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Kansas grape and wine industry advisory council to meet November 10

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CHRIS NEAL / THE CAPTIAL-JOURNAL
CHRIS NEAL / THE CAPTIAL-JOURNAL
The Kansas Department of Agriculture’s Grape and Wine Industry Advisory Council will meet at 1 p.m. on Monday, Nov. 10, 2014 for their regular quarterly meeting.

MANHATTAN, Kan. – The Kansas Department of Agriculture’s Grape and Wine Industry Advisory Council will meet at 1 p.m. on Monday, Nov. 10, 2014 for their regular quarterly meeting. The meeting will be held at the offices of the Kansas Grain and Feed Association at 816 SW Tyler Street, Topeka, Kansas.

The meeting is open to the public. Individuals who have questions about the meeting should contact the advisory’s chair and vice-chair, Bob DesRuisseaux, [email protected], or Scott Kohl, [email protected], for more information. Persons who require special accommodations must make their needs known at least two days prior to the meeting.

 

WHO: Kansas Department of Agriculture Grape and Wine Industry Advisory Council

WHAT: Grape and Wine Industry Advisory Council regular quarterly meeting

WHEN: 1 p.m. on Monday, Nov. 10, 2014

WHERE:  Kansas Grain and Feed Association offices, 816 SW Tyler Street, Topeka, Kansas.

Students Attend Chamber Dinner, Foundation Director Joins Chamber Board

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Pratt Community College

On Oct. 23, 10 Pratt Community College employees and students attended the 2014 Annual Chamber of Commerce Meeting and Dinner. This group included five students in PCC’s business program, who came to get a taste of a Chamber event and talk to other business leaders in the community.

PCC was recognized as a Bronze Sponsor for the event, and PCC Foundation Director Ann Ruder was recognized as an incoming member of the Board of Directors for the Chamber. Ruder also serves on the Membership Committee for the Chamber, the Relay for Life planning committee and is the Secretary/Treasurer of the Pratt Rotary.

“I look forward to my work on the Chamber of Commerce board,” said Ruder. “We are tasked with engaging both current members of the Chamber and businesses who are not yet members. I plan to connect others within the Pratt community and build on the relationships I already have to continue fostering the growth of our organization and our city.”

Filmmaker Shares Reflection of Life, Work in Western Kansas

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Pratt Community College

On Oct. 21, filmmaker Patrick Clement visited Pratt Community College to take part in a brown bag lunch and discussion of his film “Somewhere Between Freedom and Protection, Kansas.” The lunch was attended by middle school, high school, college students, and PCC faculty and staff.

The film is a 20-minute humanistic narrative that was filmed over a period of 10 days with a cast of 15 local actors starring Pratt High School student Brittnee Hill. Shooting locations included Haviland, Coldwater, Bucklin, Wellsford, Belvidere, Greensburg, Mullinville, Protection, Crescent and Pratt.

Clement is originally from Boston before he relocated to Greensburg and worked  as the editor of the Kiowa County Signal for two years. This experience influenced this latest film, his fourth, which features the employees of a rural Kansas newspaper office and explores the role of the newspaper in local communities.
 “Life and art heavily influence each other,” said Clement, speaking first to students who expressed uncertainty about what career paths to choose. “I drew from my personal experiences to make the film and tell a good story. If you’re not an artist yourself, exposing yourself to art is still vital to your success. Unless you experience other things in the world and get your head out of the books, you won’t be the best you can be. Photography and painting and theatre and music all make you a better teacher, architect, salesman.”

Clement is adamant about presenting authentic parts of life in his work, even parts that mainstream movies often choose not to portray.

“My film does contain religious elements that initially made some people uncomfortable,” he says, referring to Biblical passages recited in a funeral scene. “But I insisted upon including it because religion is a very important part of the Midwestern experience and the Kansas experience. You can’t remove that and remain true to the culture.”
Clement never anticipated leaving the big city for rural Western Kansas, but has found much to love in the people and the communities he has encountered.

