Registration is now open for the Virtual 2020 Applied Reproductive Strategies in Beef Cattle Workshop (ARSBC) that will be Nov. 4 and 5. The program targets commercial and seedstock producers, the artificial insemination (AI) and allied industries and veterinarians interested in using or improving implementation of reproductive management tools and associated genetic tools.&nbsp;&nbsp;

“Cow-calf producers know that reproduction is the most economically important trait,” said Sandy Johnson, K-State Extension beef specialist. “Thus, reproductive management choices and implementation are critical to profitability.”&nbsp;&nbsp;

Johnson is a member of the Beef Reproduction Task Force, which includes reproductive physiologists from land grant universities who work together on reproductive management education.&nbsp;&nbsp;&nbsp;

This year’s virtual program contains three segments utilizing a host of nationally recognized speakers.&nbsp;&nbsp;&nbsp;

The first segment focuses on cows and heifers and includes a presentation by Matt Perrier of Dalebanks Angus, Eureka, Kansas, who will discuss how reproductive technologies have changed the ranch.&nbsp;&nbsp;Dr. Tom Geary, USDA-ARS, Miles City, Montana, will share research on bull fertility: nutritional effects and new measures as part of the bull segment.&nbsp;&nbsp;In the animal health and management segment, investigating conception failures and pregnancy loss in beef cows will be discussed by Dr. Lee Jones, DVM, University of Georgia, who will help listeners optimize pregnancy rates.&nbsp;&nbsp;

The complete program schedule can be found on the newly updated website&nbsp;<a href="http://beefrepro.org/">BeefRepro.org</a>.&nbsp;&nbsp;&nbsp;Continuing education credits will be available, see the website for details.&nbsp;

An advantage of the virtual format is that there will be plenty of time for questions after each speaker and the new website has an “ask the expert” tab, where questions can be submitted at any time.&nbsp;&nbsp;&nbsp;

The two-day program will go from 1 to 5 p.m. on Wednesday Nov. 4 and Thursday Nov. 5 from 1 to 5 p.m. and from 5:15 to 8 p.m.&nbsp;&nbsp;The program is free with prior registration at:&nbsp;

November 4th – Cow &amp; Heifer session –&nbsp;<a href="http://go.beefrepro.org/Cow_Heifer">http://go.beefrepro.org/Cow_Heifer</a>&nbsp;&nbsp;

November 5th – Bull session –&nbsp;<a href="http://go.beefrepro.org/Bull">http://go.beefrepro.org/Bull</a>&nbsp;&nbsp;

November 5th – Veterinary CE session -&nbsp;<a href="http://go.beefrepro.org/VET_CE">http://go.beefrepro.org/VET_CE</a>&nbsp;&nbsp;

The Beef Reproduction Task Force together with the national Beef Reproduction Leadership Team work to promote wider adoption of reproductive technologies among cow-calf producers; educate cow-calf producers in management considerations that will increase the likelihood of successful AI breeding; and educate producers in marketing options to capture benefits that result from use of improved reproductive technologies.&nbsp;

The group’s mission is to optimize the productivity and improve the profitability of cow-calf operations by facilitating the adoption of cost-effective, applied reproductive technologies. The goal is to educate beef cattle producers on sustainable reproductive management systems to maintain U.S. leadership and competitiveness in the world beef market.&nbsp;

There is no cost to attend, however registration is required.&nbsp;&nbsp;Detailed information on the schedule, speakers and continuing education is available at&nbsp;<a href="http://beefrepro.org/">BeefRepro.org</a>&nbsp;or contact Sandy Johnson,&nbsp;<a href="mailto:sandyj@ksu.edu">sandyj@ksu.edu</a>, or Vitor Mercadante,&nbsp;<a href="mailto:vrgm@vt.edu">vrgm@vt.edu</a>.&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>Registration is now open for the Virtual 2020 Applied Reproductive Strategies in Beef Cattle Workshop (ARSBC) that will be Nov. 4 and 5. The program targets commercial and seedstock producers, the artificial insemination (AI) and allied industries and veterinarians interested in using or improving implementation of reproductive management tools and associated genetic tools.&nbsp;&nbsp;“Cow-calf producers know that reproduction is the most economically important trait,” said Sandy Johnson, K-State Extension beef specialist. “Thus, reproductive management choices and implementation are critical to profitability.”&nbsp;&nbsp;Johnson is a member of the Beef Reproduction Task Force, which includes reproductive physiologists from land grant universities who work together on reproductive management education.&nbsp;&nbsp;&nbsp;This year’s virtual program contains three segments utilizing a host of nationally recognized speakers.&nbsp;&nbsp;&nbsp;The first segment focuses on cows and heifers and includes a presentation by Matt Perrier of Dalebanks Angus, Eureka, Kansas, who will discuss how reproductive technologies have changed the ranch.&nbsp;&nbsp;Dr. Tom Geary, USDA-ARS, Miles City, Montana, will share research on bull fertility: nutritional effects and new measures as part of the bull segment.&nbsp;&nbsp;In the animal health and management segment, investigating conception failures and pregnancy loss in beef cows will be discussed by Dr. Lee Jones, DVM, University of Georgia, who will help listeners optimize pregnancy rates.&nbsp;&nbsp;The complete program schedule can be found on the newly updated website&nbsp;<a href="http://beefrepro.org/">BeefRepro.org</a>.&nbsp;&nbsp;&nbsp;Continuing education credits will be available, see the website for details.&nbsp;An advantage of the virtual format is that there will be plenty of time for questions after each speaker and the new website has an “ask the expert” tab, where questions can be submitted at any time.&nbsp;&nbsp;&nbsp;The two-day program will go from 1 to 5 p.m. on Wednesday Nov. 4 and Thursday Nov. 5 from 1 to 5 p.m. and from 5:15 to 8 p.m.&nbsp;&nbsp;The program is free with prior registration at:&nbsp;November 4th – Cow &amp; Heifer session –&nbsp;<a href="http://go.beefrepro.org/Cow_Heifer">http://go.beefrepro.org/Cow_Heifer</a>&nbsp;&nbsp;November 5th – Bull session –&nbsp;<a href="http://go.beefrepro.org/Bull">http://go.beefrepro.org/Bull</a>&nbsp;&nbsp;November 5th – Veterinary CE session -&nbsp;<a href="http://go.beefrepro.org/VET_CE">http://go.beefrepro.org/VET_CE</a>&nbsp;&nbsp;The Beef Reproduction Task Force together with the national Beef Reproduction Leadership Team work to promote wider adoption of reproductive technologies among cow-calf producers; educate cow-calf producers in management considerations that will increase the likelihood of successful AI breeding; and educate producers in marketing options to capture benefits that result from use of improved reproductive technologies.&nbsp;The group’s mission is to optimize the productivity and improve the profitability of cow-calf operations by facilitating the adoption of cost-effective, applied reproductive technologies. The goal is to educate beef cattle producers on sustainable reproductive management systems to maintain U.S. leadership and competitiveness in the world beef market.&nbsp;There is no cost to attend, however registration is required.&nbsp;&nbsp;Detailed information on the schedule, speakers and continuing education is available at&nbsp;<a href="http://beefrepro.org/">BeefRepro.org</a>&nbsp;or contact Sandy Johnson,&nbsp;<a href="mailto:sandyj@ksu.edu">sandyj@ksu.edu</a>, or Vitor Mercadante,&nbsp;<a href="mailto:vrgm@vt.edu">vrgm@vt.edu</a>.&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: Seminar will focus on beef reproductive strategies

Without a doubt, Halloween will be different this year. Families may have the opportunity to participate in drive-by events and some families may choose to stick close to home. Either way it is possible to have a healthy Halloween and it could include making some fun, healthy snacks at home.

My kids loved to make apple smiles and banana ghosts. The apple slices can be dipped in lemon juice so they do not turn brown as quickly, then peanut butter or your child’s favorite nut butter is added between two apple slices and the teeth can be yogurt covered berries or nuts. Peeled clementine oranges with a sprig of celery for the stem also make a fun healthy snack.

&nbsp;Last year for a program I made a skeleton out of my favorite vegetables and it really looked just like the picture I fashioned it from! Fresh Veggie Pizza can be decorated to look like candy corn with chopped carrots, yellow peppers and cauliflower.&nbsp; If children are going out for the evening fill them up with a healthy meal before the fun begins. And on the return home, make a plan for how the stash will be divided up so only a small portion will be available each day.&nbsp;

If you are handing out treats to children, consider some alternative Halloween treats. We had one creative neighbor who always had a surprise for us and it was never candy. My kids could not wait to see what the surprise was each year. Small toys, bouncy balls, glider airplanes to put together and many other items can be just as exciting for kids as a candy bar.

Never fear, there will be Halloween in some shape or form. Parents may have to work extra hard this year to create a fun atmosphere with fun food and games. Make it a year to remember and have a spooky good time!&nbsp;

Berny Unruh is Family and Community Wellness agent for the Cottonwood Extension District.

<figure>
 <img src="https://media.eaglewebservices.com/public/2020/10/1603372235600.png" alt="image001.png" />
 <figcaption>image001.png</figcaption>
 </figure>Without a doubt, Halloween will be different this year. Families may have the opportunity to participate in drive-by events and some families may choose to stick close to home. Either way it is possible to have a healthy Halloween and it could include making some fun, healthy snacks at home.My kids loved to make apple smiles and banana ghosts. The apple slices can be dipped in lemon juice so they do not turn brown as quickly, then peanut butter or your child’s favorite nut butter is added between two apple slices and the teeth can be yogurt covered berries or nuts. Peeled clementine oranges with a sprig of celery for the stem also make a fun healthy snack.<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>&nbsp;Last year for a program I made a skeleton out of my favorite vegetables and it really looked just like the picture I fashioned it from! Fresh Veggie Pizza can be decorated to look like candy corn with chopped carrots, yellow peppers and cauliflower.&nbsp; If children are going out for the evening fill them up with a healthy meal before the fun begins. And on the return home, make a plan for how the stash will be divided up so only a small portion will be available each day.&nbsp;If you are handing out treats to children, consider some alternative Halloween treats. We had one creative neighbor who always had a surprise for us and it was never candy. My kids could not wait to see what the surprise was each year. Small toys, bouncy balls, glider airplanes to put together and many other items can be just as exciting for kids as a candy bar.Never fear, there will be Halloween in some shape or form. Parents may have to work extra hard this year to create a fun atmosphere with fun food and games. Make it a year to remember and have a spooky good time!&nbsp;Berny Unruh is Family and Community Wellness agent for the Cottonwood Extension District.

