Friday, January 16, 2026
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Nothing represents Halloween like a Jack-O-Lantern!

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KSU horticulture

Nothing represents Halloween like a Jack-O-Lantern! Decorating and carving the pumpkin is a great activity and also you can teach your children how to handle utensils in a safe manner. After carving you want it to last as long as possible to continue to enjoy the season. The biggest concerns in keeping pumpkins are preserving moisture loss and preventing pathogens for as long as possible. There are a few steps that we can take at home to aid in our quest to preserve our pumpkin décor for as long as possible.

· After purchasing your pumpkin wash it in a 10% bleach solution before carving (9-parts water to 1-part chlorine bleach)

· Make sure the pumpkin is completely dry before carving

· Handle the pumpkin as little and as gingerly as possible

· Cut a hole in the rear of the fruit as small as is necessary, instead of the top

· Remove all of the guts and dry the inside of the pumpkin

· Once the pumpkin is carved, submerge in a 10% bleach solution for 24 hours, dry completely

· Seal the cuts with Vaseline or vegetable oil to prevent moisture loss (caution, these products are flammable, do not use a real candle)

· Place the pumpkin in a protected area away from direct sun, rain, and frost

· Use a glow stick or an electric candle to light. Candles create heat, shortening shelf-life

· Using a spray bottle, spray your creation down with the 10% bleach solution every day

If you employ all of these, your pumpkin should last between 8 and 11 days so do not carve too soon! If you paint or use markers to decorate your pumpkin it will last much longer. Enjoy your Jack-O-Lantern and have a safe Halloween!

Pumpkin Pudding

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What a beautiful beautiful weekend it has been here in the Ozark Mountains. This weekend I drove over and helped my daughter in law (to be) in the addressing of wedding invitations. Just driving over to Cape Fair, MO is breathtaking as your eyes wander off over the mountain tops. The rolling hills and the views just seem to call out. Parts of some of the trees are taking on their fall colors, not the whole tree, just pieces her and there. I visited with someone this week who told me last week we received around 7.25 inches of rain, at least in the Indian Point area. It was wonderful to receive even if it did come with lots of lightening and thunderstorms.

As I made the 25 minute drive across the county today thoughts of fall just kept drifting through my mind. Being the cook that I am , lots and I mean lots of recipes have been calling out for me to prepare. The pumpkin pudding was always present at our church in Claycomo, Missouri, located next to the Ford Motor Plant. Our good friend, Judy Willoughby always brought this to fall and early winter dinners. I looked forward to it each and every time. Especially if there was a little vanilla ice cream or whipped cream to dollop over the top. It is an easy recipe to put in 2, 8×8 pans instead of making a large 9 x 13. Now days I either take one half to the neighbors or over to the kids house. I don’t think I’ll ever learn how to cook for only 2 people. For example, there’s a large pot of vegetable soup in the garage refrigerator tonight. Perhaps I’ll make this pumpkin dessert and have them stop by tomorrow and pick up some soup to go with it for supper.

There are not a great deal of instructions on this pumpkin pudding, except it’s great to serve when it is still warm. And if you were entertaining on a Friday night it could easily be made Thursday and merely re-heated at dessert time.

It works well with about any menu. Personally; I require a good cup of coffee with mine, even if it is decaf. Speaking of decaf, I ‘think’ I shared this tip with you earlier this year, but if I didn’t this is a good time to remind everyone. I am not usually a fan of Starbucks coffee, but I picked up a package of decaf on a sale rack one day. On Valentine’s evening we concluded the meal with crepes and coffee. Everyone asked if they were drinking full strength coffee because it tasted so good. I’m now a strong

advocate for this brand, especially when served of an evening. As many of you are aware, finding a decaf coffee that’s got much body is hard to find.

I can’t jump in and tell you that I did a million things this weekend because I didn’t. I made every attempt to just enjoy the moments and what was surrounding me. Saturday night found us at my husband, ErvIn’s, class reunion in Springfield, MO, today with family and Monday focuses on household odds and ends and perhaps a little pumpkin baking! Next weekend I travel to Kansas City to call upon my nieces and nephews, and watch a little football. Hm…might have to find time for a stop at an orchard or two as I travel. Good Bread, cheese and apples, perfect meal.

Settle into the moments and ignore the chores, I’m already looking forward to morning and drinking coffee on the screened in porch! Simply yours, The Covered Dish.

