Thursday, January 29, 2026
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Young Aggie Learnin’

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Thayne Cozart
Milo Yield

One beautiful fall morning at dawn, a Missouri rancher and young son set out for a peaceful day of working the calves in their small beef herd. As they gathered the herd, the son’s eyes drift to the sun peeking over the horizon. He squints a bit, then asks his dad, “Dad, why does the sun always rise in the east?”

His dad ain’t ready for such a question and he, too, squints into the new day and replies, “Don’t rightly know, son. I’ve never really thought about it.”
His son nods, but his curiosity isn’t satisfied. He continues to look into the sky and he sees a red-tailed hawk soaring about his head. So, he asked, “Dad, how does that hawk stay in the sky, and why is it’s tail red?”
His father, more stumped then before, scratches his head and replies, “Don’t rightly know the answer to that one either, son.”
When they get their herd to the working chute and start running calves through, the inquisitive son asks ol’ Dad, “Why are some of our calves heifers and some of them steers?”

Without even looking up, the father gives a familiar answer: “Don’t rightly know, son. It’s a mystery. Pay attention to the cattle.”

But, the kid’s persistent, if nothing else, and poses another thorny question. “Dad,” he says. “Why do some of our cattle have horns and some don’t?”

His patient father answers, “Can’t rightly say, son. The answer’s not on the tip of my tongue.”
His son falls silent for a moment and has an inner feeling like he might be annoying his father with all his questions.
But, after some time, he turns to Dad again, a bit more hesitant this time, and asks a final question.
“Dad, do you mind me asking you all these questions?”
His father, watching the last calf’s heels leave the chute, glances over at his son with a smile and says, “Course not, son… If you don’t ask questions, you never learn nothin’.”

***

Sometimes the random conversation at our morning Old Geezer Coffee Klatch yields a good humorous story for my column. Here’s a story, true as told, from ol’ Howie Didditt.

Howie said back in the days of his callow teen youth — when farm kids pretty much lived their lives without helicopter parents constantly worrying about their kids’ safety — he and a buddy gained access to some dynamite sticks and fuses being used locally to fracture limestone for fence post holes. This wuz in north-central Kansas.

They decided it would be fun and interesting to try out some partial dynamite sticks in various ways. So, they tried quarter sticks around tree stumps, under rubbish piles, etc. The dynamite always gave off a satisfying and resounding blast, but did little real damage.

So, Howie and his buddy decided to up the ante. They found a critter hole in the dam of a family farm pond and agreed it would be fun to dynamite the hole and find out what kind of critter wuz inside. And, they decided it would take an entire stick of dynamite to do the deed.

So, they pushed the dynamite stick way back into the hole, carefully unrolled the fuse and lit it — then ran for cover. It’s a good thing they did because Howie said the ensuing blast blew a gash clear through the pond dam, threw dirt and rocks over a wide area, and the water gushed out of the pond and headed downstream.

Howie said that’s when he got a sinking feeling in his gut and knew he wuz in big trouble. And, he wuz correct. His dad was not a tiny bit amused by his son’s dynamite experiment. And, he was less amused that summer wuz coming and the pasture pond had been reduced to nuthin’ but a puddle. And, fixing the dam would be expensive.

In short, Howie’ teen dynamiting days were over. And, he never found out what kind of critter had made the hole in the pond dam.

***

By now readers probably know that president-elect Trump has selected Brooke Rollins to be the Secretary of Agriculture in his new administration. Curious about her, I found this pre-politics information about her on Wikipedia:

Rollins was raised in Glen Rose, Texas, and attended Texas A&M University, where she graduated cum laude with a B.S. degree in agricultural development in 1994. While at Texas A&M, Rollins was the first female to be elected student body president. She also served as the speaker pro tempore of the Student Senate, the chair of the Texas A&M Judicial Court, and was a Cotton Bowl Classic queen. She went on to earn a Juris Doctor from the University of Texas School of Law, graduating with honors.

As a youth, Rollins was a leader in her Future Farmers of America Chapter and in her 4-H Club. Her family is a generational farming family. As a parent, she guided her four kids in their show cattle careers.

Only time will tell about her tenure as ag secretary, but at least she has a direct farm/ranch background and an ag development education. That’s more than can be said about most of the recent USDA secretaries

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Here are words of wisdom for the week — from bumper snickers:

“America is the only nation great enough that even her haters won’t leave.”

And, “The richest person is not the one who still has the first dollar he/she ever made, but it is the person who still his/her first friend.”

I hope your Thanksgiving Day wuz a good ‘un — with lots of family, friends, food and fun.

Quick Red Beans & Rice

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Well; by the time everyone reads the column turkey, potatoes, dressing and gravy will be behind us for 3-4 more weeks. Personally; I never get tired of fresh sliced turkey, unless it was dried out!