UNRUH: A Healthy Halloween

The statistics are in that show 70 percent of U.S. households are now food preparation central for 80 percent of their families’ meals. This is up 40 percent from 2019 and likely not slowing down. COVID19 has certainly impacted “where” we are eating most of our meals. Whether you are a cook-from-scratch kind of person or rely on some pre-cooked products when putting a meal together keep reading for some sound advice.

When shopping the frozen food case, be aware that not all frozen foods are prepared the same. Don’t assume that all frozen foods are equal when it comes to preparing them for your families dinner. You may not realize that some frozen foods are not fully cooked or ready to eat, especially if they have browned breading, grill marks or other signs that normally show that a product has been cooked.&nbsp;

In a recent Food Safety and Inspection Service (FSIS) observational study, 22 percent of participants said a not-ready-to-eat frozen chicken entrée was either cooked, partially cooked, or they weren’t sure that the product was in fact raw. The best advice is to read the cooking or preparation instructions on the package. This is specific to that product. The instructions may only have one cooking method or possibly multiple methods. Choose the one that best fits your schedule.

This information is important for all frozen foods whether they are vegetables or meat products. If the package states “not ready to eat” that means some form of cooking, baking or roasting must take place. Always use a food thermometer to check final temperatures.&nbsp;

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

<figure>
 <img src="https://media.eaglewebservices.com/public/2019/11/1573141404420.png" alt="Donna Krug is the District Director and Family and Consumer Science Agent for the Cottonwood District – Great Bend office." />
 <figcaption>Donna Krug is the District Director and Family and Consumer Science Agent for the Cottonwood District – Great Bend office.</figcaption>
 </figure>The statistics are in that show 70 percent of U.S. households are now food preparation central for 80 percent of their families’ meals. This is up 40 percent from 2019 and likely not slowing down. COVID19 has certainly impacted “where” we are eating most of our meals. Whether you are a cook-from-scratch kind of person or rely on some pre-cooked products when putting a meal together keep reading for some sound advice.When shopping the frozen food case, be aware that not all frozen foods are prepared the same. Don’t assume that all frozen foods are equal when it comes to preparing them for your families dinner. You may not realize that some frozen foods are not fully cooked or ready to eat, especially if they have browned breading, grill marks or other signs that normally show that a product has been cooked.&nbsp;In a recent Food Safety and Inspection Service (FSIS) observational study, 22 percent of participants said a not-ready-to-eat frozen chicken entrée was either cooked, partially cooked, or they weren’t sure that the product was in fact raw. The best advice is to read the cooking or preparation instructions on the package. This is specific to that product. The instructions may only have one cooking method or possibly multiple methods. Choose the one that best fits your schedule.This information is important for all frozen foods whether they are vegetables or meat products. If the package states “not ready to eat” that means some form of cooking, baking or roasting must take place. Always use a food thermometer to check final temperatures.&nbsp;Donna Krug is the District Director and Family and Consumer Science Agent for the Cottonwood District – Great Bend office. You may reach her at: (620)793-1910 or <a href="mailto:dkrug@ksu.edu">dkrug@ksu.edu</a>&nbsp; &nbsp;

KRUG: Safely preparing frozen foods

I always love the changing of the seasons, especially summer to fall. After the heat of the summer, the cool, crisp mornings and cooler days makes me happy. One of the first signs that I can tell that summer is on its way out is the first leaves on the cottonwood trees starting to turn yellow. The reds and oranges of the maples and oaks quickly follow suite. &nbsp;Although the New England states is the place to view the changing of the seasons, Kansas is no slouch. I found an article this week for you for the Horticulture Department about why trees change the colors they do and how you get the striking colors of fall.&nbsp;

&nbsp;Part of the allure of fall foliage is color variation. There are trees that turn red, purple, yellow, orange and brown.&nbsp;

Specific plant pigments determine individual colors. Foliage derives its normal green color from chlorophyll, the substance that captures the energy of the sun. Other pigments produce fall colors. Reds and purples are caused by anthocyanins, yellows by xanthophylls, and oranges by a combination of carotenes and xanthophylls. Browns are the result of tannins present in the leaf. Most of these substances are present throughout the growing season but are masked by the green color produced by chlorophyll. Anthocyanins are the exception and are produced after the chlorophyll is destroyed in the fall.&nbsp;

If you have ever seen pictures of New England in the fall, you have probably wondered why trees in Kansas usually do not color as well. This difference is partly because of the tree species prevalent in New England. Certain oaks and maples naturally produce good color. Coloring also is influenced by the weather.&nbsp;

Warm, sunny days and cool nights are ideal for good color. The sunny days encourage photosynthesis and, thus, sugar accumulation in the leaves. As fall progresses, each leaf develops an abscission layer at the base of the petiole, or leaf stem, that prevents these sugars from being transported down the trunk to the roots for storage. This high sugar content in the leaves produces more intense colors. Cloudy days and warm nights prevent some of the sugar accumulation in the leaves and results in less vibrant colors.&nbsp;

Weather during other parts of the growing season also can have an effect. Heavy rains in the early spring or hot, dry weather during the summer can both have a deleterious effect on fall color.&nbsp;

The length of time a tree maintains fall color also depends on weather. Reds, yellows and oranges are short-lived when trees undergo frosts and freezes.&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>I always love the changing of the seasons, especially summer to fall. After the heat of the summer, the cool, crisp mornings and cooler days makes me happy. One of the first signs that I can tell that summer is on its way out is the first leaves on the cottonwood trees starting to turn yellow. The reds and oranges of the maples and oaks quickly follow suite. &nbsp;Although the New England states is the place to view the changing of the seasons, Kansas is no slouch. I found an article this week for you for the Horticulture Department about why trees change the colors they do and how you get the striking colors of fall.&nbsp;&nbsp;Part of the allure of fall foliage is color variation. There are trees that turn red, purple, yellow, orange and brown.&nbsp;Specific plant pigments determine individual colors. Foliage derives its normal green color from chlorophyll, the substance that captures the energy of the sun. Other pigments produce fall colors. Reds and purples are caused by anthocyanins, yellows by xanthophylls, and oranges by a combination of carotenes and xanthophylls. Browns are the result of tannins present in the leaf. Most of these substances are present throughout the growing season but are masked by the green color produced by chlorophyll. Anthocyanins are the exception and are produced after the chlorophyll is destroyed in the fall.&nbsp;If you have ever seen pictures of New England in the fall, you have probably wondered why trees in Kansas usually do not color as well. This difference is partly because of the tree species prevalent in New England. Certain oaks and maples naturally produce good color. Coloring also is influenced by the weather.&nbsp;Warm, sunny days and cool nights are ideal for good color. The sunny days encourage photosynthesis and, thus, sugar accumulation in the leaves. As fall progresses, each leaf develops an abscission layer at the base of the petiole, or leaf stem, that prevents these sugars from being transported down the trunk to the roots for storage. This high sugar content in the leaves produces more intense colors. Cloudy days and warm nights prevent some of the sugar accumulation in the leaves and results in less vibrant colors.&nbsp;Weather during other parts of the growing season also can have an effect. Heavy rains in the early spring or hot, dry weather during the summer can both have a deleterious effect on fall color.&nbsp;The length of time a tree maintains fall color also depends on weather. Reds, yellows and oranges are short-lived when trees undergo frosts and freezes.&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 the colors of fall

Houseplants need varying amounts of water and fertilizer at different times of the year. They need the most during summer when light levels are high and days are long. They need the least during the short days of winter. 

The primary reason for this is light. &nbsp;Light produces the fuel for plant growth. More light allows more growth, which results in a greater demand for water and nutrients. When light is limiting, the need for water and nutrients decreases dramatically. Therefore, it becomes easy to overwater and overfertilize during the winter months. Excess water and fertilizer can harm a plant by damaging the root system. 

Overwatering can suffocate roots by eliminating oxygen and excess fertilizer can burn roots. &nbsp;Therefore, it is best not to fertilize at all during the middle of winter (December-January) and to fertilize sparingly during November and February (maybe 1/4 a normal rate).​It is never wise to water on a set schedule. 

Rather, allow the potting soil to tell you when watering is needed. Check to see if the soil is moist 1-inch deep by inserting your finger into the potting mix. Don't water unless the mix is dry.&nbsp; 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>Houseplants need varying amounts of water and fertilizer at different times of the year. They need the most during summer when light levels are high and days are long. They need the least during the short days of winter. The primary reason for this is light. &nbsp;Light produces the fuel for plant growth. More light allows more growth, which results in a greater demand for water and nutrients. When light is limiting, the need for water and nutrients decreases dramatically. Therefore, it becomes easy to overwater and overfertilize during the winter months. Excess water and fertilizer can harm a plant by damaging the root system. Overwatering can suffocate roots by eliminating oxygen and excess fertilizer can burn roots. &nbsp;Therefore, it is best not to fertilize at all during the middle of winter (December-January) and to fertilize sparingly during November and February (maybe 1/4 a normal rate).​It is never wise to water on a set schedule. Rather, allow the potting soil to tell you when watering is needed. Check to see if the soil is moist 1-inch deep by inserting your finger into the potting mix. Don't water unless the mix is dry.&nbsp; 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: Caring for houseplants during the winter months

By STACY CAMPBELL Cottonwood Extension District

Weeds can spread in a variety of ways, including on farm equipment. As you move harvest equipment from field to field, be aware of the potential to spread weed seed – especially if uncontrolled weeds are known or suspected to be herbicide resistant. Some steps that can be taken to prevent the spreading weeds when moving harvest equipment from one field to another are listed below.

&nbsp;It is very difficult to completely remove weed seeds from harvest equipment. However, taking a few minutes to reduce the number of seeds on your harvest equipment may ultimately save time, and money in the future.