Pumpkin Pudding, 12-16 persons

(Judy Willoughby)

2 (15 oz.) cans pumpkin pie filling

½ teaspoon salt

2 tablespoons pumpkin pie spice

3 eggs, lightly beaten

1 cup sugar

14 ounce can sweet condensed milk

Topping

1 yellow cake mix

1 ¼ sticks melted butter

1 cup chopped pecans, walnuts will also work

Mix all the pudding ingredients together and place in a greased 9 x 13 baking dish. You can omit ½ cup of sugar and use 2 tablespoons of molasses; however it tends to make the pudding darker. You might consider subbing with ‘real’ maple syrup too, this works good for diabetics.

Gently, sprinkle the cake mix over the top of the pudding. Over this place the chopped pecans, and then drizzle the melted butter evenly over the top. Place

in a 350 degree oven and bake for one hour. Serve with whipped cream, ice cream, or straight cream. Even extra maple syrup or warm caramel sauce would be good for a garnish, just not too much.

Serve warm, and enjoy-

Beyond the Baseline: Understanding Tennis Elbow

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A few years ago, I was helping with my son’s baseball team. One day, for a routine practice, my role was to hit fly balls for the boys to catch. While I was confident at hitting fly balls, to make things easier for me, I was handed a racquet that, with a fairly easy swing, would launch the baseballs out to the boys. However, after 20 minutes, my elbow was getting sore. More groups of boys needed to rotate through and catch fly balls, so I kept at it. I swung the racquet and the baseballs flew to the outfield over and over. In the end, after less than an hour, my elbow was shot.

I was experiencing lateral epicondylitis, or tennis elbow. It hurt on the lateral, or outside, part of my elbow, and while it did not hurt that bad, it was almost debilitating for certain movements. I took some ibuprofen, avoided certain activities, and needed to give it time to heal.

Lateral epicondylitis, which now could also be called “pickleball elbow” with the big increase in pickleball players, is an over-use injury of the tendons at the elbow. Caused by any repetitive use of the forearm muscles, microscopic tears can form which cause pain at the insertion where the tendons attach to the bone at the elbow, known as the lateral epicondyle. The cause is not just limited to sporting activities. Manual laborers, painters, gardeners pulling weeds, musicians, and anyone doing an activity repetitively and more than their body is used to doing, can be susceptible to this injury. Golfers can experience a similar injury, but one that affects the inside part of the elbow, causing medial epicondylitis.

One of the keys to recovery is paying attention to your body and avoiding activities that cause the pain. Pushing through may make it worse and make recovery last longer. Non-steroidal anti-inflammatories such as ibuprofen may help with the pain, as well as icing, stretches, and physical therapy. Some people may find benefit from using a brace wrapped around the forearm muscles, taking pressure off of the tendons. Rarely, steroid injections or an injection of plasma-rich protein may be used, although these are not without some risk. Other treatments can also include ultrasound and shock wave therapy.

Thankfully, most cases will subside on their own with time. However, it can take a lot of time, oftentimes several months and possibly up to two years. In very rare cases, surgery to remove damaged tissue may be an option.

In my case, the pesky elbow pain lingered for at least six months. This was all because of less than an hour of using a racquet that I refuse to ever use again. I am happy to hit fly balls and I still do, but give me the baseball bat, please.

Dr. Andrew Ellsworth is a Family Medicine Physician at Avera Medical Group Brookings in Brookings, SD. He serves as one of the Prairie Doc Volunteer Hosts during its 24th Season providing Health Education Based on Science, Built on Trust. Follow The Prairie Doc® at www.prairiedoc.org Facebook, Instagram, YouTube, and Tik Tok. Prairie Doc Programming includes On Call with the Prairie Doc®, a medical Q&A show (most Thursdays at 7pm on YouTube and streaming on Facebook), 2 podcasts, and a Radio program (on SDPB, Sundays at 6am and 1pm).

Wheat Scoop: Quality, Logistics and Trust Keep Mexico as Top U.S. Wheat Buyer

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Kansas Wheat

Contact: Marsha Boswell, [email protected]

Wheat Scoop: Quality, Logistics and Trust Keep Mexico as Top U.S. Wheat Buyer

For the audio version, visit kswheat.com.

