(To view a pictures of the Kids a Cookin' recipes, go to
MANHATTAN, Kan. – In summer heat, asking for a "doggie bag" or box to carry home the remainder of a restaurant meal can invite foodborne illness, said Fadi Aramouni, Kansas State University Research and Extension food scientist.
If immediately going a short distance home, food likely will remain safe enough, Aramouni said.
"At home, transfer the leftovers to a covered food storage container before refrigerating them. When ready to re-heat, transfer the leftovers to a microwave-safe container or dish and re-heat to 165 degrees before eating," he said. Leaving leftovers in a car or trunk while running errands or attending a ballgame or movie is dangerous, however, Aramouni warned. In summer heat, food quality can deteriorate quickly.
More information about food safety and health is available at county
K-State Research and Extension offices and on Kansas Extension’s food safety
MANHATTAN, Kan. – Spring’s weather was ideal for fostering a nasty disease in iris beds.
"Iris spot won’t kill the plants directly. It just makes them look scraggly. But, repeated attacks can reduce plant vigor to the point that irises may die if they’re affected by any other stresses," said Ward Upham, horticulturist with Kansas State University Research and Extension.
The disease has made significant inroads throughout Kansas this year, he said.
The first symptoms are small leaf spots, generally one-eighth to one-fourth inch wide. The rim of these spots is reddish. The surrounding leaf tissue looks water-soaked at first, but then yellows. After irises flower, the spots enlarge and may grow together, killing part or all of their leaf.
Sometimes the disease attacks the flower stalks and buds, as well, Upham said.
"Iris spot is a fungal disease," he added. "Either wind or splashing water can carry the fungus spores to nearby plants. They come from last year’s leaves – where the fungus has overwintered."
Upham said four management practices can help prevent iris leaf spot infections:
1. Don’t wet the foliage when watering iris plants.
2. Don’t work with the plants when they’re wet.
3. Keep iris spaced far enough apart to allow for good air movement, so wet leaves dry quickly.
4. In late fall or winter, remove and destroy all the dead iris leaves.
"If that doesn’t work, then you can spray with chlorothalonil (Daconil)
or myclobutanil (Immunox). Start in spring when the leaves first appear and
repeat every seven to 10 days for a total of four to six sprays," Upham
advised. "To ensure good coverage, include a spreader-sticker in the spray."
GARDEN CITY, Kan. – The Sneakerdoodles and Pavement Pounders may have done their best, but the Road Warriors logged the most mileage in Finney County’s 2006 Walk Kansas program.
And, all three groups helped Finney’s 54 teams compile a total 36,908 miles – enough to circle the globe one and one-half times.
The annual, eight-week Walk Kansas program is a fitness challenge from Kansas State University Research and Extension. It encourages teams of six to compile mileage equivalent to walking across Kansas – 423 miles, east to west.
It also challenges the walkers to increase their consumption of health-promoting fruits and vegetables, said Linda Walter, K-State Research and Extension agent and Finney County’s Walk Kansas program coordinator.
This year’s top honors in that went to a team called Walk By Faith, which reported eating 2,402 cups of fruits and vegetables during the eight weeks, Walter said. Total consumption by all Finney County teams was 50,270 cups – 12.5 tons!
Research at North Carolina State University has found inactivity brings an estimated $1,412 in direct and indirect health costs per person every year, Walter said.
So, if the 324 people participating in Finney County’s Walk Kansas program stay active, the county’s estimated savings in health costs this year could be $460,312.
More information about the Walk Kansas program is available at any county
Extension office or on the Walk Kansas Web site:
MANHATTAN, Kan. – The Kansas Weather Data Library has a newly revamped Web site that contains more information, displayed in a new format. It is available at http://www.ksre.ksu.edu/wdl.
"The expanded site allows access to our automated weather stations, where people can retrieve temperature, wind and evapotranspiration (ET) information and other data," said State of Kansas climatologist Mary Knapp.
