the recommended maximum level. However, the Kansas survey demonstrated that one in four homes were high. This information is provided by Bruce Snead, K-State Research and Extension residential energy specialist.So how does this cancer causing gas enter a house? The most common way is it can seep from the soil beneath the foundation through cracks or joints. Another factor, soil porosity, under and around the basement or foundation, also affects the radon levels in homes and public buildings. &nbsp;Detection of radon is relatively simple. We recommend purchasing a short term radon detection kit. We have these available at both of our Cottonwood District offices, (Great Bend and Hays). The kits cost $6.50 and we have a good supply available for purchase. Radon tests may also be found at hardware stores and on the Internet, usually for $25 or less.Testing is important, because it is the only way to tell how much of the gas is present. We advise people to test in the lowest level where they spend time, such as a bedroom, living or family room. Avoid testing in a kitchen or bathroom, since the higher humidity in those areas can alter the test results. The testing device needs to be at least 20 inches above the floor and be left in place for two to five days. The goal is to measure the potential for elevated concentrations that come from the soil beneath the home’s foundation.&nbsp;If the initial test result is 4 pico curies per liter of air or higher, a follow-up test is recommended. If you find that you need to contact a contractor to help mitigate radon, give me a call. I have an up to date list of certified mitigation technicians and laboratories providing services in Kansas. Certification through the Kansas Department of Health and Environment for radon professionals was required starting in July 2011.In Kansas, since July 1, 2009, residential real estate contracts must contain a specific paragraph recommending radon testing in real estate transactions and disclosure of test results. There are, however, currently no laws requiring such tests or mitigation of high levels of radon. &nbsp;Consider testing your home soon. The cost of the test kit is a small price to pay for the peace of mind knowing the radon level in your home.Donna Krug is the District Director and Family and Consumer Science Agent with K-State Research and Extension, Cottonwood District – Great Bend Office. You may reach her at:(620)793-1910 or dkrug@ksu.edu&nbsp;

KRUG: Time to test for radon

	The start of the new year may be the best time to get prepared so you are not caught off guard when disaster strikes. There are many resources available to help everyone get started, so I will share the basics and then provide links to other helpful information.&nbsp;

Get Financially Prepared: Take Steps Ahead of Disaster compiled by K-State’s Family Resource Management Program Focus Team is an excellent resource that you can download or stop by the Extension Office and get a copy. <a href="https://bookstore.ksre.ksu.edu/pubs/MF3055.pdf">https://bookstore.ksre.ksu.edu/pubs/MF3055.pdf</a>&nbsp; To be prepared, you should have a household inventory, check your insurance coverage, and prepare a grab-and-go box.

	Preparing a household inventory will take time but will definitely be worth it. A written inventory of your belongings, backed up by a video of each room in your home, can help prove what your lost and what was damaged.

<a href="https://extension.msstate.edu/sites/default/files/publications/publications/p0633.pdf">https://extension.msstate.edu/sites/default/files/publications/publications/p0633.pdf</a>

This inventory is formatted to allow you to enter pertinent information regarding the property you own. For example, the following sheets contain columns to identify the purchase date, original purchase price, current value, and replacement value. Keeping original receipts is beneficial (and a good practice for larger purchases) as they will help provide this information.&nbsp;

A final resource is “Your Disaster Checklist” <a href="https://files.consumerfinance.gov/f/documents/cfpb_adult-fin-edyour-disaster-checklist.pdf">https://files.consumerfinance.gov/f/documents/cfpb_adult-fin-edyour-disaster-checklist.pdf</a>

If you have to leave your home in an emergency, your financial records may be the last thing you would think to grab. Have a copy of all your important paper work stored in a place away from your home or place of business. If you have access to a computer you can scan documents and store them on a flash drive or back them up to secure online cloud storage service.

	If you need a printed copy of any of these resources, please contact me at the Hays office or the Great Bend office.&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>	The start of the new year may be the best time to get prepared so you are not caught off guard when disaster strikes. There are many resources available to help everyone get started, so I will share the basics and then provide links to other helpful information.&nbsp;	Get Financially Prepared: Take Steps Ahead of Disaster compiled by K-State’s Family Resource Management Program Focus Team is an excellent resource that you can download or stop by the Extension Office and get a copy. <a href="https://bookstore.ksre.ksu.edu/pubs/MF3055.pdf">https://bookstore.ksre.ksu.edu/pubs/MF3055.pdf</a>&nbsp; To be prepared, you should have a household inventory, check your insurance coverage, and prepare a grab-and-go box.	Preparing a household inventory will take time but will definitely be worth it. A written inventory of your belongings, backed up by a video of each room in your home, can help prove what your lost and what was damaged.<a href="https://extension.msstate.edu/sites/default/files/publications/publications/p0633.pdf">https://extension.msstate.edu/sites/default/files/publications/publications/p0633.pdf</a>This inventory is formatted to allow you to enter pertinent information regarding the property you own. For example, the following sheets contain columns to identify the purchase date, original purchase price, current value, and replacement value. Keeping original receipts is beneficial (and a good practice for larger purchases) as they will help provide this information.&nbsp;	 A final resource is “Your Disaster Checklist” <a href="https://files.consumerfinance.gov/f/documents/cfpb_adult-fin-edyour-disaster-checklist.pdf">https://files.consumerfinance.gov/f/documents/cfpb_adult-fin-edyour-disaster-checklist.pdf</a>If you have to leave your home in an emergency, your financial records may be the last thing you would think to grab. Have a copy of all your important paper work stored in a place away from your home or place of business. If you have access to a computer you can scan documents and store them on a flash drive or back them up to secure online cloud storage service.	If you need a printed copy of any of these resources, please contact me at the Hays office or the Great Bend office.&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: Be prepared

By STACY CAMPBELL Cottonwood Extension District

On farms large and small across the state of Kansas, the number of women involved in decision making on farms and ranches is growing. Against that backdrop and especially in view of the ups and downs of the farm economy, Kansas State University and the Cottonwood Extension District will host two sites for the series of workshops focused on helping women sharpen their risk management skills.