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 message.&nbsp;

<figure>
 <img src="https://media.eaglewebservices.com/public/2020/10/1603130102776.png" alt="" />
 <figcaption></figcaption>
 </figure>By STACY CAMPBELL Cottonwood Extension DistrictWeeds can spread in a variety of ways, including on farm equipment. As you move harvest equipment from field to field, be aware of the potential to spread weed seed – especially if uncontrolled weeds are known or suspected to be herbicide resistant. Some steps that can be taken to prevent the spreading weeds when moving harvest equipment from one field to another are listed below.<ul>
 <li>Clean purchased used equipment (new-to-you) so someone else’s weeds are not introduced to your farm.</li><li>If possible, harvest fields with excellent weed control first.</li><li>Harvest fields where weeds are the worst or might be herbicide resistant last.</li><li>Harvest around areas with extremely dense weed populations.</li><li>Slow the combine to ‘self clean’ between fields:&nbsp;</li><li>run the unloading auger empty for a minute or two</li><li>open grain elevator doors, rock tramp, and unloading auger sump then run the separator with maximum air flow and suction</li><li>Use an air compressor to remove material remaining in rock trap and grain auger and from the head, feeder house, and straw spreader</li><li>Take half a day to do a deeper cleaning when possible</li><li>Check fall-tillage equipment between fields</li>
 </ul>&nbsp;It is very difficult to completely remove weed seeds from harvest equipment. However, taking a few minutes to reduce the number of seeds on your harvest equipment may ultimately save time, and money in the future.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 message.&nbsp;

CAMPBELL: Stop spreading weed seed during harvest

Donna Krug, Cottonwood District Family and Consumer Science Extension Agent from the Great Bend office in the will be in Hays on Thursday, October 22nd&nbsp;at 5:30 pm to present “Taking a New Look at Fermented Foods”.&nbsp;

The process of fermenting foods – to preserve them and make them more digestible and more nutritious is as old as humanity. Fermented foods are a powerful aid to digestion and a protection against disease. There is an increased interest today to learn the basics of fermentation and how adding more fermented food to the diet can impact health. Join Donna Krug on Thursday, the 22nd&nbsp;as she shares the basic process of fermenting foods in a wide mouth canning jar. Tested recipes will be shared. By following the simple steps outlined in Donna’s fact sheet you will have the tools to safely experiment with fermenting foods in your own kitchen.&nbsp;

The program will be held in the large meeting room at the back of the Extension office in Hays and social distancing will be practiced. An RSVP to the Extension Office 785-628-9430 or completing the survey at&nbsp;<a href="https://tinyurl.com/FermentFoodsHays">https://tinyurl.com/FermentFoodsHays</a>&nbsp;would be greatly appreciated.&nbsp;

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>Donna Krug, Cottonwood District Family and Consumer Science Extension Agent from the Great Bend office in the will be in Hays on Thursday, October 22nd&nbsp;at 5:30 pm to present “Taking a New Look at Fermented Foods”.&nbsp;The process of fermenting foods – to preserve them and make them more digestible and more nutritious is as old as humanity. Fermented foods are a powerful aid to digestion and a protection against disease. There is an increased interest today to learn the basics of fermentation and how adding more fermented food to the diet can impact health. Join Donna Krug on Thursday, the 22nd&nbsp;as she shares the basic process of fermenting foods in a wide mouth canning jar. Tested recipes will be shared. By following the simple steps outlined in Donna’s fact sheet you will have the tools to safely experiment with fermenting foods in your own kitchen.&nbsp;The program will be held in the large meeting room at the back of the Extension office in Hays and social distancing will be practiced. An RSVP to the Extension Office 785-628-9430 or completing the survey at&nbsp;<a href="https://tinyurl.com/FermentFoodsHays">https://tinyurl.com/FermentFoodsHays</a>&nbsp;would be greatly appreciated.&nbsp;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: Taking a new look at fermented foods

Late October to early November is the most effective time to control broadleaf weeds in lawns. Dandelions usually produce a flush of new plants in late September, and the winter annual weeds henbit and chickweed should have germinated in October.

These young plants are small and easily controlled with herbicides such as 2,4-D or combination products (Trimec, Weed-B-Gon, Weed-Out) that contain 2,4-D, MCPP, and Dicamba. Even established dandelions are more easily controlled now than in the spring because they are actively moving materials from the top portion of the plant to the roots in the fall. &nbsp;Herbicides will translocate to the roots as well and will kill the plant from the roots up.​

Choose a day that is 50 degrees or higher. The better the weed is growing, the more weed killer will be moved from the leaves to the roots. Cold temperatures will slow this process, but these products will still work at lower temperatures.

Weed Free Zone (also sold under the name of Speed Zone) contains the three active ingredients mentioned above, plus carfentrazone. It will give a quicker response than the other products mentioned especially as temperatures move below 50 degrees. 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> Late October to early November is the most effective time to control broadleaf weeds in lawns. Dandelions usually produce a flush of new plants in late September, and the winter annual weeds henbit and chickweed should have germinated in October. These young plants are small and easily controlled with herbicides such as 2,4-D or combination products (Trimec, Weed-B-Gon, Weed-Out) that contain 2,4-D, MCPP, and Dicamba. Even established dandelions are more easily controlled now than in the spring because they are actively moving materials from the top portion of the plant to the roots in the fall. &nbsp;Herbicides will translocate to the roots as well and will kill the plant from the roots up.​ Choose a day that is 50 degrees or higher. The better the weed is growing, the more weed killer will be moved from the leaves to the roots. Cold temperatures will slow this process, but these products will still work at lower temperatures.Weed Free Zone (also sold under the name of Speed Zone) contains the three active ingredients mentioned above, plus carfentrazone. It will give a quicker response than the other products mentioned especially as temperatures move below 50 degrees. 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: Controlling broadleaf weeds in lawns

October is noted as Indoor Air Quality Awareness month. This is such an important topic so today seems like the perfect time to share some updated information on this subject.

We spend the majority of our time inside; 90 percent of it, in fact. However, mold, mildew, carbon monoxide, tobacco smoke, radon, dust, asbestos and other indoor air pollutants can make some days you spend inside miserable. Indoor air pollution is a high contributor to illnesses. These pollutants cause acute and chronic problems such as allergies, asthma, headaches, nausea and even cancer. Americans lose millions of dollars each year in medical costs, lost workdays and decreased productivity due to illnesses caused by poor indoor air quality.

Indoor air quality can actually be worse than outdoor air quality. Many buildings are built or remodeled so tightly that fresh air is prevented from entering and circulating. That is complicated by the use of many furnishings, appliances, products and decorations that can negatively affect indoor air quality. Of course, the obvious signs of poor indoor air quality include unusual or noticeable odors. This may be attributed to moving into a new home, using new furniture, or using hobby products. Feeling noticeably healthier when you are outside is a definite clue that the air you are breathing inside your home may not be healthy.

Factors that impact air quality include lack of air movement, dirty or faulty heating or air conditioning equipment, damaged flue pipes or chimneys, unvented combustion for fossil fuel appliances, excessive humidity and the presence of mold and mildew. Many common household items can pollute the air as well. With cooler temps in the forecast, now is the perfect time to make sure your furnace is working properly, so that carbon monoxide is not an issue.&nbsp;

Remember too, that now is a good time to test the radon level in your home. We have short term radon test kits available for $6.50 at both the Hays and Great Bend offices. It’s a small price to pay for peace of mind knowing the radon level in your home.

All of the windy days we have had lately can certainly create an uptick in allergy symptoms inside as well as outside. Let’s hope for some rain to settle the dust soon! But not too much rain at one time, because then the mold questions will start coming in!

Donna Krug is the District Director and Family and Consumer Science Agent for 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;&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 for K-State Research and Extension – Cottonwood District.&nbsp;" />
 <figcaption>Donna Krug is the District Director and Family and Consumer Science Agent for K-State Research and Extension – Cottonwood District.&nbsp;</figcaption>
 </figure>October is noted as Indoor Air Quality Awareness month. This is such an important topic so today seems like the perfect time to share some updated information on this subject.We spend the majority of our time inside; 90 percent of it, in fact. However, mold, mildew, carbon monoxide, tobacco smoke, radon, dust, asbestos and other indoor air pollutants can make some days you spend inside miserable. Indoor air pollution is a high contributor to illnesses. These pollutants cause acute and chronic problems such as allergies, asthma, headaches, nausea and even cancer. Americans lose millions of dollars each year in medical costs, lost workdays and decreased productivity due to illnesses caused by poor indoor air quality.Indoor air quality can actually be worse than outdoor air quality. Many buildings are built or remodeled so tightly that fresh air is prevented from entering and circulating. That is complicated by the use of many furnishings, appliances, products and decorations that can negatively affect indoor air quality. Of course, the obvious signs of poor indoor air quality include unusual or noticeable odors. This may be attributed to moving into a new home, using new furniture, or using hobby products. Feeling noticeably healthier when you are outside is a definite clue that the air you are breathing inside your home may not be healthy.Factors that impact air quality include lack of air movement, dirty or faulty heating or air conditioning equipment, damaged flue pipes or chimneys, unvented combustion for fossil fuel appliances, excessive humidity and the presence of mold and mildew. Many common household items can pollute the air as well. With cooler temps in the forecast, now is the perfect time to make sure your furnace is working properly, so that carbon monoxide is not an issue.&nbsp;Remember too, that now is a good time to test the radon level in your home. We have short term radon test kits available for $6.50 at both the Hays and Great Bend offices. It’s a small price to pay for peace of mind knowing the radon level in your home.All of the windy days we have had lately can certainly create an uptick in allergy symptoms inside as well as outside. Let’s hope for some rain to settle the dust soon! But not too much rain at one time, because then the mold questions will start coming in!Donna Krug is the District Director and Family and Consumer Science Agent for 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;&nbsp;

KRUG: Indoor Air Quality Awareness Month

Choosing the best cover crop for a particular cropping system can be difficult. Many factors are involved when selecting the most appropriate cover crop. The <a href="http://mccc.msu.edu/">Midwest Cover Crops Council</a> (MCCC) has released an improved <a href="http://mccc.msu.edu/covercroptool/">cover crop selection tool</a> to help farmers determine the best types of cover crops for their fields. The MCCC is made up of representatives from 12 Midwest states, the Canadian province of Ontario, and select universities, including Kansas and Kansas State University.

With this tool, users select their state/province and county and then select the goals they have for cover crops — erosion control, nitrogen scavenger, fighting weeds, providing forage, etc. They also can provide information about the cash crops they are planting and drainage data for their fields, which is optional. The tool offers the best cover crop options for the specified conditions. Clicking on the cover crops brings up data sheets that offer more information about each crop, including seeding rates, termination methods, performance and cultural traits, and more. The tool is very easy to use and can provide as much or as little information as you choose.

The updated tool includes more accurate seeding dates for each county based on 30-year National Oceanic and Atmospheric Administration frost date data; changes to seeding dates and rates to align with new research; and is now mobile-friendly and complies with the Americans with Disabilities Act.

