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Lettuce Eat Local: Custard’s Not-Last Stand

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Guest Columnist
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Amanda Miller
Columnist
Lettuce Eat Local

 

“Ooh, we love custard, and my recipe is perfect.” “Wait no, I have the perfect custard!” “And here we are pretty sure our custard is the best….”

I was chatting about this and that with a few friends, when we stumbled onto the seemingly-at-odds fact that we each had The Best Custard. As moms do, fueled both by culinary interest and family-feeding necessity, we had been swapping recipe ideas back and forth; up until this point, while we exhibited enthusiasm for particular dishes we enjoyed making, I don’t think anyone had claimed possession of the best version.  

As soon as we hit on custard, however, something changed. All four of us chimed in matter-of-factly that the recipe we use is supreme. There was no antagonism or boasting, rather more humor and curiosity that we all felt so secure in our family’s version of this particular concept. 

In fact, I think custard can be held so tightly (not literally, that gets messy) for the same reason that it can be held so loosely: its simplicity. It’s milk, eggs, and sugar. How could we get too precious about that?

Now obviously there are variations, and I will never be one to turn my nose up at pumpkin custard, rhubarb custard, sweet corn custard, et cetera ad infinitum. You may have noticed I love to play with flavors and challenge some traditions, always tinkering and adding, and the concept of custard is no safer than any other. I love bold, punchy, exotic flavors, but at the end of the day, custard custard should be none of those things.

In its essence, custard is and must always be basic. Ratios change, sugar sources might fluctuate, baking methods vary — but custard is custard, and that’s how we want it. Creamy, mildly sweet, unassuming, perpetually enticing. Its appeal lies not in pretension or difficulty, but in delicious humility. 

Custard, I suggest, should be recognized as a superfood. Differing from salmon and blueberries, custard’s superpowers come less from nutrition (although its contents are pretty solid) and more from its broad appeal. Show me someone who doesn’t like custard, and I’ll show you…someone who should. 

But really, its down-to-earth ingredients and soft, melt-in-your-mouth texture make it ideal for both ends of the age spectrum: those either very young or very old benefit from the smooth nutrition and enjoy the gentle flavor, no teeth required. Yet there is no particular age requirement or even inclination with custard, as it crosses all demographics with the same ease it has sliding down your throat at any age. 

Speaking of demographics, in a similarly magical fashion, custard glides through all economic and societal sectors as well. The ingredients could not be more homey or pantry-essential, with no special equipment or pastry skills required; a child could make it, for pennies. At the same time, custard, often going under the name of creme brulee, is at home in the fanciest echelons of restaurants with mere modifications. And oh look, it’s even graciously global: from Philippine leche flan to Spanish crema catalana to Peruvian crema volteada, everyone likes custard. 

I get the feeling that we friends were all right — we do each make The Best Custard, and so does everyone else. To borrow the classic mom line: everybody is a winner! I’m not arguing with custard.

 

Custard

Here is ours, one of the thousands of variations of the same masterpiece. I should have specified that this whole time I’ve been referencing baked custard, not the various sauces, fillings, or frozen desserts that the term custard could also mean. We four moms all shared our recipes, so I’ll be happily working my way through our same-but-not versions. One batch in, and I’ve upped my egg ratio slightly to keep the cooled custard from becoming watery, and will whip half the egg whites when I’m feeling fancy for the top effect — it pays to learn from the other bests. 

Prep tips: with such incredibly simple ingredients, it also pays to use quality. If possible for you, I strongly recommend local milk and farm eggs. 

7 eggs

½-1 cup sugar (we do the lower range, but most like it a little sweeter)

a good ol’ splash vanilla

dash salt

5 cups hot milk

optional: freshly grated nutmeg

Set a 2-quart baking dish in a pan; pour 1” hot water into the pan. 

Blend or beat eggs, sugar, vanilla, and salt. Gradually add milk, blending until smooth. Pour through a fine-mesh strainer into the baking dish, topping with nutmeg if desired. Bake at 425° for 5 minutes, then reduce heat to 325° for about 30 minutes until custard reaches 170° and is just set. I prefer to eat it chilled, although there’s usually a spoonful or two gone before it reaches the fridge. 

