By MICHELLE BERAN Cottonwood Extension District

Several weeks ago, during Kansas 4-H Discovery Days, the keynote speaker was Mitch Holthus. Kansas 4-H Youth Development Program Leader, Dr. Sarah Maass, provided a great reflection on the presentation and I’d like to share that with you today, in its entirety.

The Other 4 H’s According to Mitch Holthus

Those of you who were at Discovery Days had the opportunity to hear Mitch Holthus, the voice of the Kansas City Chiefs, discuss the other 4 H’s. While I will not do as good of a job as Mr. Holthus did, I want to recap the 4 H’s as I feel they are important for us to remember throughout the year, but especially during this wonderful time of year when we can connect with our 4-H members and their families, and our 4-H volunteers.

The first H addressed was Humble, the power of the “mangy mutt”. Mr. Holthus shared the success of the Chiefs with their 8 consecutive AFC West titles, the 4 of the last 5 seasons they were in the Super Bowl as the AFC Champions, AND being winners of the Lamar Hunt Trophy with 3 Super Bowl wins. He went on to share the importance of the “mutt” to stay humble and hungry – to never blink or flinch; fear nothing and attack everything; and eliminate distractions and create energy. The hungry dog hunts the best. What are you hungry for? What is your program hungry for?

This leads us to the second H, Hungry, the power of listening. Mitch said that you can teach a new dog old tricks, but you can also teach an old dog new tricks. I’d encourage you to read that again and think about where you are in your career (new or old-er). Mr. Holthus continued to emphasize listening has a linear intention and it is important to listen to absorb, ascertain, then act. How many of us listen and while doing so are thinking of how we will respond vs. listening to absorb what is being said, make sure you understand what was being said to you, then act and respond?

The third H Mr. Holthus identified for the Discovery Days delegation was Hard, the power of perseverance. He asked us the question, Who will do the task when it is hard? We should not ask others to do work we would not do ourselves. Sometimes we have to get down in the dirt and get dirty with everyone else to get the job done. Sometimes we have successes and sometimes we have challenges. Mitch indicates that after three

strikes, we are not out! Instead, we should continue to work towards the goal and persevere! Once we get to our goal, we need to celebrate those milestones. In Extension, we do not always celebrate our accomplishments, but we need to make a point to do so. Yet, it is important that we not “stay” in the celebration mode.

The fourth and final H is History, the power of a footprint. Mr. Holthus asked several questions around this H which all focused on purpose. What is our purpose? Where do we fit? What will we leave behind? And will we be a free agent or a footprint maker? I really loved this last question and how he identified a legacy or impact as a footprint.

As you go through this busy summer season, I want you to think about these questions:

· What does this mean for you and your work?

· How do you listen to understand, then be understood?

· Do you celebrate the successes in your program?

· What legacy or footprint are you leaving in your program and on the lives of the Kansans you serve?

Summers can be stressful and exciting simultaneously. Let’s continue to ask these questions of ourselves, stay humble in our work, stay hungry and listen to others, be willing to do the hard things, and remember the power of the footprint you are leaving through your work.

Many thanks to Dr. Maass for sharing her reflection on this impactful presentation.

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/2022/11/1668177490614.jpeg" alt="" />
 <figcaption></figcaption>
 </figure>By MICHELLE BERAN Cottonwood Extension DistrictSeveral weeks ago, during Kansas 4-H Discovery Days, the keynote speaker was Mitch Holthus. Kansas 4-H Youth Development Program Leader, Dr. Sarah Maass, provided a great reflection on the presentation and I’d like to share that with you today, in its entirety.<h2>The Other 4 H’s According to Mitch Holthus</h2>Those of you who were at Discovery Days had the opportunity to hear Mitch Holthus, the voice of the Kansas City Chiefs, discuss the other 4 H’s. While I will not do as good of a job as Mr. Holthus did, I want to recap the 4 H’s as I feel they are important for us to remember throughout the year, but especially during this wonderful time of year when we can connect with our 4-H members and their families, and our 4-H volunteers.The first H addressed was Humble, the power of the “mangy mutt”. Mr. Holthus shared the success of the Chiefs with their 8 consecutive AFC West titles, the 4 of the last 5 seasons they were in the Super Bowl as the AFC Champions, AND being winners of the Lamar Hunt Trophy with 3 Super Bowl wins. He went on to share the importance of the “mutt” to stay humble and hungry – to never blink or flinch; fear nothing and attack everything; and eliminate distractions and create energy. The hungry dog hunts the best. What are you hungry for? What is your program hungry for?This leads us to the second H, Hungry, the power of listening. Mitch said that you can teach a new dog old tricks, but you can also teach an old dog new tricks. I’d encourage you to read that again and think about where you are in your career (new or old-er). Mr. Holthus continued to emphasize listening has a linear intention and it is important to listen to absorb, ascertain, then act. How many of us listen and while doing so are thinking of how we will respond vs. listening to absorb what is being said, make sure you understand what was being said to you, then act and respond?The third H Mr. Holthus identified for the Discovery Days delegation was Hard, the power of perseverance. He asked us the question, Who will do the task when it is hard? We should not ask others to do work we would not do ourselves. Sometimes we have to get down in the dirt and get dirty with everyone else to get the job done. Sometimes we have successes and sometimes we have challenges. Mitch indicates that after threestrikes, we are not out! Instead, we should continue to work towards the goal and persevere! Once we get to our goal, we need to celebrate those milestones. In Extension, we do not always celebrate our accomplishments, but we need to make a point to do so. Yet, it is important that we not “stay” in the celebration mode.The fourth and final H is History, the power of a footprint. Mr. Holthus asked several questions around this H which all focused on purpose. What is our purpose? Where do we fit? What will we leave behind? And will we be a free agent or a footprint maker? I really loved this last question and how he identified a legacy or impact as a footprint.As you go through this busy summer season, I want you to think about these questions:· What does this mean for you and your work?· How do you stay humble and hungry?· How do you listen to understand, then be understood?· Do you celebrate the successes in your program?· What legacy or footprint are you leaving in your program and on the lives of the Kansans you serve?Summers can be stressful and exciting simultaneously. Let’s continue to ask these questions of ourselves, stay humble in our work, stay hungry and listen to others, be willing to do the hard things, and remember the power of the footprint you are leaving through your work.Many thanks to Dr. Maass for sharing her reflection on this impactful presentation.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: Sharing the other 4 Hs

By STACY CAMPBELL Cottonwood Extension District

In drier years I get this question. When the soil is dry, will it be able to hold anhydrous ammonia or will some or most of the ammonia be lost shortly after application?

There are three factors that come into play when applying anhydrous ammonia to dry soils.

Chemical - Ammonia (NH3) needs to react with water shortly after application in order to convert into ammonium (NH4+), which is the molecule that can adhere to clay and organic matter in the soil. Ammonia is very soluble in water. After it is placed in the soil, NH3 reacts with water in the soil to form NH4+, which is retained on the soil cation exchange capacity sites. This process takes a little time – it does not occur immediately upon contact with the soil. The main controlling factors in the conversion of NH3 to NH4+ are soil temperature, soil moisture, and soil pH. The higher the soil temperature and the wetter the soil, the more rapid the conversion occurs. If the ammonia does not react with water, it will remain as a gas that could escape from the soil. Also, equilibrium between NH3 and NH4+ is affected by soil pH. More NH3 will remain unconverted in the soil longer at higher application rates and at higher soil pH levels.

Physical - Dry soils may be cloddy, with large air spaces where the soil has cracked. This can allow the gas to physically escape into the air before it has a chance to be converted into ammonium. Getting the soil sealed properly above the injection slot can also be a problem in dry soils. Loss of the ammonium gas can begin immediately after application continuing for several days to weeks if there is no moisture. N losses can be greater than 50%.

Application depth - The deeper the ammonia is applied, the more likely the ammonia will have moisture to react with, and the easier the sealing.

So, can anhydrous ammonia be applied to dry soils?

The answer is yes - as long as the ammonia is applied deep enough to get it in some moisture and the soil is well sealed above the injection slot. If the soil is dry and cloddy, there may be considerable losses of ammonia within just a few days of application if the soil is not well sealed above the injection slot and/or the injection point is too shallow.

Producers should be able to tell if anhydrous is escaping from the soil during application or if the ammonia isn’t being applied deeply enough. If ammonia can be smelled, the producer should either change the equipment setup to get better sealing or deeper injection, or wait until the soil has better moisture conditions.

In short, producers can minimize this potential loss problem by applying the anhydrous ammonia at the proper depth (at least 6 to 8 inches in 30 to 40 inch spacings), and using covering disks behind the knives or sealing wings ("beaver tails") on the knives.