The MCCC recently held a live, one-hour webinar on Sept. 23rd to demonstrate the new tool and answer questions. To view the recorded version of the webinar, and/or access the tool, go to <a href="http://mccc.msu.edu/selector-tool/">mccc.msu.edu/selector-tool/.</a>

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 you can leave a voice mail.&nbsp;

<figure>
 <img src="https://media.eaglewebservices.com/public/2020/10/1602607406824.jpeg" alt="" />
 <figcaption></figcaption>
 </figure>By STACY CAMPBELL Cottonwood Extension DistrictChoosing the best cover crop for a particular cropping system can be difficult. Many factors are involved when selecting the most appropriate cover crop. The <a href="http://mccc.msu.edu/">Midwest Cover Crops Council</a> (MCCC) has released an improved <a href="http://mccc.msu.edu/covercroptool/">cover crop selection tool</a> to help farmers determine the best types of cover crops for their fields. The MCCC is made up of representatives from 12 Midwest states, the Canadian province of Ontario, and select universities, including Kansas and Kansas State University.With this tool, users select their state/province and county and then select the goals they have for cover crops — erosion control, nitrogen scavenger, fighting weeds, providing forage, etc. They also can provide information about the cash crops they are planting and drainage data for their fields, which is optional. The tool offers the best cover crop options for the specified conditions. Clicking on the cover crops brings up data sheets that offer more information about each crop, including seeding rates, termination methods, performance and cultural traits, and more. The tool is very easy to use and can provide as much or as little information as you choose.The updated tool includes more accurate seeding dates for each county based on 30-year National Oceanic and Atmospheric Administration frost date data; changes to seeding dates and rates to align with new research; and is now mobile-friendly and complies with the Americans with Disabilities Act.The MCCC recently held a live, one-hour webinar on Sept. 23rd to demonstrate the new tool and answer questions. To view the recorded version of the webinar, and/or access the tool, go to <a href="http://mccc.msu.edu/selector-tool/">mccc.msu.edu/selector-tool/.</a>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 you can leave a voice mail.&nbsp;

CAMPBELL: Updated cover crop selection tool available

Is the glass half empty or half full? It is believed that those who see the glass as half full tend to be more optimistic and those who see the glass as half empty are more pessimistic. Of course, there will be those who say, “You should be just glad to have a glass and have something to drink!”.

I have enjoyed several webinars through Illinois Extension that focused on being positive and aging. Extensive research has shown that optimism improves well-being and physical health. Studies also show that resilience and optimism are associated with greater longevity. Another study found that when employees are positive, there is a 12% increase in productivity.

Are there things we can do to stay positive? Yes, there are. However, I have found that some of the suggestions on the list have been much more difficult to do the last six months. That means we will just have to work a little harder on staying positive.

The first suggestion is to be around positive people and those who support you. While it is not possible to always be around positive people, be aware of those who bring out the best in you versus those who bring out the worst in you. If possible, find a way to limit the time you have to spend with the difficult people.

Laugh and surround yourself with things that help relieve stress. Doctors tell us that the physiological effects of laughter affect every part of the body. When we laugh, the heart rate and blood pressure speed up. Afterward, these sink below the previous levels and we feel a sense of relaxation. Author, Norman Cousins, was faced with a life-threatening disease but when he had a good belly laugh it allowed him to least two hours of pain-free relief.&nbsp;

Another suggestion is to practice positive self-talk. We most likely all have negative thoughts and self-talk, but it is possible to train your brain to turn it around. Instead of saying, “I’ve never done it before” try “It’s an opportunity to try something new.” Positive self-talk does take practice but we can mold ourselves through our thoughts. If you don’t listen to and believe what you have to say, then who should you listen to?&nbsp;

One last thought is to practice being grateful. Work to find the small things that make you happy. At the end of the day, try to list three things that you are thankful for. Write them down in a gratitude journal or record them in a gratitude app. If you take the time to do this, it will become obvious there are many, many things to be thankful for. If life becomes difficult, look back at your gratitude journal and savor the memories.&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 the glass half empty or half full? It is believed that those who see the glass as half full tend to be more optimistic and those who see the glass as half empty are more pessimistic. Of course, there will be those who say, “You should be just glad to have a glass and have something to drink!”.I have enjoyed several webinars through Illinois Extension that focused on being positive and aging. Extensive research has shown that optimism improves well-being and physical health. Studies also show that resilience and optimism are associated with greater longevity. Another study found that when employees are positive, there is a 12% increase in productivity.Are there things we can do to stay positive? Yes, there are. However, I have found that some of the suggestions on the list have been much more difficult to do the last six months. That means we will just have to work a little harder on staying positive.The first suggestion is to be around positive people and those who support you. While it is not possible to always be around positive people, be aware of those who bring out the best in you versus those who bring out the worst in you. If possible, find a way to limit the time you have to spend with the difficult people.Laugh and surround yourself with things that help relieve stress. Doctors tell us that the physiological effects of laughter affect every part of the body. When we laugh, the heart rate and blood pressure speed up. Afterward, these sink below the previous levels and we feel a sense of relaxation. Author, Norman Cousins, was faced with a life-threatening disease but when he had a good belly laugh it allowed him to least two hours of pain-free relief.&nbsp;Another suggestion is to practice positive self-talk. We most likely all have negative thoughts and self-talk, but it is possible to train your brain to turn it around. Instead of saying, “I’ve never done it before” try “It’s an opportunity to try something new.” Positive self-talk does take practice but we can mold ourselves through our thoughts. If you don’t listen to and believe what you have to say, then who should you listen to?&nbsp;One last thought is to practice being grateful. Work to find the small things that make you happy. At the end of the day, try to list three things that you are thankful for. Write them down in a gratitude journal or record them in a gratitude app. If you take the time to do this, it will become obvious there are many, many things to be thankful for. If life becomes difficult, look back at your gratitude journal and savor the memories.&nbsp;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: Positive thinking

Small grain forages can be a profitable option for producers. They can be planted in the fall and either terminated or grazed out in the early spring, allowing time to plant a summer row crop if soil moisture is adequate.&nbsp;

Spring oats. Spring oats are usually planted in late February or March in Kansas. However, spring oats can also be planted in August or early September -- and if done so, they will produce much more fall forage compared to other small grain forages in the fall before a killing freeze. They will almost never produce grain if planted in August. Spring oats do not need to vernalize before heading. They will develop rapidly in the fall if they have enough moisture and fertility, and may even head out before termination by the first hard freeze in the mid-20 degree F range, but in most years it will not have time to produce viable grain.&nbsp;&nbsp;

Spring oats can also be planted in a mixture with a winter small grain. The spring oat will produce most of the forage in the fall and then most likely winter kill. If the winter climate is mild, the spring crop can survive the winter. The winter small grain will overwinter and produce forage in the spring. Winter small grain biomass production might be less than if planted alone, but the combination of oat and winter small grain biomass will most likely be higher than winter small grain planted alone. If a mixture is used, plant oats at a 50% seeding rate and winter small grain at 100% seeding rate.&nbsp;

Oat pasture can generally carry 500 pounds of beef per acre. Average daily gains range from 1.5 to 2.5 pounds per head per day. Forage quality on actively growing oats is high, with protein content in the range of 20 to 25%.&nbsp;

Winter wheat. Wheat is often used for grazing and grain in so-called “dual-purpose” systems. These systems are usually balanced between getting good forage and good grain yields without maximizing yields on either side. Dual-purpose wheat is typically planted at least two to three weeks earlier than wheat planted for grain only, which can increase the risk of a wheat streak mosaic infection. In addition, producers wanting both grazing and grain should use a higher-than-normal seeding rate and increase the N rate.&nbsp;

Winter barley. There are new, improved varieties of winter barley available with better winterhardiness, especially under grazing. Many of the newer varieties also produce more forage than older varieties. Barley produces palatable growth rapidly in the fall under favorable conditions. It is considered supe­rior to other cereals for fall and early winter pasture, but wheat, triticale, and rye provide better late winter and spring grazing. Barley has excellent drought and heat tolerance. Winter barley forage is typically the most palatable of the small grain cereals and feed quality is the highest, although tonnage of barely is usually less then triticale or rye.&nbsp;

Winter rye. Rye establishes fall pasture quickly. It also regrows rapidly in late winter and early spring. However, rye becomes “stemmy” and unpal­atable earlier in the spring than other cereals. Since rye is less palatable and higher in fiber than wheat or barley, cattle gains during grazing are normally greater on oat, wheat, triticale, and barley pasture than on rye pasture. Rye is the hardiest of the small grain cereals for overall tolerance to drought, heat, winterkill, and poor soil conditions.&nbsp;

Winter triticale. Triticale, a cross between wheat and rye, possesses the toughness of rye along with the quality of wheat. It can be grazed much harder than wheat and still recover to produce grain. Triticale and rye can be planted about a month earlier than wheat with a decreased risk of wheat streak mosaic (while the triticale might not show symptoms of wheat streak mosaic virus infection, it may vector the mites that might affect a neighboring wheat field). However, there is still risk to grasshopper feeding in the fall, hessian fly, barley yellow dwarf, or root rot. Planting triticale or rye earlier in the fall increases the amount of fall forage available compared to winter wheat. Triticale has longer effective spring grazing than rye, but not as long as wheat. Depending on the variety, winter triticale will head later than rye so the forage can remain higher in quality later into the spring. Heading date on all winter cereals should be a consideration if spring grazing is the goal.&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/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>Small grain forages can be a profitable option for producers. They can be planted in the fall and either terminated or grazed out in the early spring, allowing time to plant a summer row crop if soil moisture is adequate.&nbsp;Spring oats. Spring oats are usually planted in late February or March in Kansas. However, spring oats can also be planted in August or early September -- and if done so, they will produce much more fall forage compared to other small grain forages in the fall before a killing freeze. They will almost never produce grain if planted in August. Spring oats do not need to vernalize before heading. They will develop rapidly in the fall if they have enough moisture and fertility, and may even head out before termination by the first hard freeze in the mid-20 degree F range, but in most years it will not have time to produce viable grain.&nbsp;&nbsp;Spring oats can also be planted in a mixture with a winter small grain. The spring oat will produce most of the forage in the fall and then most likely winter kill. If the winter climate is mild, the spring crop can survive the winter. The winter small grain will overwinter and produce forage in the spring. Winter small grain biomass production might be less than if planted alone, but the combination of oat and winter small grain biomass will most likely be higher than winter small grain planted alone. If a mixture is used, plant oats at a 50% seeding rate and winter small grain at 100% seeding rate.&nbsp;Oat pasture can generally carry 500 pounds of beef per acre. Average daily gains range from 1.5 to 2.5 pounds per head per day. Forage quality on actively growing oats is high, with protein content in the range of 20 to 25%.&nbsp;Winter wheat. Wheat is often used for grazing and grain in so-called “dual-purpose” systems. These systems are usually balanced between getting good forage and good grain yields without maximizing yields on either side. Dual-purpose wheat is typically planted at least two to three weeks earlier than wheat planted for grain only, which can increase the risk of a wheat streak mosaic infection. In addition, producers wanting both grazing and grain should use a higher-than-normal seeding rate and increase the N rate.&nbsp;Winter barley. There are new, improved varieties of winter barley available with better winterhardiness, especially under grazing. Many of the newer varieties also produce more forage than older varieties. Barley produces palatable growth rapidly in the fall under favorable conditions. It is considered supe­rior to other cereals for fall and early winter pasture, but wheat, triticale, and rye provide better late winter and spring grazing. Barley has excellent drought and heat tolerance. Winter barley forage is typically the most palatable of the small grain cereals and feed quality is the highest, although tonnage of barely is usually less then triticale or rye.&nbsp;Winter rye. Rye establishes fall pasture quickly. It also regrows rapidly in late winter and early spring. However, rye becomes “stemmy” and unpal­atable earlier in the spring than other cereals. Since rye is less palatable and higher in fiber than wheat or barley, cattle gains during grazing are normally greater on oat, wheat, triticale, and barley pasture than on rye pasture. Rye is the hardiest of the small grain cereals for overall tolerance to drought, heat, winterkill, and poor soil conditions.&nbsp;Winter triticale. Triticale, a cross between wheat and rye, possesses the toughness of rye along with the quality of wheat. It can be grazed much harder than wheat and still recover to produce grain. Triticale and rye can be planted about a month earlier than wheat with a decreased risk of wheat streak mosaic (while the triticale might not show symptoms of wheat streak mosaic virus infection, it may vector the mites that might affect a neighboring wheat field). However, there is still risk to grasshopper feeding in the fall, hessian fly, barley yellow dwarf, or root rot. Planting triticale or rye earlier in the fall increases the amount of fall forage available compared to winter wheat. Triticale has longer effective spring grazing than rye, but not as long as wheat. Depending on the variety, winter triticale will head later than rye so the forage can remain higher in quality later into the spring. Heading date on all winter cereals should be a consideration if spring grazing is the goal.&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: Small grain forage