 

Lettuce Eat Local is a weekly local foods column by Amanda Miller, who lives in rural Reno County on the family dairy farm with her husband and two small children. She seeks to help build connections through food with her community, the earth, and the God who created it all. Send feedback and recipe ideas to [email protected].

Wheat Scoop: Wheat Scoop: Kansas Agriculture Works Better Together

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Guest Columnist
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Kansas Wheat

Contact: Marsha Boswell, [email protected]

For the audio version, visit kswheat.com.

At a round table in the Wheat’s On Your Mind studio at the Kansas Wheat Innovation Center, four Kansas commodity CEOs traded notes that sounded a lot like the conversations happening at kitchen tables across the state. They pulled back the curtain on how checkoffs work, why grower associations matter and how collaboration keeps Kansas agriculture relevant in a tough market.

 

Justin Gilpin of Kansas Wheat, Josh Roe of Kansas Corn, Caleb Little of Kansas Soybeans and Adam York of Kansas Grain Sorghum outlined the roles of Kansas commodity commissions and the separate, dues-funded associations that handle advocacy. The group walked through how farmer dollars support research, market development and education while associations carry out policy work in Washington, D.C. and Topeka.

 

They also compared Kansas’ realities with the I-states, pointing to different climate, infrastructure and biofuel dynamics. The conversation kept circling back to a Kansas advantage: farmers who raise multiple crops and organizations that plan together on markets, research and water.

 

That statewide perspective comes from working shoulder to shoulder.

 

“Whether it’s research at K-State or joint market development abroad, we’re all working toward the same mission: helping farmers succeed,” Gilpin said. “We face different challenges, but we share the same fields and communities.”

 

The CEOs highlighted the strength of Kansas research leadership, especially through Kansas State University’s College of Agriculture. From developing wheat varieties resistant to disease and drought to improving sorghum genetics through the Center for Sorghum Improvement, farmer-funded checkoff dollars are driving real results. Investments in research partnerships across K-State departments help create practical, farmer-focused innovation.

 

“Research is the long game, but it’s also the clearest return farmers can see from their checkoff,” Gilpin said. “Every new variety, pest study or efficiency breakthrough helps keep Kansas agriculture competitive.”

 

Still, short-term challenges remain. Commodity prices are down across the board while input costs stay high, tightening farm margins heading into 2026. The CEOs agreed that while farmers prefer markets over aid, short-term relief may be necessary until the new farm bill provisions take effect. Roe added that Kansas producers are facing gluts in corn and soybeans, while international trade slowdowns have hit sorghum and wheat exports.

 

“Farmers are survivors,” York said. “Getting through this next year means focusing on efficiency, maintaining markets and making sure policy decisions reflect Kansas reality.”

 

Each Kansas commodity group operates a farmer-elected checkoff commission that invests producer dollars back into research, education and market development. The Kansas Wheat Commission, established in 1957 through the Kansas Wheat Act, collects a state assessment of two cents per bushel of wheat sold. Those funds support programs like the Kansas Wheat Innovation Center, international trade through U.S. Wheat Associates and research collaborations at Kansas State University.

 

Similarly, all four Kansas commodity commissions are funded through checkoff collection at the first point of sale. These funds are used for promotion, research and market development; however, checkoff funds aren’t used for lobbying or political advocacy; the separate dues-funded grower associations handle those efforts.

 

Together, Kansas’ commodity groups are proving that collaboration is one of agriculture’s greatest strengths. Farmers don’t typically just grow just one commodity but include several of the four in their crop rotations. By aligning priorities such as research, market development and policy advocacy, these groups are ensuring that farmer investments generate real returns — not just in stronger crops, but in stronger communities. Even in a challenging market, Kansas agriculture continues to move forward with resilience, innovation and a shared commitment to the future.

 

Listen to the full episode and watch the studio video at WheatsOnYourMind.com or wherever you get your podcasts.

 

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“This will clear your sinuses”!