The K-State Research and Extension, Cottonwood District, program will run as a series, so each evening session builds on material from the previous sessions. Participants register at a cost of $50 for the entire series. The fee covers all meals and program materials. &nbsp;

The sessions, all on Wednesdays, are scheduled on January 12, January 19, January 26 and February 2, with an optional session on February 23, from 5:30 to 8:30 pm and will be held in Hays, at the Extension Office meeting room, 601 Main Street and in Great Bend at American Ag Credit, 5634 10th Street. The sessions will feature a combination of broadcasted keynote speakers as well as local speakers.&nbsp;

The registration deadline has been extended to Friday, January 7 on-line at <a href="http://www.agmanager.info">www.agmanager.info</a> under “events” or contact the Hays office 785-628-9430 or Great Bend 620-793-1910.&nbsp;

Topics will include Enterprise Budgets (determining cost of production), Crop Insurance, Stress and Resiliency, Crop Marketing, Family Communication, Farm Bill programs and Cow/Calf enterprise budget.&nbsp; &nbsp;

There are 36 locations around the state hosting this series, to find the one closest to you go to the Ag Manager web site listed above.&nbsp;

More than 25,500 women are decision makers on Kansas farms. They farm more than 14 million acres, according to the U.S. Department of Agriculture’s Census of Agriculture. Overall, in 2017, 36% of all agricultural producers across the country were women, up from 31.5% in 2012. Fifty-six percent of farms had at least one female decision maker.

“Women in agriculture will be specifically targeted for these workshops,” said Stacy Campbell and Alicia Boor, Crop and Livestock Agents with the Cottonwood District and K-State Research and Extension. “They tend to be an underserved demographic, but many times are involved or solely making the risk management tasks for the operation. By teaching them the necessary skills for helping to complete enterprise budgets, making crop insurance decisions, helping to relieve farm family stress, along with understanding the farm bill programs.”

The program is supported by the USDA’s National Institute of Food and Agriculture through North-Central Extension Risk Management Education.

Don’t delay registration deadline has been extended to January 7th at <a href="http://www.agmanager.info">www.agmanager.info</a> under “events”.&nbsp;

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

<figure>
 <img src="https://media.eaglewebservices.com/public/2021/3/1617107995572.jpeg" alt="" />
 <figcaption></figcaption>
 </figure>By STACY CAMPBELL Cottonwood Extension DistrictOn farms large and small across the state of Kansas, the number of women involved in decision making on farms and ranches is growing. Against that backdrop and especially in view of the ups and downs of the farm economy, Kansas State University and the Cottonwood Extension District will host two sites for the series of workshops focused on helping women sharpen their risk management skills.The K-State Research and Extension, Cottonwood District, program will run as a series, so each evening session builds on material from the previous sessions. Participants register at a cost of $50 for the entire series. The fee covers all meals and program materials. &nbsp;The sessions, all on Wednesdays, are scheduled on January 12, January 19, January 26 and February 2, with an optional session on February 23, from 5:30 to 8:30 pm and will be held in Hays, at the Extension Office meeting room, 601 Main Street and in Great Bend at American Ag Credit, 5634 10th Street. The sessions will feature a combination of broadcasted keynote speakers as well as local speakers.&nbsp;The registration deadline has been extended to Friday, January 7 on-line at <a href="http://www.agmanager.info">www.agmanager.info</a> under “events” or contact the Hays office 785-628-9430 or Great Bend 620-793-1910.&nbsp;Topics will include Enterprise Budgets (determining cost of production), Crop Insurance, Stress and Resiliency, Crop Marketing, Family Communication, Farm Bill programs and Cow/Calf enterprise budget.&nbsp; &nbsp;There are 36 locations around the state hosting this series, to find the one closest to you go to the Ag Manager web site listed above.&nbsp;More than 25,500 women are decision makers on Kansas farms. They farm more than 14 million acres, according to the U.S. Department of Agriculture’s Census of Agriculture. Overall, in 2017, 36% of all agricultural producers across the country were women, up from 31.5% in 2012. Fifty-six percent of farms had at least one female decision maker.“Women in agriculture will be specifically targeted for these workshops,” said Stacy Campbell and Alicia Boor, Crop and Livestock Agents with the Cottonwood District and K-State Research and Extension. “They tend to be an underserved demographic, but many times are involved or solely making the risk management tasks for the operation. By teaching them the necessary skills for helping to complete enterprise budgets, making crop insurance decisions, helping to relieve farm family stress, along with understanding the farm bill programs.”The program is supported by the USDA’s National Institute of Food and Agriculture through North-Central Extension Risk Management Education.Don’t delay registration deadline has been extended to January 7th at <a href="http://www.agmanager.info">www.agmanager.info</a> under “events”.&nbsp;Stacy Campbell is a Crop Production Extension agent in the Cottonwood District (which includes Barton and Ellis counties) for K-State Research and Extension. You can contact him by e-mail at scampbel@ksu.edu or calling 785-628-9430.

KSU ‘Risk Management Skills for Women in Ag’ workshop series

With fertilizer prices continuing to be a significant input cost and the availability issues, it is increasingly important for agriculture producers to properly manage their inputs.

To address the topic of nutrient management, K-State Research and Extension, has scheduled four regional programs. &nbsp;

January 11 – Ellsworth – 9 a.m. to NOON – National Guard Armory

January 11 – Rush Center – 3 p.m. to 6:00 p.m. – Walnut Valley Senior Center, 220 Washington Street.&nbsp;

January 12 – Goodland – 9 a.m. to NOON – Sherman Co. 4-H Building

January 12 – Hoxie – 3:00 p.m. to 6:00 p.m. - 4-H Building at the Sheridan Co. Fairgrounds

Topics will include: Storage methods; Maximum rate of return for N; “Growing N with manure or cover crops; Application timing methods; KSU Research updates along with a question and answer session. So be sure and bring all your questions with you!&nbsp;

CCA credits have been approved for 4 CEU’s. &nbsp;

There is no cost for the meetings, however, pre-registration for the Rush Center location has been extended to Monday, January 10th by 12 noon. Register online at <a href="http://www.cottonwood.ksu.edu">www.cottonwood.ksu.edu</a>&nbsp; or call the Hays Extension office at 785-628-9430.