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

<figure>
 <img src="https://media.eaglewebservices.com/public/2023/4/1681266655144.jpeg" alt="" />
 <figcaption></figcaption>
 </figure>By STACY CAMPBELL Cottonwood Extension DistrictIn drier years I get this question. When the soil is dry, will it be able to hold anhydrous ammonia or will some or most of the ammonia be lost shortly after application?There are three factors that come into play when applying anhydrous ammonia to dry soils.Chemical - Ammonia (NH3) needs to react with water shortly after application in order to convert into ammonium (NH4+), which is the molecule that can adhere to clay and organic matter in the soil. Ammonia is very soluble in water. After it is placed in the soil, NH3 reacts with water in the soil to form NH4+, which is retained on the soil cation exchange capacity sites. This process takes a little time – it does not occur immediately upon contact with the soil. The main controlling factors in the conversion of NH3 to NH4+ are soil temperature, soil moisture, and soil pH. The higher the soil temperature and the wetter the soil, the more rapid the conversion occurs. If the ammonia does not react with water, it will remain as a gas that could escape from the soil. Also, equilibrium between NH3 and NH4+ is affected by soil pH. More NH3 will remain unconverted in the soil longer at higher application rates and at higher soil pH levels.Physical - Dry soils may be cloddy, with large air spaces where the soil has cracked. This can allow the gas to physically escape into the air before it has a chance to be converted into ammonium. Getting the soil sealed properly above the injection slot can also be a problem in dry soils. Loss of the ammonium gas can begin immediately after application continuing for several days to weeks if there is no moisture. N losses can be greater than 50%.Application depth - The deeper the ammonia is applied, the more likely the ammonia will have moisture to react with, and the easier the sealing.So, can anhydrous ammonia be applied to dry soils?The answer is yes - as long as the ammonia is applied deep enough to get it in some moisture and the soil is well sealed above the injection slot. If the soil is dry and cloddy, there may be considerable losses of ammonia within just a few days of application if the soil is not well sealed above the injection slot and/or the injection point is too shallow.Producers should be able to tell if anhydrous is escaping from the soil during application or if the ammonia isn’t being applied deeply enough. If ammonia can be smelled, the producer should either change the equipment setup to get better sealing or deeper injection, or wait until the soil has better moisture conditions.In short, producers can minimize this potential loss problem by applying the anhydrous ammonia at the proper depth (at least 6 to 8 inches in 30 to 40 inch spacings), and using covering disks behind the knives or sealing wings ("beaver tails") on the knives.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: Can dry soils affect anhydrous ammonia applications in Kansas?

By MONIQUE KOERNER Cottonwood Extension District

Cottonwood Extension District brought the diabetes education program Dining with Diabetes to Ellis County for the first time in June. Monique Koerner and Karissa Winkel, Family and Community Wellness Agents were trained in 2023 and introduced the program to Hays last month.

Dining with Diabetes is a national extension program provided to Kansans by K-State Research and Extension Family and Consumer Sciences professionals and community health partners. The program is a series of four, 2-hour classes that are held once a week. Classes consist of a presentation on diabetes self-care or healthful food choices; presentations on tasty, healthy familiar foods, sampling foods, and demonstrations of cooking techniques using artificial sweeteners, reduced-fat foods, herbs, and spices.

The class in Hays had 8 attendees which was a really nice size for our first group of participants. Some of the participants knew each other and others met for the first time. However, they all had something in common. They were dealing with diabetes management for themselves or with a loved one.

In addition to the education aspect of the program, the group cooked together which really helped them get to know each other. Hopefully by actually cooking meals that are designed specifically for diabetics they got the hands-on practice that gave them the confidence to try more healthy meals at home. Participants received a book of recipes that have been created for diabetics. One participant noted how much better she felt after eating the healthy recipes. Another participant was surprised to find out she could still eat foods she thought were taboo or felt she had to eliminate from her diet.

Another aspect of diabetes that isn’t often discussed are the feelings around being diagnosed and managing diabetes. Sometimes it can be overwhelming. However, one of the participants felt that being able to share feelings with other diabetics was helpful. She felt supported which in turn helped her to make changes in her nutritional life and motivated to start taking better care of herself.

Extension also partners with local agencies such as health departments, hospitals, and dieticians to answer questions that may require a health care provider knowledge. In June, we had Kalee Lundmark, Registered Dietician, serve as our expert guest speaker. Kalee provided more specific information around nutrition, resources, and medications.

Part of the Dining with Diabetes program includes a 3 month follow up class for participants to share about their progress and challenges since taking the class. That class is planned for the first part of October.

Cottonwood Extension District will be offering Dining with Diabetes later this year in Barton County. Watch for details this fall.

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 DistrictCottonwood Extension District brought the diabetes education program Dining with Diabetes to Ellis County for the first time in June. Monique Koerner and Karissa Winkel, Family and Community Wellness Agents were trained in 2023 and introduced the program to Hays last month.Dining with Diabetes is a national extension program provided to Kansans by K-State Research and Extension Family and Consumer Sciences professionals and community health partners. The program is a series of four, 2-hour classes that are held once a week. Classes consist of a presentation on diabetes self-care or healthful food choices; presentations on tasty, healthy familiar foods, sampling foods, and demonstrations of cooking techniques using artificial sweeteners, reduced-fat foods, herbs, and spices.The class in Hays had 8 attendees which was a really nice size for our first group of participants. Some of the participants knew each other and others met for the first time. However, they all had something in common. They were dealing with diabetes management for themselves or with a loved one.In addition to the education aspect of the program, the group cooked together which really helped them get to know each other. Hopefully by actually cooking meals that are designed specifically for diabetics they got the hands-on practice that gave them the confidence to try more healthy meals at home. Participants received a book of recipes that have been created for diabetics. One participant noted how much better she felt after eating the healthy recipes. Another participant was surprised to find out she could still eat foods she thought were taboo or felt she had to eliminate from her diet.Another aspect of diabetes that isn’t often discussed are the feelings around being diagnosed and managing diabetes. Sometimes it can be overwhelming. However, one of the participants felt that being able to share feelings with other diabetics was helpful. She felt supported which in turn helped her to make changes in her nutritional life and motivated to start taking better care of herself.Extension also partners with local agencies such as health departments, hospitals, and dieticians to answer questions that may require a health care provider knowledge. In June, we had Kalee Lundmark, Registered Dietician, serve as our expert guest speaker. Kalee provided more specific information around nutrition, resources, and medications.Part of the Dining with Diabetes program includes a 3 month follow up class for participants to share about their progress and challenges since taking the class. That class is planned for the first part of October.Cottonwood Extension District will be offering Dining with Diabetes later this year in Barton County. Watch for details this fall.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: Dining with Diabetes wrap up

By KARISSA WINKEL Cottonwood Extension District

Bicycling is a great activity for children. It increases coordination and improves physical health. It can also give children a sense of independence and provide the opportunity to socialize with others outdoors.

With that being said, bicycling isn’t a risk-free activity. In fact, according to Stanford Medicine, about 254 thousand children suffer bicycle-related injuries each year. For this reason, it’s important to educate children about bike safety practices. You can do your part as a parent or guardian by keeping a watchful eye and offering instructions when needed. Here are a few bike safety guidelines:

First and foremost, always wear a helmet! It’s a simple practice that can reduce the risk of injury including concussions. Make sure the helmet is damage-free and that it fits properly.

Wearing reflective gear or bright-colored clothing is smart for anyone riding a bicycle, including children. Bright colors help to increase visibility, especially in areas with high traffic.

Make sure the bike is correctly sized. Riding on a bike that is too big or small can make pedaling and balance difficult. This can result in falls and injuries. As the child grows, be sure to raise the seat and make other adjustments as needed.

It’s also important to maintain bikes by keeping tires inflated, oiling the chain regularly, tightening handlebars and seats as needed, and checking the brakes.

These are just a few tips that can prevent injury and save lives! If you would like your child to learn more about bicycle safety, register them for the Barton County BeWell Bike Rodeo on Saturday, July 20th. Kids ages 5-12 years can bring their bikes to the Central Baptist Church in Great Bend to practice skills and learn how to become better bicyclists. The event is from 8-9 am. Please call 620-793-1910 to register!

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 DistrictBicycling is a great activity for children. It increases coordination and improves physical health. It can also give children a sense of independence and provide the opportunity to socialize with others outdoors.<figure>
 <img src="https://media.eaglewebservices.com/public/2024/7/1721067961133.png" alt="" />
 <figcaption></figcaption>
 </figure>With that being said, bicycling isn’t a risk-free activity. In fact, according to Stanford Medicine, about 254 thousand children suffer bicycle-related injuries each year. For this reason, it’s important to educate children about bike safety practices. You can do your part as a parent or guardian by keeping a watchful eye and offering instructions when needed. Here are a few bike safety guidelines:First and foremost, always wear a helmet! It’s a simple practice that can reduce the risk of injury including concussions. Make sure the helmet is damage-free and that it fits properly.Wearing reflective gear or bright-colored clothing is smart for anyone riding a bicycle, including children. Bright colors help to increase visibility, especially in areas with high traffic.Make sure the bike is correctly sized. Riding on a bike that is too big or small can make pedaling and balance difficult. This can result in falls and injuries. As the child grows, be sure to raise the seat and make other adjustments as needed.It’s also important to maintain bikes by keeping tires inflated, oiling the chain regularly, tightening handlebars and seats as needed, and checking the brakes.These are just a few tips that can prevent injury and save lives! If you would like your child to learn more about bicycle safety, register them for the Barton County BeWell Bike Rodeo on Saturday, July 20th. Kids ages 5-12 years can bring their bikes to the Central Baptist Church in Great Bend to practice skills and learn how to become better bicyclists. The event is from 8-9 am. Please call 620-793-1910 to register!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: Bicycle Safety 101

Have you ever been curious about canning meat? Is it safe? How do I do it safely? Why would I want to can meat?

