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“This Isn’t the Baby Blues”

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Transitioning to become a parent can be one of the most pivotal changes in a person’s life. Rarely are the hard moments of this change talked about enough. For example, did you know 1 in 5 women and 1 in 10 men suffer from postpartum depression? Parents of any culture, race, age, or income level can be affected. We commonly hear and get confused about postpartum depression being the “baby blues”. This is a common misconception. The baby blues are very common and happen to 80% of women in postpartum. This occurs within the first few days and lasts a few weeks. The baby blues will usually go away with rest and time.

Postpartum depression and postpartum anxiety are much more serious and will not get better without some sort of treatment. Postpartum depression and postpartum anxiety usually last weeks to months or sometimes years after childbirth, if not treated. Some of the red flags or symptoms one can look out for include: frequent shame, guilt, and sadness; feelings of rage, irritability; scary unwanted thoughts; lack of interest in caring for baby; difficulty in bonding with baby; loss of interest, joy, or pleasure in things you used to enjoy; disturbances in sleep and appetite; constant worry; racing thoughts; feelings of dread; physical symptoms like nausea, dizziness, and hot flashes; and possible thoughts of harming yourself or your baby. If you identify with any of these symptoms, please reach out to your doctor or mental health professional in your area. You know you best and if you don’t feel like yourself, there is no shame in asking for help.

Becoming well and mentally healthy again are possible with treatment. Some of the common treatments for a person struggling with postpartum depression or anxiety can be seeing a counselor, medication management, bright light therapy, cognitive behavioral therapy, couples therapy, support from others, exercise, adequate sleep, healthy diet, yoga, and relaxation strategies. A healthy support network of friends/family can be so helpful for new moms and/or parents. Here are some tips on supporting your loved ones throughout this transition: Reassure her, this is not her fault, she will get better; Encourage her to talk about feelings; Help with housework without being asked; Encourage her to take some time for herself; Be realistic about what time you will be home, and come home at that time; Help her reach out to others for support; Schedule some dates with her and work together to find a babysitter; Offer simple affection and physical comfort.

There are so many resources available especially at postpartum.net or by dialing 988. Please know this is a transition and transitions are temporary. With help, you can be well. Take care of yourself.

Elizabeth provides counseling for individuals and families — primarily adolescents and adults in an outpatient setting at Avera Behavioral Health in Brookings, SD. She is a certified perinatal mental health therapist and works with depression, anxiety, stress management, trauma, interpersonal conflict, adolescent issues and women’s issues. She is also certified to teach Bringing Baby Home workshops through the Gottman Institute. Her practice includes trauma-informed counseling, individual dialectical behavior therapy, cognitive behavioral therapy, emotion freedom technique, and solution-focused and mindfulness strategies. Follow The Prairie Doc® at www.prairiedoc.org and on Facebook featuring On Call with the Prairie Doc® a medical Q&A show providing health information based on science, built on trust, streaming live on Facebook most Thursdays at 7 p.m. central.

Wheat Scoop: Wheat Foods Council brings the value chain together from farmer to consumer during winter board meeting

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Kansas Wheat

Contact: Marsha Boswell, [email protected]

For audio version, visit kswheat.com.

Sharing the wonder and inner workings of the wheat industry from the farm to the miller to the baker to the end consumer is one of the goals of the Wheat Foods Council, which recently held its annual board meeting in San Antonio, Texas, in February 2024. Building those connections along the wheat value chain is a major role of the organization, according to Kansas wheat farmer Ron Suppes, who is chairing the Wheat Foods Council this year.

 

“One of the aspects of the Wheat Foods Council I really enjoy is the ability to talk to different industries connected with wheat,” Suppes said. “It’s not just wheat farmers. This is millers and bakers who are also members, so you’re able to get a really good perspective of what’s going on out there in the industry. Plus, I’m able to interact with them and spread the word about farming and what’s involved.”

 

Suppes assumed his role as WFC chairman at the organization’s summer board meeting in Denver in June 2023. He and his wife Shirley, along with son Shayne, farm roughly 12,000 acres in west central Kansas. Wheat and sorghum make up their primary crops. Suppes has served as a Kansas wheat commissioner since 2003, serving as chairman in 2013-2014, and serves as chairman of the Kansas Wheat Commission Research Foundation.