By STACY CAMPBELL Cottonwood Extension DistrictWith fertilizer prices continuing to be a significant input cost and the availability issues, it is increasingly important for agriculture producers to properly manage their inputs.To address the topic of nutrient management, K-State Research and Extension, has scheduled four regional programs. &nbsp;January 11 – Ellsworth – 9 a.m. to NOON – National Guard ArmoryJanuary 11 – Rush Center – 3 p.m. to 6:00 p.m. – Walnut Valley Senior Center, 220 Washington Street.&nbsp;January 12 – Goodland – 9 a.m. to NOON – Sherman Co. 4-H BuildingJanuary 12 – Hoxie – 3:00 p.m. to 6:00 p.m. - 4-H Building at the Sheridan Co. FairgroundsTopics will include: Storage methods; Maximum rate of return for N; “Growing N with manure or cover crops; Application timing methods; KSU Research updates along with a question and answer session. So be sure and bring all your questions with you!&nbsp;CCA credits have been approved for 4 CEU’s. &nbsp;There is no cost for the meetings, however, pre-registration for the Rush Center location has been extended to Monday, January 10th by 12 noon. Register online at <a href="http://www.cottonwood.ksu.edu">www.cottonwood.ksu.edu</a>&nbsp; or call the Hays Extension office at 785-628-9430.

KSU crop nutrient management meetings scheduled

The presents are unwrapped and some of us are trying to remember if anyone was forgotten. Or maybe if you are like me, a gift was hidden away and did not get under the tree?

I shared this column two years ago and I believe maybe we need to be reminded of this now more than in December of 2019.

Here are ten gifts that I believe we need to give our children. These were shared by a speaker at a national 4-H meeting many years ago.

1. The joy of learning. Hopefully, we never stop learning. We can encourage our children to listen to others and learn from them. Teachers and all those who are interested in their well-being have a gift to share.

2. The gift of hope. Isn’t it nice to know there’s still hope for our young people? Give them hope in a world that weighs a little too heavy on the negative.

3. The gift of communication. Learn to communicate with your spouse and with your children. Communication involves listening and then responding and then listening again.

4. The gift of laughter. Experts say we need to laugh 15 times a day to stay healthy.

5. The gift of uniqueness. Let’s teach our children to be themselves. We do need role models, but we do not need our children to be just like so-and-so.

6. The gift of flexibility. Try new things. Do new things. Today is different than yesterday.

7. The gift of balance. We all need a good balance of work and play. Maybe as grownups we need to go fly a kite or play a game of dominos.

8. The gift of respect. To earn respect, you must be respectful. Our children’s thoughts and opinions are very important and we need to respect them.

9. The gift of spirituality. Time to get to know ourselves is needed in today’s busy lifestyle. Preschoolers often get a “time out” to think about it. Maybe adults need the same thing?

10. The gift of love. The most personal and special present is YOU! Your time may be the best way to share your love.

Berny Unruh is the Family and Community Wellness Agent for the Cottonwood Extension District. She can be reached at 785-628-9430 or at bunruh@ksu.edu.

The presents are unwrapped and some of us are trying to remember if anyone was forgotten. Or maybe if you are like me, a gift was hidden away and did not get under the tree?I shared this column two years ago and I believe maybe we need to be reminded of this now more than in December of 2019.<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>Here are ten gifts that I believe we need to give our children. These were shared by a speaker at a national 4-H meeting many years ago.1. The joy of learning. Hopefully, we never stop learning. We can encourage our children to listen to others and learn from them. Teachers and all those who are interested in their well-being have a gift to share.2. The gift of hope. Isn’t it nice to know there’s still hope for our young people? Give them hope in a world that weighs a little too heavy on the negative.3. The gift of communication. Learn to communicate with your spouse and with your children. Communication involves listening and then responding and then listening again.4. The gift of laughter. Experts say we need to laugh 15 times a day to stay healthy.5. The gift of uniqueness. Let’s teach our children to be themselves. We do need role models, but we do not need our children to be just like so-and-so.6. The gift of flexibility. Try new things. Do new things. Today is different than yesterday.7. The gift of balance. We all need a good balance of work and play. Maybe as grownups we need to go fly a kite or play a game of dominos.8. The gift of respect. To earn respect, you must be respectful. Our children’s thoughts and opinions are very important and we need to respect them.9. The gift of spirituality. Time to get to know ourselves is needed in today’s busy lifestyle. Preschoolers often get a “time out” to think about it. Maybe adults need the same thing?10. The gift of love. The most personal and special present is YOU! Your time may be the best way to share your love.Berny Unruh is the Family and Community Wellness Agent for the Cottonwood Extension District. She can be reached at 785-628-9430 or at bunruh@ksu.edu.

Unruh: Gifts for the New Year

By Donna Krug District Director Cottonwood Extension District – Great Bend office

No doubt you, or someone you know, was affected by the wind storm that passed through our state last week. While the weather predictions earlier in the week were spot on, it was still hard to comprehend what needed to be done in preparation.

The following day a phone call from my regional extension director, who was in the midst of her own property clean-up effort in Lincoln County, was quick to check on the well being of our staff and offices.

Within an hour of that call, I received a call from our director of K-State Research and Extension, making sure we knew of their concern and support. The concern shown by our KSRE administration made me proud to be part of the Extension team.

