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Taiwan Agricultural Youth Exchange Program Accepting Applications

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The 2026 Taiwan Agricultural Youth Exchange Program is currently accepting applications from Kansas State University undergraduate students who are interested in agriculture and would like to represent Kansas in a week-long international exchange program in Taiwan from November 20–28, 2026.

Up to six K-State undergraduate students will be selected to tour agricultural facilities and businesses in Taiwan to learn more about Taiwanese agriculture and culture. The K-State College of Agriculture will award a $1,000 scholarship to each student selected to participate in the program.

“I had the opportunity to travel to Taiwan and explore its agricultural landscape firsthand. From dragon fruit farms and hydroponic systems to tea research stations and meat processing facilities, I learned so much about how farming looks in a different part of the world,” said Grace Young, a 2025 delegate. “Programs like this don’t just educate; they inspire future leaders to think globally, connect meaningfully, and bring fresh ideas back to Kansas agriculture.”

To be eligible to apply, students must be a currently enrolled undergraduate student in good standing at K-State with a strong agricultural background and a valid U.S. passport and must be able to pay for some of the airfare costs and meals (approximately $1,500).

Find specific application requirements on the Kansas Department of Agriculture website: agriculture.ks.gov/AgEd. The application deadline is December 19, 2025. For additional information, contact Dana Ladner, KDA compliance education and workforce development coordinator, at 785-564-6660 or [email protected].

Beginning in the fall of 2023, a bilateral exchange program was established between K-State and National Chung Hsing University. Students from NCHU will travel to Kansas during the spring semester. The program is coordinated by KDA with the support of K-State’s College of Agriculture and the Taipei Economic and Cultural Office in Denver.

“This program offers students the chance to see agriculture from a whole new perspective,” said Suzanne Ryan-Numrich, KDA ag marketing division director. “Traveling internationally challenges you in the best ways. You come back with new ideas, greater confidence, and a better understanding of how global markets connect to what we grow right here in Kansas.”

Exports play an important role in Kansas agriculture. In 2024, Kansas exported $209 million in agricultural products to Taiwan and was our sixth-largest trading partner. The top five agricultural export categories to Taiwan were beef and beef products, soybeans, corn, wheat and baking preparations.

Ready for more daylight in the evening? Here’s when KS will start seeing longer days

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If you’re tired of the sun setting earlier and earlier each evening, you’ll only have to wait a few more weeks for a bit more sunlight.

That’s because in addition to the end of daylight saving time, when residents turned their clocks back an hour, the winter solstice is less than a month away. The solstice marks the shortest day of sunlight of the year, and once it passes, Kansas residents will slowly start to see more and more daylight.

This year’s winter solstice is Sunday, Dec. 21 at 9:03 a.m. Central Standard Time. It’s also the beginning of astronomical winter. After that shortest day, the sunsets will happen later each day, giving Kansans more daylight.

According to online clock Timeanddate.com, Wichita will see the sun rise at 7:40 a.m. and sunset at 5:14 p.m. Dec. 21, making the length of daylight 9 hours and 33 minutes.

Here’s a look at sunrise and sunset times in Wichita after the winter solstice on Dec. 21:

  • Thursday, Dec. 25 (Christmas): Sun rises at 7:42 a.m. and sets at 5:16 p.m.
  • Wednesday, Dec. 31 (New Year’s Eve): Sun rises at 7:44 a.m. and sets at 5:20 p.m.
  • Thursday, Jan. 1 (New Year’s Day): Sun rises at 7:44 a.m. and sets at 5:21 p.m.
  • Thursday, Jan. 15: Sun rises at 7:43 and sets at 5:34.
  • Saturday, Jan 31: Sun rises at 7:33 a.m. and sets at 5:52 p.m.

A solstice is an astronomical event that occurs when a planet is either tilted the closest to or the farthest from the star it orbits, according to National Geographic.

The solstice occurs twice a year — once in December and once in June. The next summer solstice will occur Sunday, June 21, which marks the longest day of the year.

