A collaborative effort between the Kansas Grain Sorghum Commission, Kansas State University Department of Plant Pathology, and K-State Research and Extension is bringing forth the Sorghum Connection Field Day series. 

This program will provide producers with information on stalk rot management, hybrid selection, fertility, and other cropping systems practices to improve producer productivity and profitability all showcased through on-farm research trials.

The Russell Field Day is Sept. 18 beginning at 8:30 a.m. at the corner of N. Copeland St. and E. State St.

Attendance is free, with lunch provided but registration is required by calling 785-472-4442.

<figure>
 <img src="https://media.eaglewebservices.com/public/2024/9/1726149927041.jpeg" alt="Photo by Pixabay" />
 <figcaption>Photo by Pixabay</figcaption>
 </figure>Cottonwood Extension DistrictA collaborative effort between the Kansas Grain Sorghum Commission, Kansas State University Department of Plant Pathology, and K-State Research and Extension is bringing forth the Sorghum Connection Field Day series. This program will provide producers with information on stalk rot management, hybrid selection, fertility, and other cropping systems practices to improve producer productivity and profitability all showcased through on-farm research trials.The Russell Field Day is Sept. 18 beginning at 8:30 a.m. at the corner of N. Copeland St. and E. State St.Attendance is free, with lunch provided but registration is required by calling 785-472-4442.

Russell to host Sorghum Connection Field Day Sept. 18

By MONIQUE KOERNER Cottonwood Extension District

K-State Research and Extension Cottonwood District will be hosting our annual make and take pizza night in honor of National Family Day on September 23, 2024 from 4:00pm to 6:00pm at our office located at 601 Main Street in Hays.

Family Day is a national effort to promote family dinners. Research shows family dinners are a great way to reduce youth substance abuse and other risky behaviors as reported by The National Center on Addiction and Substance Abuse at Colombia University. Not only are family dinners a way to bring families together but young children can also learn valuable life skills. Cooking is an important life skill for children to learn before they grow up and are out on their own. Knowing how to plan menus, budget for food, and follow a recipe provides many skills that will help children as they become adults. Knowing how to cook meals versus heating something up from a box can also aid our children’s health. Processed foods often have many added ingredients that can lead to health issues. Having children help in the kitchen teaches them math skills and to follow directions. When children help prepare meals they tend to have more motivation to eat the meal as well. If they have taken part in preparation they are more likely to try new foods and recipes. This can be particularly helpful for picky eaters!

I want to give a shout out to our sponsors. Papa Murphy’s donates the pizza crusts and Kiwanis gives a donation to help buy toppings as well as fruit and vegetables. Thank you very much! We couldn’t hold this night without their continued support every year!

Come join us for a low cost and healthy meal that you can make with your children. Please RSVP and pay the $3 per pizza at 601 Main Street by Sept 20, 2024. We are continuing online registration this year. Use the link&nbsp; <a href="https://kstate.qualtrics.com/jfe/form/SV_0jhSkOmNBcoOBvw">https://kstate.qualtrics.com/jfe/form/SV_0jhSkOmNBcoOBvw</a>

I hope to see many of you there. If you ever have any questions or would like a program about healthy eating, food safety, budgeting, or staying active, please reach out to me. You can find me at our office on Main Street or you can call or email anytime.

Monique Koerner is the Family and Community Wellness Agent with K-State Research and Extension – Cottonwood District. You may reach her at: 785-628-9430 or moniquek@ksu.edu.

<figure>
 <img src="https://media.eaglewebservices.com/public/2022/11/1668522152076.jpeg" alt="" />
 <figcaption></figcaption>
 </figure>By MONIQUE KOERNER Cottonwood Extension DistrictK-State Research and Extension Cottonwood District will be hosting our annual make and take pizza night in honor of National Family Day on September 23, 2024 from 4:00pm to 6:00pm at our office located at 601 Main Street in Hays.Family Day is a national effort to promote family dinners. Research shows family dinners are a great way to reduce youth substance abuse and other risky behaviors as reported by The National Center on Addiction and Substance Abuse at Colombia University. Not only are family dinners a way to bring families together but young children can also learn valuable life skills. Cooking is an important life skill for children to learn before they grow up and are out on their own. Knowing how to plan menus, budget for food, and follow a recipe provides many skills that will help children as they become adults. Knowing how to cook meals versus heating something up from a box can also aid our children’s health. Processed foods often have many added ingredients that can lead to health issues. Having children help in the kitchen teaches them math skills and to follow directions. When children help prepare meals they tend to have more motivation to eat the meal as well. If they have taken part in preparation they are more likely to try new foods and recipes. This can be particularly helpful for picky eaters!I want to give a shout out to our sponsors. Papa Murphy’s donates the pizza crusts and Kiwanis gives a donation to help buy toppings as well as fruit and vegetables. Thank you very much! We couldn’t hold this night without their continued support every year!Come join us for a low cost and healthy meal that you can make with your children. Please RSVP and pay the $3 per pizza at 601 Main Street by Sept 20, 2024. We are continuing online registration this year. Use the link&nbsp; <a href="https://kstate.qualtrics.com/jfe/form/SV_0jhSkOmNBcoOBvw">https://kstate.qualtrics.com/jfe/form/SV_0jhSkOmNBcoOBvw</a>I hope to see many of you there. If you ever have any questions or would like a program about healthy eating, food safety, budgeting, or staying active, please reach out to me. You can find me at our office on Main Street or you can call or email anytime.Monique Koerner is the Family and Community Wellness Agent with K-State Research and Extension – Cottonwood District. You may reach her at: 785-628-9430 or moniquek@ksu.edu.

KOERNER: Family Pizza Day

By JACOB KLAUDT K-State Research and Extension news service

Submitted by Stacy Campbell, Cottonwood Extension District

The inaugural Kansas Landowner Conference took place in 2023, helping landowners removed from agriculture learn more about managing their properties and developing relationships with tenants.

This year, K-State Research and Extension farm economist Robin Reid said event coordinators added a day to the conference due to positive feedback from past attendees.

“We had a great turnout at the first conference,” she said. “Previously, it was all in one day. We have found since then that there are many issues that landowners want to learn more about, so we expanded it to two days, giving participants more availability to desired information.”

The conference is set for Oct. 10-11 at the K-State Alumni Center in Manhattan, Kansas.

“We know that this is smack dab in the middle of harvest for some people,” said Ashlee Westerhold, K-State director of the Office of Farm and Ranch Transition. “However, our target audience are those who own Kansas land but are not operating the land themselves.”

Reid added: “A demographic that we really want to experience this conference are those who did not necessarily grow up on the farm or those who inherited a farm and do not know where to start on how to handle being a landowner and working with a tenant.”

Due to the recent downturn in the farm economy, Reid said this year’s event will include more breakout sessions around topics that will “impact every Kansas landowner’s bottom line.”

“For crop-share landlords that do their grain marketing, we have an awesome session on how to put together a marketing plan, navigate crop insurance and select government support programs,” she said.

“Some of the other sessions revolve around components of a well-written lease, leasing rates and how to effectively negotiate with tenants.”

Additional breakout sessions on Oct. 10 include:

· Wind and Solar Leases, with Kansas Farm Bureau’s Wendee Grady – 1:30 p.m.

· Climate and Carbon Credits, with K-State’s Micah Cameron-Harp – 1:30 p.m.

· Hunting leases, with K-State wildlife specialist Drew Ricketts – 2:30 p.m.

· Charitable Strategies in Agriculture, with K-State Foundation senior director of gift planning Darci Cain – 2:30 p.m.

Reid said landowners on the fence about participating should strongly consider it because industry experts will be presenting on the topics they receive the most questions about.

“The agricultural economics department gets information requests all the time about things like ‘What is the going rate for pasture rental in my area?’, ‘What are the legal implications of renting?’ and ‘What should I have in a written lease?’” she said.

“Our attendees will be able to answer those questions after the conference, feel comfortable with that information and know the people to contact if they want to learn more,” Westerhold said.

Currently, the early-bird cost of attendance is $350 per person, or $650 for two business partners. Westerhold said prices will increase after Sept. 15.