A few hours later, I received an e-mail from Dr. Hadley with information about behavioral health resource support for those directly affected by the fires in our area. The Kansas Department of Agriculture has agreed to cross list those resources on its site. 

A couple of excellent links have been posted on our Cottonwood Extension website if you are in need of any of these relief services. 

<a href="https://agriculture.ks.gov/news-events/kansas-wildfire-recovery-resources-december-2021">Kansas Wildfire Recovery Resources December 2021 (ks.gov)</a>

<a href="https://www.ksre.k-state.edu/community/natural-disasters/">Natural Disasters-Community-Research and Extension (K-State.edu)</a>

The KDA website has up-to-date information related to emergency hay distribution, livestock welfare, disposal of disaster debris, specialty crop losses, insurance problems and other topics. 

The good news is that you can count on the help and support from Extension to continue. This is not the first time a disaster like this has happened, so we are reaching out to colleagues who have been part of previous wildfire response efforts. 

The best way to contact anyone from our Cottonwood Extension team during the next couple of weeks will be to send an e-mail to either of the following addresses: BT@listserv.ksu.edu or el@listserv.ksu.edu 

This past weekend, my daughter’s family gave me a bracelet with a message on the inside to “Focus on the positive.” As we celebrate the holidays with our families my hope is that you can look past the many challenges you have experienced this year and focus on the positive. Merry Christmas and Happy New Year from The Cottonwood Extension District!

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

By Donna Krug District Director Cottonwood Extension District – Great Bend officeNo doubt you, or someone you know, was affected by the wind storm that passed through our state last week. While the weather predictions earlier in the week were spot on, it was still hard to comprehend what needed to be done in preparation.The following day a phone call from my regional extension director, who was in the midst of her own property clean-up effort in Lincoln County, was quick to check on the well being of our staff and offices.Within an hour of that call, I received a call from our director of K-State Research and Extension, making sure we knew of their concern and support. The concern shown by our KSRE administration made me proud to be part of the Extension team.A few hours later, I received an e-mail from Dr. Hadley with information about behavioral health resource support for those directly affected by the fires in our area. The Kansas Department of Agriculture has agreed to cross list those resources on its site. A couple of excellent links have been posted on our Cottonwood Extension website if you are in need of any of these relief services. <a href="https://agriculture.ks.gov/news-events/kansas-wildfire-recovery-resources-december-2021">Kansas Wildfire Recovery Resources December 2021 (ks.gov)</a><a href="https://www.ksre.k-state.edu/community/natural-disasters/">Natural Disasters-Community-Research and Extension (K-State.edu)</a>The KDA website has up-to-date information related to emergency hay distribution, livestock welfare, disposal of disaster debris, specialty crop losses, insurance problems and other topics. The good news is that you can count on the help and support from Extension to continue. This is not the first time a disaster like this has happened, so we are reaching out to colleagues who have been part of previous wildfire response efforts. The best way to contact anyone from our Cottonwood Extension team during the next couple of weeks will be to send an e-mail to either of the following addresses: BT@listserv.ksu.edu or el@listserv.ksu.edu This past weekend, my daughter’s family gave me a bracelet with a message on the inside to “Focus on the positive.” As we celebrate the holidays with our families my hope is that you can look past the many challenges you have experienced this year and focus on the positive. Merry Christmas and Happy New Year from The Cottonwood Extension District!Donna Krug is the District Director and Family and Consumer Science Agent with K-State Research &amp; Extension - Cottonwood District. You may reach her at: 620-793-1910 or dkrug@ksu.edu K-State Research &amp; Extension is an equal opportunity provider and employer.

K-State Research, Extension providing disaster response

By Stacy Campbell Agriculture &amp; Natural Resources Extension Agent Cottonwood Extension District

Kansas Wildfire Recovery Resources

As I sit trying to write this news column, I am at a loss for what to type. The devastating wildfires have left a lot of us in the agriculture community numb, or maybe more appropriately for those directly impacted in tears and shock.

Fortunately, we live in a country that was founded on courage, determination, resiliency and true grit! Many people and organizations have quickly stepped up to lend assistance and help however they can.

There are many GoFundMe accounts and other ways to donate directly to help individuals and families.

From an agriculture standpoint if you wish to donate monetarily, KLA and the Kansas Livestock Foundation will be assisting in the efforts to support ranchers affected by numerous fires and high winds across the state Dec. 15. To provide monetary donations click the link below. Donations may be tax deductible and&nbsp;100 percent of all donations will be distributed to producers impacted by the weather event. Membership will not be required to receive funds.&nbsp;

<a href="https://www.kla.org/affiliates/kansas-livestock-foundation/donations" target="_blank">https://www.kla.org/affiliates/kansas-livestock-foundation/donations</a>

<a href="https://www.hitchpin.com/december-15" target="_blank">HitchPin</a>&nbsp;is an online platform that connects producers with products they need. During this disaster, the team at HitchPin has stepped up to add an option on their platform to allow disaster victims with specific needs to post those needs and get connected with members of the community who can provide and/or donate those products and services.&nbsp;&nbsp;<a href="https://www.hitchpin.com/december-15" target="_blank">https://www.hitchpin.com/december-15</a>

Donations of Hay and Supplies

Donations of hay and other agricultural supplies are being collected to help those who have been affected by this week's wildfires. The greatest need at this time is hay and stock water tanks, but fencing supplies will also be in need soon. Please deliver donations to:

Heartland Regional Stockyards,&nbsp;907 NW 3rd Street,&nbsp;Plainville, Kansas Contact the auction market at 785-688-4080, Landon Schneider at 785-259-3234 or Brandon Hamel at 785-434-6280.

RUSSELL COUNTY: Russell County Fairgrounds,&nbsp;702 Fairway Drive, Russell, KS Accepting hay and supply distributions.&nbsp;Call extension agent Marcia Geir at 785-483-3157 to arrange a drop-off.

