Tuesday, February 17, 2026
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Law And Odor

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lee pitts

There should be a law against people who smell bad. And this is coming from a guy who on many occasions was smellier than Taco Bell on a bad bean day. This law of mine would be directly aimed out those foreign exchange students (from France, I think) who could walk into a Dollar Store and whose body odor would drown out the Chinesesium smell of all the merchandise.

If I asked you what you thought most American’s preferred, a bath or a shower, what would you say? In a recent poll of Americans 57% of the people chose the smart answer which is shower, while 32% preferred to sit in their own filth and take a bath. By my count that leaves 11% and I assume these are the exchange students from France and Russia who take neither. Yakov Smirnoff, the Russian comedian once said, “I like American women. They do things sexually Russian girls would never think of doing… like showering.”

I admit that my preference for showers is a direct result of being being third in line through the bathwater. First was my dad, second was the “exalted one” my older brother, and then there was me. You’ve heard the phrase “don’t throw the baby out with the bath water?” Well, I was that baby and you might not have seen me through all the murky water.

Another phrase you’ve probably heard is “rural cleansing”. This is what happened every Saturday night in farm and ranch houses across the country. My Grandpa told me that every farm had a big old tub which was filled with hot water on Saturday night. The first one through was the father followed by the sons in descending order of age. No wonder if you were the eleventh son that your nickname at school was “Stinky”.

But these were the lucky folks. Before that most people got married in June because they were still smelling pretty good following their ANNUAL bath in May. But even in June the betrothed were both pretty ripe so the bride carried flowers to mask the smell and this is where that custom got its start, much to the pleasure of flower shop owners.

Did you know that the White House didn’t have a permanently installed bathtub until 1850? This meant that all the Presidents before Millard Fillmore smelled like they just cleaned out the hog barn. One wonders, how did they ever get re-elected?

It wasn’t that long ago that American farm boys were sewed into their long johns in November and didn’t take them off until March! Later generations, of course, took a bath every Saturday whether they needed it or not.

I often wonder what our soldiers did in World War II when they were fighting for the freedom to be filthy. How did they get clean in the trenches and in the tanks? All I know is the famous writer Ernie Pyle said that if you go long enough without a bath even the fleas will leave you alone. And what did the cowboys who drove the great herds up from Texas in the 1880’s do for a bath? Some of them couldn’t even find enough water to drink let alone take a bubble bath.

Personally, the longest I’ve ever gone without a bath or a shower was seven days and that’s because I was in a coma and I didn’t do all that much hard, sweaty work while comatose so I’m sure I didn’t stink much. But taking me home from the hospital in the car my wife wore my 3M mask with replaceable cartridges that firemen wear to breathe cleaner air.

I’ve never resided in areas with high humidity and I don’t know how people do it who live in places like Florida or Washington DC. In the South I always felt dirtier by the time I got out of the shower than I did before I got in. It was so disgusting seeing all the men and women sweating through their armpits. (No relation).

I remember being in a big-city eastern restroom that had the first deodorant dispenser I ever saw. I’ve always been an Old Spice guy and I could use a swipe or two and the dispenser supposedly had some so I put in my money only to discover that the machine was “out of odor.”

Cattle on Feed report shows slight increase in feedlot numbers

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The latest Cattle on Feed report shows a slight increase in numbers for feedlots with capacity of 1,000 or more head.

The Feb. 23 report, issued by the U.S. Department of Agriculture’s National Agricultural Statistics Service, showed an inventory of 11.8 million head on Feb. 1, 2024, which was up from 11.75 million head on Feb. 1, 2023.

Glynn Tonsor, a professor in the department of agricultural economics at Kansas State University, said the latest report had major surprises.

“I do think we are still getting signals that nationally the herd is still not expanding,” Tonsor said.

Kansas took a little bit of a dip, Tonsor said, but there are no specific insights into why.

When looking at the annual size group estimates, the cattle and calves on feed for slaughtering market in the U.S. for feedlots with 1,000 or more capacity represented 82.7% of all cattle and calves on feed in the U.S. on Jan. 1, 2024, which was similar to a year’s ago percentage at 82.6%.

Placements in feedlots during January totaled 1.79 million head, which was 7% below 2023. Net placements were 1.71 million head. During January, placements of cattle and calves weighing less than 600 pounds were 370,000 head, 600 to 699 pounds were 395,000 head, 700 to 799 pounds were 475,000 head, 800 to 899 pounds were 377,000 head, 900 to 999 pounds were 105,000 head, and 1,000 pounds or more were 70,000 head.