“At the 2024 conference, we are offering a business partner discount rate because we know a lot of our attendees are couples, siblings and parents/children, so having both people there to experience this event is something we wanted to encourage,” she said. To register go to https://agmanager.info/landowner and more event information is available online from the K-State Department of Agricultural Economics. Or contact Robin Reid, 785-532-0964, robinreid@k-state.edu; Ashlee Westerhold, 785-532-4526, ashleecw@ksu.edu

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

By JACOB KLAUDT K-State Research and Extension news serviceSubmitted by Stacy Campbell, Cottonwood Extension DistrictThe inaugural Kansas Landowner Conference took place in 2023, helping landowners removed from agriculture learn more about managing their properties and developing relationships with tenants.This year, K-State Research and Extension farm economist Robin Reid said event coordinators added a day to the conference due to positive feedback from past attendees.“We had a great turnout at the first conference,” she said. “Previously, it was all in one day. We have found since then that there are many issues that landowners want to learn more about, so we expanded it to two days, giving participants more availability to desired information.”The conference is set for Oct. 10-11 at the K-State Alumni Center in Manhattan, Kansas.“We know that this is smack dab in the middle of harvest for some people,” said Ashlee Westerhold, K-State director of the Office of Farm and Ranch Transition. “However, our target audience are those who own Kansas land but are not operating the land themselves.”Reid added: “A demographic that we really want to experience this conference are those who did not necessarily grow up on the farm or those who inherited a farm and do not know where to start on how to handle being a landowner and working with a tenant.”Due to the recent downturn in the farm economy, Reid said this year’s event will include more breakout sessions around topics that will “impact every Kansas landowner’s bottom line.”“For crop-share landlords that do their grain marketing, we have an awesome session on how to put together a marketing plan, navigate crop insurance and select government support programs,” she said.“Some of the other sessions revolve around components of a well-written lease, leasing rates and how to effectively negotiate with tenants.”Additional breakout sessions on Oct. 10 include:· Wind and Solar Leases, with Kansas Farm Bureau’s Wendee Grady – 1:30 p.m.· Climate and Carbon Credits, with K-State’s Micah Cameron-Harp – 1:30 p.m.· Hunting leases, with K-State wildlife specialist Drew Ricketts – 2:30 p.m.· Charitable Strategies in Agriculture, with K-State Foundation senior director of gift planning Darci Cain – 2:30 p.m.Reid said landowners on the fence about participating should strongly consider it because industry experts will be presenting on the topics they receive the most questions about.“The agricultural economics department gets information requests all the time about things like ‘What is the going rate for pasture rental in my area?’, ‘What are the legal implications of renting?’ and ‘What should I have in a written lease?’” she said.“Our attendees will be able to answer those questions after the conference, feel comfortable with that information and know the people to contact if they want to learn more,” Westerhold said.Currently, the early-bird cost of attendance is $350 per person, or $650 for two business partners. Westerhold said prices will increase after Sept. 15.“At the 2024 conference, we are offering a business partner discount rate because we know a lot of our attendees are couples, siblings and parents/children, so having both people there to experience this event is something we wanted to encourage,” she said. To register go to https://agmanager.info/landowner and more event information is available online from the K-State Department of Agricultural Economics. Or contact Robin Reid, 785-532-0964, robinreid@k-state.edu; Ashlee Westerhold, 785-532-4526, ashleecw@ksu.eduStacy Campbell is a Crop Production Extension agent in the Cottonwood District (which includes Barton and Ellis counties) for K-State Research and Extension. You can contact him by e-mail at scampbel@ksu.edu or by calling 785-628-9430.

Kansas Landowner Conference adds more breakout sessions to 2024 schedule

By KARISSA WINKEL Cottonwood Extension District

Early last spring, I was giddy to plant the garden. We picked out a variety of crops from watermelon, okra, and yellow squash, to tomatoes, and cauliflower. However, the ever-changing Kansas weather seemed to get the best of it. From the start, high winds, hail, and heat made it difficult for the garden to get established. By June, the only plant producing was the hearty yellow squash. And when I say hearty, I mean it. The squash didn’t seem to mind the harsh weather. In fact, it overtook half of the garden and we are still pawning off dozens of the bright yellow vegetables weekly.

So, if you’re anything like me, maybe you haven’t had the best garden this year, but you’re grateful to harvest a few crops so far. Perhaps you’ve had an abundance of summer squash or zucchini and you’re looking for new ways to prevent it from going to waste. After all, squash is great for you! It’s full of vitamin C, potassium, beta carotene, and fiber.

To preserve squash, one option is to freeze it. In fact, freezing it can preserve it for 10 months. This way, you can reap the benefits of it later this year. To freeze squash, first choose young squash with tender skins. Wash and cut into ½-inch slices. Blanch in boiling water for 3 minutes; cool in ice water for at least 3 minutes. Drain and package into freezer bags or freezer containers, leaving ½-inch headspace.

· Grated zucchini (for baking): Choose young tender zucchini. Wash and grate. Steam blanch in small quantities 1 to 2 minutes until translucent. Pack in measured amounts into containers, leaving ½-inch headspace. Cool by placing the containers in ice water. Seal and freeze. If watery when thawed, discard the liquid before using the zucchini.

Another way to save zucchini or summer squash is to pickle it, but always make sure to follow a tested recipe. For example, the National Center for Home Preservation website provides safe recipes for pickling squash, and note that it is not recommended to can squash.

· To pickle squash, it may be diced or shredded by hand instead of a food processor. In any recipe, a variety of onion is acceptable, and celery salt may be substituted for celery seed for a taste preference. Also, fresh relish can be enjoyed without processing, but fresh or opened jars should be refrigerated. For best quality and safety, consume refrigerated pickled squash within 7 days.

For immediate use, there are hundreds of ways to prepare the versatile vegetable. Sautee or grill it for a side dish, make zucchini boats, throw it in a stir fry, or breakfast scramble. Try it in a casserole or vegetable lasagna. Hide it in a pasta dish by blending it into the sauce or cook it into a soup. Dice it finely and mix it into a salad. Alternatively, create a treat by baking it in a quick bread!

If you’re anything like me, you don’t have a shortage of squash. Luckily, there isn’t a shortage of ways to prepare it! So, be creative this season. You might find your new favorite way to soak up the nutrients of squash and prevent your hard work in the garden from going to waste.

Karissa Winkel is the Family and Community Wellness Agent with K-State Research and Extension – Cottonwood District. You may reach her at: 620-793-1910 or krwinkel@ksu.edu.

<figure>
 <img src="https://media.eaglewebservices.com/public/2023/10/1697546908793.jpeg" alt="" />
 <figcaption></figcaption>
 </figure>By KARISSA WINKEL Cottonwood Extension DistrictEarly last spring, I was giddy to plant the garden. We picked out a variety of crops from watermelon, okra, and yellow squash, to tomatoes, and cauliflower. However, the ever-changing Kansas weather seemed to get the best of it. From the start, high winds, hail, and heat made it difficult for the garden to get established. By June, the only plant producing was the hearty yellow squash. And when I say hearty, I mean it. The squash didn’t seem to mind the harsh weather. In fact, it overtook half of the garden and we are still pawning off dozens of the bright yellow vegetables weekly.So, if you’re anything like me, maybe you haven’t had the best garden this year, but you’re grateful to harvest a few crops so far. Perhaps you’ve had an abundance of summer squash or zucchini and you’re looking for new ways to prevent it from going to waste. After all, squash is great for you! It’s full of vitamin C, potassium, beta carotene, and fiber.To preserve squash, one option is to freeze it. In fact, freezing it can preserve it for 10 months. This way, you can reap the benefits of it later this year. To freeze squash, first choose young squash with tender skins. Wash and cut into ½-inch slices. Blanch in boiling water for 3 minutes; cool in ice water for at least 3 minutes. Drain and package into freezer bags or freezer containers, leaving ½-inch headspace.· Grated zucchini (for baking): Choose young tender zucchini. Wash and grate. Steam blanch in small quantities 1 to 2 minutes until translucent. Pack in measured amounts into containers, leaving ½-inch headspace. Cool by placing the containers in ice water. Seal and freeze. If watery when thawed, discard the liquid before using the zucchini.Another way to save zucchini or summer squash is to pickle it, but always make sure to follow a tested recipe. For example, the National Center for Home Preservation website provides safe recipes for pickling squash, and note that it is not recommended to can squash.· To pickle squash, it may be diced or shredded by hand instead of a food processor. In any recipe, a variety of onion is acceptable, and celery salt may be substituted for celery seed for a taste preference. Also, fresh relish can be enjoyed without processing, but fresh or opened jars should be refrigerated. For best quality and safety, consume refrigerated pickled squash within 7 days.For immediate use, there are hundreds of ways to prepare the versatile vegetable. Sautee or grill it for a side dish, make zucchini boats, throw it in a stir fry, or breakfast scramble. Try it in a casserole or vegetable lasagna. Hide it in a pasta dish by blending it into the sauce or cook it into a soup. Dice it finely and mix it into a salad. Alternatively, create a treat by baking it in a quick bread!If you’re anything like me, you don’t have a shortage of squash. Luckily, there isn’t a shortage of ways to prepare it! So, be creative this season. You might find your new favorite way to soak up the nutrients of squash and prevent your hard work in the garden from going to waste.Karissa Winkel is the Family and Community Wellness Agent with K-State Research and Extension – Cottonwood District. You may reach her at: 620-793-1910 or krwinkel@ksu.edu.

WINKEL: A surplus of squash, get creative in the kitchen

By KARISSA WINKEL Cottonwood Extension District

Did you know that 48 million cases of foodborne diseases cause Americans to become ill every year?

On the bright side, the U.S. is among the safest food supply systems in the world, and to keep food safe, we recognize September as Food Safety Education Month. So, let's take a few minutes to review food handling techniques to keep you safe and decrease the number of foodborne illnesses each year.

There are four easy steps to remember when preparing food: Clean, Separate, Cook, and Chill.