Canning is a great method to preserve and extend shelf life for many types of foods, including meat products. Using safe preparation and storage practices allows for anyone to store nutritious, high-quality protein.

Before joining K-State Research and Extension I had done a little canning but mostly just trying to preserve garden produce. After taking a professional development canning class specifically for Extension Agents, I learned even more about canning and also how to can meat. I found canning meat a great skill to have in the kitchen. Why? You may ask…..

Well, canning meat can be an easy way to get supper on the table. As a busy, working wife and mother I’m often struggling at the end of the day to come up with yet another meal my family will eat. I’m tired and hungry. I need something fast and easy! When you have canned meat on the shelf, all you have to do is open the can, warm it up and add some vegetables or grains to make a fast meal.

Canning meat can also be healthy. Sometimes, when you purchase canned meat there maybe be unwanted ingredients. When you preserve the meat yourself you know exactly what is in there and can control the amount of ingredients you want in your food, for example, the amount of salt.

When preserving meat you can use inexpensive cuts of meat and they turn out tender and tasty! Canning can be a way to save money on your animal-based protein. Yes, there is some expense if needing to purchase equipment but hopefully those will be one-time expense that you can use for many years.

Next, canning may be another way to store food. Are you running out of freezer space? This can be a great way to free up that space by canning your meat.

Do you hunt or fish? You can also can game meat and fish! Canning wild game and fish is another way to preserve your protein well past the hunting and fishing season.

Finally, making it a social affair and doing with other people such as family and friends can make the work turn into a fun day. This can also help to minimize costs if you are able to preserve food with others. I always say, “Canning is like exercise, it is much more fun doing with others!”

If you are curious and would like to learn more, Karen Blakeslee, K-State Research and Extension Rapid Response Coordinator and food scientist will be in Hays to hold a meat canning workshop on August 7, 2024 from 1-5pm at the First United Methodist Church, 305 W. 7th St. We will preserve beef and chicken at the workshop, using both raw and hot pack methods. All supplies will be provided. Karen will include

information on the science and history behind food preservation, safe pressure canning of all types of meat, and tips on freezing and dehydrating. Cost: $35

If you have any questions or would like to sign up please call 785-628-9430 or email Monique at moniquek@ksu.edu

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 DistrictHave you ever been curious about canning meat? Is it safe? How do I do it safely? Why would I want to can meat?Canning is a great method to preserve and extend shelf life for many types of foods, including meat products. Using safe preparation and storage practices allows for anyone to store nutritious, high-quality protein.Before joining K-State Research and Extension I had done a little canning but mostly just trying to preserve garden produce. After taking a professional development canning class specifically for Extension Agents, I learned even more about canning and also how to can meat. I found canning meat a great skill to have in the kitchen. Why? You may ask…..Well, canning meat can be an easy way to get supper on the table. As a busy, working wife and mother I’m often struggling at the end of the day to come up with yet another meal my family will eat. I’m tired and hungry. I need something fast and easy! When you have canned meat on the shelf, all you have to do is open the can, warm it up and add some vegetables or grains to make a fast meal.Canning meat can also be healthy. Sometimes, when you purchase canned meat there maybe be unwanted ingredients. When you preserve the meat yourself you know exactly what is in there and can control the amount of ingredients you want in your food, for example, the amount of salt.When preserving meat you can use inexpensive cuts of meat and they turn out tender and tasty! Canning can be a way to save money on your animal-based protein. Yes, there is some expense if needing to purchase equipment but hopefully those will be one-time expense that you can use for many years.Next, canning may be another way to store food. Are you running out of freezer space? This can be a great way to free up that space by canning your meat.Do you hunt or fish? You can also can game meat and fish! Canning wild game and fish is another way to preserve your protein well past the hunting and fishing season.Finally, making it a social affair and doing with other people such as family and friends can make the work turn into a fun day. This can also help to minimize costs if you are able to preserve food with others. I always say, “Canning is like exercise, it is much more fun doing with others!”If you are curious and would like to learn more, Karen Blakeslee, K-State Research and Extension Rapid Response Coordinator and food scientist will be in Hays to hold a meat canning workshop on August 7, 2024 from 1-5pm at the First United Methodist Church, 305 W. 7th St. We will preserve beef and chicken at the workshop, using both raw and hot pack methods. All supplies will be provided. Karen will includeinformation on the science and history behind food preservation, safe pressure canning of all types of meat, and tips on freezing and dehydrating. Cost: $35If you have any questions or would like to sign up please call 785-628-9430 or email Monique at moniquek@ksu.eduMonique 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: Canning meat

On this episode of the <a href="https://hayspost.com/category/post-podcast" target="_blank">Post Podcast</a>, Hays Post reporter Becky Kiser discusses tractor safety with <a href="https://cottonwood.k-state.edu/" target="_blank">Cottonwood Extension District</a> with agent Stacy Campbell.&nbsp;&nbsp;

<div><iframe title="Cottonwood Extension District shares tractor safety information" allowtransparency="true" height="600" width="100%" style="border: none; min-width: min(100%, 430px);height:600px;" scrolling="no" data-name="pb-iframe-player" src="https://www.podbean.com/player-v2/?i=c9fkx-166a2e9-pb&from=pb6admin&square=1&share=1&download=1&rtl=0&fonts=Arial&skin=3267a3&font-color=auto&logo_link=podcast_page&btn-skin=60a0c8&size=600" loading="lazy" allowfullscreen=""></iframe></div>On this episode of the <a href="https://hayspost.com/category/post-podcast" target="_blank">Post Podcast</a>, Hays Post reporter Becky Kiser discusses tractor safety with <a href="https://cottonwood.k-state.edu/" target="_blank">Cottonwood Extension District</a> with agent Stacy Campbell.&nbsp;&nbsp;

🎙 Post Podcast: Cottonwood Extension District shares tractor safety information

Ok, I know I have already had an article on chinch bugs, but I thought I would wrap it up with a quick overview and summary of some keys points to ponder for farmers when facing them again next year.

Chinch bugs in Kansas are a perennial pest of just about any type of grass. Since they are true bugs, chinch bugs may attack any grass where they insert their mouthparts into the plants and suck out the juice.

They have caused problems in turf farms, golf courses, and lawns. In crops, they mainly affect sorghum and sorghum/sudan hay fields, but are occasionally problematic in corn and wheat.

Primarily, it is because of timing. As wheat is quickly maturing, chinch bug nymphs, which have been feeding on the wheat until the plants started drying, move elsewhere, seeking a new food source. Often, this is seedling sorghum or sorghum/sudan planted adjacent to those wheat fields that are now maturing, but in which the chinch bugs were perfectly happy feeding. This is called the walking migration because these nymphs can't fly or jump. They walk out of the maturing wheat seeking succulent grass to feed on. However, these small nymphs can only live a few days without food and can only walk about 50 yards without finding a suitable food source, says Jeff Whitworkh K-State Extension Entomologists.

Furthermore, it needs to be noted that the first generation of chinch bug nymphs migrating out of the wheat will not migrate through the entire sorghum field, and thus that is why you get the edge effect, of anywhere between 6 to 16 rows, give or take, of plants being affected.

There are two generations of chinch bugs in Kansas each growing season. But the first generation that is coming out of mature wheat fields and feeding on young seedling sorghum or sorghum/sudan plants is the main concern. Generally, by the time the second generation of chinch bugs nymphs are hatching and feeding, the sorghum and sorghum/sudan plants are big enough to withstand the feeding and will continue to grow well.

Insecticide-treated seed also helps as the nymphs seem susceptible. However, the bugs need to feed on the plant juice to get the toxin, and if there are too many bugs inserting their mouthparts and sucking out the fluid, especially on seedling plants or plants under less than ideal growing conditions, this may kill the bug, but also kill the small plant.

Last year, in 2023, much of Kansas experienced large populations of chinch bugs, so there were potentially large numbers going into the fall/winter. And this year, sure enough the number of chinch bugs was probably in all estimations the largest we have seen to date.

Also, because they float, says Withworth, chinch bugs do not generally drown in heavy rain. So, water running off infested wheat fields moves chinch bugs, often accumulating wherever runoff water pools. Good growing conditions really help plants withstand chinch bug feeding though. So once sorghum plants get bigger they can withstand the feeding of the chinch bugs without killing the plants.

The first generation of nymphs produced now has most likely became adults. Then they mate and start the process all over again for another generation, (two generations in KS each year) which will then move to fall-planted wheat, then on to overwintering sites. They overwinter in bunch grasses then move to wheat in the spring to deposit eggs and start all over again.