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Guest Columnist
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My dad always said “This will clear your sinuses”! Horseradish has the most growth from the end of summer into early fall so harvesting should be delayed until just before the ground freezes, usually November to December so we are getting close. Though horseradish is a perennial, it is most commonly grown as an annual and harvested each year when the leaves have died back from frost.

Dig a trench alongside the row of plants exposing the roots. Use a shovel or pull the plants by hand toward the trench releasing them from the soil.

Remove the foliage to about one inch above the crown. Remove smaller, side roots and collect the larger roots for storage. Smaller roots can be cut into six- to eight-inch-long sections and planted now for next year’s crop. Alternatively, you may choose to leave horseradish roots in the ground until spring. Apply a thick layer of mulch to prevent the ground from freezing and harvest as needed. Horseradish can easily spread throughout the garden if not contained so harvesting each year is important.

Wash the roots thoroughly and dry before storing in plastic bags in the refrigerator. When preparing horseradish, peel the roots and cut into sections. Blend the root pieces along with a little water and a couple of ice cubes. When blended, horseradish releases oils with strong fumes that can be an irritant. This is what gives horseradish the strong flavor but use caution when opening the blender to avoid getting it into your eyes. Incorporating vinegar stops this reaction. If vinegar is added immediately after blending the horseradish will be mild. Wait a few minutes to add the vinegar if you want a stronger flavor. Two to three tablespoons vinegar per cup of horseradish is sufficient. One-half teaspoon of salt can also be added for flavor.

 

Oatmeal Pie

By
Debbie Dance Uhrig
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Usually I write my column in the evening, but this week I turned the tables on myself, and I’m up early with my coffee in hand, penning my article. It’s super quiet and I’m hoping we are going to see some sunshine today! This week’s pie recipe happens to be another one of my favorites. One reason is because it is so very simple. In my early days of baking I enjoyed it because I wasn’t much of a ‘nut’ fan. I’d eat a pecan pie, but at that time too many pecans were overwhelming. Another thing to consider about an oatmeal pie is the cost factor. You will need a half cup of chopped pecans, but certainly not full halves, and of course, it’s not nearly as many as a ‘full’ pecan pie. This could be very helpful in the current economic times. Perhaps you may even consider eliminating all nuts due to allergies or cost, I have done it before.

If I’m really transparent with you I’ll be honest and say I’m after the ‘gooey’ part of the pecan or oatmeal pie! Oh yeah, I still eat the nuts first and the yum yum last! In the first paragraph I also mentioned how much I like making the pie because it’s so easy. Believe me if I’m short on time I’m going to volunteer to bring a pie of this nature or a pumpkin pie over an apple pie, simple because of the prep time.

Another easy pie would be a chess or buttermilk pie. They too are quick for those who work full time, and have a busy family life.

Right now you will find all kinds of interesting takes on a traditional pecan pie. There are ooey gooey pecan pie recipes, now there’s a pecan pie dump cake. Start looking at the fall & winter magazines and you’re going to see some interesting spin-off desserts from pecan pie which you may be able to use oatmeal with instead!

Last week, much to my pleasure, I was able to schedule my knee replacement for December 2nd. So the count-down is on, first

Phillips’ wedding on the 21st and then a few days later my new knee!!! To most cooks this also means a bit of prepping for the days when standing a great length of time isn’t too convenient. A bit of pre-cooked beef and chicken, and casseroles will come in quite handy. Besides cooking this also means all the holiday decor has to be up by the 2nd, and the house super tidy. Cookie dough, tea rings, sweet breads and the like need to be in the freezer and ready to go.

Now the plus to all this is the fact I also need most of the holiday shopping done and ready to wrap, at least. So, during my 2 weeks at home healing I can rest, enjoy the Christmas tree and heal!

Sounds a bit overwhelming as I pen these thoughts, but I’ll get there. I didn’t mention the garage, which has to be tidied too! A friend offered to help me on that one, and I’m taking her up on the offer.

As you prepare your pies for the holidays, remember it is perfectly fine to pick up a Pillsbury pie crust dough, if time is an issue. Sometimes my dad would look at me and ask if I made the crust or not? Remember as you head into the Thanksgiving and Christmas season your crusts can be pre-made and ready to go in the freezer too. I’m not a huge fan of making the entire pie ahead of time, but this year I may need to change my tune.