Lane County/surrounding counties: A supply donation site has been set up at&nbsp;3 E. Road 120, Dighton, Kansas. To coordinate a drop-off, call Erik Steffens at 620-397-1687.&nbsp;

If you are an agriculture producer who has been directly impacted by the wildfires or high winds and have lost livestock, feed supplies and fence you need&nbsp;to contact your County FSA Office ASAP.

<a href="https://offices.sc.egov.usda.gov/locator/app?state=ks&amp;agency=fsa" target="_blank">https://offices.sc.egov.usda.gov/locator/app?state=ks&amp;agency=fsa</a>

Lastly this web site by the Kansas Department of Agriculture has a lot of resources and Who’s Who to contact if you are a farmer and rancher impacted by this disaster, as well as the resources listed above.

<a href="https://agriculture.ks.gov/news-events/kansas-wildfire-recovery-resources-december-2021" target="_blank">https://agriculture.ks.gov/news-events/kansas-wildfire-recovery-resources-december-2021</a>

If you have any questions or if Cottonwood Extension and its’ Agents can help you, please give us a call.

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 by calling 785-628-9430.

<figure>
 <img src="https://media.eaglewebservices.com/public/2021/12/1640036486831.jpeg" alt="Wildfire photo taken Dec 16. Photo courtesy of Stacy Campbell" />
 <figcaption>Wildfire photo taken Dec 16. Photo courtesy of Stacy Campbell</figcaption>
 </figure>By Stacy Campbell Agriculture &amp; Natural Resources Extension Agent Cottonwood Extension DistrictKansas Wildfire Recovery ResourcesAs I sit trying to write this news column, I am at a loss for what to type. The devastating wildfires have left a lot of us in the agriculture community numb, or maybe more appropriately for those directly impacted in tears and shock.Fortunately, we live in a country that was founded on courage, determination, resiliency and true grit! Many people and organizations have quickly stepped up to lend assistance and help however they can.There are many GoFundMe accounts and other ways to donate directly to help individuals and families.From an agriculture standpoint if you wish to donate monetarily, KLA and the Kansas Livestock Foundation will be assisting in the efforts to support ranchers affected by numerous fires and high winds across the state Dec. 15. To provide monetary donations click the link below. Donations may be tax deductible and&nbsp;100 percent of all donations will be distributed to producers impacted by the weather event. Membership will not be required to receive funds.&nbsp;<a href="https://www.kla.org/affiliates/kansas-livestock-foundation/donations" target="_blank">https://www.kla.org/affiliates/kansas-livestock-foundation/donations</a><figure>
 <img src="https://media.eaglewebservices.com/public/2021/12/1640036609602.jpeg" alt="Wildfire photo taken Dec 16. Photo courtesy of Stacy Campbell" />
 <figcaption>Wildfire photo taken Dec 16. Photo courtesy of Stacy Campbell</figcaption>
 </figure><a href="https://www.hitchpin.com/december-15" target="_blank">HitchPin</a>&nbsp;is an online platform that connects producers with products they need. During this disaster, the team at HitchPin has stepped up to add an option on their platform to allow disaster victims with specific needs to post those needs and get connected with members of the community who can provide and/or donate those products and services.&nbsp;&nbsp;<a href="https://www.hitchpin.com/december-15" target="_blank">https://www.hitchpin.com/december-15</a>Donations of Hay and SuppliesDonations of hay and other agricultural supplies are being collected to help those who have been affected by this week's wildfires. The greatest need at this time is hay and stock water tanks, but fencing supplies will also be in need soon. Please deliver donations to:PLAINVILLE AREA:Heartland Regional Stockyards,&nbsp;907 NW 3rd Street,&nbsp;Plainville, Kansas Contact the auction market at 785-688-4080, Landon Schneider at 785-259-3234 or Brandon Hamel at 785-434-6280. RUSSELL COUNTY: Russell County Fairgrounds,&nbsp;702 Fairway Drive, Russell, KS Accepting hay and supply distributions.&nbsp;Call extension agent Marcia Geir at 785-483-3157 to arrange a drop-off. Lane County/surrounding counties: A supply donation site has been set up at&nbsp;3 E. Road 120, Dighton, Kansas. To coordinate a drop-off, call Erik Steffens at 620-397-1687.&nbsp;If you are an agriculture producer who has been directly impacted by the wildfires or high winds and have lost livestock, feed supplies and fence you need&nbsp;to contact your County FSA Office ASAP.<a href="https://offices.sc.egov.usda.gov/locator/app?state=ks&amp;agency=fsa" target="_blank">https://offices.sc.egov.usda.gov/locator/app?state=ks&amp;agency=fsa</a>Lastly this web site by the Kansas Department of Agriculture has a lot of resources and Who’s Who to contact if you are a farmer and rancher impacted by this disaster, as well as the resources listed above.<a href="https://agriculture.ks.gov/news-events/kansas-wildfire-recovery-resources-december-2021" target="_blank">https://agriculture.ks.gov/news-events/kansas-wildfire-recovery-resources-december-2021</a>If you have any questions or if Cottonwood Extension and its’ Agents can help you, please give us a call.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 by calling 785-628-9430.

Campbell: Kansas wildfire recovery resources

On Jan. 23 the Kansas Association of Extension 4-H Agents have again planned&nbsp;4-H Day with the Wildcat Women’s Basketball.

"It's just a fun way to show spirit. It shows that connection to K State and to 4-H and it's just a cool, cool event," said Cottonwood Extension District agent Susan Schlichting.

The game is scheduled for 1 p.m., with the Wildcats set to take on Oklahoma University.

For $22, participants will receive a ticket into the game, a game day t-shirt, and a $10 meal voucher.

The online registration deadline is Tuesday, Dec.21 and can be found at&nbsp;<a href="https://conta.cc/3cbHDDI" target="_blank">https://conta.cc/3cbHDDI</a>

"They usually have a big block of 4-H or so we're putting on that green pride in their stadium and can see it all across the room," Schlichting said "It's pretty cool."