Enjoy holiday traditions while managing diabetes

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Between pumpkin pie, cookie swaps and family feasts, the holidays are a whirlwind of flavors. For someone living with diabetes, this time of year can cause real challenges. By making a few adjustments and with some thoughtful meal planning, these strategies can help keep blood sugar in check while still enjoying family recipes.

The various celebrations and the abundance of special holiday foods can be an obstacle course when trying to make healthy choices, said Lauren AmayaOklahoma State University Extension diabetes specialist.

“Many holiday meals consist of rich, carb-filled foods that affect blood sugar levels, but being aware of portion sizes and making plans to stay active are healthy steps to take to help keep blood sugar under control,” she said. “Now is the time to develop a plan to make healthier choices and other modifications. It’s definitely a balancing act to enjoy the holiday food while managing diabetes.”

Modifying portions is a significant key to getting through the holidays. Amaya suggests implementing the diabetic plate method to help balance good food choices. Fill half of the plate with non-starchy vegetables, one-fourth of the plate with lean proteins and the remaining one-fourth with food that contains more carbohydrates.

“While making healthy food choices is best, managing the holidays doesn’t mean deprivation,” she said. “I’m going to enjoy a small slice of a regular pecan pie because that isn’t something I eat every day. It’s about trade-offs. Reducing carbs in the main meal can leave room for a bit of a splurge with dessert or beverage.”

Sometimes people think that if they don’t eat all day, they can eat all of the foods offered at a holiday meal. However, that induces big spikes in blood sugar. Spreading carb intake throughout the day is the best way to keep blood sugar levels in check.

Be mindful of hidden carbs and calories. Beverages such as hot cocoa and spiced cider can contain more sugar than Grandma Ethel’s pecan pie. Sparkling water or unsweetened tea are better options. If hosting the family meal, ensure there are drink and food options for all dietary needs.

“It’s tempting to go find the recliner or the couch after a holiday meal, but being physically active is important,” Amaya said. “Go on a walk after eating. Physical activity helps the body take up glucose more easily. You don’t have to join in on cousins’ or grandkids’ football game, but a short stroll around the neighborhood is a healthy thing to do.”

Physical activity recommendations are 150 minutes per week, but anything above zero minutes is a step in the right direction.

Signs of diabetes include increased hunger, frequent urination, frequent thirst, fatigues/tiredness, dry mouth, itchy/dry skin, blurred vision and unintentional weight loss. Anyone experiencing these symptoms should consult their physician.

Beating the winter blues

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During the winter, we may find ourselves feeling down. The lack of sunlight and shorter daylight hours can have a large impact on our moods. Less sunlight can throw off our body’s circadian rhythm, also known as sleep cycle or internal clock; the increased hours of darkness can lead us to sleep more than we do during other seasons. Sunlight exposure helps the brain produce serotonin, so we may experience a decrease in production, contributing to mood decline, during days with less sunshine.  Additionally, our skin produces vitamin D in response to sunlight, so we may also experience a vitamin D deficiency during the wintertime.

Ways to boost your mood during the winter months

  • Get outside and move around.
  • Keep up healthy eating habits.
  • Consult with your health care provider on ways to add vitamin D to your diet.
  • Consider using a light therapy lamp to help mimic the sun’s rays.
  • Turn on more lights in your home in the evenings.
  • Wake up earlier to experience more daylight.
  • Stay socially engaged.

The winter months and the holidays that occur during them can also contribute to experiencing higher amounts of grief. As holidays approach, you may feel overwhelmed and wonder how to handle gatherings in the absence of a deceased loved one. Holidays are often built around traditions and relationships, both of which may look different when someone is no longer there.

Tips on navigating grief during the holidays

  • Express and validate all your feelings. Grief is complicated, and there are a variety of reactions. Be compassionate and avoid judging your feelings or the feelings of others.
  • Take care of yourself. Self-care is extremely important during this time. Make sure you are getting enough sleep and maintaining a healthy lifestyle.
  • While socialization is important, be honest with yourself about what you want to do. We often receive many invitations during the holiday season, and it is O.K. to only accept those you can handle.
  • Evaluate holiday traditions and choose those that are most important to you, or think of ways to be flexible with that tradition. It can be easy to want to change everything to avoid sad feelings. Find ways to keep that sense of connection and meaning with your loved ones to honor those no longer with you.
  • Check in on each other and ask how you can best support one another.