Today I’m making a huge pot of chicken and noodles, and I’ll end up taking a large bowl over to Phillip & Paige’s home as I go over this afternoon to finish some of the wedding floral. Then; there’s apple butter coming up before the week is out. Yes, it sounds like work, it is, but it is also very gratifying and heart warming for me. I’ve even got Christmas items ready to order today so I can sit and wrap during my recovery.

In closing I am reminded of a quote that has been my ‘mantra’ for most of my life. ‘Idle hands are the devil’s workshop.’ We had a husband and wife back in Lewistown, MO, my hometown, by the name of “Kitch’. They didn’t have any children, and they were like

surrogate grandparents when I was growing up. By allowing this quote to guide me it has kept many negative things in life at bay.

Something to ponder, right?

Enjoy the pie and Happy Halloween. Simply Yours, The Covered Dish.

Oatmeal Pie

2 eggs, lightly beaten

¾ cup ‘real’ maple syrup, not pancake syrup

½ cup granulated sugar

½ cup packed brown sugar

½ cup milk

½ cup melted butter

1 teaspoon vanilla

1 cup sweetened coconut

¾ cup quick oats, ‘instant’

½ cup chopped pecans.

1 pre-prepped pie crust, 9 inch

Pre-heat oven to 375 degrees

Prepare first 7 ingredients in a bowl, mixing well to blend. Carefully stir in the coconut, oats and pecans. Pour into the prepped crust, protecting your edges, if possible, and place into the pre-heated oven. Monitor the baking, mine have taken around 35 to 40 minutes to bake, but time will vary, depending upon your oven. Test by inserting a knife in the center of the pie, if it comes out clean the pie is done. Allow to cool. I’ll usually leave this pie out on the counter as long as it is cool in the home. Otherwise to the frig it goes.

*Pie tip: Do not set a pie directly on a cookie sheet for baking, place the cookie sheet on the rack below. This way you will not end up with a soggy pie crust!

KU News: KU engineering professor wins Blavatnik Award for Young Scientists; KU Homecoming service opportunities

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Guest Columnist
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From the Office of Public Affairs | http://www.news.ku.edu

Headlines

KU engineering professor wins Blavatnik Award for Young Scientists

LAWRENCE — A professor from the University of Kansas School of Engineering is the winner of one of the country’s most significant prizes for early-career researchers. Elaina Sutley, associate professor of civil, environmental & architectural engineering and KU Engineering associate dean for impact & belonging, is the laureate of the 2025 Blavatnik National Award for Young Scientists in the Physical Sciences and Engineering category. She is KU’s first-ever laureate.

 

University to host community service opportunities ahead of 2025 Homecoming

LAWRENCE — To coincide with University of Kansas Homecoming festivities later this month, KU Alumni has organized a series of service events Oct. 28-30 to extend the spirit of Jayhawk unity and goodwill. The community is invited to participate. Events are planned in Lawrence, Kansas City and the Wichita area, including a Halloween Trunk or Treat event Oct. 29 in Lawrence.

 

Study examines ties between criminal charges and mental health among incarcerated youth

LAWRENCE — New research from the University of Kansas asks if mental health issues like depression and anxiety are associated with specific charges faced by juveniles incarcerated in the United States. The KU team parsed data from 276 youth from juvenile detention centers in the Midwest, who voluntarily answered questionnaires and provided demographic data to the researchers, which then was matched to categories of criminal charge. The findings were reported in Children and Youth Services Review.

 

KU Law to host Central States Law Schools Association Scholarship Conference

LAWRENCE — The University of Kansas School of Law will welcome legal scholars from across the country to Lawrence this week for the annual meeting of the Central States Law Schools Association. With nearly 90 scholars from 53 law schools expected to attend, this year’s event is on track to set a new attendance record.

