Just a bit of Bark and Banter
Jenny Long
Staff writer
If you’re looking for peace and quiet, 8th Street isn’t the place to find it—at least not at my house. I live with four Toy Australian Shepherds, and let me tell you, there’s never a dull (or silent) moment.
Let’s start with the leader of the pack—Brutus. He’s a red merle and the man of the house, in every sense of the word. Brutus is fiercely loyal; I truly believe he wouldn’t trade me for the juiciest steak. He takes his job seriously: guarding the house, keeping the others in line, and making sure everything is running smoothly.
Then there’s Lucy, a striking blue-eyed Merle and without a doubt the Alpha. She carries herself like royalty and has perfected the art of the judgmental stare. If you dare to interrupt her lounging, she’ll make sure you know it. She prefers men, but over time, she’s warmed up to the women of the house—realizing, of course, that we aren’t going anywhere. Soft blankets, belly rubs, and being left alone are her love languages.
Luna—short for Luna-tic—is our tri-colored firecracker. From day one, she’s kept us on our toes. She has the biggest personality in the house and absolutely lives for attention and kisses. If someone comes over, prepare for chaos—Luna is on it. And she always has something in her mouth: food, toys, sticks, or her personal favorite… acorns. (Spoiler alert: those acorns have cost us more than a few vet bills, but that’s a story for another time.)
And finally, Scout. True to his name, he’s the outdoorsman of the crew. Since he was a puppy, dirt has been his happy place. He loves chasing bunnies under the shed, barking at squirrels in the trees, and tracking birds like he’s on a mission. Scout is shy and skittish, but when he smiles—yes, he smiles—you can’t help but melt. He’s a couch snuggler by night, an explorer by day, always scouting around the backyard like it’s his job.
Life with four Aussies is full of chaos, comedy, and the occasional chewed-up stick. But I wouldn’t trade it for the world.
Stick around—there are plenty of stories to come from this wild, wonderful crew on 8th Street.
Lettuce Eat Local: U Might Still Need A Glass Of Milk
Amanda Miller
Columnist
Lettuce Eat Local
Those little fingers flit over the counter again, sneaking another pinch of dough. “I thought you said only one more taste?” I ask Benson, giving him a look of mixed exasperation, amusement, and perplexity.
He does this with any dough, from cookie to bread to pie crust. While I enjoy tasting things at almost any step in the cooking process, I’m usually done after a single sample of most raw doughs, unless I’m still tweaking them. They’re fine, but they’ll be so much better baked, so I might as well wait.
My son, however, clearly didn’t inherit only his daddy’s good looks and love of farming, but also his affinity for unbaked flour-based products.
Now, before we get any farther, I know there are health concerns for consuming raw eggs, and actually raw flour is even potentially more dangerous. We use our hens’ eggs, so they are very fresh and have more of the natural protective coating of the shell, so I’m not worried about a little bit here and there. We also only use wheat from our field or from local Hudson Cream, which doesn’t take away all risks, but somehow makes me feel better. So hear me out that I know there is danger of bacterial infections, and I’m not being flippant with my family’s health; but at some point, anything is dangerous and we can’t/shouldn’t recoil from everything. Simply living on a farm like we do puts us in potential peril every day.
On that cheerful note, back to the dough. It really doesn’t much matter what it is, but Benson likes it. He’s usually helping me mix it, so he’s all up in the tactile experience already. There is something peculiarly attractive about stretchy, glutinous bread dough, especially when it’s our favorite brown-sugar oatmeal; and of course a little smackerel of prebaked scone or heavily-flavored biscuit dough works. But plain biscuits or pastry crust are too meh for me, and cookie dough is the opposite too much for me.
Almost hypocrisy, I know, but I just don’t do raw cookie dough. Too sweet, too rich, it cloys in my mouth and turns my stomach a little; in fact, cookie dough is even one of the very few ice cream flavors I truly do not like. Brian, on the other hand, has to hide how large of a scoop of dough he pilfers if he happens across us in the process, or his son will never be satisfied with the paltry amounts his stingy mother allows.