<div><iframe title="4-H Day with the Wildcat Women’s Basketball set for Jan." allowtransparency="true" height="300" width="100%" style="border: none; min-width: min(100%, 430px);" scrolling="no" data-name="pb-iframe-player" src="https://www.podbean.com/player-v2/?i=9vipg-115dbf0-pb&from=pb6admin&square=1&share=1&download=1&rtl=0&fonts=Arial&skin=3267a3&font-color=ffffff&btn-skin=3267a3&size=300" allowfullscreen=""></iframe></div>By JAMES BELL Hays PostOn Jan. 23 the Kansas Association of Extension 4-H Agents have again planned&nbsp;4-H Day with the Wildcat Women’s Basketball."It's just a fun way to show spirit. It shows that connection to K State and to 4-H and it's just a cool, cool event," said Cottonwood Extension District agent Susan Schlichting.The game is scheduled for 1 p.m., with the Wildcats set to take on Oklahoma University.For $22, participants will receive a ticket into the game, a game day t-shirt, and a $10 meal voucher.The online registration deadline is Tuesday, Dec.21 and can be found at&nbsp;<a href="https://conta.cc/3cbHDDI" target="_blank">https://conta.cc/3cbHDDI</a>"They usually have a big block of 4-H or so we're putting on that green pride in their stadium and can see it all across the room," Schlichting said "It's pretty cool."

🎙 4-H Day with the Wildcat Women’s Basketball set for Jan.

Can the weather get any crazier? When we do have crazy weather, there is always a chance we may have a power outage. Karen Blakeslee, K-State Research and Extension Food Safety Specialist shares these important tips:&nbsp;

Keep the freezer full to keep foods frozen longer. During a power outage, keep refrigerator and freezer doors closed. A full freezer will hold temperature about 48 hours.

After a Power Outage, never&nbsp;taste food to determine its safety.&nbsp;When In Doubt, Throw It Out! Follow these tips for unsafe foods from the refrigerator:

Learn more about power outage food safety at <a href="https://www.ksre.k-state.edu/foodsafety/topics/disaster.html">www.ksre.k-state.edu/foodsafety/topics/disaster.html</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>Can the weather get any crazier? When we do have crazy weather, there is always a chance we may have a power outage. Karen Blakeslee, K-State Research and Extension Food Safety Specialist shares these important tips:&nbsp;Keep the freezer full to keep foods frozen longer. During a power outage, keep refrigerator and freezer doors closed. A full freezer will hold temperature about 48 hours.<ul>
 <li>The refrigerator will keep food safe for up to 4 hours. If the power is off longer, you can transfer food to a cooler and fill with ice or frozen gel packs. Make sure there is enough ice to keep food in the cooler at 40°F or below. Add more ice to the cooler as it begins to melt.</li><li>A full freezer will hold the temperature for approximately 48 hours (24 hours if it is half full).</li><li>Obtain dry ice or block ice if your power is going to be out for a prolonged period. Fifty pounds of dry ice should hold an 18-cubic-foot freezer for 2 days.&nbsp;(Caution: Do not touch dry ice with bare hands or place it in direct contact with food.)</li><li>In freezers, food in the front, in the door, or in small, thin packages will defrost faster than large, thick items or food in the back or bottom of the unit.</li>
 </ul>After a Power Outage, never&nbsp;taste food to determine its safety.&nbsp;When In Doubt, Throw It Out! Follow these tips for unsafe foods from the refrigerator:<ul>
 <li>Discard the following if your refrigerator has been without power for more than 4 hours:&nbsp;</li><li>raw, cooked, or leftover meat, poultry, fish, eggs, and egg substitutes;</li><li>luncheon meat and hot dogs;</li><li>casseroles, soups, stews, and pizza;</li><li>mixed salads (i.e., chicken, tuna, macaroni, potato);</li><li>gravy and stuffing;</li><li>milk, cream, yogurt, sour cream, and soft cheeses;</li><li>cut fruits and vegetables (fresh);</li><li>cooked vegetables;</li><li>fruit and vegetable juices (opened);</li><li>creamy-based salad dressing;</li><li>batters and doughs (i.e., pancake batter, cookie dough);</li><li>custard, chiffon, or cheese pies;</li><li>cream-filled pastries; and</li><li>garlic stored in oil.</li><li>Discard opened mayonnaise, tartar sauce, and horseradish if they were held above 50 °F for over 8 hours.</li><li>Discard any foods like bread or salad greens that may have become contaminated by juices dripping from raw meat, poultry, or fish.</li><li>In general, if any food has an unusual odor, color, or texture,&nbsp;throw it out.</li>
 </ul>These are Safe-to-Eat Foods:<ul>
 <li>High-acid foods such as mustard, ketchup, relishes, pickles, non-creamy salad dressings, jams, and jellies; however, they may spoil sooner.</li><li>Foods that don't actually require refrigeration. These foods may be used unless they turn moldy or have an unusual odor;&nbsp;</li><li>whole fruits and vegetables (fresh);</li><li>fruit and vegetable juices (unopened);</li><li>dried fruits and coconut;</li><li>baked goods such as fruit pies, bread, rolls, muffins, and cakes (except those with cream cheese frosting or cream fillings);</li><li>hard and processed cheeses;</li><li>butter and margarine;</li><li>fresh herbs and spices;</li><li>flour; and</li><li>nuts</li>
 </ul>Learn more about power outage food safety at <a href="https://www.ksre.k-state.edu/foodsafety/topics/disaster.html">www.ksre.k-state.edu/foodsafety/topics/disaster.html</a>	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: Can the weather get any crazier?

It is easy to feel sluggish during or just after the holidays because of all our indulgences. Traveling and guests bring us in contact with more opportunities to spread germs. Keeping somewhat regular in what and how much we eat and drink can get us off to a good start in 2022.