"By using a search query on the Web site, anyone with Internet access can now get the daily data for any of the 14 weather stations the Weather Data Library maintains," said Scott Staggenborg, Kansas State University agronomist. "This will be useful for individuals wanting daily potential ET values for scheduling irrigation, data for calculating crop heat units, or recorded temperatures for crop and livestock performance concerns."
The Kansas Weather Data Library is based with K-State Research and Extension in the university’s Department of Agronomy.
Future additions to its Web site will be data from weather stations that are owned and maintained by the Groundwater Management Districts in south central and southwest Kansas, Knapp said.
The features of the previous site still exist, but have been reorganized.
They include drought maps (Kansas and U.S.), weekly soil temperatures,
precipitation totals, current radar, weather forecasts and other
MANHATTAN, Kan. – In the swine business, the highest market prices typically occur during the long, hot days of summer.
"Because of hot weather, however, we also see the lowest average daily weight gains and the lightest market weights," said Kansas State University animal scientist Bob Goodband.
He encourages producers to look at options to increase their hogs’ energy (feed) intake and try to maintain optimal market weights during the summer months.
Goodband, who is a swine production specialist with K-State Research and Extension, cited these steps producers might consider:
• Add 5 percent fat to diets to increase market weights by up to 10 pounds.
• Add Paylean® (Ractopamine HCl) in finishing diets the last 21 days before market to increase sale weights by up to 6 pounds.
• Keep pigs cool via sprinklers and proper ventilation.
• Consider increasing days on feed by a faster barn turnaround time or by marketing pigs over a shorter period of time (for example, moving them into and out of a barn in two to three weeks, versus four or five).
More information about swine production is available at county and
district K-State Research and Extension offices or at:
http://www.asi.ksu.edu. (Click on
"Research and Extension" and "Swine.")
The waffle look makes these grilled sandwiches extra fun. The recipe is easy to make and easy to adapt by trying different combinations of meat, cheese, sauces and bread – including leftovers! It’s from Kansas State University Research and Extension’s Family Nutrition Program and makes four sandwiches.
1. Wash your hands.
2. Spray waffle iron with cooking spray and heat.
3. In small bowl, combine salad dressing, mustard and honey.
4. Spread dressing mixture on one side of each slice of bread.
5. Divide meat and cheese and place on dressing side of bread to make 4 sandwiches.
6. Place one sandwich in the middle of the heated waffle iron.
7. Bake for 2-3 minutes or until bread is golden brown and cheese is melted.
8. Repeat cooking with other sandwiches.
Don’t have a waffle iron? Use a griddle or skillet to melt the cheese and toast the bread, one side at a time. Heat on medium heat and watch carefully so the bread is evenly toasted on both sides.
Cutting Waffle-Wiches into strips allows for easy dipping in ketchup or sauce.
Words such as "wheat" or "cracked wheat" on a bread label do not mean the loaf is 100 percent whole wheat. For extra fiber and wholesome ingredients, make sure the label says "100% whole wheat bread."
Electrical appliances – including the small ones – deserve special attention. Keep small appliances unplugged when not in use. Water helps electricity travel, so never use wet hands to plug in an appliance. Don’t let something such as a waffle iron sit in spilled liquids. If a small appliance you’re using slips into a water-filled dishpan or sink, do NOT reach in to get it!
Per serving: 240 calories, 7 grams fat (1.5 grams saturated), 15 mg cholesterol, 15 grams protein, 30 grams carbohydrate, 2 grams dietary fiber, 740 milligrams sodium.
Kids a Cookin' is an educational program produced by Kansas State University Research and Extension's Family Nutrition Program and funded by USDA's Food Stamp Program through a contract with Social and Rehabilitation Services (SRS). More information, more recipes and cooking tips, and a link to a Spanish version are available on the Kids a Cookin' Web site: http://www.kidsacookin.ksu.edu.
– Source: Kathy Walsten, Family Nutrition Program,
K-State Research and Extension
K-State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well-being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and research centers statewide. Its headquarters is on the K-State campus in Manhattan.