This appreciation for the unbaked also extends to the underbaked, at least for Brian — a little “claggy” is a good thing. (If it has sugar in it, Benson will eat it no matter the bake.) I like to know the different internal temperatures to bring baked goods to, realizing there is science behind the numbers, but if I’m just baking for us, research proves my husband will enjoy it more if I slightly undercut the temp. If there’s a question, always err on the side of underbaked.
That is, if I have enough dough left to even bake at all.
Unbaked Cookie Dough
Yes, we know regular cookie dough is unbaked, but this one is actually meant to stay that way. This version doesn’t require a mixer, just a bowl and a spoon, plus it has some redeeming healthful qualities. Did Brian think it was as good as actual cookie dough? To be honest, no, but he liked this one better than the one I tried with cannellini beans, so there’s that. I, however, liked it much better, and I’m the one who actually eats snacks.
Prep tips: this is good right away (yay for instant “cookies”!), but I prefer it fully chilled. You can dollop it out in cookie-scoop portions, or just leave it in a bowl and snatch a little every time you open the fridge…I’ve heard that works pretty well.
2 cups almond flour
½ cup quick oats
2-4 tablespoons local honey, to taste
2 tablespoons melted coconut oil or butter
1 tablespoon of milk, or as needed
½ teaspoon salt
a good splash vanilla
2 oz chopped dark chocolate
Melt oil or butter in a glass bowl, then stir in remaining ingredients. Eat.
More measles cases reported in Kansas
MORTON COUNTY —Three new cases of measles have been confirmed in Morton County, linked to a previous case identified in Stevens County last week, according to a statement from the Morton County Health Department.
Early symptoms of measles are a fever of more than 101 degrees Fahrenheit, runny nose, cough, and red, watery eyes. Usually, one to four days after these early symptoms, a red rash appears on the face and spreads to the rest of the body. Measles symptoms typically develop 10-14 days after exposure. Symptoms can develop as soon as seven days and as long as 21 days after exposure, according to the Kansas Department of Health.
Measles is a respiratory disease caused by a virus. Measles is spread through the air by breathing, coughing or sneezing. Measles can be spread from an infected person to others from four days before, to four days after the rash appears.
Because measles is a highly infectious disease, it is very important for anyone exposed and experiencing symptoms to isolate from others with the exception of visiting a health care provider.
The best way to prevent measles is to get the Measles, Mumps and Rubella (MMR) vaccine. The Centers for Disease Control and Prevention (CDC) recommends children get their first dose at 12 to 15 months of age, and a second dose at age 4 to 6 years. Infants ages 6 through 11 months old should get the MMR vaccination if traveling outside the United States. Adults are protected from measles if they have had at least one dose of the MMR vaccine, were born before 1957, or have evidence of immunity from a blood test.
If an individual has known exposure to someone with measles and they are not immune through vaccination or prior infection, they are recommended to:
Consult with a health care provider to determine if post-exposure prophylaxis is recommended.
Exclude themselves from public settings for 21 days from the last time they were exposed unless symptoms develop.
If symptoms develop, individuals should notify their local health department and stay away from public areas until four days after the rash appeared.
Individuals seeking health care are advised to call ahead to their health care provider and let them know their symptoms and exposure concerns. This will help limit exposure within the healthcare setting.
Per K.A.R. 28-1-2, measles is a four-hour reportable disease. If a health care provider, laboratory or hospital suspects, tests, or diagnoses an individual with measles, KDHE should be notified immediately. KDHE will work with the health care provider on testing recommendations. Teachers and school administrators are also required by law to report suspected cases to KDHE.
Measles cases rarely occur in Kansas and are usually associated with international travel.
For questions, call the Stevens County Health Department at 620-544-7177 or KDHE Epidemiology Hotline at 877-427-7317 (option 5).
Wheat Scoop: Wheat Rx seminars emphasize the importance of yield selection and informed management decisions to maximize wheat yields
For the audio version, visit kswheat.com.