 

Suppes has also traveled extensively overseas with U.S. Wheat Associates as a member of the USW Board of Directors, having served as chairman of the wheat industry’s export market development arm from 2007-2008.

 

Growers like Suppes are an important voice in the Wheat Foods Council, which was established by wheat producers in 1972 to promote the entire category of wheat-based foods, including baked goods, cereal, crackers, pasta, sweet goods and tortillas. Since then, the organization has established itself as a leading source of science-based information on wheat and grain foods nutrition.

 

At the council’s meeting in February, SRG Marketing Firm, a marketing agency representing the Wheat Foods Council, reviewed the first half of the 2023-2024 marketing program coined “Research, Recipes, Resources.” In the first seven months of this work, the firm reported progress from an updated logo for the Wheat Foods Council, reports on declining search engine results for low-carb and gluten-free diets and use of information from the council by the Oregon Public Broadcasting Service. Recipes like breakfast pitas and blueberry-maple granola are gaining popularity, especially in fitness apps and online subscriptions. The firm also reported on the success of messages on the wonders of wheat, crowd-pleasing taste, sustained energy and plant-powered nutrition.

 

Close to Suppes’ heart, the firm is also working on messaging related to the concept that consumers trust growers and trust family farms. The goal of the campaign is to tie producers to consumers.

 

Next June, the organization’s summer meeting will come to Manhattan, Kansas. Suppes explained the plan is to highlight the Kansas Wheat Innovation Center, the Hal Ross Flour Mill and the IGP Institute, along with some of the brightest minds in the global wheat industry. Then, he’ll pass the baton to Mark Hotze, Vice President, North America of Corbion, who currently serves as the council’s vice chair.

 

Learn more about the Wheat Foods Council at https://www.wheatfoods.org/.

 

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Written by Julia Debes for Kansas Wheat

KS Ag Expo April 4-6, 2024, in Hutchinson, KS

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Promoting Agricultural Technology, Research and Equipment, & Promoting the Next
Generation of Ag Producers.

Hutchinson, KS – Star Expos along with the Kansas State Fair, and Visit Hutch
are pleased to be coming back to the Kansas State Fairgrounds for our 2 nd
annual expo. Partnering with the Kansas State Fair and Visit Hutch gives the
Kansas Ag Expo the opportunity to showcase a more diverse expo to include
manufactures and a wide variety of products and services for all to enjoy.
Dates are scheduled for Thursday through Saturday, April 1st through the 4 th ,
2024, in Hutchinson, Kansas.

This is a newer expo, but the Star Expos team is far from new, especially to
Kansas. Previously named the Great Bend Farm & Ranch Expo, we are excited
to move our network to a more ideal trade location in Hutchinson. With over
38 trade expos under their belt, Star Expos is a familiar face to the trade show
world. Star Expos is a Kansas owned company that brings professionalism
and a tremendous network of vendors, friends & family to agriculture and the
western industry.

“We are happy to have the opportunity to partner with Star Expos and the
Kansas State Fairgrounds to host the Kansas Ag Expo in Hutchinson for the next three years. The Kansas Ag Expo will bring another large event to the
community and further help showcase the importance of ag tourism as an
economic driver Hutchinson”, said Holly Leiker, Director of National Sales & Sports Events for Visit Hutch The show will be located in Meadowlark and Sunflower South buildings, along with numerous outdoor exhibits at the Kansas State Fairgrounds.

This venue boasts over 92,000 square feet of exhibit space as well as additional exhibits outside on the runway. Exhibit booths will include exhibitors from 27 States, Canada, Australia & England. The Kansas Ag Expo is on track to be one of the largest farm shows in the United States.

The show staff is excited about the new venue that will be able to house
various seminars and demonstrations. It will be a premier livestock, farm
equipment, and manufacturers show in the High Plains.
Some highlights of the expo this year will showcase blacksmithing
demonstrations, live music, concessions, prizes & giveaways, and so much
more. Seminars and forums with Justin Harris of Wild Ass Soap Co. and Brian
Alexander with Ranching Reboot Podcast.

Friday April 5th at 5pm will be hosting a benefit FFA Auction for the area FFA
chapters. Local chapters will have items that will sell to the highest bidder. All
proceeds will go back to that corresponding chapter. It’s a great way to show
your support of our local FFA chapters.