With the maiden name of Meyer and married name of Krug you might guess that our family has a rich German heritage. I have always enjoyed learning about the foods that are tied to various cultures and when you think of German foods, one that comes to mind is sauerkraut. Did you know that sauerkraut is easy to make in your home kitchen so that you can enjoy it often?

The past year I have been busy learning more about the fermentation of vegetables. I submitted a proposal to write a Fact Sheet for K-State Research and Extension titled, “Taking a New Look at Fermented Foods.” I had been seeing articles in several sources and heard a conference speaker touting the health benefits of eating a small amount of fermented foods often. Then I noticed a fermentation kit on the shelf at our local hardware store. The kit made fermenting vegetables in wide mouth canning jars in small batches sound like a fun thing to try.&nbsp;

The practice of fermenting foods has been around for thousands of years. There are many claims to how fermentation was discovered, but now, every culture with access to salt, makes some kind of fermented food. The simplicity of this food preservation method coupled with its unique flavors and reported health benefits has made fermenting food popular worldwide. Today there seems to be a renewed interest in preparing fermented foods at home.

Many foods and beverages are created through the process of fermentation: sourdough bread, yogurt, beer, wine, sauerkraut, and kombucha to name a few. The fact sheet I wrote focused on the fermentation of vegetables, known as lactic acid fermentation. Fermentation is a process where the natural bacteria found in fresh vegetables utilize the carbohydrates to reproduce and excrete lactic acid, which preserves the vegetables and creates a characteristic tangy flavor.

I would love for you to join me at one of the public educational programs I am scheduled to present during October. My presentation will include sharing the techniques for making sauerkraut and kimchi successfully in a wide mouth canning jar. Kimchi is a delicious Korean condiment that is fun to make. I will also discuss the health benefits of including fermented foods in your daily menu.&nbsp;

The free educational programs are set for: Wednesday, October 14th, at noon, at the Great Bend Activity Center, 2715 18th Street; Thursday, October 22nd, at 5:30 PM, at the Extension office meeting room at 601 Main Street, Hays; and Friday, October 23rd, at 1:00 PM, at the Great Bend Senior Center. I hope to see you soon!

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

<figure>
 <img src="https://media.eaglewebservices.com/public/2019/11/1573141404420.png" alt="Donna Krug is the District Director and Family &amp; Consumer Science Agent, in the Cottonwood District. " />
 <figcaption>Donna Krug is the District Director and Family &amp; Consumer Science Agent, in the Cottonwood District. </figcaption>
 </figure>With the maiden name of Meyer and married name of Krug you might guess that our family has a rich German heritage. I have always enjoyed learning about the foods that are tied to various cultures and when you think of German foods, one that comes to mind is sauerkraut. Did you know that sauerkraut is easy to make in your home kitchen so that you can enjoy it often?The past year I have been busy learning more about the fermentation of vegetables. I submitted a proposal to write a Fact Sheet for K-State Research and Extension titled, “Taking a New Look at Fermented Foods.” I had been seeing articles in several sources and heard a conference speaker touting the health benefits of eating a small amount of fermented foods often. Then I noticed a fermentation kit on the shelf at our local hardware store. The kit made fermenting vegetables in wide mouth canning jars in small batches sound like a fun thing to try.&nbsp;The practice of fermenting foods has been around for thousands of years. There are many claims to how fermentation was discovered, but now, every culture with access to salt, makes some kind of fermented food. The simplicity of this food preservation method coupled with its unique flavors and reported health benefits has made fermenting food popular worldwide. Today there seems to be a renewed interest in preparing fermented foods at home.Many foods and beverages are created through the process of fermentation: sourdough bread, yogurt, beer, wine, sauerkraut, and kombucha to name a few. The fact sheet I wrote focused on the fermentation of vegetables, known as lactic acid fermentation. Fermentation is a process where the natural bacteria found in fresh vegetables utilize the carbohydrates to reproduce and excrete lactic acid, which preserves the vegetables and creates a characteristic tangy flavor.I would love for you to join me at one of the public educational programs I am scheduled to present during October. My presentation will include sharing the techniques for making sauerkraut and kimchi successfully in a wide mouth canning jar. Kimchi is a delicious Korean condiment that is fun to make. I will also discuss the health benefits of including fermented foods in your daily menu.&nbsp;The free educational programs are set for: Wednesday, October 14th, at noon, at the Great Bend Activity Center, 2715 18th Street; Thursday, October 22nd, at 5:30 PM, at the Extension office meeting room at 601 Main Street, Hays; and Friday, October 23rd, at 1:00 PM, at the Great Bend Senior Center. I hope to see you soon!Donna Krug is the District Director and Family &amp; Consumer Science Agent, in the Cottonwood District. You may reach her at: (620)793-1910 or <a href="mailto:dkrug@ksu.edu">dkrug@ksu.edu</a>&nbsp;&nbsp;

KRUG: Taking a new look at fermented foods

What is the secret to staying positive? Staying positive when times are tough is much easier said than done.&nbsp; Living a healthy lifestyle is very important but maintaining a positive attitude in today’s world is even more important.&nbsp;

On Wednesday Oct. 7, at 12:10 p.m., Berny Unruh will be presenting “I’m&nbsp;Positive, I’m Ok” at the Cottonwood Extension Office, 601 Main, in Hays. Come spend your lunch hour with us as we outline ideas to keep a positive outlook on life. The program will be concluded by 12:50 pm so participants can return to work. The program will be held in the large meeting room at the back of the Extension office and social distancing will be practiced.

Research has shown that optimism improves not only mental well-being but also physical health and that resilience and optimism can be associated with greater longevity. There are many ways to stay keep a positive outlook and the first one is to be around positive people and those that support you.&nbsp; That has been more difficult during the last six months but there are many ways to connect with people when you cannot physically be with them.&nbsp;

Hopefully this lesson will inspire you to make a checklist of the things that will help you live a more positive and successful life. An RSVP that you will be able to attend to the Extension Office 785-628-9430 or an email to&nbsp;<a href="mailto:bunruh@ksu.edu">bunruh@ksu.edu</a>&nbsp;would be greatly appreciated.&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>What is the secret to staying positive? Staying positive when times are tough is much easier said than done.&nbsp; Living a healthy lifestyle is very important but maintaining a positive attitude in today’s world is even more important.&nbsp;On Wednesday Oct. 7, at 12:10 p.m., Berny Unruh will be presenting “I’m&nbsp;Positive, I’m Ok” at the Cottonwood Extension Office, 601 Main, in Hays. Come spend your lunch hour with us as we outline ideas to keep a positive outlook on life. The program will be concluded by 12:50 pm so participants can return to work. The program will be held in the large meeting room at the back of the Extension office and social distancing will be practiced.Research has shown that optimism improves not only mental well-being but also physical health and that resilience and optimism can be associated with greater longevity. There are many ways to stay keep a positive outlook and the first one is to be around positive people and those that support you.&nbsp; That has been more difficult during the last six months but there are many ways to connect with people when you cannot physically be with them.&nbsp;Hopefully this lesson will inspire you to make a checklist of the things that will help you live a more positive and successful life. An RSVP that you will be able to attend to the Extension Office 785-628-9430 or an email to&nbsp;<a href="mailto:bunruh@ksu.edu">bunruh@ksu.edu</a>&nbsp;would be greatly appreciated.&nbsp;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: Staying positive when times are tough

Each year in the fall Frannie Miller, Pesticide training and IPM coordinator, plans trainings and looks forward to seeing applicators from across the state as they attend these commercial recertification training programs. This year will look a lot different in terms of training opportunities. Due to the ever presence of Covid, the Kansas State Pesticide Safety Program will be hosting virtual training opportunities through zoom. This will allow the applicator to obtain pest management credits from the safety of his or her home or office. Some applicators may feel they are technologically challenged, but don’t let that keep you from trying a new way of learning. The team is here to help you every step of the way! 

The Kansas State Pesticide Safety Program is hosting training on the following dates: 

· October 20 – 21 (9:20 a.m. – 11:30 a.m.) (1:20 p.m. -3:30 p.m.) Right-of-Way, Industrial Weed, and Noxious Weed Training (Category 6, 7C, &amp; 9A) 

· November 2 (12:30 p.m. – 5:15 p.m.) and November 3 (8:30 a.m. – 11:30 a.m. Stored Product Pests and Seed Treatment (Category 7B &amp; 4) 

· November 4 (9:20 a.m. – 11:30 a.m.) Ornamental, Turf and Interiorscape (Category 3A, 3B, &amp; 3C) 

· November 9 (8:30 a.m. – 5:00 p.m.) Ag Plant (Category 1A) 

· November 10 (8:30 a.m. – 5:00 p.m.) Structural and Public Health (Category 7D, 7E &amp; 8) 

· November 10 (12:00 p.m. – 1:00 p.m.) Core Hour 

· November 12 (8:30 a.m. – 5:00 p.m.) Wood Destroying and Wood Preservation (Category 7A &amp; 7F) 

· November 12 (12:00 p.m. – 1:00 p.m.) Core Hour 

· November 13 (8:30 a.m. – 5:00 p.m.) Forest Pest, Ornamental, Turf and Interiorscape (Category 2, 3A, 3B &amp; 3C) 

Flyers containing the registration information can be found on the Pesticide Safety and IPM webpage at: https://www.ksre.k-state.edu/pesticides-ipm/commercial-applicator.html. If you use Facebook you may want to consider liking the Kansas State Pesticide Safety and IPM program page, which can be found at: https://www.facebook.com/KSRE-Pesticide-Safety-and-Integrated-Pest-Management-Program-109039044075447. 