1. Clean. Wash hands and surfaces often. Make sure to wash your hands for at least 20 seconds before handling food or changing tasks. Wash cutting boards, utensils, dishes, and, countertops with hot soapy water after preparing each item.

2. Separate. Separate raw meat, poultry, seafood, and eggs from other foods. Items that require the highest cooking temperature should be put on the bottom of the fridge. Use color-coded cutting boards to prevent cross-contamination between raw meats and ready-to-eat foods.

3. Cook. Color and texture don’t tell the whole story regarding safety. A thermometer is the only way to ensure foods are cooked to a safe internal temperature to destroy harmful bacteria.

4. Chill. Refrigerate foods within 2 hours of cooking or purchasing, and divide large amounts of leftovers into shallow containers to cool quickly. Never thaw food at room temperature; only defrost food in the refrigerator, cold water, or microwave.

Symptoms of foodborne illnesses can include nausea, vomiting, diarrhea, abdominal pain, fever, and headache. These symptoms usually occur within 1 to 3 days of eating contaminated food.

Most healthy people will recover from foodborne illness quickly while others can develop chronic, life-threatening health conditions. People at great risk include those with a weakened immune system, pregnant women, young children, and older adults. To keep you and your loved ones safe, remember to practice safe food handling this September and all year long.

<figure>
 <img src="https://media.eaglewebservices.com/public/2023/10/1697546908793.jpeg" alt="" />
 <figcaption></figcaption>
 </figure>By KARISSA WINKEL Cottonwood Extension DistrictDid you know that 48 million cases of foodborne diseases cause Americans to become ill every year?On the bright side, the U.S. is among the safest food supply systems in the world, and to keep food safe, we recognize September as Food Safety Education Month. So, let's take a few minutes to review food handling techniques to keep you safe and decrease the number of foodborne illnesses each year.There are four easy steps to remember when preparing food: Clean, Separate, Cook, and Chill.1. Clean. Wash hands and surfaces often. Make sure to wash your hands for at least 20 seconds before handling food or changing tasks. Wash cutting boards, utensils, dishes, and, countertops with hot soapy water after preparing each item.2. Separate. Separate raw meat, poultry, seafood, and eggs from other foods. Items that require the highest cooking temperature should be put on the bottom of the fridge. Use color-coded cutting boards to prevent cross-contamination between raw meats and ready-to-eat foods.3. Cook. Color and texture don’t tell the whole story regarding safety. A thermometer is the only way to ensure foods are cooked to a safe internal temperature to destroy harmful bacteria.4. Chill. Refrigerate foods within 2 hours of cooking or purchasing, and divide large amounts of leftovers into shallow containers to cool quickly. Never thaw food at room temperature; only defrost food in the refrigerator, cold water, or microwave.Symptoms of foodborne illnesses can include nausea, vomiting, diarrhea, abdominal pain, fever, and headache. These symptoms usually occur within 1 to 3 days of eating contaminated food.Most healthy people will recover from foodborne illness quickly while others can develop chronic, life-threatening health conditions. People at great risk include those with a weakened immune system, pregnant women, young children, and older adults. To keep you and your loved ones safe, remember to practice safe food handling this September and all year long.Karissa Winkel is the Family and Community Wellness Agent with K-State Research and Extension – Cottonwood District. You may reach her at: 620-793-1910 or krwinkel@ksu.edu.

WINKEL: National Food Safety month

Speaking, singing, and making other sounds require many parts of your body to work together. Your brain thinks of ideas. Your lungs move air in and out. Your vocal cords vibrate. Your mouth and nose help shape sound.

“Our whole body participates in the production of voice, speech, and breathing. So we can get a lot of information about our health from them,” says Dr. Yael Bensoussan, a voice researcher at the University of South Florida.

Many conditions can impact the various body parts involved in sound production. These include depression, Parkinson’s disease, dementia, lung problems, and even cancer. Measuring voice, speech, and breathing patterns could help diagnose health problems.

Researchers are testing ways to use apps and other tools to let people measure such information at home. For example, a recent study showed that a computer program could identify patients with Parkinson’s disease by their breathing patterns during sleep.

“Voice, speech, and breathing are easy to access, inexpensive, and non-invasive to measure,” Bensoussan says. “For example, for a test for lung function, you currently have to go to a hospital and blow into a machine. Then you need someone to analyze that test. Just recording your voice or breathing sounds on your phone would be a lot cheaper and easier.”

Speech pattern analysis has shown promise for diagnosing impairments in memory or thinking abilities, and mental health conditions like depression. The way people speak, the tone of voice, and even the words used can all change when someone develops depression, explains Dr. Gari Clifford, a biomedical engineer at Emory University and Georgia Institute of Technology.

Clifford’s team is trying to use speech patterns and facial expression changes to catch depression early in people with dementia. They are now testing their technology in certain tablet and smartphone apps to track changes in people’s daily health. This could help doctors see the effects of depression treatments in real time and change them quickly if needed. It could also provide early warning that someone’s health is declining.

Other research teams are testing speech analysis to screen for additional mental health problems, like anxiety. They’re also looking at speech patterns to help diagnose diseases like amyotrophic lateral sclerosis (ALS) early.

Bensoussan’s team is building the world’s largest collection of voice and speech samples related to health information. They’re including people from a wide range of backgrounds and health conditions. They hope this will aid researchers in building new tools for diagnosis.

Voice and speech analysis tools will eventually have to take people’s whole health into account, just like a doctor would, Bensoussan says. “Multiple different diseases can cause the same voice changes. For example, for a hoarse voice, someone with cancer of the throat and someone with laryngitis can sound exactly the same,” she explains.

You can’t yet talk into your phone and get a full health report. But Bensoussan encourages people to pay attention to changes in their voice and speech. “If you have a voice change for more than two to three weeks, it may indicate an issue with your health,” she says.

Monique Koerner is the Family and Community Wellness Agent with K-State Research and Extension – Cottonwood District. You may reach her at: 785-628-9430 or moniquek@ksu.edu

<figure>
 <img src="https://media.eaglewebservices.com/public/2022/11/1668522152076.jpeg" alt="" />
 <figcaption></figcaption>
 </figure>By MONIQUE KOERNER Cottonwood Extension DistrictSpeaking, singing, and making other sounds require many parts of your body to work together. Your brain thinks of ideas. Your lungs move air in and out. Your vocal cords vibrate. Your mouth and nose help shape sound.“Our whole body participates in the production of voice, speech, and breathing. So we can get a lot of information about our health from them,” says Dr. Yael Bensoussan, a voice researcher at the University of South Florida.Many conditions can impact the various body parts involved in sound production. These include depression, Parkinson’s disease, dementia, lung problems, and even cancer. Measuring voice, speech, and breathing patterns could help diagnose health problems.Researchers are testing ways to use apps and other tools to let people measure such information at home. For example, a recent study showed that a computer program could identify patients with Parkinson’s disease by their breathing patterns during sleep.“Voice, speech, and breathing are easy to access, inexpensive, and non-invasive to measure,” Bensoussan says. “For example, for a test for lung function, you currently have to go to a hospital and blow into a machine. Then you need someone to analyze that test. Just recording your voice or breathing sounds on your phone would be a lot cheaper and easier.”Speech pattern analysis has shown promise for diagnosing impairments in memory or thinking abilities, and mental health conditions like depression. The way people speak, the tone of voice, and even the words used can all change when someone develops depression, explains Dr. Gari Clifford, a biomedical engineer at Emory University and Georgia Institute of Technology.Clifford’s team is trying to use speech patterns and facial expression changes to catch depression early in people with dementia. They are now testing their technology in certain tablet and smartphone apps to track changes in people’s daily health. This could help doctors see the effects of depression treatments in real time and change them quickly if needed. It could also provide early warning that someone’s health is declining.Other research teams are testing speech analysis to screen for additional mental health problems, like anxiety. They’re also looking at speech patterns to help diagnose diseases like amyotrophic lateral sclerosis (ALS) early.Bensoussan’s team is building the world’s largest collection of voice and speech samples related to health information. They’re including people from a wide range of backgrounds and health conditions. They hope this will aid researchers in building new tools for diagnosis.Voice and speech analysis tools will eventually have to take people’s whole health into account, just like a doctor would, Bensoussan says. “Multiple different diseases can cause the same voice changes. For example, for a hoarse voice, someone with cancer of the throat and someone with laryngitis can sound exactly the same,” she explains.You can’t yet talk into your phone and get a full health report. But Bensoussan encourages people to pay attention to changes in their voice and speech. “If you have a voice change for more than two to three weeks, it may indicate an issue with your health,” she says.Monique Koerner is the Family and Community Wellness Agent with K-State Research and Extension – Cottonwood District. You may reach her at: 785-628-9430 or moniquek@ksu.edu

KOERNER: Tracking voice, speech, breathing for health

Most folks generally accept that maintaining good health includes an annual visit to the doctor to check their heart, teeth, ears and more.

But there’s more to personal health than some may realize.