 

KU to participate in Great ShakeOut Earthquake Drill on Oct. 16

LAWRENCE — The University of Kansas Lawrence campus will participate in the national Great ShakeOut Drill at 10:40 a.m. Oct. 16. KU students, faculty and staff will receive an emergency notification via email and text message (for those who have opted in to SMS messaging) at 10:40 a.m., and the university Emergency Public Address system will also be tested during this time. The drill will last approximately five minutes.

 

Full stories below.

 

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Contact: Cody Howard, School of Engineering, 785-864-2936, [email protected]

KU engineering professor wins Blavatnik Award for Young Scientists

 

LAWRENCE — A professor from the University of Kansas School of Engineering is the winner of one of the country’s most significant prizes for early-career researchers.

Elaina Sutley, associate professor of civil, environmental & architectural engineering and KU Engineering associate dean for impact & belonging, is the laureate of the 2025 Blavatnik National Award for Young Scientists in the Physical Sciences and Engineering category. She is KU’s first-ever laureate.

The Blavatnik Awards, independently administered by The New York Academy of Sciences, honor researchers nationwide in three categories: Life Sciences, Chemical Sciences and Physical Sciences and Engineering. The laureates in each category receive an unrestricted award of $250,000 — the world’s largest unrestricted science prize available for early-career scientists. Winners were announced Tuesday night and recognized at a ceremony at the American Museum of Natural History in New York City.

“The University of Kansas is proud to celebrate this extraordinary recognition of Dr. Sutley’s research,” said University of Kansas Chancellor Douglas A. Girod. “Her work has tremendous potential to improve lives, increase safety and enhance communities in Kansas and beyond.”

Sutley’s research focuses on natural hazards and disasters, community resilience and long-term housing recovery with a focus on helping to modernize building codes across the country. The goal is to make communities more resilient while helping policymakers and local leaders make informed decisions about the most effective ways to prepare for and recover from these disasters.

“Dr. Sutley winning the Blavatnik Award is a source of pride for the entire KU community. It is a tremendous honor to see her important work recognized on the national level,” said Mary Rezac, dean of the KU School of Engineering. “With natural hazards and disasters increasing potential harm to structures and society, her research is critical to safety and security around the globe.”

Sutley joined KU in 2015. She has worked on numerous projects funded by the National Science Foundation, as well as being part of the 10-year Center for Risk-Based Community Resilience Planning funded by the National Institute of Standards and Technology.

Sutley earned her doctorate in civil engineering from Colorado State. During her time at CSU, she was co-trained in sociology, setting her research on a path to put people at the center of her engineering research.

Prior to CSU, Sutley earned bachelor’s and master’s degrees in civil engineering from the University of Alabama.

Recognized alongside Sutley as laureates are Philip Kranzusch, Dana-Farber Cancer Institute, Harvard Medical School in Life Sciences; and Frank Leibfarth, the University of North Carolina at Chapel Hill in Chemical Sciences.

About the Blavatnik Awards for Young Scientists

The Blavatnik Awards for Young Scientists, established by the Blavatnik Family Foundation in 2007 and independently administered by The New York Academy of Sciences, began by identifying outstanding postdoctoral scientists in New York, New Jersey and Connecticut. In 2014, the Blavatnik National Awards were created to recognize faculty-rank scientists throughout the United States. In 2017, the awards were further expanded to honor faculty-rank scientists in the United Kingdom and Israel.

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KU provides fire, rescue and law enforcement training across Kansas.

 

https://ku.edu/distinction

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Contact: Ryan Edmonds, KU Alumni, [email protected]

University to host community service opportunities ahead of 2025 Homecoming

 

LAWRENCE — The University of Kansas will host its 113th Homecoming, sponsored by Central Bank, Oct. 27-Nov. 2. The week culminates with the KU football game against Oklahoma State on Nov. 1 at the David Booth Kansas Memorial Stadium. KU’s Homecoming experience aims to celebrate the university’s history and tradition and instill Jayhawk pride in all members of the KU community, near and far, through the engagement of students, faculty, staff, alumni and community members.

Homecoming community service opportunities

This year, KU Alumni has organized a series of service events aimed at assisting the university community and extending the Homecoming spirit of Jayhawk unity and goodwill beyond Lawrence. All community members are invited to participate.