Other groups or associations may be hosting other training opportunities. A complete list can be found at: https://portal.kda.ks.gov/PAF/PafTraining/TrainingEventList. 

If you don’t remember how many credits you have or need, you can look up your training status at: https://portal.kda.ks.gov/paf/pafapplicator/login/ 

If you have further questions regarding how this training will be conducted contact Frannie Miller at (620)241-1523 or e-mail fmiller@ksu.edu. 

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

<figure>
 <img src="https://media.eaglewebservices.com/public/2019/11/1573141354634.png" alt="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>Each year in the fall Frannie Miller, Pesticide training and IPM coordinator, plans trainings and looks forward to seeing applicators from across the state as they attend these commercial recertification training programs. This year will look a lot different in terms of training opportunities. Due to the ever presence of Covid, the Kansas State Pesticide Safety Program will be hosting virtual training opportunities through zoom. This will allow the applicator to obtain pest management credits from the safety of his or her home or office. Some applicators may feel they are technologically challenged, but don’t let that keep you from trying a new way of learning. The team is here to help you every step of the way! The Kansas State Pesticide Safety Program is hosting training on the following dates: · October 20 – 21 (9:20 a.m. – 11:30 a.m.) (1:20 p.m. -3:30 p.m.) Right-of-Way, Industrial Weed, and Noxious Weed Training (Category 6, 7C, &amp; 9A) · November 2 (12:30 p.m. – 5:15 p.m.) and November 3 (8:30 a.m. – 11:30 a.m. Stored Product Pests and Seed Treatment (Category 7B &amp; 4) · November 4 (9:20 a.m. – 11:30 a.m.) Ornamental, Turf and Interiorscape (Category 3A, 3B, &amp; 3C) · November 9 (8:30 a.m. – 5:00 p.m.) Ag Plant (Category 1A) · November 10 (8:30 a.m. – 5:00 p.m.) Structural and Public Health (Category 7D, 7E &amp; 8) · November 10 (12:00 p.m. – 1:00 p.m.) Core Hour · November 12 (8:30 a.m. – 5:00 p.m.) Wood Destroying and Wood Preservation (Category 7A &amp; 7F) · November 12 (12:00 p.m. – 1:00 p.m.) Core Hour · November 13 (8:30 a.m. – 5:00 p.m.) Forest Pest, Ornamental, Turf and Interiorscape (Category 2, 3A, 3B &amp; 3C) Flyers containing the registration information can be found on the Pesticide Safety and IPM webpage at: https://www.ksre.k-state.edu/pesticides-ipm/commercial-applicator.html. If you use Facebook you may want to consider liking the Kansas State Pesticide Safety and IPM program page, which can be found at: https://www.facebook.com/KSRE-Pesticide-Safety-and-Integrated-Pest-Management-Program-109039044075447. Other groups or associations may be hosting other training opportunities. A complete list can be found at: https://portal.kda.ks.gov/PAF/PafTraining/TrainingEventList. If you don’t remember how many credits you have or need, you can look up your training status at: https://portal.kda.ks.gov/paf/pafapplicator/login/ If you have further questions regarding how this training will be conducted contact Frannie Miller at (620)241-1523 or e-mail fmiller@ksu.edu. Alicia Boor is an Agriculture and Natural Resources agent in the Cottonwood District (which includes Barton and Ellis counties) for K-State Research and Extension. You can contact her by e-mail at aboor@ksu.edu or calling 620-793-1910.

BOOR: Pesticide training programs begin this month

Cooler nights are increasing in frequency now that we are into October. If you have tomatoes, you may have some that are approaching maturity. Leave them on the vine until mature or until a frost is forecast. 

Tomatoes will ripen off the vine but must have reached a certain phase of maturity called the "mature green stage." Look for full-sized tomatoes with a white, star-shaped zone on the bottom end of the green fruit.&nbsp;​

When harvesting fruit before a frost, separate tomatoes into three groups for storage: those that are mostly red, those that are just starting to turn, and those that are still green. Discard tomatoes with defects such as rots or breaks in the skin. Place the tomatoes on cardboard trays or cartons but use layers of newspaper to separate fruit if stacked. Occasionally a tomato may start to rot and leak juice. The newspaper will keep the juice from contacting nearby or underlying fruit. Store groups of tomatoes at as close to 55 degrees as possible until needed.&nbsp;&nbsp;

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. K-State Research and Extension is an equal opportunity provider and employer.&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>Cooler nights are increasing in frequency now that we are into October. If you have tomatoes, you may have some that are approaching maturity. Leave them on the vine until mature or until a frost is forecast. Tomatoes will ripen off the vine but must have reached a certain phase of maturity called the "mature green stage." Look for full-sized tomatoes with a white, star-shaped zone on the bottom end of the green fruit.&nbsp;​When harvesting fruit before a frost, separate tomatoes into three groups for storage: those that are mostly red, those that are just starting to turn, and those that are still green. Discard tomatoes with defects such as rots or breaks in the skin. Place the tomatoes on cardboard trays or cartons but use layers of newspaper to separate fruit if stacked. Occasionally a tomato may start to rot and leak juice. The newspaper will keep the juice from contacting nearby or underlying fruit. Store groups of tomatoes at as close to 55 degrees as possible until needed.&nbsp;&nbsp;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. K-State Research and Extension is an equal opportunity provider and employer.&nbsp;

FICK: Last tomatoes of the season 

The 21st KSU Beef Stocker Field Day will be hosted virtually on Thursday, Oct. 1. The day will start at 9:30 a.m. with a welcome and conclude by noon. The tentative schedule is as follows:

&nbsp;9:30 am Welcome and Overview of the KSU Beef Stocker Unit – Mike Day, ASI Department Head, and Dale Blasi, KSU Extension Beef Specialist

&nbsp;Moderator – Wes Ishmael, Cattle Current

&nbsp;9:45 am Beef Cattle Market Outlook - Glynn Tonsor, KSU Agricultural Economist

10:15 am Making Alternative Ration Ingredient Changes Work – Justin Waggoner, KSU Extension Beef Specialist

&nbsp;10:45 am Nutrition and Management - Limit Feeding – Dale Blasi, KSU Extension Beef Specialist

&nbsp;11:15 am Economic Aspects - Limit Feeding – Glynn Tonsor, KSU Agricultural Economist

&nbsp;11:45 am Closing Remarks and Questions

Click <a href="https://ASI.KSU.EDU/StockerFieldDay">HERE</a> to learn more about the schedule and program. To register, click <a href="http://bit.ly/2020StockerFieldDay">HERE</a>. For more information, contact Dale Blasi at dblasi@ksu.edu or 785-532-5427.

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

<figure>
 <img src="https://media.eaglewebservices.com/public/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>The 21st KSU Beef Stocker Field Day will be hosted virtually on Thursday, Oct. 1. The day will start at 9:30 a.m. with a welcome and conclude by noon. The tentative schedule is as follows:&nbsp;9:30 am Welcome and Overview of the KSU Beef Stocker Unit – Mike Day, ASI Department Head, and Dale Blasi, KSU Extension Beef Specialist&nbsp;Moderator – Wes Ishmael, Cattle Current&nbsp;9:45 am Beef Cattle Market Outlook - Glynn Tonsor, KSU Agricultural Economist10:15 am Making Alternative Ration Ingredient Changes Work – Justin Waggoner, KSU Extension Beef Specialist&nbsp;10:45 am Nutrition and Management - Limit Feeding – Dale Blasi, KSU Extension Beef Specialist&nbsp;11:15 am Economic Aspects - Limit Feeding – Glynn Tonsor, KSU Agricultural Economist&nbsp;11:45 am Closing Remarks and QuestionsClick <a href="https://ASI.KSU.EDU/StockerFieldDay">HERE</a> to learn more about the schedule and program. To register, click <a href="http://bit.ly/2020StockerFieldDay">HERE</a>. For more information, contact Dale Blasi at dblasi@ksu.edu or 785-532-5427.Alicia Boor is an Agriculture and Natural Resources agent in the Cottonwood District (which includes Barton and Ellis counties) for K-State Research and Extension. You can contact her by e-mail at aboor@ksu.edu or calling 620-793-1910.

BOOR: 21st KSU Beef Stocker Field Day

Fall is in the air and that is exciting. For many families it means the start of a new school year with a schedule of extra-curricular activities that could make your head spin. For others it is a time of slowing down, and preparing your home and garden for cooler weather. For the Cottonwood Extension District, fall is a time when educational programs abound.&nbsp;

Are you a life-long learner? Moms and dads, grandmas and grandpas are never too old to learn something new. I don’t mean you have to enroll in a formal class, complete with a syllabus and a final exam. I am talking about the many educational programs offered by the Cottonwood Extension District. Whether you are a farmer interested in controlling honey locust trees in your pastures, or you have youngsters who are ready to join the 4-H and youth program, Extension has something for everyone. One program I am excited to share in the month ahead is about fermented foods. (Next weeks’ column will provide all of the details) &nbsp;

The year 2020 has created challenges for many. In Extension, our Administrative team has encouraged us to turn these challenges into opportunities. When our face-to-face meetings were restricted for a few months, our use of technology kicked into high gear. While Zoom meetings and webinars became the norm, our Cottonwood Extension Educators found ways to stay connected.

And just a reminder that our offices in both Great Bend and Hays are open and ready to serve you. We do ask that you wear a mask when entering our offices. If your questions can be answered through an e-mail or phone call we encourage that.