“The Robert Wood Johnson Foundation has done quite a bit of research over the years that affirms that a little over 50% of our overall health is related to the places that we live, learn, work, play and pray,” said Johannes, the Kansas Health Foundation’s Distinguished Professor of Community Health at Kansas State University.

Research indicates that engaging in one’s community is connected to living longer and healthier.

“So,” she says, “we should look for opportunities to be civically engaged, and be aware of opportunities to volunteer, be involved in clubs and organizations, vote and contribute to local community improvement projects. That’s part of civic health.”

The National Conference on Citizenship, which has studied civic life for ten years, reports that communities with higher employment rates, stronger schools and more responsive governments have better health among its residents.

Civic health reflects the opportunities people have to participate in their communities, and can be summed up in three areas:

· Places – Healthy communities have places where people can get together formally or informally, such as festivals in a city park; or a library with extended hours.

· Processes – Healthy communities make it easier for residents to have their voices heard. Some examples: Are voting processes easily understood? Do people know how to voice their support for new projects or changes in

ordinances? Can people participate in local city or county meetings in-person and online?

· People – In healthy communities, people get involved as volunteers and in other roles. People are socially engaged and active.

“When social capital is in place – places, processes, and people – the community is stronger,” Johannes said. “Then, the overall health of the people in the community improves. And there’s research that shows that civic health matters to our physical and mental health.”

The University of Wisconsin Population Health Institute annually publishes the County Health Rankings and Roadmaps for every county in the United States. Johannes said the report provides data and evidence that reveals overall community health improvements due to community-led health equity and access efforts.

The yearly report includes links to information specific to Kansas counties, rating each according to such health outcomes as length of life and quality of life; and such health factors as adult smoking, obesity, physical activity and more.

Johannes said the recent report includes information about the civic health of states and counties. She said Kansas is among 16 states that have more structural barriers to civic health.

“Research shows that states with well-resourced civic infrastructure have more civic participation, which is tied to how well and how long we live,” she said.

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 <img src="https://media.eaglewebservices.com/public/2023/10/1697546908793.jpeg" alt="" />
 <figcaption></figcaption>
 </figure>By KARISSA WINKEL Cottonwood Extension DistrictMost folks generally accept that maintaining good health includes an annual visit to the doctor to check their heart, teeth, ears and more.But there’s more to personal health than some may realize.“The Robert Wood Johnson Foundation has done quite a bit of research over the years that affirms that a little over 50% of our overall health is related to the places that we live, learn, work, play and pray,” said Johannes, the Kansas Health Foundation’s Distinguished Professor of Community Health at Kansas State University.Research indicates that engaging in one’s community is connected to living longer and healthier.“So,” she says, “we should look for opportunities to be civically engaged, and be aware of opportunities to volunteer, be involved in clubs and organizations, vote and contribute to local community improvement projects. That’s part of civic health.”The National Conference on Citizenship, which has studied civic life for ten years, reports that communities with higher employment rates, stronger schools and more responsive governments have better health among its residents.Civic health reflects the opportunities people have to participate in their communities, and can be summed up in three areas:· Places – Healthy communities have places where people can get together formally or informally, such as festivals in a city park; or a library with extended hours.· Processes – Healthy communities make it easier for residents to have their voices heard. Some examples: Are voting processes easily understood? Do people know how to voice their support for new projects or changes inordinances? Can people participate in local city or county meetings in-person and online?· People – In healthy communities, people get involved as volunteers and in other roles. People are socially engaged and active.“When social capital is in place – places, processes, and people – the community is stronger,” Johannes said. “Then, the overall health of the people in the community improves. And there’s research that shows that civic health matters to our physical and mental health.”The University of Wisconsin Population Health Institute annually publishes the County Health Rankings and Roadmaps for every county in the United States. Johannes said the report provides data and evidence that reveals overall community health improvements due to community-led health equity and access efforts.The yearly report includes links to information specific to Kansas counties, rating each according to such health outcomes as length of life and quality of life; and such health factors as adult smoking, obesity, physical activity and more.Johannes said the recent report includes information about the civic health of states and counties. She said Kansas is among 16 states that have more structural barriers to civic health.“Research shows that states with well-resourced civic infrastructure have more civic participation, which is tied to how well and how long we live,” she said.Karissa Winkel is the Family and Community Wellness Agent with K-State Research and Extension – Cottonwood District. You may reach her at: 620-793-1910 or krwinkel@ksu.edu.

WINKEL: Community health boosts personal health

Cereal rye can provide excellent weed suppression as a cover crop; however, it should be handled carefully. Cereal rye can be introduced into a wheat field by contamination of harvest or seed conditioning equipment, dry fertilizer spreaders, or drills. Seeds and pollen can also be moved by wind or other natural means.

Cereal rye is very similar to wheat in terms of life cycle, growth requirements, and appearance. There are a few features that distinguish rye from wheat. First, cereal rye is generally taller than winter wheat, and the seed heads are usually longer and thinner. Other differences require a closer look. The ligule of cereal rye does not have a fringe of hairs (winter wheat does), and cereal rye does not have prominent auricles (winter wheat does). Cereal rye seeds are longer than wheat seeds and usually shaded more yellow or green rather than red.

Chemical control in wheat is limited to herbicide-tolerant varieties (discussed later in this article). Because there are few herbicide options in crops, preventing the introduction of cereal rye into wheat fields is critical. Cleaning equipment and planting weed-free seed are two important measures. Control during other phases of the crop rotation is also important. For example, letting rye emerge during a fallow phase of the rotation and applying glyphosate and/or atrazine. Hand rouging has long been used to remove cereal rye from wheat.

Herbicide-tolerant wheat varieties - Clearfield wheat varieties allow the use of Beyond (imazamox). Imazamox is more effective on other cool-season grass weeds, and only provides suppression of cereal rye. If you choose a Clearfield variety, be sure to spray before rye tillers and use a nitrogen fertilizer (up to 50% of the spray solution). Two applications (fall and spring) will provide better control than a single application.

CoAXium wheat varieties allow the use of Aggressor (quizalofop). Quizalofop provides excellent control of cereal rye. In studies at Great Bend control was 94% or greater with 10 or 12 fl oz of Aggressor applied with either NIS or MSO in fall or spring. Quizalofop is a Group 1 herbicide that only controls grasses.

In both systems, cereal rye control will be reduced if applications are made when temperatures are below 40F during the week following application.

Reminder Control Volunteer Wheat - since we have been fortunate enough to get some much-needed moisture in the last month or so. Any volunteer wheat that has came up will need to be controlled before wheat is drilled. It is recommended to have all volunteer wheat controlled two weeks prior to any wheat being planted. To allow sufficient time for the wheat curl mites to die off. The mites preferred host plant is wheat, so any volunteer wheat around will more than likely

harbor wheat curl mites. Which are important vectors of wheat streak mosaic virus (WSMV), one of the most destructive wheat diseases in Kansas.

One tool in the toolbox - other than timely control of volunteer wheat, genetic resistance is also an important tool for WSMV control. Genetic resistance to wheat streak mosaic can also reduce the risk of severe disease problems. There are currently several wheat varieties adapted to Kansas that have wheat streak mosaic virus resistance. To see what those varieties are go to the July 18th issue of K-State Agronomy eUpdate.

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

Cereal rye can provide excellent weed suppression as a cover crop; however, it should be handled carefully. Cereal rye can be introduced into a wheat field by contamination of harvest or seed conditioning equipment, dry fertilizer spreaders, or drills. Seeds and pollen can also be moved by wind or other natural means.<figure>
 <img src="https://media.eaglewebservices.com/public/2023/4/1681266655144.jpeg" alt="written by: Stacy Campbell - Cottonwood Extension District" />
 <figcaption>written by: Stacy Campbell - Cottonwood Extension District</figcaption>
 </figure>Cereal rye is very similar to wheat in terms of life cycle, growth requirements, and appearance. There are a few features that distinguish rye from wheat. First, cereal rye is generally taller than winter wheat, and the seed heads are usually longer and thinner. Other differences require a closer look. The ligule of cereal rye does not have a fringe of hairs (winter wheat does), and cereal rye does not have prominent auricles (winter wheat does). Cereal rye seeds are longer than wheat seeds and usually shaded more yellow or green rather than red.Chemical control in wheat is limited to herbicide-tolerant varieties (discussed later in this article). Because there are few herbicide options in crops, preventing the introduction of cereal rye into wheat fields is critical. Cleaning equipment and planting weed-free seed are two important measures. Control during other phases of the crop rotation is also important. For example, letting rye emerge during a fallow phase of the rotation and applying glyphosate and/or atrazine. Hand rouging has long been used to remove cereal rye from wheat.Herbicide-tolerant wheat varieties - Clearfield wheat varieties allow the use of Beyond (imazamox). Imazamox is more effective on other cool-season grass weeds, and only provides suppression of cereal rye. If you choose a Clearfield variety, be sure to spray before rye tillers and use a nitrogen fertilizer (up to 50% of the spray solution). Two applications (fall and spring) will provide better control than a single application.CoAXium wheat varieties allow the use of Aggressor (quizalofop). Quizalofop provides excellent control of cereal rye. In studies at Great Bend control was 94% or greater with 10 or 12 fl oz of Aggressor applied with either NIS or MSO in fall or spring. Quizalofop is a Group 1 herbicide that only controls grasses.In both systems, cereal rye control will be reduced if applications are made when temperatures are below 40F during the week following application.Reminder Control Volunteer Wheat - since we have been fortunate enough to get some much-needed moisture in the last month or so. Any volunteer wheat that has came up will need to be controlled before wheat is drilled. It is recommended to have all volunteer wheat controlled two weeks prior to any wheat being planted. To allow sufficient time for the wheat curl mites to die off. The mites preferred host plant is wheat, so any volunteer wheat around will more than likelyharbor wheat curl mites. Which are important vectors of wheat streak mosaic virus (WSMV), one of the most destructive wheat diseases in Kansas.One tool in the toolbox - other than timely control of volunteer wheat, genetic resistance is also an important tool for WSMV control. Genetic resistance to wheat streak mosaic can also reduce the risk of severe disease problems. There are currently several wheat varieties adapted to Kansas that have wheat streak mosaic virus resistance. To see what those varieties are go to the July 18th issue of K-State Agronomy eUpdate.Stacy Campbell is a Crop Production Extension agent in the Cottonwood District (which includes Barton and Ellis counties) for K-State Research and Extension. You can contact him by e-mail at scampbel@ksu.edu or by calling 785-628-9430.