Good luck with maintaining your healthy diet plan through a busy holiday season!

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

<figure>
 <img src="https://media.eaglewebservices.com/public/2019/11/1573141404420.png" alt="Donna Krug is the District Director and Family and Consumer Science Agent with K-State Research &amp; Extension – Cottonwood District.&nbsp;" />
 <figcaption>Donna Krug is the District Director and Family and Consumer Science Agent with K-State Research &amp; Extension – Cottonwood District.&nbsp;</figcaption>
 </figure>It is easy to feel sluggish during or just after the holidays because of all our indulgences. Traveling and guests bring us in contact with more opportunities to spread germs. Keeping somewhat regular in what and how much we eat and drink can get us off to a good start in 2022.To control the amount of food you eat:<ul>
 <li>Don’t go to a social event starved. Eat or drink something healthy before leaving home.</li><li>Move yourself or the tempting food out of easy reach.</li><li>Don’t skip breakfast. Beginning the day with food revs up your metabolism so that you use more calories than when you skip breakfast.</li><li>Keep up or even increase your physical activity to better control appetite as well as use up extra calories.</li><li>At a party have a low-calorie beverage or water in your hand.</li><li>Consider having fewer items on your plate or menu. Potlucks can spell disaster for weight control.</li>
 </ul>To lower the fat content in your diet:<ul>
 <li>Cut the fat content of a traditional recipe by one-third to one-half. This works best in gravies, sauces, puddings, quick breads, liquid salad dressings, or mashed potatoes. An easy way to cut the fat in baked goods would be to replace up to half the fat with applesauce.</li><li>Top vegetables with lemon juice instead of butter for a zesty flavor.</li><li>Use more spices and herbs to enhance the flavor of muffins, casseroles, soups, or sauces.</li><li>Choose carefully at the salad bar. Salad dressings and mixed salads are usually high in fat.</li><li>Marinate low-fat meats, fish, and poultry to add flavor but reduce the oil in the marinade.</li>
 </ul>To lower sodium in your diet:<ul>
 <li>Gradually cut down the amount of salt you usually use in favorite recipes.</li><li>Avoid recipes with ingredients high in salt content, like those with cured meats.</li><li>Use low or reduced sodium cheese in recipes.</li><li>Cut out processed foods that have a high sodium content. Opt for using spices and herbs to provide extra flavor.</li>
 </ul>Good luck with maintaining your healthy diet plan through a busy holiday season!Donna Krug is the District Director and Family and Consumer Science Agent with K-State Research &amp; Extension – Cottonwood District. You may reach her at: 620-793-1910 or <a href="mailto:dkrug@ksu.edu">dkrug@ksu.edu</a>&nbsp;

KRUG: Healthy holiday eating tips

Collecting a representative silage sample is a difficult task and should involve more than just taking a few handfuls of silage from the face of the pile or the bunker silo.&nbsp; Corn silage and sorghum silages are a mixture of stover and grain.&nbsp; In some cases, small grain silages may also contain grain.&nbsp; This presence of grain in the silage creates some special challenges when obtaining a representative sample.

The best way to obtain a representative sample would be to first deface the amount of silage needed for a daily feeding.&nbsp; In an ideal setting, approximately 12inches of the entire face would be fed each day. The defaced silage should be mixed with a loader or a mixer wagon prior to sampling and feeding.

Once the silage is mixed, take a small scoop and scoop 15-20 samples from around the silage into a clean bucket.&nbsp; When scooping, try to scoop a similar amount with each scoop.&nbsp; Scooping will reduce the loss of finer particles from the samples.&nbsp; Simply grabbing a handful will generally reduce the amount of fine particles and increase the amount of the larger particles of stover.&nbsp; Next, blend the contents of the bucket by hand, rolling, or dumping on a small tarp and repeatedly lifting alternate corners of the tarp to mix the sample.&nbsp; Once the sample is mixed, if not already in a pile on a clean table, dump into a single pile and begin to quarter the sample into equal portions.&nbsp; You want to send about one pound of sample to the lab.&nbsp; So depending on the amount of material you have collected, continue to divide the sample into pie shaped portions until you have one pound of material for the sample being shipped to the lab.&nbsp; Make sure you include all the fine particles in the sample being shipped.&nbsp; An alternative method to dividing the sample into pie shaped portions would be to simply scoop 4-6 amounts into the sample bag until you have a one-pound sample, taking care to include all fines etc. in the sample.

Frequently we are asked how often one should submit samples to the lab.&nbsp; It really depends on the amount of silage you are feeding and the consistency of the silage mass that you created.&nbsp; For smaller feeding operations, once a month sampling is generally adequate as long as the silage is consistent.&nbsp; However, if the composition of the silage is variable, then more frequent sampling would be needed.&nbsp; In larger feeding operations, weekly or twice weekly sampling is recommended.&nbsp; On-farm moisture determination is recommended one to two times each week.