For more information, please refer to the following KSRE publications. Sorghum Insect Pest Management 2024 MF742, and Chinch Bugs MF3107, or give me a call in the Cottonwood Extension District Office in Hays at 785-628-9430.

<figure>
 <img src="https://media.eaglewebservices.com/public/2023/4/1681266655144.jpeg" alt="" />
 <figcaption></figcaption>
 </figure>By STACY CAMPBELL Cottonwood Extension DistrictOk, I know I have already had an article on chinch bugs, but I thought I would wrap it up with a quick overview and summary of some keys points to ponder for farmers when facing them again next year.Chinch bugs in Kansas are a perennial pest of just about any type of grass. Since they are true bugs, chinch bugs may attack any grass where they insert their mouthparts into the plants and suck out the juice.They have caused problems in turf farms, golf courses, and lawns. In crops, they mainly affect sorghum and sorghum/sudan hay fields, but are occasionally problematic in corn and wheat.Primarily, it is because of timing. As wheat is quickly maturing, chinch bug nymphs, which have been feeding on the wheat until the plants started drying, move elsewhere, seeking a new food source. Often, this is seedling sorghum or sorghum/sudan planted adjacent to those wheat fields that are now maturing, but in which the chinch bugs were perfectly happy feeding. This is called the walking migration because these nymphs can't fly or jump. They walk out of the maturing wheat seeking succulent grass to feed on. However, these small nymphs can only live a few days without food and can only walk about 50 yards without finding a suitable food source, says Jeff Whitworkh K-State Extension Entomologists.Furthermore, it needs to be noted that the first generation of chinch bug nymphs migrating out of the wheat will not migrate through the entire sorghum field, and thus that is why you get the edge effect, of anywhere between 6 to 16 rows, give or take, of plants being affected.There are two generations of chinch bugs in Kansas each growing season. But the first generation that is coming out of mature wheat fields and feeding on young seedling sorghum or sorghum/sudan plants is the main concern. Generally, by the time the second generation of chinch bugs nymphs are hatching and feeding, the sorghum and sorghum/sudan plants are big enough to withstand the feeding and will continue to grow well.Insecticide-treated seed also helps as the nymphs seem susceptible. However, the bugs need to feed on the plant juice to get the toxin, and if there are too many bugs inserting their mouthparts and sucking out the fluid, especially on seedling plants or plants under less than ideal growing conditions, this may kill the bug, but also kill the small plant.Last year, in 2023, much of Kansas experienced large populations of chinch bugs, so there were potentially large numbers going into the fall/winter. And this year, sure enough the number of chinch bugs was probably in all estimations the largest we have seen to date.Also, because they float, says Withworth, chinch bugs do not generally drown in heavy rain. So, water running off infested wheat fields moves chinch bugs, often accumulating wherever runoff water pools. Good growing conditions really help plants withstand chinch bug feeding though. So once sorghum plants get bigger they can withstand the feeding of the chinch bugs without killing the plants.The first generation of nymphs produced now has most likely became adults. Then they mate and start the process all over again for another generation, (two generations in KS each year) which will then move to fall-planted wheat, then on to overwintering sites. They overwinter in bunch grasses then move to wheat in the spring to deposit eggs and start all over again.For more information, please refer to the following KSRE publications. Sorghum Insect Pest Management 2024 MF742, and Chinch Bugs MF3107, or give me a call in the Cottonwood Extension District Office in Hays at 785-628-9430.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: Understanding chinch bugs

K-State Research and Extension news service

MANHATTAN, Kan. – The&nbsp;<a href="http://www.kansas4-h.org/">Kansas 4-H Youth Development program</a>&nbsp;has recognized more than two dozen youth as state project award winners.

Sarah Maass, state leader for the Kansas 4-H program, said “being a state project winner indicates prior excellence and points to (youth’s) future potential.”

“Youth must display leadership skills and hearts for service by organizing events like community service projects, project meetings to share their expertise with younger 4-H members, and other unique efforts,” Maass said.

One state winner is selected yearly from the senior division (ages 14-18) in 27 project categories. Kansas 4-H youth submit a project report form, a summary of their work in a certain project.

Maass notes that in addition to learning new project skills, these youth must also demonstrate growth and strength in leadership, organization, civic engagement, and communication within the project.

Civic Engagement – Ariana Baltazor, Central Kansas District – Saline County.

Clothing and Textiles – Vanessa Jones, Pottawatomie County.

Communications – Grace Oard, Sedgwick County.

Dairy – Alexander Young, Chisholm Trail District – Marion County.

Dog Care and Training – Lydia Walker, Phillips-Rooks District – Phillips County.

Entomology – Renatta Heintz, Chisholm Trail District - Dickinson County.

Fiber Arts – Allison Rose, Chisholm Trail District - Dickinson County.

Foods and Nutrition – Kierra Eck, Midway District – Russell County.

Geology – Knox Crouch, Sedgwick County.

Horse – Faith Beesley, Wild West District – Stevens County.

Leadership – Elizabeth ‘Ellie’ Seeger, McPherson County.&nbsp;

Meat Goats – Kayla George, West Plains District – Finney County.

Performing Arts – Tobias Grubbs, Wild West District – Stevens County.

Photography – Norman Jurgensen, Marshall County.

Plant Science – Isaiah Manus, Leavenworth County.

Poultry – Dalton Peters, Meadowlark District – Jackson County.

Reading – Lexi Wright, Wild West District – Haskell County.

Self-Determined – Jarrett Abel, Meadowlark District – Jackson County.

Sheep – Brady Hoffman, Sedgwick County.

Shooting Sports – Elisha Staggers, Wild West District – Stevens County.

STEM: Energy Management – Jarrett Birk, Southwind District – Woodson County.

Swine – Jacob DeRouchey, Pottawatomie County.

Visual Arts – Brynna Anderson, Central Kansas District – Saline County.

Wildlife – Jonas Kern, Cottonwood District – Barton County.

Wood Science – Karson Kahler, Meadowlark District – Jefferson County.

Award winners were recognized during the Emerald Circle celebration, hosted each year by the Kansas 4-H Foundation. Officials say project report forms progress through county, regional and statewide evaluations before the state winner in each project area is named.

State 4-H project award winners are also eligible to attend the National 4-H Congress in Atlanta, Georgia, in November. Numerous donors provide support for project winner’s trip to the National 4-H Congress, through the&nbsp;<a href="https://www.kansas4hfoundation.org/">Kansas 4-H Foundation</a>.

More information about opportunities available through the Kansas 4-H Youth Development program is&nbsp;<a href="http://www.kansas4-h.org/">available online</a>.

<figure>
 <img src="https://media.eaglewebservices.com/public/2024/7/1720559110423.jpeg" alt="" />
 <figcaption></figcaption>
 </figure>K-State Research and Extension news serviceMANHATTAN, Kan. – The&nbsp;<a href="http://www.kansas4-h.org/">Kansas 4-H Youth Development program</a>&nbsp;has recognized more than two dozen youth as state project award winners.Sarah Maass, state leader for the Kansas 4-H program, said “being a state project winner indicates prior excellence and points to (youth’s) future potential.”“Youth must display leadership skills and hearts for service by organizing events like community service projects, project meetings to share their expertise with younger 4-H members, and other unique efforts,” Maass said.One state winner is selected yearly from the senior division (ages 14-18) in 27 project categories. Kansas 4-H youth submit a project report form, a summary of their work in a certain project.Maass notes that in addition to learning new project skills, these youth must also demonstrate growth and strength in leadership, organization, civic engagement, and communication within the project.This year’s project winners are:Beef – Lyle Perrier, Greenwood County.Civic Engagement – Ariana Baltazor, Central Kansas District – Saline County.Clothing and Textiles – Vanessa Jones, Pottawatomie County.Communications – Grace Oard, Sedgwick County.Dairy – Alexander Young, Chisholm Trail District – Marion County.Dog Care and Training – Lydia Walker, Phillips-Rooks District – Phillips County.Entomology – Renatta Heintz, Chisholm Trail District - Dickinson County.Fiber Arts – Allison Rose, Chisholm Trail District - Dickinson County.Foods and Nutrition – Kierra Eck, Midway District – Russell County.Geology – Knox Crouch, Sedgwick County.Horse – Faith Beesley, Wild West District – Stevens County.Leadership – Elizabeth ‘Ellie’ Seeger, McPherson County.&nbsp;Meat Goats – Kayla George, West Plains District – Finney County.Performing Arts – Tobias Grubbs, Wild West District – Stevens County.Photography – Norman Jurgensen, Marshall County.Plant Science – Isaiah Manus, Leavenworth County.Poultry – Dalton Peters, Meadowlark District – Jackson County.Rabbits – Alena Wiebers, Riley County.Reading – Lexi Wright, Wild West District – Haskell County.Self-Determined – Jarrett Abel, Meadowlark District – Jackson County.Sheep – Brady Hoffman, Sedgwick County.Shooting Sports – Elisha Staggers, Wild West District – Stevens County.STEM – Maggie Brummett, Riley County.STEM: Energy Management – Jarrett Birk, Southwind District – Woodson County.Swine – Jacob DeRouchey, Pottawatomie County.Visual Arts – Brynna Anderson, Central Kansas District – Saline County.Wildlife – Jonas Kern, Cottonwood District – Barton County.Wood Science – Karson Kahler, Meadowlark District – Jefferson County.Award winners were recognized during the Emerald Circle celebration, hosted each year by the Kansas 4-H Foundation. Officials say project report forms progress through county, regional and statewide evaluations before the state winner in each project area is named.State 4-H project award winners are also eligible to attend the National 4-H Congress in Atlanta, Georgia, in November. Numerous donors provide support for project winner’s trip to the National 4-H Congress, through the&nbsp;<a href="https://www.kansas4hfoundation.org/">Kansas 4-H Foundation</a>.More information about opportunities available through the Kansas 4-H Youth Development program is&nbsp;<a href="http://www.kansas4-h.org/">available online</a>.