Campbell: Cereal rye control in wheat

Handwashing might seem like a routine activity in today’s world, especially after COVID, but that wasn’t always the case. Have you ever wondered where we got this idea? I learned about it in graduate school and was fascinated by how it came about. It wasn’t until the 19th century that handwashing was actually researched and the birth of modern handwashing came about. And the physician that pioneered this work was ridiculed!

Ignaz Semmelweis (1840s) was Hungarian physician that discovered handwashing with chlorinated lime solutions dramatically reduced the incidence of puerperal fever (childbed fever) in his obstetric wards. Despite his findings, his ideas were initially met with skepticism. In the 1800’s the understanding of disease transmission and germ theory were rudimentary. Semmelweis noticed that there was a stark difference in mortality rates between two maternity wards at the Vienna General Hospital. The ward attended by medical students had a much higher mortality rate compared to the ward run by midwives.

With further investigation he found that medical students moved between the dissection room and the maternity ward which we know now that they carried infectious material from the cadavers to the women in labor causing the high mortality rates. In 1847, Semmelweis introduced a policy requiring medical students and doctors to wash their hands with a chlorinated lime solution before examining patients. Handwashing lowered rates of puerperal fever and mortality rates in the maternity ward. However, he faced professional isolation and resistance from his colleagues.

Semmelweis’s methods were dismissed and ridiculed by the medical community and his findings were not accepted until later with the work of Joseph Lister (1860s) and Louis Pasteur that furthered microbiology and germ theory that Semmelweis’s work was accepted. Joseph Lister was a British surgeon who built on Semmelweis’s work by promoting antiseptic techniques in surgery. Lister’s use of carbolic acid (phenol) as an antiseptic led to a significant decrease in post-surgical infections.

Moving forward to the 20th century commercialization of antiseptic agents and soap improved hand hygiene practices, especially in the medical field but then later would move to the general public with Handwashing Campaigns in the 1970s-1980s. Handwashing became a public health issue.

Today handwashing is recognized as one of the simplest and most effective ways to prevent the spread of illness.

Extension agents promote handwashing often whether it’s cooking in the kitchen, outdoor parties, or in the classroom or workplace.

Hands pick up bacteria during daily routines, including gardening, taking out the trash, driving, playing with pets and many other activities.

It only takes 20 seconds with soap and warm water or about the time it takes to sing the alphabet. Be sure to scrub your hands…because the bubbles really do pick up the dirt and take it away.

A fun way we teach this to kids (and adults) is through our Glo-Germ Handwashing program that uses a black light to show the germs on your hands before washing and how they are gone after handwashing. We can also teach high speed handwashing that helps students learn to wash hands quickly and efficiently to save water! Call or email Monique today if you would like to introduce or remind your students how to properly wash their hands to keep everyone as healthy as possible this school year!

Monique Koerner is the Family and Community Wellness Agent with K-State Research and Extension – Cottonwood District. You may reach her at: 785-628-9430 or moniquek@ksu.edu.

<figure>
 <img src="https://media.eaglewebservices.com/public/2022/11/1668522152076.jpeg" alt="" />
 <figcaption></figcaption>
 </figure>By MONIQUE KOERNER Cottonwood Extension DistrictHandwashing might seem like a routine activity in today’s world, especially after COVID, but that wasn’t always the case. Have you ever wondered where we got this idea? I learned about it in graduate school and was fascinated by how it came about. It wasn’t until the 19th century that handwashing was actually researched and the birth of modern handwashing came about. And the physician that pioneered this work was ridiculed!Ignaz Semmelweis (1840s) was Hungarian physician that discovered handwashing with chlorinated lime solutions dramatically reduced the incidence of puerperal fever (childbed fever) in his obstetric wards. Despite his findings, his ideas were initially met with skepticism. In the 1800’s the understanding of disease transmission and germ theory were rudimentary. Semmelweis noticed that there was a stark difference in mortality rates between two maternity wards at the Vienna General Hospital. The ward attended by medical students had a much higher mortality rate compared to the ward run by midwives.With further investigation he found that medical students moved between the dissection room and the maternity ward which we know now that they carried infectious material from the cadavers to the women in labor causing the high mortality rates. In 1847, Semmelweis introduced a policy requiring medical students and doctors to wash their hands with a chlorinated lime solution before examining patients. Handwashing lowered rates of puerperal fever and mortality rates in the maternity ward. However, he faced professional isolation and resistance from his colleagues.Semmelweis’s methods were dismissed and ridiculed by the medical community and his findings were not accepted until later with the work of Joseph Lister (1860s) and Louis Pasteur that furthered microbiology and germ theory that Semmelweis’s work was accepted. Joseph Lister was a British surgeon who built on Semmelweis’s work by promoting antiseptic techniques in surgery. Lister’s use of carbolic acid (phenol) as an antiseptic led to a significant decrease in post-surgical infections.Moving forward to the 20th century commercialization of antiseptic agents and soap improved hand hygiene practices, especially in the medical field but then later would move to the general public with Handwashing Campaigns in the 1970s-1980s. Handwashing became a public health issue.Today handwashing is recognized as one of the simplest and most effective ways to prevent the spread of illness.Extension agents promote handwashing often whether it’s cooking in the kitchen, outdoor parties, or in the classroom or workplace.Hands pick up bacteria during daily routines, including gardening, taking out the trash, driving, playing with pets and many other activities.It only takes 20 seconds with soap and warm water or about the time it takes to sing the alphabet. Be sure to scrub your hands…because the bubbles really do pick up the dirt and take it away.A fun way we teach this to kids (and adults) is through our Glo-Germ Handwashing program that uses a black light to show the germs on your hands before washing and how they are gone after handwashing. We can also teach high speed handwashing that helps students learn to wash hands quickly and efficiently to save water! Call or email Monique today if you would like to introduce or remind your students how to properly wash their hands to keep everyone as healthy as possible this school year!Monique Koerner is the Family and Community Wellness Agent with K-State Research and Extension – Cottonwood District. You may reach her at: 785-628-9430 or moniquek@ksu.edu.

KOERNER: Handwashing

For me, not many things beat the rejuvenation of a good night's sleep. I feel alert, focused, and ready to tackle the day. On the other hand, restless nights lead to sluggish mornings and dull afternoons.

It’s amazing how sleep quality directly affects quality of life, and there’s reason for it. Sleep plays an important role in how the entire body functions! Specifically, it makes a big impact on brain health, immune function, metabolism, mood, and heart health:

· Learning and memory- During sleep, the brain stores away memories, and it clears plaque that is associated with Alzheimer’s Disease.

· Illness- While your mind rests during sleep, your immune system works hard. Antibodies and cytokines that fight infection and viruses are produced during sleep.

· Hormone alterations- Sleep deprivation can change hormone production. For example, insufficient sleep increases cortisol levels and raises appetite. This can make weight management difficult. However, sufficient sleep supports healthy hormone production and also defends against irritability, inability to concentrate, and depression.

· Cardiovascular health- Getting enough sleep improves heart health. Sleep disorders are linked to hypertension, increased stress, and irregular heartbeat.

Research shows that people who consistently fail to get enough sleep are at an increased risk of chronic disease. Treating sleep as a priority, rather than a luxury, may be an important step in preventing many chronic conditions.

If you currently have difficulty sleeping, pay close attention to your sleeping habits. Here are a few recommendations to help you fall asleep and stay asleep:

· Get into the routine of going to bed at the same time each night and waking up at the same time each morning.

· Avoid large meals, caffeine, nicotine, and alcohol before bedtime. Also, try not to exercise immediately before you sleep.

· Make your environment quiet, cool, dark, and relaxing. Keep technology out of reach.