Just as Kansas winter wheat fields are greening up, producers gathered at recent Wheat Rx seminars in Salina and Colby to gain insights into the latest research recommendations for how to maximize the yield and quality of this year’s harvest. The seminars, conducted on March 11 in Salina and March 12 in Colby, provided a comprehensive overview of the combined impact of varietal selection and best management practices.
“A successful harvest is the culmination of the choices producers make throughout the growing season, from selecting area-appropriate varieties to fertilization programs to disease and pest management decisions,” said Aaron Harries, vice president of research and operations for Kansas Wheat. “Wheat Rx is about helping producers make informed decisions every step of the way.”
The seminars were part of Wheat Rx, a partnership between Kansas Wheat and K-State Research and Extension, to disseminate the latest research recommendations for high-yielding and high-quality wheat to Kansas wheat farmers. This effort includes a series of extension publications at kswheat.com/wheatrx and educational outreach.
Kicking off the event, Allan Fritz, K-State wheat breeder, discussed the most recent field data from the performance trials conducted each year across the state. Based on high variability in field data in recent years — driven largely by spotty rain and prevalent drought conditions — he encouraged growers to consider multiple years of performance testing when selecting wheat varieties and he cautioned against relying on one year’s outstanding or poor performance. Top traits to watch include not just the overall yield potential, but also stability, disease resistance and quality.
“If it works on your farm, keep using it,” Fritz advised.
Speakers also addressed the importance of fertility management, with Dorivar Ruiz Diaz, K-State associate professor and nutrient management specialist in agronomy, discussing nitrogen and phosphorus applications. He emphasized the importance of striking a balance between optimum agronomic applications and economic efficiency.
“How can we keep efficiency in our applications but cut back on rates?” he asked, highlighting the benefits of split nitrogen applications and the need to consider other nutrients like sulfur in soil testing programs.
Disease management was another crucial topic, with Kelsey Andersen Onofre providing an overview of the relative threat and varietal resistance to diseases like rust, Wheat Streak Mosaic Virus (WSMV) and its related viruses, Fusarium Head Blight (FHB), Barley Yellow Dwarf and others.
“Looking at average statewide yield loss from 2013 to 2023, stripe rust is by and far the largest disease threat to the Kansas wheat crop,” she noted, highlighting K-State’s new Stripe Rust Risk Forecasting Tool, developed in collaboration with Pennsylvania State University, which allows producers to track as rust spreads from southern states into Kansas. She also emphasized control of volunteer wheat and termination of cover crops that can serve as a green bridge for vectors like the wheat curl mite as critical for all producers.
Other topics included a discussion on weed management by Sarah Lancaster, K-State assistant professor and extension specialist, including the newly released 2025 Chemical Weed Control guide. Of note, she discussed the rise of jointed goatgrass as a weed to watch since there are limited chemical control options in certain wheat varieties.
Romulo Lollato, K-State associate professor of wheat and forage production, rounded out the day with a long-term research project examining the impacts of different management decisions when combined with specific varietal selections. He emphasized that intensive management will likely pay off for producers, particularly for susceptible varieties, but that the initial choice in varietal selection will go a long way to meeting a producer’s goals.
“If you are willing to put the time and money into management, you have more options to select from when it comes to varieties,” he stated. “But just avoiding susceptible varieties can make a lot of difference for producers who want simpler management options.”
The presenters collectively reinforced the importance of integrating research recommendations with a producer’s practical knowledge and on-the-ground experience to strike a balance between maximum yield potential and economic return on investment. Kansas growers can find research recommendations and tools discussed at https://agmanager.info/.
Specifically for wheat producers, Wheat Rx also includes a series of Extension publications and other educational outreach materials designed to address key management areas of hard winter wheat. These publications contain recent data based on novel research funded in part by wheat farmers through the Kansas Wheat Commission’s two-cent wheat assessment. Find out more at https://kswheat.com/wheatrx.
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Written for Kansas Wheat by Julia Debes