Kansas farmers understand better than most how the grain they grow connects to tables around the world. That perspective was front and center when Gary Millershaski, a producer from Lakin and U.S. Wheat Associates vice chairman, joined a recent supervisory mission to Mexico. Millershaski’s involvement underscored the direct link between Kansas hard red winter wheat and the demand from Mexican mills and bakeries. His presence in conversations with millers highlighted the responsibility Kansas farmers carry to grow high-quality wheat that not only feeds local communities but also sustains key export partners like Mexico.

 

From treats like churros to daily staples like bolillo bread, Mexican consumers love wheat-based foods. High-quality U.S. wheat is the critical ingredient for these staples, but strong partnerships between U.S. wheat farmers and their Mexican customers are what truly keep Mexico as the top U.S. wheat market. U.S. Wheat Associates (USW) leaders explored the important link between quality, logistics and relationships during a recent supervisory mission to Mexico.

 

“As I’ve traveled across the United States and met with wheat producers, I’ll occasionally get asked whether wheat quality still matters to international flour millers,” said Mike Spier, USW president and CEO. “After visiting Mexico, I can confidently say that quality remains essential.”

 

Mexico is consistently the largest buyer of U.S. wheat, importing an average of 3.56 million metric tons (MMT) (130.8 million bushels) each year, based on the five-year average. As of August 28, 2025, sales this marketing year are up 24% from last year at this time at 2.12 MMT (77.9 million bushels).

 

Quality Remains Essential for Mexican Millers

 

From sprawling Mexico City to dynamic Guadalajara, Spier, along with Gary Millershaski, USW vice chairman and farmer from Kansas, and Brian Liedl, USW vice president of overseas operations, visited mills, bakeries and transportation facilities in late August. Together, the trio met with owners and decision-makers from mills that represented more than 80% of Mexico’s total milling capacity. At every stop, the team heard about the importance of U.S. wheat to their businesses.

 

“Every single person we met with emphasized how critical high-quality wheat is to their operations and to meeting the specifications and expectations of their baking customers,” Spier said. “It’s clear that U.S. wheat producers’ commitment to growing quality wheat continues to resonate in Mexico and drive demand in this vital export market.”

 

Spier emphasized Mexican customers know that the quality they need starts with the work of farmers like Millershaski, who echoed the positive sentiment for U.S. wheat like the U.S. hard red winter (HRW) wheat he grows on his farm, noting it was “repeated everywhere we went.”

 

Exploring Top-Notch Mexican Mill Investments

 

The Mexican milling market is both sophisticated and large, as the USW leaders observed. Spier noted the mills are as state-of-the-art as those in other top U.S. wheat importing countries. Liedl emphasized investments in transportation efficiencies to keep U.S. wheat flowing to Mexico efficiently and cost-effectively. Even the local bakeries are focused on how to keep their products top-notch.

 

One of the bakeries the trio visited employs a highly skilled artisan baker that could individually produce as many as 7,000 bread units per day. Just down the street from a training center, bakery owners and staff contacted USW for advice on how to adjust production of their bolillo bread – a bread roll traditionally used for making sandwiches in Mexico. After working with the bakery and making some slight changes to their formulation and process, product quality and sales improved. It was hard for the trio to get a really good look at the loaves, as they were flying off the shelf from regular shoppers.

 

Relationships and Trust Matter in Mexico

 

The cornerstone of this partnership with Mexico is trust, built on years of dedicated collaboration between U.S. wheat farmers, USW staff and Mexican millers and bakers. At each meeting, the leaders observed that these strong relationships are not just transactional, but personal. While the Mexican market is sensitive about sharing information, USW has kept an open working relationship by providing transparent information on each year’s crop and individualized technical support. As a result, USW is seen as a trusted collaborator.

 

“It was really impressive to see just how trusted our staff is in Mexico and the relationships they have,” Millershaski said.

 

He took that faith and trust in U.S. wheat farmers like himself back to Lakin, Kansas. He encourages fellow producers to grow the high-quality wheat that meets the needs of export customers like those in Mexico, even when the low farm-gate price complicates planting decisions.

 

“Everybody needs to pay attention so that we can counter diseases like Wheat Streak Mosaic Virus (WSMV) and raise a crop that is going to be higher in protein and higher in milling quality,” he said. “Instead of just doing the status quo, let’s go a step above.”

 

“With continued dedication to quality and close partnerships, we can make sure U.S. wheat remains the preferred choice in top markets like Mexico, a win-win for us as growers and our customers.”

“Old Iron” speaks memories

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Thayne Cozart
Milo Yield

Last week, I fantasized about the conversations “Old Iron” might have if it could talk. That was all in imaginative fun.