As you know, sleep is vital for a healthy body. Plus, it simply makes you feel better. Good sleep doesn’t have to be a luxury. In fact, quality sleep should be a priority for your physical and mental health!

<figure>
 <img src="https://media.eaglewebservices.com/public/2023/10/1697546908793.jpeg" alt="" />
 <figcaption></figcaption>
 </figure>By KARISSA WINKEL Cottonwood Extension DistrictFor me, not many things beat the rejuvenation of a good night's sleep. I feel alert, focused, and ready to tackle the day. On the other hand, restless nights lead to sluggish mornings and dull afternoons.It’s amazing how sleep quality directly affects quality of life, and there’s reason for it. Sleep plays an important role in how the entire body functions! Specifically, it makes a big impact on brain health, immune function, metabolism, mood, and heart health:· Learning and memory- During sleep, the brain stores away memories, and it clears plaque that is associated with Alzheimer’s Disease.· Illness- While your mind rests during sleep, your immune system works hard. Antibodies and cytokines that fight infection and viruses are produced during sleep.· Hormone alterations- Sleep deprivation can change hormone production. For example, insufficient sleep increases cortisol levels and raises appetite. This can make weight management difficult. However, sufficient sleep supports healthy hormone production and also defends against irritability, inability to concentrate, and depression.· Cardiovascular health- Getting enough sleep improves heart health. Sleep disorders are linked to hypertension, increased stress, and irregular heartbeat.Research shows that people who consistently fail to get enough sleep are at an increased risk of chronic disease. Treating sleep as a priority, rather than a luxury, may be an important step in preventing many chronic conditions.If you currently have difficulty sleeping, pay close attention to your sleeping habits. Here are a few recommendations to help you fall asleep and stay asleep:· Get into the routine of going to bed at the same time each night and waking up at the same time each morning.· Avoid large meals, caffeine, nicotine, and alcohol before bedtime. Also, try not to exercise immediately before you sleep.· Make your environment quiet, cool, dark, and relaxing. Keep technology out of reach.As you know, sleep is vital for a healthy body. Plus, it simply makes you feel better. Good sleep doesn’t have to be a luxury. In fact, quality sleep should be a priority for your physical and mental health!Karissa Winkel is the Family and Community Wellness Agent with K-State Research and Extension – Cottonwood District. You may reach her at: 620-793-1910 or krwinkel@ksu.edu.

WINKEL: The role of sleep, make it a priority

By STACY CAMPBELL Cottonwood Extension District

Someone recently came into the Cottonwood Extension office with a tiny insect, asking what it is. Fortunately, it had a distinctive long snout. So that meant it was a weevil and I was able to narrow it down considerably and identify it as a rice weevil. I did get verification from J.P. Michaud, entomologist at the Ag Research Ct. in Hays, too.

It just so happened that was the same day my newspaper article is due. Therefore, I thought I would write about pantry or stored product pests. Some of the more common pantry or kitchen insect pests are probably the Indian meal moth, sawtoothed grain beetles, and flour beetles.

Several insects, commonly referred to as pantry or kitchen pests, infest dry or stored food products in the home. Most are either beetles or moths. In the case of beetles, both the adult and larval stages may be damaging while only the larvae of moths are destructive. Infestations may be noted when these insects are found in some products, but more commonly when the adults are seen crawling or flying about the kitchen or pantry.

Since most of these insects are of tropical or semi-tropical origin, they live and breed best under warm, humid conditions – conditions often found in kitchen cupboards. Since most do not hibernate, reproduction is continuous throughout the year and populations can build up rapidly if they are left undisturbed.

Inspection - Always keep in mind that many pantry pests are strong fliers and that their larvae can crawl some distance from a source of infestation. The source of infestation is usually limited to a small area such as the kitchen, or a single cabinet, or a single susceptible product. Before you attempt control, find out this source and eliminate it.

This is not always an easy job. Check all the materials mentioned as susceptible products. Do not overlook the fact that a sealed container may be infested because the lid may be loose enough to allow pantry pests.

Sterilization - It is possible to kill pantry pests by putting lightly infested packages in the refrigerator freezer compartment for a least two or three days.

Sanitation - Periodically clean all shelves in storage areas. Many pantry pests can breed in food particles that spill or sift from packages and accumulate in cracks and corners. The insects can then infest food packages on the shelves later.

Buy only small quantities of foods susceptible to infestation, especially in the summer. Carefully examine these foods when you get them to be sure they are free of pests.

Whenever possible, dry foods can be stored in clean glass or metal containers with tight fitting lids. (Empty coffee cans with plastic lids make excellent storage containers.) Clean containers thoroughly before placing fresh food in them. Never leave them undisturbed for long periods of time. Storing these food products in the refrigerator or freezer will prevent infestation.

Insecticides are not recommended for use against pantry pests.

This article is not intended to provoke panic, but just an FYI for folks to be aware of and keep in mind. If you have any questions give us a call at the Cottonwood Extension Office.

<figure>
 <img src="https://media.eaglewebservices.com/public/2023/4/1681266655144.jpeg" alt="" />
 <figcaption></figcaption>
 </figure>By STACY CAMPBELL Cottonwood Extension DistrictSomeone recently came into the Cottonwood Extension office with a tiny insect, asking what it is. Fortunately, it had a distinctive long snout. So that meant it was a weevil and I was able to narrow it down considerably and identify it as a rice weevil. I did get verification from J.P. Michaud, entomologist at the Ag Research Ct. in Hays, too.It just so happened that was the same day my newspaper article is due. Therefore, I thought I would write about pantry or stored product pests. Some of the more common pantry or kitchen insect pests are probably the Indian meal moth, sawtoothed grain beetles, and flour beetles.Several insects, commonly referred to as pantry or kitchen pests, infest dry or stored food products in the home. Most are either beetles or moths. In the case of beetles, both the adult and larval stages may be damaging while only the larvae of moths are destructive. Infestations may be noted when these insects are found in some products, but more commonly when the adults are seen crawling or flying about the kitchen or pantry.Since most of these insects are of tropical or semi-tropical origin, they live and breed best under warm, humid conditions – conditions often found in kitchen cupboards. Since most do not hibernate, reproduction is continuous throughout the year and populations can build up rapidly if they are left undisturbed.Inspection - Always keep in mind that many pantry pests are strong fliers and that their larvae can crawl some distance from a source of infestation. The source of infestation is usually limited to a small area such as the kitchen, or a single cabinet, or a single susceptible product. Before you attempt control, find out this source and eliminate it.This is not always an easy job. Check all the materials mentioned as susceptible products. Do not overlook the fact that a sealed container may be infested because the lid may be loose enough to allow pantry pests.Sterilization - It is possible to kill pantry pests by putting lightly infested packages in the refrigerator freezer compartment for a least two or three days.Sanitation - Periodically clean all shelves in storage areas. Many pantry pests can breed in food particles that spill or sift from packages and accumulate in cracks and corners. The insects can then infest food packages on the shelves later.Buy only small quantities of foods susceptible to infestation, especially in the summer. Carefully examine these foods when you get them to be sure they are free of pests.Whenever possible, dry foods can be stored in clean glass or metal containers with tight fitting lids. (Empty coffee cans with plastic lids make excellent storage containers.) Clean containers thoroughly before placing fresh food in them. Never leave them undisturbed for long periods of time. Storing these food products in the refrigerator or freezer will prevent infestation.Insecticides are not recommended for use against pantry pests.This article is not intended to provoke panic, but just an FYI for folks to be aware of and keep in mind. If you have any questions give us a call at the Cottonwood Extension Office.Stacy Campbell is a Crop Production Extension agent in the Cottonwood District (which includes Barton and Ellis counties) for K-State Research and Extension. You can contact him by e-mail at scampbel@ksu.edu or by calling 785-628-9430.

CAMPBELL: Pantry pest control measures

By MICHELLE BERAN Cottonwood Extension District

It is just about time for the Kansas State Fair! The State Fair will kick off on Friday, September 6th, and run through Sunday, September 15th.

We had 42 4-H youth in Barton County qualify to take an entry to the State Fair. From those 42, we have over 80 entries!

I always say this day of delivering 4-H exhibits to the Kansas State Fair is one of the scariest driving days that I experience all year. Fragile visual arts projects, entomology and geology boxes, small woodworking projects, and cakes, pies, and cookies – Oh My!

Several 4-H youth will take part in contests such as modeling for Fashion Revue, participating with a photography judging team, or presenting a demonstration or illustrated talk.

As a ten-year 4-H member, I lived too far from Hutchinson to ever see my State Fair exhibits on display so I encourage all of our 4-H members to check out the 4-H exhibits!

If you attend the State Fair on a weekend, be sure to stop in Centennial Hall and listen to a few demonstrations or project talks. These youth are working hard to improve their communication skills and it is fun to see their ideas. Over 1200 4-H photographs will be on display as well as a wealth of rockets, sewing, quilting, and horticulture exhibits.

In case you are wondering, the foods entries are judged on Thursday, September 5th, and only a small number of samples are kept on display due to space constraints. The other portion of the foods entry is placed in a bake sale which benefits the International Foreign Youth Exchange (IFYE) program so be sure to check this out if you happen to be in Hutchinson on the afternoon of September 5th.

