Kansas’s Sunflower Summer program is returning despite concerns about cuts during the budgeting process.

The Kansas Department of Commerce announced that the program, which covers costs for eligible students and a parent or guardian to visit museums, historic sites, zoos and arts venues, will take applications for the program through the end of the month.

“The Sunflower Summer initiative is a great opportunity for our young and growing Kansans to explore all the things that make our state great,” Lt. Gov. and Secretary of Commerce David Toland said. “While encouraging exploration, the program also drives tourism, ushering in new dollars and new memories for families and communities alike.”

The future’s program was on shaky ground in February, when the House Appropriations Committee proposed cutting funding for the program by $2.5 million, leaving the program with just $1 million in funding. The final budget still cut the program by $500,000.

The reduced funding is impacting the program, which will now operate for fewer days than it has in the past.

“This program relies on funding from the Kansas State Legislature to operate. The amount approved for this summer’s program only allows for a shortened timeline. Please note that we may have to adjust the length of the program based on the amount of use,” Sunflower Summer’s website says.

A budget proviso also limits how many adults can get a ticket under the program, allowing just one adult per transaction. The state is also limiting reimbursements to “venues in counties with a population of 15,000 or more that do not charge an admission fee.”

Participating attractions will be announced in June, and Sunflower Summer said not all attractions from last year will return while some new attractions will be added.

When funding was at stake, advocates said more than 150,000 families signed up for Sunflower Summer and that it benefited the economy across Kansas. A petition to save the program collected over 30,000 signatures.

“For every $1 the state invests, Sunflower Summer generates an estimated $5, supporting jobs, small businesses, and sales tax revenues across the entire state,” the petition says.

Sen. Stephen Owens, R-Hesston, said in a Facebook post that he and Sen. Kenny Titus, R-Manhattan, proposed totally restoring funding for the program.

K-State food scientist shares tips for preparing foods safely

As warmer days become more common, so does the itch to get outside.

If outdoor time means picnic time, Kansas State University food scientist Karen Blakeslee said food safety’s four principles – Clean, Separate, Cook and Chill – are still in play.

“Wash your hands, separate food items, (and) keep raw meats away from ready-to-eat foods,” said Blakeslee, who is also coordinator of K-State’s Rapid Response Center for food science. “When preparing food, make sure you’re keeping knives and cutting boards separate so you’re not causing any cross contamination issues.”

Blakeslee also reminds consumers to pack their food thermometer to assure meats and other foods are cooked properly. Hamburgers steaks, roasts and chops should be cooked to an internal temperature of 145 degrees Fahrenheit; ground meat (such as beef, pork and lamb) to 160F; and all poultry to 165F.

“Don’t rely on color to determine if a food is cooked properly,” she said. “K-State meat scientists have done a lot of research over the years that shows that a food may look pink, but is done, and vice versa: a meat may look brown inside but may not be cooked to the proper temperature.”

Cold foods should be kept at 40F or colder, Blakeslee said.

“One suggestion I would give is to have a couple of ice chests,” she said. “One is for beverages, because that is the one that is opened most often. The other one can contain all of the food that you may pack, including raw meat of any sort, like hamburgers. Pack raw meats separately to prevent cross contamination.”

Blakeslee said ice should surround the food. Pack ice on the bottom of the cooler – underneath food – then pack ice over the side and top of food, as well.

More tips from Blakeslee:

• Bring a plastic tablecloth. “Picnic tables are in public places that are used by everybody. Plus, there are critters that run around and crawl on those tables.”
• Bring wash rags and extra water. Keeping hands clean during outdoor gatherings can be a challenge. Blakeslee suggests packing wet wash rags with soap on them in plastic bags, disposable hand wipes, or extra water and hand soap. “Hand sanitizer is okay, but it really doesn’t work well unless your hands are clean first,” she said. “They’re good in a pinch, but even better after you’ve washed your hands.”
• Share the responsibility for bringing food. Potlucks are fine, but often people bring many of the same foods. “Assign different foods to different people,” Blakeslee said. “Some people can bring a salad, others can bring a dessert and so on. This helps reduce the stress on everyone.”

Blakeslee publishes a monthly newsletter called You Asked It! that provides numerous tips on being safe and healthy. More information is also available from local extension offices in Kansas.