I would also like to encourage you to check out our Cottonwood website and like our Facebook page. Then you will see first hand the many learning opportunities that are highlighted. We are currently working on our fall quarterly on-line newsletter which will be posted to the web site in early October. I hope you will make time in your schedule to learn something new!&nbsp;

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; K-State Research &amp; Extension is an equal opportunity provider and employer.&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. " />
 <figcaption>Donna Krug is the District Director and Family &amp; Consumer Science Agent in the Cottonwood Extension District. </figcaption>
 </figure>Fall is in the air and that is exciting. For many families it means the start of a new school year with a schedule of extra-curricular activities that could make your head spin. For others it is a time of slowing down, and preparing your home and garden for cooler weather. For the Cottonwood Extension District, fall is a time when educational programs abound.&nbsp;Are you a life-long learner? Moms and dads, grandmas and grandpas are never too old to learn something new. I don’t mean you have to enroll in a formal class, complete with a syllabus and a final exam. I am talking about the many educational programs offered by the Cottonwood Extension District. Whether you are a farmer interested in controlling honey locust trees in your pastures, or you have youngsters who are ready to join the 4-H and youth program, Extension has something for everyone. One program I am excited to share in the month ahead is about fermented foods. (Next weeks’ column will provide all of the details) &nbsp;The year 2020 has created challenges for many. In Extension, our Administrative team has encouraged us to turn these challenges into opportunities. When our face-to-face meetings were restricted for a few months, our use of technology kicked into high gear. While Zoom meetings and webinars became the norm, our Cottonwood Extension Educators found ways to stay connected.And just a reminder that our offices in both Great Bend and Hays are open and ready to serve you. We do ask that you wear a mask when entering our offices. If your questions can be answered through an e-mail or phone call we encourage that.I would also like to encourage you to check out our Cottonwood website and like our Facebook page. Then you will see first hand the many learning opportunities that are highlighted. We are currently working on our fall quarterly on-line newsletter which will be posted to the web site in early October. I hope you will make time in your schedule to learn something new!&nbsp;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; K-State Research &amp; Extension is an equal opportunity provider and employer.&nbsp;

KRUG: Be a lifelong learner

As college kids leave home for the first time, it is important that they transition with a plan that includes being current on immunizations, following good study habits, establishing self-control at the buffet counter and having financial support in place so they have the greatest chance for success in their new environment. &nbsp;&nbsp;

In much the same way, calves are most successful in transitioning off the farm when they’ve had good care, are current on their vaccinations, and have been exposed to the challenges of a changing diet. For the experts at the Kansas State University Beef Cattle Institute, many of these factors occur before weaning to minimize the stress of change. &nbsp;&nbsp;

“The goal of any pre-conditioning program should be to prepare the calf for the next event in its life,” said Bob Weaber, K-State beef cattle extension specialist. Pre-conditioning refers to the care the calf gets on the ranch before it’s weaned and before it enters the feedlot or a stocker operation. &nbsp;&nbsp;

From a health standpoint, vaccinations should be given while the calf is still nursing its dam, said K-State veterinarian Bob Larson. &nbsp;&nbsp;

“The best immune response to vaccinations will happen when the calves are not stressed and they are not carrying a parasite load,” Larson said. He added that immunity often does not reach effective levels until about three weeks after the vaccines are administered. &nbsp;&nbsp;

Another step in preparing the male calves is to have them castrated. The veterinarians advise cow-calf producers to take care of that early in the calf’s life. &nbsp;&nbsp;

“Castrating calves when they are two to three months of age causes minimal stress, allowing them to recover quickly. But the older the calf is when he has that done, the more it will challenge him,” Larson said.&nbsp;&nbsp;

Along with taking care of the animal’s health needs, the experts said it is important to train the calves to eat from a feed bunk and locate the type of water source they will see during the next phase of life.&nbsp;&nbsp;

“If the calves get dehydrated and aren’t eating, then their immune response will be weakened,” Larson said. &nbsp;&nbsp;

Part of that preparation may include letting them drink from a cattle waterer instead of a pasture pond, Weaber said. Exposing them to grain prior to weaning will help them make the transition to the backgrounding operation easier, as well. Backgrounding refers to co-mingling weaned calves of a similar age and continuing to grow them prior to entering the feed yard. &nbsp;&nbsp;

To build the best pre-conditioning program, the experts recommend the following:&nbsp;

To hear the full discussion on caring for calves prior to weaning, listen to the&nbsp;<a href="https://ksubci.org/2020/09/04/stump-the-expert-pre-conditioning-top-preventative-health-tips-for-pre-conditioning-bqa-tips-for-weaning-early-preg-checks/" target="_blank">BCI Cattle Chat podcast online</a>. &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>As college kids leave home for the first time, it is important that they transition with a plan that includes being current on immunizations, following good study habits, establishing self-control at the buffet counter and having financial support in place so they have the greatest chance for success in their new environment. &nbsp;&nbsp;In much the same way, calves are most successful in transitioning off the farm when they’ve had good care, are current on their vaccinations, and have been exposed to the challenges of a changing diet. For the experts at the Kansas State University Beef Cattle Institute, many of these factors occur before weaning to minimize the stress of change. &nbsp;&nbsp;“The goal of any pre-conditioning program should be to prepare the calf for the next event in its life,” said Bob Weaber, K-State beef cattle extension specialist. Pre-conditioning refers to the care the calf gets on the ranch before it’s weaned and before it enters the feedlot or a stocker operation. &nbsp;&nbsp;From a health standpoint, vaccinations should be given while the calf is still nursing its dam, said K-State veterinarian Bob Larson. &nbsp;&nbsp;“The best immune response to vaccinations will happen when the calves are not stressed and they are not carrying a parasite load,” Larson said. He added that immunity often does not reach effective levels until about three weeks after the vaccines are administered. &nbsp;&nbsp;Another step in preparing the male calves is to have them castrated. The veterinarians advise cow-calf producers to take care of that early in the calf’s life. &nbsp;&nbsp;“Castrating calves when they are two to three months of age causes minimal stress, allowing them to recover quickly. But the older the calf is when he has that done, the more it will challenge him,” Larson said.&nbsp;&nbsp;Along with taking care of the animal’s health needs, the experts said it is important to train the calves to eat from a feed bunk and locate the type of water source they will see during the next phase of life.&nbsp;&nbsp;“If the calves get dehydrated and aren’t eating, then their immune response will be weakened,” Larson said. &nbsp;&nbsp;Part of that preparation may include letting them drink from a cattle waterer instead of a pasture pond, Weaber said. Exposing them to grain prior to weaning will help them make the transition to the backgrounding operation easier, as well. Backgrounding refers to co-mingling weaned calves of a similar age and continuing to grow them prior to entering the feed yard. &nbsp;&nbsp;To build the best pre-conditioning program, the experts recommend the following:&nbsp;<ol>
 <li>Prepare the calves for their new environment by exposing them to new water sources and feed.&nbsp;&nbsp;</li><li>Manage the nutritional needs of the calves.&nbsp;&nbsp;</li><li>Minimize stressors prior to weaning.&nbsp;&nbsp;</li><li>Stimulate immunity through a vaccination program that matches the disease challenges those calves are going to face.&nbsp;&nbsp;</li><li>Create a comprehensive plan for understanding optimum pre-weaning activities.&nbsp;&nbsp;</li>
 </ol>To hear the full discussion on caring for calves prior to weaning, listen to the&nbsp;<a href="https://ksubci.org/2020/09/04/stump-the-expert-pre-conditioning-top-preventative-health-tips-for-pre-conditioning-bqa-tips-for-weaning-early-preg-checks/" target="_blank">BCI Cattle Chat podcast online</a>. &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: Minimizing stress in calves

One of the best ways to keep your body and mind functioning at their best is to exercise. Regular participation in strengthening exercises can help you build muscle and increase bone density, which prevents frailty and osteoporosis.

Stay Strong, Stay Healthy is an 8-week strengthening exercise program that meets twice a week for 1-hour. A class is scheduled to start Sept. 22 in Ellis at the old High School Gym. Participants will meet Tuesdays and Thursdays from 10 – 11 am until Nov. 12. Before participating in the class, members must complete a consent form and a questionnaire about their health status. A physician authorization form may be required.&nbsp; The cost is $20 for all 16 sessions. No special clothes or equipment needed.&nbsp;

During the program, you will learn exercises to improve strength, balance, and flexibility.&nbsp;

The program’s goal is to improve your health and quality of life.&nbsp; This class is in cooperation with the Ellis Recreation Commission. Contact Berny Unruh at the Extension Office 785-628-9430 if there are further questions.&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>One of the best ways to keep your body and mind functioning at their best is to exercise. Regular participation in strengthening exercises can help you build muscle and increase bone density, which prevents frailty and osteoporosis.Stay Strong, Stay Healthy is an 8-week strengthening exercise program that meets twice a week for 1-hour. A class is scheduled to start Sept. 22 in Ellis at the old High School Gym. Participants will meet Tuesdays and Thursdays from 10 – 11 am until Nov. 12. Before participating in the class, members must complete a consent form and a questionnaire about their health status. A physician authorization form may be required.&nbsp; The cost is $20 for all 16 sessions. No special clothes or equipment needed.&nbsp;Each hour-long class includes:&nbsp;<ol>
 <li>Warm-up exercises&nbsp;</li><li>Easy strengthening exercises, with or without weights&nbsp;</li><li>Cool-down stretches&nbsp;</li>
 </ol>During the program, you will learn exercises to improve strength, balance, and flexibility.&nbsp;The program’s goal is to improve your health and quality of life.&nbsp; This class is in cooperation with the Ellis Recreation Commission. Contact Berny Unruh at the Extension Office 785-628-9430 if there are further questions.&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: Stay Strong Stay Healthy in Ellis

BY STACY CAMPBELL Cottonwood Extension District

The latest USDA-National Agricultural Statistics Service Crop Progress and Condition report for Kansas on August 6th classified 53% of the corn crop as ‘good’ or ‘excellent’ condition. Overall, 31% of Kansas’ corn is mature with 4% harvested.

The weather conditions experienced from late July to end of August are critical for corn as related to the grain-filling rate and determining final grain weight. In the month of August temperature and precipitation have split across the state, with cooler-than-normal conditions in the south central and southeast, while warmer conditions have dominated in the west. Most of the state had below-normal precipitation, despite isolated pockets of heaver precipitation.

In recent years, a common question from producers around the state, relates to the dry down rate for corn when approaching the end of the season. Based on previous information, the average dry down rate depends on the weather, primarily temperature and moisture conditions – but it might range from 1% in late August to less than 0.5% per day in October.

The weather outlook in early September calls for an increased chance of cooler-than-normal temperatures with chances for below-normal precipitation for all but the southeastern corner of the state.

Grain water loss occurs at different rates but with two distinct phases: 1) before “black layer” or maturity, and 2) after black layer.&nbsp;

To properly address questions from many producers on the rate of dry down, a study by K-State Research &amp; Extension agronomy is underway to investigate the grain dry down rate from the moment of “black layer” until commercial harvest grain moisture was reached. For the conditions experienced in 2017 and 2018 seasons (from late August until mid-September), the overall dry down rate was around 1% per day (from 36-35% to 15-17% grain moisture) – taking an overall period between 18-to-21 days.