So, this week it’s a bit of serendipity that my friend Canby Handy ran across an “Old Iron” story in Oklahoma that really does “speak family memories” for its owner, Douglas Conrady.

Canby sent me a story about Conrady and his old iron that wuz published in the Oklahoma Living magazine. Giving credit, it wuz written by Hayley Leatherwood.

The gist of the story is that Conrady, from Wakita, Okla., has spent his “fun” time during the past few decades tracking down old tractors and farm machinery that wuz bought and used by his ancestors — and then restoring the “old iron” to working condition and putting it to work in his little farm.

Conrady, an engineering technician for the Alfalfa Electric Cooperative, can tell you what his grandfather paid for a tractor in 1941 — $982 — and he’s got the checks and contract to prove it. Apparently, his Grandpa never threw anything away and the written record speaks clearly.

That tractor, a 1941 John Deere Model D — a Johnny Popper — is still with the family. More remarkably, it’s still running.

Conrady’s interest in mechanical things traces back to his high school years when he discovered fun in nuts and bolts. He remembers clearly the first time he helped dig out the 1941 D from where it sat “retired” on the family farm near Wakita. He, his dad, uncle and grandpa restored it in 1993, launching what would become a lifelong obsession.

The Model D wasn’t the only green machine to capture his attention. His collection now includes tractors spanning from 1930 to 1962, many with personal ties. These include his maternal grandfather’s 1936 D, now paired with a plow from his wife’s family. Another came from his grandfather’s extended family. And yet another was restored five years ago after a conversation with his uncle.

The family legacy is preserved in paint and spark plugs and it’s alive in the work Conrady and his dad do together. They enjoy the restoration work on the family’s “old iron.”

Then last summer, Conrady took things up a notch. He fired up a tractor, hooked it to a 1940s combine, and took it out to harvest a field of wheat outside Wakita. The combine, an Allis-Chalmers Model 40, holds just 11 bushels of grain. Built before World War II, it threshed wheat just as well as it did 80 years ago.

For fun, he posted the impromptu harvest on Facebook and the community’s response was immediate. So next time he “went public,” and 50 people came to watch Conrady and his restored combine harvest just one acre. It got rave reviews.

The combine, which he bought at auction from a relative of his wife’s family, likely cost $345 when it was brand new. Out of 15,000 made, only a handful are still in operation. But using it means repairing it, too. When one of the wooden bats on the header broke, he didn’t look online for a replacement — he made it himself.

The harvest and other public outings provides a slice of pioneer life that comes alive with blacksmithing, plowing, threshing, and saw-milling. It’s a reminder that progress doesn’t always mean forgetting where you came from.

Conrady concluded his story with this quote: “These tractors will outlive me — and, honestly, I’d be OK with that.” The “Old Iron” in the Conrady family keeps speaking.

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Conrady’s mention of an old Allis-Chalmers combine made a part of my childhood speak to me. The first combine the Yield family bought new wuz an AC All-Crop Harvester with a 5-foot header and canvass feeder. That old combine harvested all regular crops excellently, but I recall it also did a fine job of harvesting fluffy, lighter-than-air native grass seed. I’m not a gear-head, but I do remember that old combine fondly.

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While the topic for the week is old and ancient, I’ll throw into the mix ways you can tell whether or not you are an “old” farmer or rancher.

You are definitely an old farmer when you complain about the way “that darned kid” does farm or ranch work and “that darned kid” is older than 50.

You are an old rancher when you have the sniffles and you think about the cost and inconvenience of making and keeping an appointment with your doctor, so you seriously consider self-vaccination from the bottle of antibiotics you see in your old dusty refrigerator in the shop.

You are an old farmer when you can vividly recall stacking small square hay bales in a stifling hot tin barn with a hay hook.

You are an old farmer if you can recall using a scythe or a weed whip to cut weeds.

You are an old farmer or rancher, if when you turn the bulls out with the heifers, you sadly think about your granddaughter away at college.

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I read last week about an urban Home Owner’s Association that now requires that if a home owner finds a pile of dog poop in the yard, and the source is unknown, it can require a DNA test of the poo to see whose dog made the mess. That way a fine can be assessed to the wayward dog’s owner. That’s the lunacy that urban life has fallen to.

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Words of wisdom for the week: “Judging is easy. Thinking is hard. So, think before you judge.” Have a good ‘un.