Visit the Homecoming webpage to find more information about Homecoming service opportunities and how to register to volunteer.

Simply Hygiene, Wichita

Oct. 28

KU Alumni’s Wichita Network is hosting a supply drive for hygiene products to support Simply Hygiene. This Wichita-based organization provides essential hygiene products to local schools, domestic violence shelters, transitional housing, homeless shelters, and food and hygiene pantries. Alumni and community members can also volunteer at the Simply Hygiene facility Oct. 28 to help package and sort product.

Trunk or Treat, Lawrence

Oct. 29

KU Alumni is partnering with the Center for Community Outreach to host its annual Trunk or Treat. Jayhawks are encouraged to register a “trunk” and engage families within the Lawrence community in this Halloween-spirited event at the Dole Institute of Politics. Community members are invited to attend a night of games, food trucks and costume contests and enjoy a live DJ.

Harvesters Food Network, Lawrence

Oct. 30

Join fellow Jayhawks in Lawrence by giving back during Homecoming through volunteering at the Harvesters Community Food Network. Volunteers will help sort and repackage donated food to support families in need across Kansas. There will be an opportunity for a pre-volunteering tour of the Harvesters’ Lawrence facility.

Harvesters Food Network, Kansas City

Oct. 30

Join fellow Jayhawks in Kansas City by giving back during Homecoming through volunteering at the Harvesters Community Food Network. Volunteers will help sort and repackage donated food to support families in need across Kansas.

Homecoming sponsors

The title sponsor for Homecoming this year is Central Bank. Presenting sponsors are Konica Minolta, KU Bookstore, Love Kansas and The University of Kansas Health System. Supporting sponsors are Jostens, Pepsi and Wendy’s.

KU Alumni will continue to update its Homecoming webpage as more information on the week’s activities becomes available.

About KU Alumni

Through the support of donors and friends, KU Alumni advocates for the University of Kansas, communicates with Jayhawks in all media, recruits students and volunteers, serves the KU community and unites Jayhawks. For more information on ways that KU Alumni builds lifelong relationships to create fierce champions for KU, visit the KU Alumni website.

 

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KU activity supports nearly 88,000 jobs — or 1 in every 23 jobs in Kansas.

If KU by itself were its own industry sector, it would be the 10th-largest sector in Kansas.

https://economicdevelopment.ku.edu/impact

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Contact: Brendan Lynch, KU News Service, 785-864-8855, [email protected]

Study examines ties between criminal charges and mental health among incarcerated youth

 

LAWRENCE — New research from the University of Kansas asks if mental health issues like depression and anxiety are associated with specific charges faced by juveniles incarcerated in the United States.

While the U.S. imprisons a larger share of its population than any other country, juvenile justice tends to be more reform-oriented than the adult criminal justice system. Such research can help clinicians approach therapeutic approaches with more precision.

“The goal is to reduce recidivism, not to be solely punitive,” said Paula Fite, professor and chair of clinical child psychology at the University of Kansas, lead author of the new research. “Really, the goal is to keep the community safe, avoid recidivism and help a kid make better choices so they don’t get caught up in the system. One of the main things we need to address, though, is mental health issues.”

Fite sought to know if particular charges are associated with types of psychopathology — specifically depression and anxiety. She was joined in the study by KU graduate students Jeevan Bains and Selena Baca.

Their findings were reported recently in Children and Youth Services Review.

For all juvenile prisoners, the researchers discovered high rates of depression and anxiety.

“What we’re finding is that it doesn’t overall really matter what the charge is,” Fite said. “We consistently see high rates of mental health concerns — depression and anxiety — among youth who are detained. There are various reasons for this. Some say experiencing mental health issues puts youth at a heightened risk to engage in problematic behaviors, because they may be less engaged in societal norms. They’re not thinking clearly, or they may act impulsively or respond poorly to stress.”

Fite acknowledged that delinquent behaviors also could drive guilt, worry or distress, and those things can lead to mounting mental health concerns.

“So, it’s probably bidirectional,” Fite said. “There’s not a clear ‘chicken-or-egg’ answer, but the two are definitely linked.”