&nbsp;*Note: It is desired to reach harvest with 15.5% grain moisture to maximize the final grain volume to be sold, thus the importance of timing harvest with the right grain moisture content.

It is expected that the dry down rate will decrease to &lt;0.5% per day for late-planted corn entering reproductive stages later in the growing season. Expect a similar decrease for corn that was exposed to late-season stress conditions (e.g., drought, heat). Under these conditions, maturity may be reached with high grain water content and the last stages after black layer formation could face lower temperatures and higher humidity. These main factors should be considered when the time comes to schedule corn harvest. You can track temperature and humidity levels on the Kansas Mesonet web site at <a href="http://mesonet.k-state.edu/weather/historical/">http://mesonet.k-state.edu/weather/historical/</a> by selecting the station and time period of interest.

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.

<figure>
 <img src="https://media.eaglewebservices.com/public/2020/9/1600113157064.jpeg" alt="" />
 <figcaption></figcaption>
 </figure>BY STACY CAMPBELL Cottonwood Extension DistrictThe latest USDA-National Agricultural Statistics Service Crop Progress and Condition report for Kansas on August 6th classified 53% of the corn crop as ‘good’ or ‘excellent’ condition. Overall, 31% of Kansas’ corn is mature with 4% harvested.The weather conditions experienced from late July to end of August are critical for corn as related to the grain-filling rate and determining final grain weight. In the month of August temperature and precipitation have split across the state, with cooler-than-normal conditions in the south central and southeast, while warmer conditions have dominated in the west. Most of the state had below-normal precipitation, despite isolated pockets of heaver precipitation.In recent years, a common question from producers around the state, relates to the dry down rate for corn when approaching the end of the season. Based on previous information, the average dry down rate depends on the weather, primarily temperature and moisture conditions – but it might range from 1% in late August to less than 0.5% per day in October.The weather outlook in early September calls for an increased chance of cooler-than-normal temperatures with chances for below-normal precipitation for all but the southeastern corner of the state.Grain water loss occurs at different rates but with two distinct phases: 1) before “black layer” or maturity, and 2) after black layer.&nbsp;To properly address questions from many producers on the rate of dry down, a study by K-State Research &amp; Extension agronomy is underway to investigate the grain dry down rate from the moment of “black layer” until commercial harvest grain moisture was reached. For the conditions experienced in 2017 and 2018 seasons (from late August until mid-September), the overall dry down rate was around 1% per day (from 36-35% to 15-17% grain moisture) – taking an overall period between 18-to-21 days.&nbsp;*Note: It is desired to reach harvest with 15.5% grain moisture to maximize the final grain volume to be sold, thus the importance of timing harvest with the right grain moisture content.The dry down process can be delayed by:<ol>
 <li>Low temperatures</li><li>High humidity</li><li>High grain moisture content at black layer (38-40%)</li>
 </ol>It is expected that the dry down rate will decrease to &lt;0.5% per day for late-planted corn entering reproductive stages later in the growing season. Expect a similar decrease for corn that was exposed to late-season stress conditions (e.g., drought, heat). Under these conditions, maturity may be reached with high grain water content and the last stages after black layer formation could face lower temperatures and higher humidity. These main factors should be considered when the time comes to schedule corn harvest. You can track temperature and humidity levels on the Kansas Mesonet web site at <a href="http://mesonet.k-state.edu/weather/historical/">http://mesonet.k-state.edu/weather/historical/</a> by selecting the station and time period of interest.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.<figure>
 <img src="https://media.eaglewebservices.com/public/2019/11/1574181994278.png" alt="Stacy Campbell" />
 <figcaption>Stacy Campbell</figcaption>
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CAMPBELL: Rate of dry down in corn before harvest

This time of year reminds me of childhood trips to Missouri to visit my Aunt and Uncle. We always passed through Wathena, in the northeast corner of Kansas where fruit stands had an abundant supply of Jonathon apples. Later on, when our three kids were little, I remember chaperoning pre-school apple picking field trips to the Converse apple orchard off of Radium Road. Just last year, on our fall trip to upstate New York, we found the apples from our friends’ backyard tree to be delicious. Nothing beats biting in to a crisp, juicy, maybe even a little bit tart, apple that is grown locally and in season.

I’m sure you have all heard the old saying “An apple a day keeps the doctor away.” An article I came across recently cited research done at The Ohio State University. Their studies showed that eating an apple each day could contribute to lowering LDL cholesterol in the blood. Researchers compared eating apples with taking a capsule of polyphenol extract which are present in apples. For their study they recruited non-smoking adults aged 40-60 years old. They had no history of eating apples more than twice a month prior to participating in the study. They also had no prior cardiovascular issues and did not consume phytochemical supplements.&nbsp;

Participants were divided into three groups. One group ate an apple each day, the second group took a polyphenol capsule, and the third took a placebo. Results showed the apples and the polyphenol capsules decrease LDL cholesterol levels. The apples, however, gave a larger decrease in LDL cholesterol. Apples prevent the oxidation of LDL cholesterol that leads to atherosclerosis or hardening of the arteries.&nbsp;

I hope I have created enough evidence about the nutritional benefits of eating apples that you will add them to your next grocery list. Apples are, what I refer to as, nutrient dense foods. A medium apple, approximately 3 inches in diameter, has just 95 calories. When eaten with the skin on, that same apple will provide 4.3 grams of fiber. So, the next time you take a bite out of an apple, think of all of the great nutrients you are adding to your diet!

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

<figure>
 <img src="https://media.eaglewebservices.com/public/2020/1/1578680101176.jpeg" alt="Donna Krug is the District Director and Family &amp; Consumer Science Agent for K-State Research &amp; Extension – Cottonwood District.&nbsp;" />
 <figcaption>Donna Krug is the District Director and Family &amp; Consumer Science Agent for K-State Research &amp; Extension – Cottonwood District.&nbsp;</figcaption>
 </figure>This time of year reminds me of childhood trips to Missouri to visit my Aunt and Uncle. We always passed through Wathena, in the northeast corner of Kansas where fruit stands had an abundant supply of Jonathon apples. Later on, when our three kids were little, I remember chaperoning pre-school apple picking field trips to the Converse apple orchard off of Radium Road. Just last year, on our fall trip to upstate New York, we found the apples from our friends’ backyard tree to be delicious. Nothing beats biting in to a crisp, juicy, maybe even a little bit tart, apple that is grown locally and in season.I’m sure you have all heard the old saying “An apple a day keeps the doctor away.” An article I came across recently cited research done at The Ohio State University. Their studies showed that eating an apple each day could contribute to lowering LDL cholesterol in the blood. Researchers compared eating apples with taking a capsule of polyphenol extract which are present in apples. For their study they recruited non-smoking adults aged 40-60 years old. They had no history of eating apples more than twice a month prior to participating in the study. They also had no prior cardiovascular issues and did not consume phytochemical supplements.&nbsp;Participants were divided into three groups. One group ate an apple each day, the second group took a polyphenol capsule, and the third took a placebo. Results showed the apples and the polyphenol capsules decrease LDL cholesterol levels. The apples, however, gave a larger decrease in LDL cholesterol. Apples prevent the oxidation of LDL cholesterol that leads to atherosclerosis or hardening of the arteries.&nbsp;I hope I have created enough evidence about the nutritional benefits of eating apples that you will add them to your next grocery list. Apples are, what I refer to as, nutrient dense foods. A medium apple, approximately 3 inches in diameter, has just 95 calories. When eaten with the skin on, that same apple will provide 4.3 grams of fiber. So, the next time you take a bite out of an apple, think of all of the great nutrients you are adding to your diet!Donna Krug is the District Director and Family &amp; Consumer Science Agent for K-State Research &amp; Extension – Cottonwood District. You may reach her at:&nbsp; (620)793-1910 or <a href="mailto:dkrug@ksu.edu">dkrug@ksu.edu</a>&nbsp; K-State Research &amp; Extension is an equal opportunity provider and employer. &nbsp;

KRUG: 'An apple a day' is still good advice

Wheat is considered a highly responsive crop to band-applied fertilizers, particularly phosphorus (P). Application of P as starter fertilizer can be an effective method for part or all the P needs. Wheat plants typically show a significant increase in fall tillers and better root development with the use of starter fertilizer (P and N). Winterkill can also be reduced with the use of starter fertilizers, particularly in low P testing soils.

<figure>
 <img src="https://media.eaglewebservices.com/public/2020/9/1599599869236.jpeg" alt="" />
 <figcaption></figcaption>
 </figure>Wheat is considered a highly responsive crop to band-applied fertilizers, particularly phosphorus (P). Application of P as starter fertilizer can be an effective method for part or all the P needs. Wheat plants typically show a significant increase in fall tillers and better root development with the use of starter fertilizer (P and N). Winterkill can also be reduced with the use of starter fertilizers, particularly in low P testing soils.Phosphorus fertilizer application can be done through the drill with the seed. In-furrow fertilizer can be applied, depending on the soil test and recommended application rate, either in addition to or instead of, any pre-plant P applications. The use of dry fertilizer sources with air seeders is a very popular and practical option. However, other P sources (including liquid) are agronomically equivalent and decisions should be based on cost and adaptability for each operation.When applying fertilizer with the seed, rates should be limited to avoid potential toxicity to the seedlings. Most fertilizer sources contain salts which can be toxic to seedlings. However, phosphorus (P) fertilizer contains little if any salt, conversely Nitrogen (N) &amp; Potassium (K2O) fertilizers contain salts. When placing fertilizer in direct contact with wheat seed, producers should use the guidelines listed below.&nbsp;Suggested maximum rates of fertilizer in pounds (lbs.) per acre Nitrogen N + Potassium K2O to apply directly with the wheat seed (No urea containing fertilizers).15-inch row spacing, medium-to-fine soil textures,16 lbs. on course textures or dry soils 11 lbs.&nbsp;10-inch row spacing, medium-to-fine soil textures 24 lbs. on course textures or dry soils 17 lbs.6-8-inch row spacing, medium-to-fine soil textures 30 lbs. on course textures or dry soils 21 lbs.&nbsp;Air seeders that place the starter fertilizer and seed in a 1- to 2-inch band, rather than a narrow seed slot, provide some margin of safety because the concentration of the fertilizer and seed is lower in these diffuse bands. In this scenario, adding a little extra N fertilizer to the starter is less likely to injure the seed - but it is still a risk.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.<figure>
 <img src="https://media.eaglewebservices.com/public/2020/1/1578070283981.png" alt="Stacy Campbell&nbsp;" />
 <figcaption>Stacy Campbell&nbsp;</figcaption>
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