Come visit the Kansas State Fair and step off the midway for a while to see the wide variety of talents and skills on display by 4-H members across our state!

Keep learning. Keep showing grace and kindness!

Michelle Beran is the 4-H Youth Development Agent in the Cottonwood Extension District. For more information on this article or other 4-H Youth Development resources, email Michelle at mberan@ksu.edu or call Cottonwood Extension District – Barton Office at 620-793-1910.

<figure>
 <img src="https://media.eaglewebservices.com/public/2022/11/1668179445671.jpeg" alt="" />
 <figcaption></figcaption>
 </figure>By MICHELLE BERAN Cottonwood Extension DistrictIt is just about time for the Kansas State Fair! The State Fair will kick off on Friday, September 6th, and run through Sunday, September 15th.We had 42 4-H youth in Barton County qualify to take an entry to the State Fair. From those 42, we have over 80 entries!I always say this day of delivering 4-H exhibits to the Kansas State Fair is one of the scariest driving days that I experience all year. Fragile visual arts projects, entomology and geology boxes, small woodworking projects, and cakes, pies, and cookies – Oh My!Several 4-H youth will take part in contests such as modeling for Fashion Revue, participating with a photography judging team, or presenting a demonstration or illustrated talk.As a ten-year 4-H member, I lived too far from Hutchinson to ever see my State Fair exhibits on display so I encourage all of our 4-H members to check out the 4-H exhibits!If you attend the State Fair on a weekend, be sure to stop in Centennial Hall and listen to a few demonstrations or project talks. These youth are working hard to improve their communication skills and it is fun to see their ideas. Over 1200 4-H photographs will be on display as well as a wealth of rockets, sewing, quilting, and horticulture exhibits.In case you are wondering, the foods entries are judged on Thursday, September 5th, and only a small number of samples are kept on display due to space constraints. The other portion of the foods entry is placed in a bake sale which benefits the International Foreign Youth Exchange (IFYE) program so be sure to check this out if you happen to be in Hutchinson on the afternoon of September 5th.Come visit the Kansas State Fair and step off the midway for a while to see the wide variety of talents and skills on display by 4-H members across our state!Keep learning. Keep showing grace and kindness!Michelle Beran is the 4-H Youth Development Agent in the Cottonwood Extension District. For more information on this article or other 4-H Youth Development resources, email Michelle at mberan@ksu.edu or call Cottonwood Extension District – Barton Office at 620-793-1910.

BERAN: Kansas State Fair time

By ALICIA BOOR Cottonwood Extension District

As temperatures rise and the time between rains decreases, many homeowners begin to increase the frequency of watering their outdoor plants, and when a whole community of folks engage in watering it can impact both the amount and quality of water available, said Sedgwick County extension horticulture agent Matthew McKernan.

“July, August and September are the peak months for outdoor water use and in a lot of places, up to 40% or more of the municipal water is used for landscaping and irrigation purposes,” McKernan said.

Keeping that in mind and recognizing that water demands are increasing, McKernan added: “Much of Kansas has experienced drought over the last few years and it can have a big impact on our community lakes, ponds and waterways that cannot be refilled with water in just one or two rainfall events.

“As surface water decreases, people turn to groundwater for lawns and gardens and that can lead to water quality issues because water is being pulled from the ground faster than it can recharge.”

To best manage this limited resource, McKernan offers tips on ways that homeowners can use water efficiently when caring for outdoor plants.

“One simple thing that people can do is grouping more drought-tolerant plants together in the landscape so that the irrigation system can water more efficiently,” McKernan said. “A lot of native plants are naturally going to be more drought tolerant.”

For a list of drought-tolerant plants and trees, McKernan recommended people check out these two handouts, which are available online: Water Wise Plant List for South Central Kansas and Drought Tolerant Trees of South Central Kansas.

“When we irrigate, we want to water slowly, deeply and infrequently,” McKernan said. “It is best to use irrigation systems that deliver water directly to the soil so that the water doesn’t blow away in the wind or evaporate off the leaves. The best time of day to water is the morning.”

He recommends using a drip irrigation system with pressure-regulated emitters so that every hole in the system is sending out the same amount of water, which is different than soaker hoses that tend to put out more water at the beginning of the line than the end.

“Another irrigation option to consider is a smart irrigation system that adjusts the water that is applied based on the needs of the plant and the conditions outside, rather than a set schedule,” McKernan said.

Regarding the frequency of the watering, he recommends limiting it to one to two times/week to enhance root growth.

“By encouraging periods of mini drought, the plants will grow their roots deeper into the ground allowing them to naturally withstand longer periods of drought,” McKernan said.

The pace of the water absorption will vary depending on the soil type.

“Most of the water waste in irrigation occurs when we are watering too much and the water is running off the surface because the soil can only absorb so much water in a given amount of time,” he said.

To keep this water waste from happening, he recommends watering in zones for shorter periods of time and then rotating back through once the water has been absorbed.

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/2023/10/1698682262753.jpeg" alt="" />
 <figcaption></figcaption>
 </figure>By ALICIA BOOR Cottonwood Extension DistrictAs temperatures rise and the time between rains decreases, many homeowners begin to increase the frequency of watering their outdoor plants, and when a whole community of folks engage in watering it can impact both the amount and quality of water available, said Sedgwick County extension horticulture agent Matthew McKernan.“July, August and September are the peak months for outdoor water use and in a lot of places, up to 40% or more of the municipal water is used for landscaping and irrigation purposes,” McKernan said.Keeping that in mind and recognizing that water demands are increasing, McKernan added: “Much of Kansas has experienced drought over the last few years and it can have a big impact on our community lakes, ponds and waterways that cannot be refilled with water in just one or two rainfall events.“As surface water decreases, people turn to groundwater for lawns and gardens and that can lead to water quality issues because water is being pulled from the ground faster than it can recharge.”To best manage this limited resource, McKernan offers tips on ways that homeowners can use water efficiently when caring for outdoor plants.“One simple thing that people can do is grouping more drought-tolerant plants together in the landscape so that the irrigation system can water more efficiently,” McKernan said. “A lot of native plants are naturally going to be more drought tolerant.”For a list of drought-tolerant plants and trees, McKernan recommended people check out these two handouts, which are available online: Water Wise Plant List for South Central Kansas and Drought Tolerant Trees of South Central Kansas.He also had advice on watering.“When we irrigate, we want to water slowly, deeply and infrequently,” McKernan said. “It is best to use irrigation systems that deliver water directly to the soil so that the water doesn’t blow away in the wind or evaporate off the leaves. The best time of day to water is the morning.”He recommends using a drip irrigation system with pressure-regulated emitters so that every hole in the system is sending out the same amount of water, which is different than soaker hoses that tend to put out more water at the beginning of the line than the end.“Another irrigation option to consider is a smart irrigation system that adjusts the water that is applied based on the needs of the plant and the conditions outside, rather than a set schedule,” McKernan said.Regarding the frequency of the watering, he recommends limiting it to one to two times/week to enhance root growth.“By encouraging periods of mini drought, the plants will grow their roots deeper into the ground allowing them to naturally withstand longer periods of drought,” McKernan said.The pace of the water absorption will vary depending on the soil type.“Most of the water waste in irrigation occurs when we are watering too much and the water is running off the surface because the soil can only absorb so much water in a given amount of time,” he said.To keep this water waste from happening, he recommends watering in zones for shorter periods of time and then rotating back through once the water has been absorbed.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: Watering landscapes

Variety selection is one of the most important decisions that a grower can make to ensure success on their farm. Now is the time when wheat producers across Kansas are reviewing yield data and making decisions about the varieties they will plant in the fall. Although yield is always a top priority, disease, and insect resistance, along with appropriate agronomic traits, can buffer against crop losses. In addition, genetic resistance to diseases and insect pests can be the most effective, economical, and environmentally sound method for control.

The Kansas Wheat Variety Guide 2024 (formerly called Wheat Variety Disease and Insect Ratings), from K-State Research and Extension, has now been released for this year. Agronomic characteristics, disease, and pest resistance information are included, as well as profiles that highlight some more common or new varieties for the state of Kansas.

Ratings in this publication represent results from field and greenhouse evaluations by public and private wheat researchers at multiple locations over multiple years.

A few other resources available to assist farmers with wheat variety selection is the Kansas Wheat Variety Performance Tests that are conducted around the state at K-State Experiment Stations and in other locations. These variety performance tests are replicated, each variety is randomly planted in four different locations in the field to increase accuracy of the yield data. That information along with all the other resources referenced in this article can be accessed from our Cottonwood Extension District web site at www.cottonwood.ksu.edu click onto the Crops and Livestock tab and look under Hot Topics for any of these resources.

The Colorado Wheat Trials Database decision tool provides complete access to variety information and data from university variety trials in Colorado and several other Great Plains states including Kansas. The database also includes private company trial data (Limagrain Cereal Seeds, Syngenta-Agripro). The database may be used to find up-to-date wheat variety information, display data from individual trial locations, generate summaries across multiple trial locations and years, and generate head-to-head comparisons for varieties of interest. It is an easy tool to use and very helpful!