Kansas 4-H names state project award winners

By MICHELLE BERAN Cottonwood Extension District

Whew! The Barton County Fair concluded on Sunday, June 30 and I have some thank you messages to share.

Let me start with a huge Thank You to the 4-H families who adjusted this year and who pitched in to help with set up, with clean up, and with supporting other 4-H families throughout the week!

My next Thank You is to the Barton County Fair Association. This dedicated group of volunteers works so hard – all year – to plan, organize, and fundraise to present a family-friendly community event with the goal of showcasing 4-H project learning and agriculture in Barton County.

In addition to the Barton County Fair Association, it takes a team and I cannot thank the educators and staff across the Cottonwood Extension District enough for their teamwork and steady support!

An important Thank You also goes to each vendor and sponsor – the fair couldn’t happen without your community involvement! No matter the size of sponsorship, your engagement is much appreciated.

An additional Thank You is due to community members who attend the Business Appreciation Breakfast and take a few minutes to check out exhibits; to the community members who bring Open Class entries; to the community members who walk through the displays and spend money with vendors and commercial exhibitors!

Another Thank You is due to Chambers of Commerce across Barton County, Great Bend Economic Development, and Great Bend Convention and Visitors Bureau for sharing information and schedules in ways that reach far beyond our county lines.

To round out two big Thank You messages: to everyone who attended the 4-H BBQ as this is the fundraiser for 4-H Council for events and activities as well as everyone who attended and bid on an item during the 4-H Premium Auction. Most 4-H members will reinvest those funds in a market animal project for next year or put the monies away for school in the future. Your support of these two events are invaluable!

<figure>
 <img src="https://media.eaglewebservices.com/public/2022/11/1668179445671.jpeg" alt="" />
 <figcaption></figcaption>
 </figure>By MICHELLE BERAN Cottonwood Extension DistrictWhew! The Barton County Fair concluded on Sunday, June 30 and I have some thank you messages to share.Let me start with a huge Thank You to the 4-H families who adjusted this year and who pitched in to help with set up, with clean up, and with supporting other 4-H families throughout the week!My next Thank You is to the Barton County Fair Association. This dedicated group of volunteers works so hard – all year – to plan, organize, and fundraise to present a family-friendly community event with the goal of showcasing 4-H project learning and agriculture in Barton County.In addition to the Barton County Fair Association, it takes a team and I cannot thank the educators and staff across the Cottonwood Extension District enough for their teamwork and steady support!An important Thank You also goes to each vendor and sponsor – the fair couldn’t happen without your community involvement! No matter the size of sponsorship, your engagement is much appreciated.An additional Thank You is due to community members who attend the Business Appreciation Breakfast and take a few minutes to check out exhibits; to the community members who bring Open Class entries; to the community members who walk through the displays and spend money with vendors and commercial exhibitors!Another Thank You is due to Chambers of Commerce across Barton County, Great Bend Economic Development, and Great Bend Convention and Visitors Bureau for sharing information and schedules in ways that reach far beyond our county lines.To round out two big Thank You messages: to everyone who attended the 4-H BBQ as this is the fundraiser for 4-H Council for events and activities as well as everyone who attended and bid on an item during the 4-H Premium Auction. Most 4-H members will reinvest those funds in a market animal project for next year or put the monies away for school in the future. Your support of these two events are invaluable!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: It’s Fair Time!

Eating healthy isn’t always easy. Expert-recommended diets often emphasize fresh, whole foods and home-cooked meals. But that can be expensive and time-consuming. Highly processed foods are often cheap and convenient. But they also tend to be high in calories, added sugar, saturated fat, and salt, and low in fiber.

Scientists are starting to learn that highly processed foods can have certain effects on your body that may make sticking to your healthy eating goals even harder. Eating too much of them may lead to weight gain and increase your risk for certain diseases, like cancer, diabetes, and obesity.

Most foods that we eat are processed to some extent—they’re modified from how they exist in nature. Chopping, grinding, drying, cooking, and freezing are all forms of food processing. Some forms of processing are good for your health. For example, cooking meat and pasteurizing milk can help prevent foodborne diseases. But if your food is processed too much, it may be harmful to your health.

Ultra-processed foods are those that have undergone the greatest level of processing. As a general rule, ultra-processed foods are those that have been made using additives, ingredients that you wouldn’t likely have in your home kitchen. These include things like hydrogenated oils, isolated proteins, and high-fructose corn syrup. Ultra-processed foods are often made using industrial processes that you can’t easily do at home.

Ultra-processed foods are designed to be low cost and have long shelf lives. They’re tasty, convenient, and ready to eat. Examples include carbonated soft drinks, chips, chicken nuggets, and sausages. Having too much of these in your diet may result in overeating and can be harmful to your health.

It’s difficult for scientists to study exactly how ultra-processed foods affect overeating. That requires carefully controlling people’s diets for weeks at a time.

But NIH metabolism researcher Dr. Kevin Hall has done just that. In a recent study, he compared calorie intake and weight gain in participants who ate a highly processed diet with those who ate a minimally

processed diet. Study participants stayed at NIH’s Metabolic Clinical Research Unit for four weeks, spending two weeks on each diet. Both diets offered the same amount of calories, sugar, fiber, fat, sodium, and carbohydrates on a daily basis. Participants could eat as much or as little as they wanted.

When people were on the diet with ultra-processed foods, they ate about 500 more calories each day. They also gained about 2 pounds on average. In contrast, when they were on the less-processed diet, they lost about 2 pounds.

The differences weren’t due to different nutrients in the overall diet. And, the participants rated the meals on both diets as equally pleasant. So why did people eat more of the diet filled with ultra-processed foods? The researchers aren’t sure.

Hall’s team is now looking at what else might be in ultra-processed foods that leads people to overeat. The brain may react differently to those foods, he says, or the gut may send out different signals after they’re digested.

The tendency for ultra-processed foods to lead to overeating may partly explain the recent rise in obesity. “But we rely on ultra-processed foods too much to get rid of them,” Hall says. “They’re tasty, they’re convenient, and it doesn’t take much time or effort or skill to prepare them.”

Hall hopes that a better understanding of what’s causing increased calorie consumption can help guide how such foods are made, or which ones people choose to eat.

“If we had ways to target problematic foods by understanding how they cause overeating, that might help manufacturers reformulate those foods so that they no longer cause problems,” says Hall. “Or it might help policymakers come up with ways to regulate potentially problematic foods.”

One way that ultra-processed foods might lead to overeating is by altering the brain. MRI scans are being used to see how ultra-processed foods affect the brain’s reward system. These are the parts of the brain that are activated by pleasure and drive us to seek it out. Studies are being done on whether a diet high in ultra-processed foods affect this system, and if the changes lead to people eating more when they’re not hungry.

If consuming ultra-processed foods and drinks might make you want more, does that mean you can get addicted to them? Right now, it’s not clear whether ultra-processed foods are addictive. But some studies suggest they might be.

“These ultra-processed, highly rewarding foods have way more in common with a cigarette than they do with an apple or an orange or black beans,” says Dr. Ashley Gearhardt, a clinical psychologist who studies overeating behaviors at the University of Michigan. “Some of the same brain circuitry turns on when we’re craving drugs as when we’re craving these ultra-processed foods.”

Gearhardt says that eating ultra-processed foods may lead to a compulsive habit. This means you have difficulty cutting back even when you want to. This is similar to what happens with addictive substances.

Addictive substances can also cause withdrawal symptoms when you stop taking them. Symptoms can include irritability, agitation, depression, and strong cravings for the substance. Gearhardt and others are

studying whether cutting back on ultra-processed foods can cause similar withdrawal symptoms. This research may help explain why eating healthier can be harder for some people.

“Right now, we tell people they should feel better if they’re eating healthier,” Gearhardt says. “But we hear a lot of people say: ‘When I start to eat healthier, I feel so irritable and agitated. My cravings are so strong that I don’t feel better. I feel worse.’”

If we recognize that these symptoms can occur, we could give people strategies to manage them, says Gearhardt. That might make it easier for people to change their eating habits. If you’re looking for ways to start eating healthier, stay tuned for next week’s article!