The marketings of fed cattle during January totaled 1.84 million head, which was slightly below 2023.

Alfalfa U keynote speaker gives 2024 weather outlook

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More than 130 alfalfa growers and industry experts from multiple states gathered in Dodge City, Kansas, for Alfalfa U on Feb. 27. The event was sponsored by E-Forage, Forage Genetics International, High Plains Journal and a number of other alfalfa adjacent companies and organizations.

Alfalfa U included six breakout speakers, an alfalfa industry panel, a luncheon speaker and a closing keynote. The closing keynote speaker was Jeff Hutton, meteorologist and owner of Hutton Weather Futures, LLC, located in Kingman, Kansas. His session included a Plains weather review and seasonal outlook for 2024 and beyond.

Hutton gave an overview of the weather patterns in 2023, and he made a point that last year is in the history books and will have no bearing on the weather that will come in 2024 or 2025. He said weather patterns reset every fall and start a new cycle. Next, Hutton asked Alfalfa U attendees how they define climate change and if they believe it is real.

“Everybody should raise their hand because climate changes all the time,” Hutton explained. “Climate is weather, whether it’s temperature, precipitation or wind, it doesn’t matter. If you take weather over about a 30-year period, that’s climate, and weather is always changing within that climate. Climate change is just a matter of fact that climate is changing, but it does not cause change.”

On the subject of El Niño and La Niña weather patterns, Hutton said one misconception people have is that these two patterns cause specific weather conditions. For example, La Niña is associated with drought and dry conditions, but just because we transition into La Niña, it does not guarantee a drought.

“El Niño and La Niña do not cause weather,” he said. “They’re just a contribution to the weather pattern. They could enhance it, or they could not enhance it. Not all El Niño or La Niña events are the same.”

Hutton also warned producers to be careful where they source weather data. He said a lot of the apps available use computer data to make forecasts. These types of apps might not be as accurate because they tend to create an average of the data, rather than pinpoint a specific location and its data, he said.

Hutton’s 2024 outlook

The weather pattern for 2024 began in the fall of 2023 and will start to die out around August and September. Currently, the High Plains are in a fading El Niño, which could have some impacts on the future conditions this summer. Hutton said all the computer models show the region entering a La Niña at some point, and it could be a strong one. The question is when that transition will occur.

“I just don’t know how much contribution there will be from this dying El Niño,” Hutton said. “It looks like it will happen pretty quickly. Forcing El Niño to La Niña will change things, but I’m a little uneasy about how it will change it.”

Several weather aspects will affect the weather this year, Hutton said. These include the orientation of the jet stream between fall 2023 and spring 2024; location of troughs and ridges; where geographic amplification will take place; and most importantly, the locations of atmospheric “forcing.”

“We had a really cold stretch back in January, but I think we will probably get back into a colder period the last few days of March and into April,” Hutton said.

Producers should expect an active spring, he said, but added that he does have concerns about dry weather in the future months.

“If we have a wet spring, sometimes that can carry into the summer,” Hutton said. “Can we have another event like last year where everything gets stagnant and then just parks over us? That is certainly a possibility. I don’t think it’s going to be a 2011 or 2021, but I think next year will be drier than this year.”

Lettuce Eat Local: Oh for Pat’s sake

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Amanda Miller
Columnist
Lettuce Eat Local

 