Fite said it’s vital to address mental health concerns not just after youth become involved with the system, but before. She said prevention efforts, community-based supports and early intervention can reduce recidivism.

“Once youth are detained, though, that can actually be an opportunity — because for many, it’s the first time their mental health issues are formally recognized,” said the KU researcher. “In Kansas and in many other places, the juvenile system often becomes the first point of contact for youth receiving mental health care.”

Providers who work with incarcerated youth recognize that there’s a shortage of resources for mental health services in the community, she said, so the justice system ends up being a critical access point.

The KU team parsed data from 276 youth from juvenile detention centers in the Midwest aged 11-17, who voluntarily answered questionnaires and provided demographic data to the researchers, which then was matched to categories of criminal charge. From there they analyzed the data with statistical software.

More than 35% of participants reported clinically significant symptoms of depression, and more than 26% reported elevated symptoms of anxiety. The researchers did look at whether certain types of offenses were associated with different levels of anxiety or depression.

“There were some differences — for example, youth with arson-related offenses were associated with somewhat elevated levels of depression — but overall, the takeaway is that elevated mental health concerns are present across all types of charges,” Fite said. “It’s really important not to interpret the data as suggesting that only certain groups of youth need support.”

Fite said her findings show mental health concerns are widespread among detained youth.

“Screening and intervention should be standard practice in all detention settings, not just targeted to specific offenses,” said the KU researcher. “Ultimately, if we want to prevent recidivism and help youth reintegrate successfully, we have to take their mental health seriously.”

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Don’t miss new episodes of “When Experts Attack!,”

a KU News Service podcast hosted by Kansas Public Radio.

 

https://kansaspublicradio.org/podcast/when-experts-attack

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Contact: Julie Francisco, School of Law, 785-864-9205, [email protected]

KU Law to host Central States Law Schools Association Scholarship Conference

 

LAWRENCE — The University of Kansas School of Law will welcome legal scholars from across the country to Lawrence this week for the annual meeting of the Central States Law Schools Association.

The 2025 scholarship conference will take place Oct. 10-11 in Green Hall on the Lawrence campus. With nearly 90 scholars from 53 law schools expected to attend, this year’s event is on track to set a new attendance record.

“We are thrilled to host legal academics from across the country for the CSLSA annual scholarship conference. We are especially excited that this year’s event will be the largest yet,” said Kyle Velte, KU Law associate dean and professor and current CSLSA president. “The CSLSA conference offers an important platform for legal scholars to engage in productive dialogue and collaboration. It’s unique in that it is not limited by subject matter — it offers a supportive setting for scholars to present working papers, finished articles or simply test out new ideas.”

CSLSA is an organization of law schools dedicated to fostering conversation and collaboration among legal academics. The annual conference is an opportunity for scholars — particularly early-career faculty — to share works in progress or completed research in a relaxed, collegial setting. Both junior and senior scholars from a range of disciplines offer feedback and commentary, helping participants refine their scholarship and explore new directions. Faculty from member and nonmember schools are invited to attend.

Visit the KU Law website for a complete schedule and list of presenters.

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KU spent $78.9 million across Kansas on research-related goods and services in FY23.

https://ku.edu/distinction

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Contact: Joe Monaco, Office of Public Affairs, 785-864-7100, [email protected]

KU to participate in Great ShakeOut Earthquake Drill on Oct. 16

 

LAWRENCE — The University of Kansas will participate in the national Great ShakeOut Drill at 10:40 a.m. Oct. 16.

Students, faculty and staff are invited to practice the earthquake response tactic “drop, cover and hold on” and be counted in the world’s largest earthquake drill.

KU students, faculty and staff will receive an emergency notification via email and text message (for those who have opted in to SMS messaging) at 10:40 a.m., and the university Emergency Public Address system will also be tested during this time. The drill will last approximately five minutes.

Learn more about safety tips and what to do during an earthquake.

 

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KU News Service

1450 Jayhawk Blvd.

Lawrence KS 66045

[email protected]

http://www.news.ku.edu

 

Erinn Barcomb-Peterson, director of news and media relations, [email protected]

 

Today’s News is a free service from the Office of Public Affairs

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