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

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

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

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

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

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

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

UNRUH: Quality family time

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

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

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

FICK: Sharp temperature drop a cause for concern for trees

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

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

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

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

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

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

Source: Rolling Prairie Cookbook by Nancy O’Connor.

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

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

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

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

KRUG: Make celebrations fun and healthy

By STACY CAMPBELL Cottonwood Extension District

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

Some of the key herbicides to consider for fall herbicide applications include Autumn Super, Canopy, Spartan or Authority, and Valor for residual activity. For burndown activity, glyphosate, 2,4-D or dicamba are good options to consider. One thing to keep in mind about residual activity from fall herbicide applications is that weather conditions will influence the length of residual control and the weed emergence patterns. So, even though they provide some residual activity, additional spring application pre-emergence herbicides will likely be needed for season-long weed control.

Some of the key weeds to target with fall herbicide applications are marestail, henbit, dandelion, prickly lettuce, pepperweed, field pansy, evening primrose, and recently-emerged cool-season grasses. When higher rates of herbicides are used, some control of early spring-germinating summer annual broadleaf weeds such as kochia, common lambsquarters, wild buckwheat, and Pennsylvania smartweed can be achieved.

Marestail is a problem that merits special attention. Marestail is much easier to control in fall or early spring while it is still in the rosette growth stage. 2,4-D or dicamba can effectively control fall-emerging marestail plants. Sharpen can also be very good on marestail and may provide residual control through spring, but should be tank-mixed with 2,4-D, dicamba, or glyphosate to prevent regrowth. Valor is another product that may provide residual control of marestail. Because many marestail populations are resistant to Group 2 herbicides, ALS-inhibitors like Autumn Super and Canopy may not provide control if applied alone.

The use of trade names is for clarity to readers and does not imply endorsement of a particular product, nor does exclusion imply non-approval. Always consult the herbicide label for the most current use requirements.

Every year K-State Research &amp; Extension has available on-line or printed books that can be picked up at your local or district Extension Offices. <a href="https://www.bookstore.ksre.ksu.edu/pubs/SRP1148.pdf">2020 Chemical Weed Control for Field Crops, Pastures, Rangeland, and Noncropland</a>, K-State publication SRP-1148.

Information provided by Sarah Lancaster and Vipan Kumar, K-State Research &amp; Extension Weed Science Specialist.

Stacy Campbell is an Agriculture and Natural Resources agent in the Cottonwood District (which includes Barton and Ellis counties) for K-State Research and Extension. You can contact him by e-mail at scampbel@ksu.edu or calling 785-628-9430, if after hours leave a voice mail for a return call.&nbsp;

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

CAMPBELL: Control annual weeds with fall-applied herbicides

Berny Unruh, Cottonwood District Family and Community Wellness Extension Agent will present “Healthy Cooking with Air Fryers” on Wednesday, Nov. 4, at 5:30 pm at the Cottonwood Extension Office, 601 Main, Hays, Kansas. Another opportunity to attend the program is on Thursday, Nov. 5,&nbsp;at 5:30 at the Ellis Rec Commission Office, 1204 Washington in Ellis.&nbsp;

Air fryers cook food by circulating extremely hot air around the food. The unit contains a basket to hold food, an electric heating element and a fan to circulate the hot air. These small size appliances can provide a healthier alternative to conventional frying because they use little or no oil during the cooking process. The demonstration will include commonly cooked foods and tested recipes will be shared. The information presented will be helpful in making the decision about whether or not to purchase an air fryer.&nbsp;

The program will be held in the large meeting room and social distancing will be practiced. Registration for the program would be greatly appreciated by calling the Extension Office at 785-628-9430 or completing the secure form at&nbsp;<a href="https://tinyurl.com/AirFryerEllisCo">https://tinyurl.com/AirFryerEllisCo</a>&nbsp;so an adequate number of handouts will be available.