Though his name is literally the title, I’m guessing a vast majority of people celebrate the day without ever actually thinking of the man at all. You can say “St. Patrick’s Day” a thousand times without once remembering that yes, it’s a day commemorating a saint named Patrick.
Be honest with yourself — had you thought of a 5th-century author before I mentioned it? And now that I did, are you picturing a swarthy Irishman with curly red hair and a bonny brogue? Wearing a green robe and drinking beer, of course.
Perhaps Patrick wore green, but he was British by birth; he only came to Ireland on a slave ship after being abducted as a teenager. After six years of servitude he escaped back to England, likely not with the fondest memories of the Emerald Isle.
Nevertheless, after a vision, he felt compelled to return to the land of his suffering and to bring the gospel with him. Both his history in Ireland and his lack of education caused understandable trepidation, but according to Brittanica, “once in the field, however, his hesitations vanished. Utterly confident in the Lord, he journeyed far and wide, baptizing and confirming with untiring zeal.” It wasn’t all cream and shamrocks from there, and Patrick lived in danger; yet his mission’s success was “phenomenal” and his writings, which “mirror a truth and simplicity of the rarest quality,” are still impactive today.
I could go on and on, of course, but there’s a basic glimpse at Ireland’s patron saint, national apostle, and man behind the holiday.
Emigrants to the US turned St. Patrick’s Day over time into the less saintly observance it is now, a secular celebration of all things Irish, or Irish-associated, or at least green. It’s my sister-in-law’s favorite holiday: “Because I’m Irish-ish and I love green and potatoes.” Seems fair. She also said it doesn’t get enough credit as a holiday so someone needs to hype it up; she’s happy to be that person.
We’ve always been told my mother-in-law has some Irish in her heritage…according to her ancestry composition, she’s got 3.1% in the category of British and Irish, so we might need to focus on the “some.” But actual ancestry rarely keeps anyone from joining in on St. Patrick’s Day fun, and who can blame us when Lucky Charms, shamrock shakes, and pots of gold are on the line.
Are any of those actually Irish either? Hardly — even Bailey’s Irish Cream, which literally has it in the name, was created by an Englishman.
We could keep going: Guinness and soda bread are actually from Ireland, but corned beef as we know it started with Irish-American and Jewish immigrants, and even “Irish” potatoes were native to South America before they made it to Ireland in the 1500s.
I like to dig down and get to the real, authentic history and traditions — but sometimes I am reminded that authenticity looks different in different contexts and means different things. Just because potatoes didn’t originate in Irish soil doesn’t lessen their “authenticity” to Ireland now; maybe St. Patrick did or maybe he didn’t explain the Trinity using the three parts of a shamrock, but it’s part of Irish tradition now. Perhaps you grew up always drinking mint milkshakes on March 17, which is totally inauthentic, and yet also totally authentic because it’s your experience. There is a lot to be said for authenticity in many forms. Food isn’t fake, so roll with it.
Well, except for green beer. Skip that one.

Authentically Delicious Fake Bailey’s
Ireland is known for its dairy products and whiskey, and Bailey’s Irish Cream came about as part of a marketing campaign based on those products. Awkwardly, this version has neither cream nor alcohol, but it is so delicious that I’m not even sad. I’ve made several variations before, but this is the first time with coconut milk; distinctly not Irish, but lending such a sweet luxuriousness. Quick to make and family-friendly, this rich and creamy beverage would pair wonderfully with soda bread or scones with cream and jam.
Prep tips: this keeps at least a week in the fridge (hypothetically — you’d have to not drink it all to find out), so make a good-size batch and have plenty ready to share with friends.
1 [13.5-ounce] can coconut milk
1 tablespoon instant espresso powder
2 tablespoons cocoa powder
½ – 1 teaspoon almond flavoring
1 teaspoon vanilla
Pinch of salt
2 tablespoons maple syrup, or to taste
to serve: ice, milk, and/or coffee; whipped cream
Combine all ingredients in a blender and process until smooth, adding more maple syrup if you like. You can drink it anywhere on the spectrum from super-thick as is, or over ice and with any amount of milk or coffee.

Authentically Delicious Fake Bailey’s

Ireland is known for its dairy products and whiskey, and Bailey’s Irish Cream came about as part of a marketing campaign based on those products. Awkwardly, this version has neither cream nor alcohol, but it is so delicious that I’m not even sad. I’ve made several variations before, but this is the first time with coconut milk; distinctly not Irish, but lending such a sweet luxuriousness. Quick to make and family-friendly, this rich and creamy beverage would pair wonderfully with soda bread or scones with cream and jam.
Prep tips: this keeps at least a week in the fridge (hypothetically — you’d have to not drink it all to find out), so make a good-size batch and have plenty ready to share with friends.

1 [13.5-ounce] can coconut milk
1 tablespoon instant espresso powder
2 tablespoons cocoa powder
½ – 1 teaspoon almond flavoring
1 teaspoon vanilla
Pinch of salt
2 tablespoons maple syrup, or to taste
to serve: ice, milk, and/or coffee; whipped cream

Combine all ingredients in a blender and process until smooth, adding more maple syrup if you like. You can drink it anywhere on the spectrum from super-thick as is, or over ice and with any amount of milk or coffee.