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/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>Collecting a representative silage sample is a difficult task and should involve more than just taking a few handfuls of silage from the face of the pile or the bunker silo.&nbsp; Corn silage and sorghum silages are a mixture of stover and grain.&nbsp; In some cases, small grain silages may also contain grain.&nbsp; This presence of grain in the silage creates some special challenges when obtaining a representative sample.The best way to obtain a representative sample would be to first deface the amount of silage needed for a daily feeding.&nbsp; In an ideal setting, approximately 12inches of the entire face would be fed each day. The defaced silage should be mixed with a loader or a mixer wagon prior to sampling and feeding.Once the silage is mixed, take a small scoop and scoop 15-20 samples from around the silage into a clean bucket.&nbsp; When scooping, try to scoop a similar amount with each scoop.&nbsp; Scooping will reduce the loss of finer particles from the samples.&nbsp; Simply grabbing a handful will generally reduce the amount of fine particles and increase the amount of the larger particles of stover.&nbsp; Next, blend the contents of the bucket by hand, rolling, or dumping on a small tarp and repeatedly lifting alternate corners of the tarp to mix the sample.&nbsp; Once the sample is mixed, if not already in a pile on a clean table, dump into a single pile and begin to quarter the sample into equal portions.&nbsp; You want to send about one pound of sample to the lab.&nbsp; So depending on the amount of material you have collected, continue to divide the sample into pie shaped portions until you have one pound of material for the sample being shipped to the lab.&nbsp; Make sure you include all the fine particles in the sample being shipped.&nbsp; An alternative method to dividing the sample into pie shaped portions would be to simply scoop 4-6 amounts into the sample bag until you have a one-pound sample, taking care to include all fines etc. in the sample.Frequently we are asked how often one should submit samples to the lab.&nbsp; It really depends on the amount of silage you are feeding and the consistency of the silage mass that you created.&nbsp; For smaller feeding operations, once a month sampling is generally adequate as long as the silage is consistent.&nbsp; However, if the composition of the silage is variable, then more frequent sampling would be needed.&nbsp; In larger feeding operations, weekly or twice weekly sampling is recommended.&nbsp; On-farm moisture determination is recommended one to two times each week.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: Collecting a proper silage sample

Festive times for giving and sharing should not include sharing foodborne illness. Thanks to University of Minnesota for these 12 common unsafe food handling practices that occur when folk are not paying attention to food safety.&nbsp;

One undercooked leg of lamb - Got meat? Get a thermometer! No matter how you slice it, using a food or meat thermometer is the only way to tell if food has reached a high enough temperature to kill harmful bacteria. Using a thermometer will keep you from overcooking food too.&nbsp;

Two dirty cutting boards - It is good to have two cutting boards: one to prepare raw meat and poultry, the other to prepare ready-to-eat foods like fruits, salads, and vegetables. Wash cutting boards in hot soapy water between uses.

Three harried hosts - Mistakes happen when people are busy and distracted trying to meet the needs of their guests.&nbsp; Make a list of tasks that need to be done along with directions and assign tasks to guests as they arrive.

Four unsafe temperatures - Foods should not be at room temperature for more than 2&nbsp;hours. This includes preparation time. Keep hot foods hot (140 degrees F or warmer). Keep cold foods cold (40 degrees F&nbsp;or colder) by nesting dishes in bowls of ice.

Five wet dish towels - It’s best to air-dry dishes. Wet dish towels can harbor bacteria and spread it to clean dishes. Sometimes dish towels end up on your guest’s shoulder or ‘dirty’ countertops.

Six warm meat and cheese trays - Listeria monocytogenes bacteria can multiply at refrigeration temperatures. It’s been found in soft cheeses like Brie, feta, Camembert, blue-veined and Mexican-style cheese and in ready-to-eat cold cuts. Make small platters of meat and cheese trays. Replace with fresh refrigerated platters when empty.

Seven sick aunties - Don’t prepare food when you are sick. Viruses cause more and more foodborne illnesses. Wash hands before and after handling food for at least 20 seconds. Avoid handling food with bare hands. Use gloves, spoons, tongs or paper towels instead.

<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>Festive times for giving and sharing should not include sharing foodborne illness. Thanks to University of Minnesota for these 12 common unsafe food handling practices that occur when folk are not paying attention to food safety.&nbsp;One undercooked leg of lamb - Got meat? Get a thermometer! No matter how you slice it, using a food or meat thermometer is the only way to tell if food has reached a high enough temperature to kill harmful bacteria. Using a thermometer will keep you from overcooking food too.&nbsp;Two dirty cutting boards - It is good to have two cutting boards: one to prepare raw meat and poultry, the other to prepare ready-to-eat foods like fruits, salads, and vegetables. Wash cutting boards in hot soapy water between uses.Three harried hosts - Mistakes happen when people are busy and distracted trying to meet the needs of their guests.&nbsp; Make a list of tasks that need to be done along with directions and assign tasks to guests as they arrive.Four unsafe temperatures - Foods should not be at room temperature for more than 2&nbsp;hours. This includes preparation time. Keep hot foods hot (140 degrees F or warmer). Keep cold foods cold (40 degrees F&nbsp;or colder) by nesting dishes in bowls of ice.Five wet dish towels - It’s best to air-dry dishes. Wet dish towels can harbor bacteria and spread it to clean dishes. Sometimes dish towels end up on your guest’s shoulder or ‘dirty’ countertops.Six warm meat and cheese trays - Listeria monocytogenes bacteria can multiply at refrigeration temperatures. It’s been found in soft cheeses like Brie, feta, Camembert, blue-veined and Mexican-style cheese and in ready-to-eat cold cuts. Make small platters of meat and cheese trays. Replace with fresh refrigerated platters when empty.Seven sick aunties - Don’t prepare food when you are sick. Viruses cause more and more foodborne illnesses. Wash hands before and after handling food for at least 20 seconds. Avoid handling food with bare hands. Use gloves, spoons, tongs or paper towels instead.Eight unwashed hands - Wash hands with soap and water to the tune of “Jingle Bells” before feasting.&nbsp; Announce, “We will be eating in 5 minutes. Please wash your hands before eating.Nine potentially hazardous foods – Bacteria loves to grow in food made with dairy products, shell eggs, meats, poultry, fish, shellfish, baked or boiled potatoes, cooked beans and lentils, rice or pasta. Keep these foods out of the temperature danger zone (40&nbsp;to 140 degrees F).Ten dirty fingers - The 10 most common causes of spreading disease are your fingers! Put chips, mints, peanuts and other ‘finger food’ in pourable containers or provide a spoon or tongs so each person doesn’t touch the food.Eleven finger lickers - Don’t use the cooking spoon or your finger to sample the food while it is being prepared or served. Use a clean spoon each time you taste test.Twelve plates of leftovers - Immediately refrigerate and cool leftover food in long shallow pans. Leave uncovered for quick cooling. Cover when cool.	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>