Our son, Phillip, insisted I run this recipe for red beans and rice because he ate every bit of it last week, and I didn’t have any leftovers, whatsoever. His statement for prosperity was stated like this: ‘Mom, make sure that recipe is down, because I’ll want to make it on down the road.’ Interpreted in Debbie’s rendition: ‘When you croak I want to be able to make that dish again!’

Most of the time when I’m suggesting or chatting about red beans and rice I will be soaking the beans the night before in stock, probably around 7 cups worth, and then making beans the next day. When you don’t have time, and you don’t own a pressure cooker, I think you will find this dish quite pleasing.

Here are a few things to pay heed to in this recipe. I only used ½ pound of andouille sausage, because on a whim I threw in about half a broasted chicken. Definitely say good bye to the chicken and use a full pound of the andouille. I’ve never had red beans and rice with shrimp etc., but I suppose you could.

In some of my recent studies on prize winning recipes I found that many southern cooks put a bit of butter in their beans and rice. Hey; you can’t go wrong with a bit of butter, right? So, the question was how much to use? I went with 2 tablespoons, and I was amazed at the change it made to the dish. It was very smooth on the palate, and it seemed like the tomato twist had settled a bit. All I know is I will be doing it in every batch of red beans and rice I make in the future.

This dish could be made at the campfire or about anywhere. You could make it fly in a crockpot, if need be. For the rice I would use a regular long grain. At serving time I like to put the beans in a flattering bowl, and using a 3 tablespoon scoop, put a rounded mound of rice on top. For a nice garnish I would use green onions, chopped fine. Personally; I would like cilantro, but hey, everyone is different!

What would accompany this yummy dish? Most likely cornbread. Try not to make ‘Yankee’ cornbread, which is what folks in the Ozarks call, sweet cornbread. Also; cook in a cast iron skillet for the best of everything! Heat the butter in the skillet and when it is bubbling, pour in the batter. Place in a 425 oven for maybe 5-8 minutes, then pull it back to 350 degrees. This will yield a nice crunchy bottom. If you put cheese inside, do not use the fine grate, use a box grater and make the pieces a large shred.

As you approach the holiday weekend, this might be a nice touch for something

different, yet easy and yummy. Simply Yours, The Covered Dish

 

Quick Red Beans and Rice

Olive Oil, 2-4 tablespoons

3-4 ribs celery, chopped fine

1 small onion, chopped fine

1 pepper your choice, I used red

2 cans red beans, undrained, chopped small-fine

1 can chili beans, undrained (Beans & tomatoes are 15.5-20ozs.)

1 can of diced tomatoes, use garlic, if desired

1.5 teaspoons Fila Powder*

1 teaspoon black pepper

1.5 teaspoons dried sage

1.5 – 2.5 cups chicken stock

Rotisserie hen, about half of the hen, chopped into bite size pieces

½ pound Andouille sausage, chopped into thin slices, then halved**

2 tablespoons butter

(The recipe is missing garlic, you may want to put some in. I have issues with the ingredient, so I left it out, and not a mention of it was made….)

Gather a large saucepan or small stock pot

Sauté or sweat the trinity, (celery, onion, pepper) in the olive oil before combining the rest of the ingredients into the mixture. I left the butter to the very very end, why? So I could totally make a taste comparison with and without the addition of the butter. It was truly surprising! I enjoy letting the mixture set for at least 30-45 minutes before serving time. In the meantime you can cook the rice and throw a quick batch of cornbread into the oven. This makes great leftovers for the lunchbox, and a meal that is packed with protein.

• The recipe will be very different without the Fila Powder. I noticed mine came from a Mennonite store versus the regular grocery store. You can tell by the packaging style, etc. Fila is made with dried sassafras, making it both an interesting flavor and a great thickening agent in your beans.

• Andouille Sausage is from the Cajun & creole cooking styles. We love it at our home, but if your family has issues with heat, well; you may want to go to just a polish sausage . I used Petit Jean Meat’s Andouille Sausage. Manufactured in Morrilton, Arkansas

Thanksgiving All Around the World

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It is Thanksgiving, and one of the best times to be a food lover. In fact, by this time you may already be halfway through your family celebrations. I mean really, if you are reading this and haven’t had a piece of pumpkin pie yet, go get yourself some. Unless you’re saving room for the main course, then I suppose I can understand it. Regardless, I happened upon this Thanksgiving wondering what other societies and nations do during their Thanksgiving seasons. Surely other parts of the world have to be celebrating such an amazing holiday! With that line of thought, I dove deep into reading about Thanksgiving in our past, and Thanksgiving among other cultures of the world.

First of all, starting with Thanksgiving in our past, which actually tended to be more related to the harvest cycle than anything else. In November of 1621, the pilgrim’s first corn harvest proved successful, the celebratory feast that followed was a great way to bring the community together, not only that but bring in Native American allies from the outskirting regions. It’s important to also note that Plymouth was not the only place where such a celebratory feast was had. In fact, many historians find that in 1565 a Spanish fleet of ships came ashore planted a cross, and formed the new settlement of St. Augustine, the oldest city in the United States. From this discrepancy, we could reason that there we’re plenty more Thanksgiving harvest feasts that were had during the infancy of European settlement in the Americas.