On Saturday April 6th we will highlight RF Goat Roping from 9am to 4pm as well
as the KATS – Kansas Ag Truck Show. This is the second annual truck show
and will feature some of the finest trucks in the area. There is a $25 entry fee,
and prizes will be awarded. KATS is a benefit for the New Jerusalem Mission.
There will be something for everyone to enjoy. The Kansas Ag Expo is brought
to you by these corporate sponsors, Kansas State Fair, KWCH Channel 12, Wild
Ass Soap Co., Stinger LTD., and Pretty Good Twine/Synthetic Resources. For
more information contact the show office at 866-685-0989, or by email at
[email protected].

Lettuce Eat Local: Spring is sprouting

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Amanda Miller
Columnist
Lettuce Eat Local

 

It’s there on the calendar, but it’s there everywhere I look outside as well: Spring is here this week. 

Green things are popping up all over the place, and colors sprout extra brightly in contrast to winter’s shades of brown. Daffodils started with their leaves pushing through the soil a while ago, and they’ve already exploded into gently enthusiastic yellow flowers. The tight buds on our row of lilacs are forming, soon to also burst into simultaneously pale yet strong shades of purple; close by, our two old stock-tanks established with mint and strawberries are getting their headstart on the growing season, too. 

Benson and I trenched in some asparagus crowns a few weeks ago (okay fine, we threw some dirt around — Brian did the actual work), and while they haven’t peeked up yet, the fruit tree nearby is fluffy with blossoms. I can’t remember if it’s a cherry or a pear, but Benson’s fairly certain each of the burgeoning lamb’s-quarters scattered around the area are going to grow oranges. He’s wrong…but I’m in love with the excitement brimming out of him at seeing plants and potential springing out of the ground. 

He’s even in love with the ground itself, apparently; the other day after our meander around the farm pointing out all the colors everywhere, he flopped down in the cushion of greening grass, “watching the clouds and the moon.” I so appreciate Benson’s vivacity for the Creator’s gift of Spring and new life sprouting. 

And with all this sprouting going on outside, it’s only appropriate for us to have some going on inside. We don’t often eat sprouts, but we recently got a couple boxes of alfalfa and clover sprouts. For some reason it’s a little odd to me if I think too much about eating so many teeny tiny baby plants at one time, but I love their flavor and nutrition. 

Sprouts always remind me of a certain comedian’s quip, originally about rice but so applicable here as well: “[It’s] great if you’re really hungry and want to eat two thousand of something.” And clean up two thousand of something, as it’s nearly impossible to pick up a clump of sprouts without dropping some. Benson would randomly decide to stuff handfuls in his mouth, so even though I definitely consumed the most, I’ll blame him for the little seeds I kept finding everywhere.

Sprouts also always remind me of my parents talking about peanut butter sprout sandwiches. They grew the alfalfa sprouts, made the whole-wheat oat bread, and sandwiched it together with a spread of crunchy peanut butter. It sounds so hippie — to be fair, it was the 70s. 

And to be fair, it does also sound exactly like something I would do. (Because I do.) And it is really a moreish combination: the nutty, fresh sprouts complement the nutty, rich peanut butter, particularly when sandwiched between hearty bread. I of course had to elaborate on the theme a bit for my version, but as much as I want to poke at my mom and dad’s hippiness, I can’t help but just enjoy the meal. 

Spring is here! Sprouts are everywhere, outside and inside, and we are happy. 

 

Groovy Sprouts Sandwich

Mom says peanut butter sprout sandwiches were a common thing, and I did find some proof to back her up; perhaps you can also attest their popularity in a certain era. I can only assume they’ll start to be in vogue again then anytime, so I might as well get ahead of the curve and get one of my versions out in the sphere. All the elements just play so well together. I don’t know how to describe the texture of sprouts (plant-y?), but whatever it is calls out for the smoothness of avocado, peanut butter, and cream cheese, and the crispness of toasted bread. 

Prep tips: you can get as “hippie” as you want and bake the bread (even grow and mill the wheat), sprout the sprouts, make the cream cheese, grind the peanut butter…or you can just put them all together. 

2 slices hearty bread, toasted

a schmear of whipped cream cheese

a spoon of peanut butter (I uncharacteristically prefer creamy for this)

½ an avocado, sliced

a good sprinkle of coarse salt

a handful of alfalfa/clover sprouts

optional: a drizzle of local honey

Layer all ingredients in the order given, of course beginning and ending with bread. Enjoy, preferably in the sunshine.