<figure>
 <img src="https://media.eaglewebservices.com/public/2022/11/1668522152076.jpeg" alt="Monique Koerner is the Family and Community Wellness Agent with K-State Research and Extension – Cottonwood District." />
 <figcaption>Monique Koerner is the Family and Community Wellness Agent with K-State Research and Extension – Cottonwood District.</figcaption>
 </figure>By MONIQUE KOERNER Cottonwood Extension DistrictEating healthy isn’t always easy. Expert-recommended diets often emphasize fresh, whole foods and home-cooked meals. But that can be expensive and time-consuming. Highly processed foods are often cheap and convenient. But they also tend to be high in calories, added sugar, saturated fat, and salt, and low in fiber.Scientists are starting to learn that highly processed foods can have certain effects on your body that may make sticking to your healthy eating goals even harder. Eating too much of them may lead to weight gain and increase your risk for certain diseases, like cancer, diabetes, and obesity.What Are Ultra-Processed Foods?Most foods that we eat are processed to some extent—they’re modified from how they exist in nature. Chopping, grinding, drying, cooking, and freezing are all forms of food processing. Some forms of processing are good for your health. For example, cooking meat and pasteurizing milk can help prevent foodborne diseases. But if your food is processed too much, it may be harmful to your health.Ultra-processed foods are those that have undergone the greatest level of processing. As a general rule, ultra-processed foods are those that have been made using additives, ingredients that you wouldn’t likely have in your home kitchen. These include things like hydrogenated oils, isolated proteins, and high-fructose corn syrup. Ultra-processed foods are often made using industrial processes that you can’t easily do at home.Ultra-processed foods are designed to be low cost and have long shelf lives. They’re tasty, convenient, and ready to eat. Examples include carbonated soft drinks, chips, chicken nuggets, and sausages. Having too much of these in your diet may result in overeating and can be harmful to your health.Understanding OvereatingIt’s difficult for scientists to study exactly how ultra-processed foods affect overeating. That requires carefully controlling people’s diets for weeks at a time.But NIH metabolism researcher Dr. Kevin Hall has done just that. In a recent study, he compared calorie intake and weight gain in participants who ate a highly processed diet with those who ate a minimallyprocessed diet. Study participants stayed at NIH’s Metabolic Clinical Research Unit for four weeks, spending two weeks on each diet. Both diets offered the same amount of calories, sugar, fiber, fat, sodium, and carbohydrates on a daily basis. Participants could eat as much or as little as they wanted.When people were on the diet with ultra-processed foods, they ate about 500 more calories each day. They also gained about 2 pounds on average. In contrast, when they were on the less-processed diet, they lost about 2 pounds.The differences weren’t due to different nutrients in the overall diet. And, the participants rated the meals on both diets as equally pleasant. So why did people eat more of the diet filled with ultra-processed foods? The researchers aren’t sure.Hall’s team is now looking at what else might be in ultra-processed foods that leads people to overeat. The brain may react differently to those foods, he says, or the gut may send out different signals after they’re digested.The tendency for ultra-processed foods to lead to overeating may partly explain the recent rise in obesity. “But we rely on ultra-processed foods too much to get rid of them,” Hall says. “They’re tasty, they’re convenient, and it doesn’t take much time or effort or skill to prepare them.”Hall hopes that a better understanding of what’s causing increased calorie consumption can help guide how such foods are made, or which ones people choose to eat.“If we had ways to target problematic foods by understanding how they cause overeating, that might help manufacturers reformulate those foods so that they no longer cause problems,” says Hall. “Or it might help policymakers come up with ways to regulate potentially problematic foods.”Changing the BrainOne way that ultra-processed foods might lead to overeating is by altering the brain. MRI scans are being used to see how ultra-processed foods affect the brain’s reward system. These are the parts of the brain that are activated by pleasure and drive us to seek it out. Studies are being done on whether a diet high in ultra-processed foods affect this system, and if the changes lead to people eating more when they’re not hungry.If consuming ultra-processed foods and drinks might make you want more, does that mean you can get addicted to them? Right now, it’s not clear whether ultra-processed foods are addictive. But some studies suggest they might be.“These ultra-processed, highly rewarding foods have way more in common with a cigarette than they do with an apple or an orange or black beans,” says Dr. Ashley Gearhardt, a clinical psychologist who studies overeating behaviors at the University of Michigan. “Some of the same brain circuitry turns on when we’re craving drugs as when we’re craving these ultra-processed foods.”Gearhardt says that eating ultra-processed foods may lead to a compulsive habit. This means you have difficulty cutting back even when you want to. This is similar to what happens with addictive substances.Addictive substances can also cause withdrawal symptoms when you stop taking them. Symptoms can include irritability, agitation, depression, and strong cravings for the substance. Gearhardt and others arestudying whether cutting back on ultra-processed foods can cause similar withdrawal symptoms. This research may help explain why eating healthier can be harder for some people.“Right now, we tell people they should feel better if they’re eating healthier,” Gearhardt says. “But we hear a lot of people say: ‘When I start to eat healthier, I feel so irritable and agitated. My cravings are so strong that I don’t feel better. I feel worse.’”If we recognize that these symptoms can occur, we could give people strategies to manage them, says Gearhardt. That might make it easier for people to change their eating habits. If you’re looking for ways to start eating healthier, stay tuned for next week’s article!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: Dejunking your diet

An abundance of produce makes summer the perfect time to eat leafy greens and snack on fruit throughout the day. Whether you pick it straight from the garden or shop sales at the farmer’s market, fresh fruits and vegetables are widely available this time of year.

The U.S. Centers for Disease Control reports that only 10% of Americans meet the daily general recommendation of five servings of fruits and vegetables each day. However, with a surplus of options available, now is the perfect time to create the habit of eating fruits and vegetables. Here are a few tips to incorporate more produce in your diet no matter the season.

Ashley Svaty, K-State Extension Specialist, explains that the key is to make fruits and vegetables convenient and tasty. “One habit I like to share is to keep a bowl of fresh fruit out so you can see it when you walk into the kitchen. If you're hungry for a snack, you're likely to grab that instead of looking in the cabinet for something less nutritious.”

Tasty dips can also add flavor to fruits and vegetables. Pairing produce with hummus or yogurt can encourage children and adults to fill up on whole foods. For example, strawberries and Greek yogurt alongside a sandwich makes for a nutritious, quick meal. Also, broccoli paired with hummus can create a balanced, satisfying snack.

Another way to encourage fruits and vegetables is to make it fun! Svaty recommends adding fruit to a skewer or grilling veggie kabobs. “Kids and adults will have more fun eating fruit on a skewer compared to the same fruit or vegetable on a plate,” Svaty shares.

Eating five servings of fruit and vegetables per day may seem overwhelming, and it is difficult to reach unless you make a conscious effort. So, hiding produce in smoothies and sauces is another option to increase intake. Add frozen fruit and sneak greens in a smoothie for a refreshing breakfast. Also, finely chopped vegetables such as onion, celery, carrot, bell pepper, or zucchini can be sautéed, and disguised in pasta sauce.

Produce is packed with micronutrients and fiber that support a healthy body and brain. Eating the recommended serving of fruits and vegetables can help you lose weight, fight inflammation, lower cholesterol, and decrease blood pressure.

Now is the time to experiment and incorporate produce daily. Use this summer to make the healthy choice a habit, no matter the season.

<figure>
 <img src="https://media.eaglewebservices.com/public/2023/10/1697546908793.jpeg" alt="" />
 <figcaption></figcaption>
 </figure>By KARISSA WINKEL Cottonwood Extension DistrictAn abundance of produce makes summer the perfect time to eat leafy greens and snack on fruit throughout the day. Whether you pick it straight from the garden or shop sales at the farmer’s market, fresh fruits and vegetables are widely available this time of year.The U.S. Centers for Disease Control reports that only 10% of Americans meet the daily general recommendation of five servings of fruits and vegetables each day. However, with a surplus of options available, now is the perfect time to create the habit of eating fruits and vegetables. Here are a few tips to incorporate more produce in your diet no matter the season.Ashley Svaty, K-State Extension Specialist, explains that the key is to make fruits and vegetables convenient and tasty. “One habit I like to share is to keep a bowl of fresh fruit out so you can see it when you walk into the kitchen. If you're hungry for a snack, you're likely to grab that instead of looking in the cabinet for something less nutritious.”Tasty dips can also add flavor to fruits and vegetables. Pairing produce with hummus or yogurt can encourage children and adults to fill up on whole foods. For example, strawberries and Greek yogurt alongside a sandwich makes for a nutritious, quick meal. Also, broccoli paired with hummus can create a balanced, satisfying snack.Another way to encourage fruits and vegetables is to make it fun! Svaty recommends adding fruit to a skewer or grilling veggie kabobs. “Kids and adults will have more fun eating fruit on a skewer compared to the same fruit or vegetable on a plate,” Svaty shares.Eating five servings of fruit and vegetables per day may seem overwhelming, and it is difficult to reach unless you make a conscious effort. So, hiding produce in smoothies and sauces is another option to increase intake. Add frozen fruit and sneak greens in a smoothie for a refreshing breakfast. Also, finely chopped vegetables such as onion, celery, carrot, bell pepper, or zucchini can be sautéed, and disguised in pasta sauce.Produce is packed with micronutrients and fiber that support a healthy body and brain. Eating the recommended serving of fruits and vegetables can help you lose weight, fight inflammation, lower cholesterol, and decrease blood pressure.Now is the time to experiment and incorporate produce daily. Use this summer to make the healthy choice a habit, no matter the season.###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: Healthy habits start now

When the aggressive nature of Palmer amaranth (pigweed) is combined with the limited post-emergence herbicide options in grain sorghum, problems often arise – even when an adequate preemergence herbicide program is used. This article highlights post-emergence herbicide options for Palmer amaranth control in grain sorghum. To see the full version of the article with use rates, recommended surfactants, and plant height restrictions. Search for K-State Agronomy eUpdates, June 27th issue. Combinations of the herbicides listed here will generally improve control, and all of the options are most effective when applied to small (under 4 inches tall) pigweeds. Atrazine can control sensitive populations of Palmer amaranth and can be combined with other herbicides to enhance effectiveness. Aim (carfentrazone) is a Group 14 herbicide that can be applied to grain sorghum between 4 inches and boot stage. It is less effective than some of the other herbicides in this article and requires good coverage for maximum effectiveness.