However, the idea of a harvest festival was never one that was introduced by European settlers. In fact historians have noted that there are many different Native American tribes that have long histories of celebrating the fall harvest with feasting and merry-making. Indigenous people and tribes from that time oriented their calendar around the natural order of the world, as such they were the first farmers of the America’s. It’s only natural that they had the first harvest festivals. I can only imagine how rich the harvest must have been for the pilgrims to have shared in the more experienced Indigenous traditions.

Now, many of you know that other nations also celebrate Thanksgiving. Canada is an easy one that comes to mind, but outside of North America there are plenty other nations that also celebrate the harvest rites. Liberia is one such nation, as a land that was founded by freed American Slaves, some of the American traditions found there way back overseas. While there’s not necessarily a staple food in this area, a typical Liberian Thanksgiving would consist of Staples like rice, yams, or collard greens.

Across the Pacific, the Japanese celebrate Kinrõ Kansha no Hi each year on November 23rd. The public holiday honors laborers and holds festivals for those who work bringing awareness to environmental rights issues, and human rights. Emergency service workers are heavily celebrated during this time as well.

In Germany, Switzerland, and Austria there is a festival held in late September or October that is known as Erntedankfest. It features similar themes of gratitude filled concepts from American Thanksgiving and is held in rural, farm oriented towns all over these countries.

There are so many more different nations and traditions that I could have mentioned here, but unfortunately do not have the space to do so. I would encourage you to share these stories and perhaps stories of other cultures that you can find with your family, kids, or even grandkids. We

live in a global society, and it’s important that we know each other and appreciate one another in our differences.

Winter Houseplant Care

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Even though we have not totally become too cold, everything has lost leaves and died off.  Most of us have brought our houseplants/tropical plants inside for the winter.  Also, you may have experienced some leaf drop because many houseplants don’t like the change of climate from outside to inside.  Now would be a good time to check the location of foliage houseplants to be sure the plants don’t get too cold this fall or winter.

Plants next to windows or in entryways near outside doors are at the greatest risk. Plants sensitive to cold temperatures include Chinese evergreen (Algaonema), flamingo flower (Anthurium), croton (Codiaeum), false aralia (Dizygotheca), and ming and balfour aralia (Polyscias). Monitor and maintain temperatures above 65 degrees F for the false aralia and above 60 degrees for the rest of the list. Many other indoor plants prefer temperatures above 50 degrees. If needed, move plants away from the windows or door entrances to reduce cold temperature exposure. It may be necessary to move some plants from windowsills before shades or drapes are pulled, especially in the evening.

Getting Permission should be Your Mission

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With trapping season and many Kansas hunting seasons already in full-swing, and with deer rifle season waiting in the wings, an important subject becomes gaining landowner permission wherever you hunt or trap. One particular landowner who allowed me to trap for several years always asked me where on his land I would be trapping, and my answer was always “Wherever your crops and cattle will allow it; I will always work around you.” Very few farmers deny trapping on their land unless they do hunt or trap themselves, or unless they’ve had a bad experience with another trapper, but it is their land and they do have the right to control access to it. The point I want this column to drive home is how important it is to us hunters and trappers and to the future of our sports to create and to maintain a good relationship with the farmers and ranchers on whose land we hunt and trap. Hunting and trapping should be seen by us as a privilege, and with privileges come certain responsibilities. Here are a few suggestions that will help create and maintain good relationships with the farmers and ranchers who own the land where you hunt and trap.

Landowners should be contacted each year no matter how long you have been granted access to their land. Stop and see them in person when possible. There are landowners that are just fine with a phone call and you will learn who they are with time, but if in doubt, see them in person. I traded pickups a couple years ago, so I have tried to stop and see all landowners just to show them what truck I would now be driving.

Pay special attention to any specific requests by the landowner. I accidentally left an electric fence hotwire unhooked one time and a few of the owners cows got out. He was none-too-happy, but we are friends and I apologized profusely and all was well. Make certain to close all gates, stay off the property if it’s wet enough to make ruts where you drive, and always leave the property as you found it.

Offering to help a landowner with a project like building fence or clearing trees goes a long way toward assuring permission to hunt or trap his land. You can also give them a pheasant or some fresh venison now and then. Some hunters even send thank you cards to landowners each year. I recently read how one

professional trapper out west once stopped to help a farmer get freshly baled hay into the barn just before a rain and because of his kindness was eventually granted sole permission to trap on over 15,000 acres of New Mexico land owned by the farmer’s cousin.

God is not making any more land these days, and good recreational land is often leased or purchased by wealthy groups or individuals for their own use. That leaves most of us outdoorsmen dependant on gaining permission to hunt and trap on privately owned land. So, obey the game laws, obey the landowner’s rules and by-all-means close the gates unless you’d rather chase cattle than hunt. Continue to Explore Kansas Outdoors!

Steve can be contacted by email at [email protected].