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>Berny Unruh, Cottonwood District Family and Community Wellness Extension Agent will present “Healthy Cooking with Air Fryers” on Wednesday, Nov. 4, at 5:30 pm at the Cottonwood Extension Office, 601 Main, Hays, Kansas. Another opportunity to attend the program is on Thursday, Nov. 5,&nbsp;at 5:30 at the Ellis Rec Commission Office, 1204 Washington in Ellis.&nbsp;Air fryers cook food by circulating extremely hot air around the food. The unit contains a basket to hold food, an electric heating element and a fan to circulate the hot air. These small size appliances can provide a healthier alternative to conventional frying because they use little or no oil during the cooking process. The demonstration will include commonly cooked foods and tested recipes will be shared. The information presented will be helpful in making the decision about whether or not to purchase an air fryer.&nbsp;The program will be held in the large meeting room and social distancing will be practiced. Registration for the program would be greatly appreciated by calling the Extension Office at 785-628-9430 or completing the secure form at&nbsp;<a href="https://tinyurl.com/AirFryerEllisCo">https://tinyurl.com/AirFryerEllisCo</a>&nbsp;so an adequate number of handouts will be available.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>

Extension offers session on healthy cooking with air fryers

One thing I enjoy about my Extension career is that I have great resources at my fingertips, or these days, at the click of a mouse. We have energetic specialists in the area of adult development and aging who have provided great materials that I want you to learn more about.

I piloted the “Keys to Embracing Aging” materials several years ago, but each of the 12 fact sheets is relevant in today’s world. No matter your age, you can take steps now to age well into the future. Keys to Embracing Aging is an interactive program that highlights 12 healthy lifestyle behaviors aimed at helping you age healthfully, successfully and with increased longevity.&nbsp;

The Alzheimer’s 101 fact sheet provides education and awareness about Alzheimer’s disease. That is crucial to bettering the lives of those who are currently facing the disease or will face it in the future. The fact sheet includes the warning signs, the benefits of early detection and diagnosis, and steps to bettering your overall brain health.

One of my favorite programs to share is “Gray for a Day.” Gray for a Day aims to educate participants on age-related sensory and functional challenges some adults might face through various simulations that reflect daily routines, simple tasks, and leisure or social activities.&nbsp;

Elder abuse and neglect is another issue addressed in an Extension program. No one is immune to elder abuse – it can happen to anyone, at any time, and anywhere. Often a silent problem, elder abuse can rob older adults of their dignity and security and leave them feeling fearful and alone. This educational program discusses the warning signs and risk factors of abuse, how to prevent elder abuse, and the steps to report suspected abuse.

The Senior Health Insurance Counseling for Kansans, known as SHICK, is a free program offering Kansans the opportunity to talk with trained, community volunteers and get answers to questions about Medicare. During the next six weeks we are busy helping Medicare recipients review their Part D prescription drug plans.

A visit to the KSRE web site will take you to all of the great resources I mentioned above. Feel free to give me a call or send an e-mail with any questions related to these topics.

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

<figure>
 <img src="https://media.eaglewebservices.com/public/2020/6/1593016082485.png" alt="Donna Krug is the District Director and Family &amp; Consumer Science Agent with K-State Research and Extension – Cottonwood District." />
 <figcaption>Donna Krug is the District Director and Family &amp; Consumer Science Agent with K-State Research and Extension – Cottonwood District.</figcaption>
 </figure>One thing I enjoy about my Extension career is that I have great resources at my fingertips, or these days, at the click of a mouse. We have energetic specialists in the area of adult development and aging who have provided great materials that I want you to learn more about.I piloted the “Keys to Embracing Aging” materials several years ago, but each of the 12 fact sheets is relevant in today’s world. No matter your age, you can take steps now to age well into the future. Keys to Embracing Aging is an interactive program that highlights 12 healthy lifestyle behaviors aimed at helping you age healthfully, successfully and with increased longevity.&nbsp;The Alzheimer’s 101 fact sheet provides education and awareness about Alzheimer’s disease. That is crucial to bettering the lives of those who are currently facing the disease or will face it in the future. The fact sheet includes the warning signs, the benefits of early detection and diagnosis, and steps to bettering your overall brain health.One of my favorite programs to share is “Gray for a Day.” Gray for a Day aims to educate participants on age-related sensory and functional challenges some adults might face through various simulations that reflect daily routines, simple tasks, and leisure or social activities.&nbsp;Elder abuse and neglect is another issue addressed in an Extension program. No one is immune to elder abuse – it can happen to anyone, at any time, and anywhere. Often a silent problem, elder abuse can rob older adults of their dignity and security and leave them feeling fearful and alone. This educational program discusses the warning signs and risk factors of abuse, how to prevent elder abuse, and the steps to report suspected abuse.The Senior Health Insurance Counseling for Kansans, known as SHICK, is a free program offering Kansans the opportunity to talk with trained, community volunteers and get answers to questions about Medicare. During the next six weeks we are busy helping Medicare recipients review their Part D prescription drug plans.A visit to the KSRE web site will take you to all of the great resources I mentioned above. Feel free to give me a call or send an e-mail with any questions related to these topics.Donna Krug is the District Director and Family &amp; Consumer Science Agent with K-State Research and Extension – Cottonwood District. You may reach her at: (620)793-1910 or <a href="mailto:dkrug@ksu.edu">dkrug@ksu.edu</a>&nbsp;&nbsp;