Green Thieves

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lee pitts
Normally I’m a pretty peaceful guy but you want to know what really makes me mad? It’s these fake- meat veg-heads who are stealing our terms like steak and burger to describe their plant-based and lab-concocted vegetarian and vegan products that they can’t sell on their own merits. To get people to buy their  rubbish they are trying to pull the wool over the consumer’s eyes and trying to trick them into buying their inferior fare. And with several of these fake meat companies going broke and Beyond Meat teetering on the edge of bankruptcy, the veg-heads are getting really desperate.
We don’t have to guess how this can get out of hand in a hurry unless we nip it in the bud. Take milk for example. We’ve gone from cow, goat and sheep milk to oat milk, soy milk, almond milk, coconut milk, cashew milk, pea milk, macadamia milk, rice milk, hazelnut milk, flaxseed milk, pistachio milk, banana milk, walnut milk, potato milk, sesame milk, peanut milk and even hemp milk. What’s next asparagus milk? Or how does a refreshing arugula milkshake sound? And all of them brag they’re better than cow’s milk despite the fact that many of these so-called “milks” lack essential amino acids found in real milk and may contain inflammatory seeds and oils that can play havoc with the human digestive system. Not to mention that most of these new “milks” lack the calcium and vitamin A that are found in real milk. And many are too high in starch. Pimply faced teenagers might also be interested to know that some fake milks have been found to cause acne.
Poultry growers should also be foaming at the beak that some veggies have coopted their names too like eggplant, drumstick and even a vegetable called fat hen! That alone should be grounds for a defamation lawsuit! Horse people should be infuriated that there are vegetables called Horse gram, horseradish and sorrel. And there’s no doubt that sheepherders have less money in their purse because of an inferior vegetable called shepherds purse. Not to mention lamb’s lettuce. The veg-heads have even managed to insult pig growers, which I thought was impossible, by naming a vegetable pignut. What’s next, ham of yam I am? (This is starting to sound like a Dr. Seuss story.)
If I was from Switzerland I’d be furious that there’s a vegetable called Swiss chard which is extremely bitter. I’d be annoyed by the implication if I was Swiss. There’s not a more lovable animal on the planet  than elephants and the veg-heads had the nerve to ride on the pachyderm’s good reputation by naming one vegetable elephant garlic and another elephant foot yam. I’m told that it tastes an awful lot like elephant foot toe jam.
I’m telling you if we don’t stop this madness of veg-heads riding on our good name it won’t be too long before we end up with ribeye of beet, rump of tofu, brisket of turnip and Porterhouse butter nut squash. There will be Brussel sprout filet mignon, turnip green London broil and Lima bean steak. YUCK! On one hand you have the worst tasting foodstuff in the Lima bean and the best tasting food on the planet in steak.
In the future I can envision walking into a grocery store and seeing carrot ribs, tenderloin of potato, tomato top sirloin, collared greens ground round, fluted pumpkin flank, celery shanks, cucumber skirt steak, lettuce stroganoff, T bone of cabbage, back-rib bell peppers, loin of spinach, stew meat soybeans and the vegetable that needs our good name the most: zucchini chateaubriand.
The veg-heads will continue to steal other words usually associated with meat like barbecued Bok choy, aged radicchio and chickweed Quarter Pounders. I ask you, where and when will it all end?
It’s bad enough that vegetables and fruits have to be identified as to what country they were grown in, an advantage not granted to meat. To take advantage of their protection from foreign imports perhaps we should take a page out of the veg-head’s book and start calling beef “second generation corn,” which would be as devious as the veg-heads using our words. Only in this case it would be entirely true. Cattle eat the corn and people eat the cattle.