<figure>
 <img src="https://media.eaglewebservices.com/public/2023/4/1681266655144.jpeg" alt="" />
 <figcaption></figcaption>
 </figure>By STACY CAMPBELL Cottonwood Extension DistrictVariety selection is one of the most important decisions that a grower can make to ensure success on their farm. Now is the time when wheat producers across Kansas are reviewing yield data and making decisions about the varieties they will plant in the fall. Although yield is always a top priority, disease, and insect resistance, along with appropriate agronomic traits, can buffer against crop losses. In addition, genetic resistance to diseases and insect pests can be the most effective, economical, and environmentally sound method for control.The Kansas Wheat Variety Guide 2024 (formerly called Wheat Variety Disease and Insect Ratings), from K-State Research and Extension, has now been released for this year. Agronomic characteristics, disease, and pest resistance information are included, as well as profiles that highlight some more common or new varieties for the state of Kansas.Ratings in this publication represent results from field and greenhouse evaluations by public and private wheat researchers at multiple locations over multiple years.A few other resources available to assist farmers with wheat variety selection is the Kansas Wheat Variety Performance Tests that are conducted around the state at K-State Experiment Stations and in other locations. These variety performance tests are replicated, each variety is randomly planted in four different locations in the field to increase accuracy of the yield data. That information along with all the other resources referenced in this article can be accessed from our Cottonwood Extension District web site at www.cottonwood.ksu.edu click onto the Crops and Livestock tab and look under Hot Topics for any of these resources.The Colorado Wheat Trials Database decision tool provides complete access to variety information and data from university variety trials in Colorado and several other Great Plains states including Kansas. The database also includes private company trial data (Limagrain Cereal Seeds, Syngenta-Agripro). The database may be used to find up-to-date wheat variety information, display data from individual trial locations, generate summaries across multiple trial locations and years, and generate head-to-head comparisons for varieties of interest. It is an easy tool to use and very helpful!Stacy Campbell is a Crop Production Extension agent in the Cottonwood District (which includes Barton and Ellis counties) for K-State Research and Extension. You can contact him by e-mail at scampbel@ksu.edu or by calling 785-628-9430.

CAMPBELL: Kansas Wheat Variety Guide 2024 is now available

We canned meat, lots and lots of meat! On August 7, 2024, the Cottonwood Extension District hosted a meat canning class held by K-State Research and Extension Specialist, Karen Blakeslee. We had 15 people attend from Ellis County and several of the surrounding counties, including Russell, Barton, and Ness counties. We canned chicken, beef, and hamburger that afternoon. Some of the attendees had canned before but many of them were new to canning meat. All attendees were able to take home at least one can of each meat.

I was intrigued by canning meat when I took a 3-day canning class that Karen offers specifically to agents. We were able to bring home the produce and meat canned and I found it so easy to put dinner on the table when the meat was ready to go! And the flavor of canned meat is amazing!

In addition to hands on meat canning, Karen spoke about best practices for safe food preservation, dehydration and freezing. Participants went home with lots of handouts and freebies from the Kansas Beef Council as well.

Many thanks to the First United Methodist Church for allowing us to hold programs in their wonderfully stocked kitchen!

If you haven’t had a chance to listen to Karen speak, you are missing out. She is very knowledgeable about all things food preservation. If you are interested in other food preservation workshops, Karen is holding a pickling class in Salina on August 22 from 12-5PM. Check out our Facebook page for the details or go to Central Kansas District Facebook page.

If you are interested in learning more about food preservation, please contact Monique at moniquek@ksu.edu or visit the Cottonwood Extension District website at https://cottonwood.k-state.edu/

<figure>
 <img src="https://media.eaglewebservices.com/public/2022/11/1668522152076.jpeg" alt="" />
 <figcaption></figcaption>
 </figure>By MONIQUE KOERNER Cottonwood Extension DistrictWe canned meat, lots and lots of meat! On August 7, 2024, the Cottonwood Extension District hosted a meat canning class held by K-State Research and Extension Specialist, Karen Blakeslee. We had 15 people attend from Ellis County and several of the surrounding counties, including Russell, Barton, and Ness counties. We canned chicken, beef, and hamburger that afternoon. Some of the attendees had canned before but many of them were new to canning meat. All attendees were able to take home at least one can of each meat.I was intrigued by canning meat when I took a 3-day canning class that Karen offers specifically to agents. We were able to bring home the produce and meat canned and I found it so easy to put dinner on the table when the meat was ready to go! And the flavor of canned meat is amazing!In addition to hands on meat canning, Karen spoke about best practices for safe food preservation, dehydration and freezing. Participants went home with lots of handouts and freebies from the Kansas Beef Council as well.Many thanks to the First United Methodist Church for allowing us to hold programs in their wonderfully stocked kitchen!If you haven’t had a chance to listen to Karen speak, you are missing out. She is very knowledgeable about all things food preservation. If you are interested in other food preservation workshops, Karen is holding a pickling class in Salina on August 22 from 12-5PM. Check out our Facebook page for the details or go to Central Kansas District Facebook page.If you are interested in learning more about food preservation, please contact Monique at moniquek@ksu.edu or visit the Cottonwood Extension District website at https://cottonwood.k-state.edu/

KOERNER: Food preservation, Meat!

120/ 80. It’s the blood pressure number we all aim for, but what does the ratio stand for?

The top number, known as systole, measures the pressure in the arteries when the heart contracts, pumping blood to the body. The bottom number, diastole, measures the pressure in the arteries as the heart relaxes, filling with blood.

Blood pressure can vary from minute to minute with stress and sleep changes, and for some of us, white coat syndrome spikes blood pressure as we walk into the doctor’s office. While we know that keeping blood pressure in check is good, we may not fully understand why high blood pressure can put our health at risk.

High blood pressure is a condition that often goes unnoticed. With little to no symptoms, hypertension has coined the name, “the silent killer” because it can cause major damage to the heart, brain, eyes, and kidneys before it feels like anything is wrong. This is why regularly checking blood pressure and taking measures to reduce hypertension is vital! Watching alcohol consumption, cholesterol levels, and sodium intake can all make a difference.

If you want to take control of your blood pressure, form the habit of reducing sodium. The American Heart Association names six popular foods to watch for, known as The Salty Six:

<figure>
 <img src="https://media.eaglewebservices.com/public/2023/10/1697546908793.jpeg" alt="" />
 <figcaption></figcaption>
 </figure>By KARISSA WINKEL Cottonwood Extension District120/ 80. It’s the blood pressure number we all aim for, but what does the ratio stand for?The top number, known as systole, measures the pressure in the arteries when the heart contracts, pumping blood to the body. The bottom number, diastole, measures the pressure in the arteries as the heart relaxes, filling with blood.Blood pressure can vary from minute to minute with stress and sleep changes, and for some of us, white coat syndrome spikes blood pressure as we walk into the doctor’s office. While we know that keeping blood pressure in check is good, we may not fully understand why high blood pressure can put our health at risk.High blood pressure is a condition that often goes unnoticed. With little to no symptoms, hypertension has coined the name, “the silent killer” because it can cause major damage to the heart, brain, eyes, and kidneys before it feels like anything is wrong. This is why regularly checking blood pressure and taking measures to reduce hypertension is vital! Watching alcohol consumption, cholesterol levels, and sodium intake can all make a difference.If you want to take control of your blood pressure, form the habit of reducing sodium. The American Heart Association names six popular foods to watch for, known as The Salty Six:· Bread and rolls – One slice of bread can contain as much as 230 milligrams of sodium.· Cold cuts and cured meats – Deli or pre-packaged meats can have as much as 1,050 milligrams of sodium.· Pizza – One slice can contain up to 760 milligrams.· Poultry – Choose your chicken wisely, avoiding products enhanced with a sodium solution. Just 3 ounces of fast-food-style nuggets can contain almost 600 milligrams of sodium.· Soup – One cup of canned chicken noodle soup can have up to 940 milligrams of sodium.· Sandwiches – A sandwich can easily top 1,500 milligrams of sodium.While the daily recommended sodium intake is 2,300 mg, it can be easy to overdo salt because it’s disguised in everyday foods. This is why it’s important to check nutrition labels for sodium content; you may be surprised to find sodium in foods that don’t taste salty! Choose “no salt added” and “low sodium” products and cook with plenty of herbs and spices.If nutrition labels overwhelm you, simply swapping processed foods for fresh options can help. Fresh fruits and vegetables are naturally low in sodium and high in nutrients.Of course, reducing sodium isn’t the only way to improve blood pressure. Stress management, regular exercise, and avoiding tobacco products are just a few other lifestyle factors that can play a part. Incorporating these habit shifts can make the world of difference in your blood pressure and health for years to come.Karissa Winkel is the Family and Community Wellness Agent with K-State Research and Extension – Cottonwood District. You may reach her at: 620-793-1910 or krwinkel@ksu.edu.