2,4-D is an effective herbicide option to control Palmer amaranth. However, crop response should be expected, especially if applied in hot, humid conditions. Dicamba, at the rates used in grain sorghum (0.5 pint), may be less effective on Palmer amaranth than 2,4-D. Bromoxynil can be applied from the 3-leaf stage through boot stage. Crop response will be less with bromoxynil than other herbicides, but bromoxynil alone will not control Palmer amaranth larger than 4-leaf. Bromoxynil is a contact herbicide that is not translocated in the plant. Therefore, adequate spray coverage is needed for maximum effectiveness.

Huskie (pyrasulfutole+bromoxynil) is most effective when mixed with atrazine (up to 1 pound). When used alone, it can be applied between 3-leaf and 30 inches and should be applied with HSOC (high surfactant oil concentrate) or AMS + NIS. Huskie will cause leaf burn, which can be greater in fields where mesotrione was applied pre-emergence. Huskie plus atrazine may be tank-mixed with phenoxy broadleaf herbicides such as 2,4-D or dicamba.

Imiflex (imazamox) can only be applied to igrowth grain sorghum and only in fields that were not sprayed preemergence. Imiflex is an ALS-inhibiting herbicide, and ALS-resistance is assumed to be widespread in Kansas. However, there is limited evidence that it may still contribute to suppression of ALS-resistant pigweeds. For susceptible Palmer amaranth plants, herbicide applications should target plants that are 3” tall or less.

Other herbicide resistant sorghum technologies are also on the market and this technology specifically targets grasses. These technologies include Inzen sorghum from Corteva with the herbicide partner Zest WDG and DoubleTeam sorghum from S&amp;W seeds with the herbicide partner First Act.

Additional information can be found in the 2024 Chemical Weed Control for Field Crops, Pastures, Rangeland, and Noncropland, K-State publication SRP-1176-https://bookstore.ksre.ksu.edu/pubs/SRP1183.pdf

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.

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

<figure>
 <img src="https://media.eaglewebservices.com/public/2024/7/1719877123898.jpeg" alt="" />
 <figcaption></figcaption>
 </figure>By STACY CAMPBELL Cottonwood Extension DistrictWhen the aggressive nature of Palmer amaranth (pigweed) is combined with the limited post-emergence herbicide options in grain sorghum, problems often arise – even when an adequate preemergence herbicide program is used. This article highlights post-emergence herbicide options for Palmer amaranth control in grain sorghum. To see the full version of the article with use rates, recommended surfactants, and plant height restrictions. Search for K-State Agronomy eUpdates, June 27th issue. Combinations of the herbicides listed here will generally improve control, and all of the options are most effective when applied to small (under 4 inches tall) pigweeds. Atrazine can control sensitive populations of Palmer amaranth and can be combined with other herbicides to enhance effectiveness. Aim (carfentrazone) is a Group 14 herbicide that can be applied to grain sorghum between 4 inches and boot stage. It is less effective than some of the other herbicides in this article and requires good coverage for maximum effectiveness.2,4-D is an effective herbicide option to control Palmer amaranth. However, crop response should be expected, especially if applied in hot, humid conditions. Dicamba, at the rates used in grain sorghum (0.5 pint), may be less effective on Palmer amaranth than 2,4-D. Bromoxynil can be applied from the 3-leaf stage through boot stage. Crop response will be less with bromoxynil than other herbicides, but bromoxynil alone will not control Palmer amaranth larger than 4-leaf. Bromoxynil is a contact herbicide that is not translocated in the plant. Therefore, adequate spray coverage is needed for maximum effectiveness.Huskie (pyrasulfutole+bromoxynil) is most effective when mixed with atrazine (up to 1 pound). When used alone, it can be applied between 3-leaf and 30 inches and should be applied with HSOC (high surfactant oil concentrate) or AMS + NIS. Huskie will cause leaf burn, which can be greater in fields where mesotrione was applied pre-emergence. Huskie plus atrazine may be tank-mixed with phenoxy broadleaf herbicides such as 2,4-D or dicamba.Imiflex (imazamox) can only be applied to igrowth grain sorghum and only in fields that were not sprayed preemergence. Imiflex is an ALS-inhibiting herbicide, and ALS-resistance is assumed to be widespread in Kansas. However, there is limited evidence that it may still contribute to suppression of ALS-resistant pigweeds. For susceptible Palmer amaranth plants, herbicide applications should target plants that are 3” tall or less.Other herbicide resistant sorghum technologies are also on the market and this technology specifically targets grasses. These technologies include Inzen sorghum from Corteva with the herbicide partner Zest WDG and DoubleTeam sorghum from S&amp;W seeds with the herbicide partner First Act.Additional information can be found in the 2024 Chemical Weed Control for Field Crops, Pastures, Rangeland, and Noncropland, K-State publication SRP-1176-https://bookstore.ksre.ksu.edu/pubs/SRP1183.pdfThe 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.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: Palmer amaranth control in grain sorghum

Cottonwood Extension Districts plans summer programs

Chinch bugs in Kansas are a perennial pest of just about any type of grass. They have caused problems in turf farms, golf courses, and lawns. In crops, they mainly affect sorghum but are occasionally problematic in corn and wheat, says Jeff Whitworth, K-State Extension Entomologist.

With all of the chinch bug activity in central and west central Kansas, this is a good time to discuss the differences between chinch bugs (Blissus leucopterus) and false chinch bugs (Nysius sp.). In order to make proper management decisions, knowing how to correctly identify these insects is critical, says Anthony Zukoff, K-State Extension Entomologist”.

Adult chinch bugs are 3-4mm (0.16”) long bugs with black bodies and white wings that are kept folded over their backs. Two dark, triangular markings are present near the center of the wings creating a distinctive “X” mark.

Adult false chinch bugs are very similar in appearance, but smaller. Instead of having black bodies, false chinch bugs are brownish-gray with clear wings that lack a distinct “X” mark, says Anthony.

Immature chinch bugs are bright red after hatching, darkening to black as they go through a series of 5 molts. A distinct white band will be visible across the nymphs’ bodies until the wing buds become large enough to obscure it.

Immature false chinch bugs are grayish-brown, never bright red, and lack the white band across their bodies.

Chinch bugs and false chinch bugs are true bugs in the order Hemiptera which means they both have piercing-sucking mouthparts that they use to puncture plant tissue to feed on plant juices. However, the symptoms of feeding appear differently for these two bugs. When chinch bugs feed, digestive enzymes are injected into the plant tissue causing it to break down and discolor. Reddish spots often are present at chinch bug feeding sites. Heavy chinch bug feeding can also cause stunting, wilting and necrotic lesions on plants. False chinch bug feeding, on the other hand, usually has little effect on plants, but extreme numbers of the bugs on a plant can cause wilting and death.