“As an outsider, there are many things to appreciate about Western Kansas that perhaps a native doesn’t recognize. I find that family history and lineage is more accessible here; There’s more continuity and less mobility in family lines, so less historical items are lost in moves. That’s something that you can easily lose in more metropolitan areas. On the practical side, I never have to pay for parking meters, which is great. But while I love the heirlooms and the lower cost of living, the best part is the people. You never get the chance to have real conversations with strangers in big cities. Here, you can go to the gas station and right away you meet a guy who lives just down the road and you get to hear all about his collection of collapsible cups. I love that!”

Given Clement’s love for meeting new people, it comes as no surprise that his favorite part of the filmmaking process is casting.

“I am all about humans and I have a good eye for interesting people, it’s fun to find them and bring them into my projects. I prefer casting people who look real and are able to reflect the culture and the spirit of the region. I hate going to movies and watching Hollywood actors who look nothing like me.”

The cast isn’t the only noticeable difference between Clement’s work and mainstream Hollywood films.

“My films are like reading a short story: they unfold slowly. It’s a meditation on an experience rather than rapid fire action sequences. Commercial films are very formulaic: fast paced with predictable elements. It can be very difficult to fund these endeavors, because I want to make something that’s appreciated as a work of art, but that’s not the kind of film people pay money to see. Most of the time people invest in me because they like who I am and how I work. They know they’re not getting their money back.”

Somewhere Between Freedom and Protection, Kansas was filmed with a budget of $11,000 and was the recipient of the 2014 Audience Award at the Free State Film Festival in Lawrence. The film has been shown around the country and premiered in Sweden this week, and was screened to an audience of 50 at the Pratt Public Library during Clement’s visit.

“Everyone I worked with on this project was so wonderful,” he said. “I hope to make another film soon and I’d like to see larger movie projects come to Western Kansas in the future. This region has a lot to offer and this has been such a good experience.”

City of Mount Hope: Upcoming Events

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November 4
November 10
November 13
November 15

Choose persimmons for a sweet fruit treat

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 Carol Von Canon
Carol Von Canon

Tammy Roberts, MS, RD, LD, Nutrition and Health Education Specialist, Bates County, University of Missouri Extension

If you’ve never had a persimmon, now is the time to try! Mid-October is the time of year when persimmons ripen and taste the best!

Ripe persimmons are a small, orange-red, smooth-skinned fruit measuring from 1 to 3 inches. American persimmon trees are native to Missouri and produce a more astringent fruit with a bitter taste. As the fruit gets ripe, the tannins that cause the astringency coagulate, the flesh becomes soft and the fruit becomes sweet and juicy.

Missouri persimmons should be picked and eaten when they are very soft, but will ripen off the tree if picked before they are fully ripe. If you pick them before they are ready to eat, leave them at room temperature for a few days to allow them to ripen. To speed up the process, you can put them in a paper bag with a banana or apple. Ripe fruit can be stored in the refrigerator for two to three days.

Persimmons can be frozen for year-round use. Wash, peel and cut persimmon into sections, then press through a sieve to make a puree. For better quality, add 1/8 teaspoon crystalline ascorbic acid or 1½ teaspoons crystalline citric acid to each quart of puree. (Look for crystalline ascorbic acid and crystalline citric acid at the drugstore or where home food preservation supplies are sold.) Missouri persimmons are so sweet when they are ripe that they don’t need added sugar. Pack the puree into freezer containers leaving headspace, seal and freeze.

Persimmons are high in vitamin A, and are a good source of vitamin C and fiber. Many people like them best when picked and eaten right off the tree. Persimmons can also be pureed and used as a topping for ice cream or cake, or as an addition to rice dishes and fruit salads. Persimmon pudding and persimmon cookies are also tasty treats.

View the full version of this article at http://missourifamilies.org/features/nutritionarticles/nut370.htm