KRUG: Extension program address aging issues

<a href="https://hayspost.com/posts/5dd2f46c897d147ad4bb104b">To find out more about The Post Podcast, or subscribe to mobile&nbsp;</a><a href="https://hayspost.com/posts/5dd2f46c897d147ad4bb104b">notifications click here.</a>

<div><iframe title="Cottonwood extension district completes grain sorghum hybrid strip test" height="400" width="400" style="border: none;" scrolling="no" data-name="pb-iframe-player" src="https://www.podbean.com/media/player/g4cfw-f0dffb?from=pb6admin&download=1&version=1&vjs=1&auto=1&share=1&download=1&rtl=0&fonts=Helvetica&skin=3&pfauth="></iframe></div><a href="https://hayspost.com/posts/5dd2f46c897d147ad4bb104b">To find out more about The Post Podcast, or subscribe to mobile&nbsp;</a><a href="https://hayspost.com/posts/5dd2f46c897d147ad4bb104b">notifications click here.</a>

🎙 Post Podcast: Cottonwood district studies grain sorghum hybrid test plot 

Celebrate the holidays with a beautiful, live wreath. Join Cottonwood Extension's Lauren Fick for an evening of floral design and wreath building. 

In this workshop, participants will join via zoom and have a full hour of creative time, while Lauren guides you through the basic floral design principles. 

Participants will learn how to create a modern door wreath with fresh, winter greenery. Each paying participant will receive a box of materials that include a 16" wreath frame, over 7' of live greenery, a wreath hanger, pinecones, floral wire, and more. Lauren will teach about the different types of greenery and techniques for using them in a wreath or floral design.&nbsp;The best part about this workshop is that you get to participate from the comfort of your own home.

The workshop will take place on Thursday, Dec. 3, at 7:30pm. For participants who would like materials the cost is $35 per participant and there is a limited amount of materials available (first 25 people). Registration closes on Nov. 16 at 5:00PM. For participants who want materials they must register and pay by Nov. 16 to secure their spot. Participants who are interested in the free Zoom link are asked to call the office by Nov. 16 to register. Further details will be sent out via email after registration is complete.&nbsp; Call 785-628-9430 to register.

<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>Cottonwood ExtensionCelebrate the holidays with a beautiful, live wreath. Join Cottonwood Extension's Lauren Fick for an evening of floral design and wreath building. In this workshop, participants will join via zoom and have a full hour of creative time, while Lauren guides you through the basic floral design principles. Participants will learn how to create a modern door wreath with fresh, winter greenery. Each paying participant will receive a box of materials that include a 16" wreath frame, over 7' of live greenery, a wreath hanger, pinecones, floral wire, and more. Lauren will teach about the different types of greenery and techniques for using them in a wreath or floral design.&nbsp;The best part about this workshop is that you get to participate from the comfort of your own home. The workshop will take place on Thursday, Dec. 3, at 7:30pm. For participants who would like materials the cost is $35 per participant and there is a limited amount of materials available (first 25 people). Registration closes on Nov. 16 at 5:00PM. For participants who want materials they must register and pay by Nov. 16 to secure their spot. Participants who are interested in the free Zoom link are asked to call the office by Nov. 16 to register. Further details will be sent out via email after registration is complete.&nbsp; Call 785-628-9430 to register.

FICK: Holiday wreath workshop

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

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:

<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.