<figure>
 <img src="https://media.eaglewebservices.com/public/2024/6/1719259730296.jpeg" alt="Adult chinch bug" />
 <figcaption>Adult chinch bug</figcaption>
 </figure>By STACY CAMPBELL Cottonwood Extension DistrictChinch bugs in Kansas are a perennial pest of just about any type of grass. They have caused problems in turf farms, golf courses, and lawns. In crops, they mainly affect sorghum but are occasionally problematic in corn and wheat, says Jeff Whitworth, K-State Extension Entomologist.With all of the chinch bug activity in central and west central Kansas, this is a good time to discuss the differences between chinch bugs (Blissus leucopterus) and false chinch bugs (Nysius sp.). In order to make proper management decisions, knowing how to correctly identify these insects is critical, says Anthony Zukoff, K-State Extension Entomologist”.Adult chinch bugs are 3-4mm (0.16”) long bugs with black bodies and white wings that are kept folded over their backs. Two dark, triangular markings are present near the center of the wings creating a distinctive “X” mark.Adult false chinch bugs are very similar in appearance, but smaller. Instead of having black bodies, false chinch bugs are brownish-gray with clear wings that lack a distinct “X” mark, says Anthony.<figure>
 <img src="https://media.eaglewebservices.com/public/2024/6/1719259763914.jpeg" alt="Adult false chinch bug. Note the lack of a dark “X”" />
 <figcaption>Adult false chinch bug. Note the lack of a dark “X”</figcaption>
 </figure>Immature chinch bugs are bright red after hatching, darkening to black as they go through a series of 5 molts. A distinct white band will be visible across the nymphs’ bodies until the wing buds become large enough to obscure it.<figure>
 <img src="https://media.eaglewebservices.com/public/2024/6/1719259796830.jpeg" alt="Immature chinch bugs" />
 <figcaption>Immature chinch bugs</figcaption>
 </figure>Immature false chinch bugs are grayish-brown, never bright red, and lack the white band across their bodies.<figure>
 <img src="https://media.eaglewebservices.com/public/2024/6/1719259887539.jpeg" alt="Immature false chinch bugs" />
 <figcaption>Immature false chinch bugs</figcaption>
 </figure>Chinch bugs and false chinch bugs are true bugs in the order Hemiptera which means they both have piercing-sucking mouthparts that they use to puncture plant tissue to feed on plant juices. However, the symptoms of feeding appear differently for these two bugs. When chinch bugs feed, digestive enzymes are injected into the plant tissue causing it to break down and discolor. Reddish spots often are present at chinch bug feeding sites. Heavy chinch bug feeding can also cause stunting, wilting and necrotic lesions on plants. False chinch bug feeding, on the other hand, usually has little effect on plants, but extreme numbers of the bugs on a plant can cause wilting and death.

CAMPBELL: Identifying Chinch Bugs and False Chinch Bugs

Extreme heat occurs when temperatures exceed 90 degrees, and in Kansas, humidity adds to the health risks associated with such high temperatures. In fact, extreme heat is the leading cause of death among all weather-related disasters. So, it’s important to understand how high temperatures affect us and how to protect ourselves in extreme heat.

Jeff Goodell, environmental author, describes two types of stress caused by the heat. The first is called classic heat stress, and it’s the typical heat exhaustion most of us are familiar with. High temperatures affect small children, seniors, and those with chronic conditions the most. This type of heat stress can cascade into heat stroke and eventually death if left untreated.

Exertional heat exhaustion is another type of heat stress that can put even the most fit, young, and vibrant people in danger. The body aims to maintain homeostasis including an internal temperature around 98.6 degrees. When physical labor raises the core temperature, the body must compensate by sweating and increasing blood flow to the skin. However, extreme heat can make it even more challenging to cool down. Symptoms of exertional heat exhaustion can include low blood pressure, hyperventilation, altered mental status, vomiting, and seizures. Once again, if symptoms are not addressed, death can result. Those who work outdoors such as construction workers, farmers, and athletes are at a high risk for exertional heat exhaustion.

Now that summer has officially arrived and temperatures are reaching triple digits, here are a few tips from the American Red Cross Association concerning extreme heat:

First, learn how to stay hydrated. An average person should drink about 3/4 of a gallon of water daily, but everyone’s needs vary. Avoid sugary, caffeinated, and alcoholic drinks that dehydrate the body. Also, if you sweat a lot, consider having a snack or a sports drink throughout the day to replenish electrolytes.

Next, make a plan. Brainstorm places you can go to cool down in case of a power outage. If you have air conditioning, replace filters and perform regular maintenance to ensure it’s working properly. Another way to avoid overheating is to wear lightweight, loose clothing. Also, be sure to check in with loved ones who are at high risk for heat exhaustion.

Finally, be prepared for the worst. You may not be able to prevent heat illness in others, so it’s imperative to recognize the signs. These can include excessive sweating, pale skin, altered mental status, and increased respiration. In severe cases, knowing CPR may be necessary. So, brush up on your First Aid skills or get trained.

As temperatures continue to rise, keep these tips in mind. Create a plan to respond to the heat and take care of yourself and your loved ones. Most of all, stay cool!

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. K-State Research &amp; Extension is an equal opportunity provider and employer.

<figure>
 <img src="https://media.eaglewebservices.com/public/2023/10/1697546908793.jpeg" alt="" />
 <figcaption></figcaption>
 </figure>By KARISSA WINKEL Cottonwood Extension DistrictExtreme heat occurs when temperatures exceed 90 degrees, and in Kansas, humidity adds to the health risks associated with such high temperatures. In fact, extreme heat is the leading cause of death among all weather-related disasters. So, it’s important to understand how high temperatures affect us and how to protect ourselves in extreme heat.Jeff Goodell, environmental author, describes two types of stress caused by the heat. The first is called classic heat stress, and it’s the typical heat exhaustion most of us are familiar with. High temperatures affect small children, seniors, and those with chronic conditions the most. This type of heat stress can cascade into heat stroke and eventually death if left untreated.Exertional heat exhaustion is another type of heat stress that can put even the most fit, young, and vibrant people in danger. The body aims to maintain homeostasis including an internal temperature around 98.6 degrees. When physical labor raises the core temperature, the body must compensate by sweating and increasing blood flow to the skin. However, extreme heat can make it even more challenging to cool down. Symptoms of exertional heat exhaustion can include low blood pressure, hyperventilation, altered mental status, vomiting, and seizures. Once again, if symptoms are not addressed, death can result. Those who work outdoors such as construction workers, farmers, and athletes are at a high risk for exertional heat exhaustion.Now that summer has officially arrived and temperatures are reaching triple digits, here are a few tips from the American Red Cross Association concerning extreme heat:First, learn how to stay hydrated. An average person should drink about 3/4 of a gallon of water daily, but everyone’s needs vary. Avoid sugary, caffeinated, and alcoholic drinks that dehydrate the body. Also, if you sweat a lot, consider having a snack or a sports drink throughout the day to replenish electrolytes.Next, make a plan. Brainstorm places you can go to cool down in case of a power outage. If you have air conditioning, replace filters and perform regular maintenance to ensure it’s working properly. Another way to avoid overheating is to wear lightweight, loose clothing. Also, be sure to check in with loved ones who are at high risk for heat exhaustion.Finally, be prepared for the worst. You may not be able to prevent heat illness in others, so it’s imperative to recognize the signs. These can include excessive sweating, pale skin, altered mental status, and increased respiration. In severe cases, knowing CPR may be necessary. So, brush up on your First Aid skills or get trained.As temperatures continue to rise, keep these tips in mind. Create a plan to respond to the heat and take care of yourself and your loved ones. Most of all, stay cool!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. K-State Research &amp; Extension is an equal opportunity provider and employer.

WINKEL: Stay safe in extreme heat

Fair Entry is open and ready for you to enter your projects for judging at the 2024 Ellis County Fair! You will enter your projects online at 2024 Ellis County Fair - FairEntry.com. The fair is not just for 4-H members but for those of the community as well. Entries for those not in 4-H will go in the Open Class Division of the fair. There are many different project areas to choose from, including but not limited to needlework, arts and crafts, fine arts, horticulture, and photography. There are certain rules entries must follow, find them in the open class fairbook at 2024-open-class-fair-book (ellisco.net).

<figure>
 <img src="https://media.eaglewebservices.com/public/2020/6/1593190326422.jpeg" alt="" />
 <figcaption></figcaption>
 </figure>SubmittedFair Entry is open and ready for you to enter your projects for judging at the 2024 Ellis County Fair! You will enter your projects online at 2024 Ellis County Fair - FairEntry.com. The fair is not just for 4-H members but for those of the community as well. Entries for those not in 4-H will go in the Open Class Division of the fair. There are many different project areas to choose from, including but not limited to needlework, arts and crafts, fine arts, horticulture, and photography. There are certain rules entries must follow, find them in the open class fairbook at 2024-open-class-fair-book (ellisco.net).Be sure to participate in our coloring contest sponsored by Nutrien Ag. All coloring pages will be on display during the fair and the first three places of each age division will be awarded prizes.The Ellis County Fair is July 12 – 20, 2024. Besides the judging of entries, there is a great lineup of Grandstand events including races, rodeo, and a monster truck show. You can purchase a single pass for one low price of $35. Besides the Grandstand events, there are many free events on the midway for the family. Enjoy music, the petting zoo, pedal pull, Big Rigs and Little Kids, and face painting to name a few. There will be a Lego Bricks Building Contest open to the public as well. Food vendors will be lined up on the midway and livestock shows will be in the show arena. The inflatable carnival and games will be open Tuesday, July 16 through Saturday, July 20.We invite the community to come support our hard working 4-H youth of Ellis County. View their livestock, or stroll through the air-conditioned Schenk building looking at entries. Our commercial vendors will be located in our building in the midway this year.Closing out the fair will be the 4-H livestock auction. This is your chance to purchase some homegrown meat to fill your freezer. For more information, visit us at https://ellisco.net under Government, follow us on Facebook, or contact the Cottonwood Extension District or a Fairboard member.We hope to see you at the fair!