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Women’s soccer season ends in Region VI Semifinals with 1-0 loss to No. 9 Hutchinson

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Editor
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The Barton Community College women’s soccer team season ended where it has for the past three seasons, the Region VI Semifinals at Topeka’s Hummer Park.   The Lady Cougars held No. 9 Hutchinson Community College scoreless Thursday for fifty-seven minutes until the Blue Dragons broke through at 32:52 remaining and held on for the 1-0 victory.   The loss ended the season for the fifth seeded Lady Cougars at 9-7-3 while the top seeded Blue Dragons improve to 15-1-1 and move on to the Region VI Championship at noon Friday against 14-4-3 Butler Community College.

Barton had numerous opportunities in first half action, three of those coming in consecutive corner kicks.  The Blue Dragons also had their fair share with their main threat coming with just seconds remaining on a defensive miscue but goalkeeper Kacee Walsh made one of her numerous saves on the day to keep the game scoreless.

In games where the smallest of missteps can result in a big difference maker, the Blue Dragons finally capitalized on a Barton miscue.  Unable to advance the ball upfield, Jen Rogers intercepted the Barton pass and launched from outside the 18′.  An alert Walsh deflected the blast but unfortunately for the Lady Cougars, the shot rebounded off the far post back across the box.  In a race between two Lady Cougars and Hutchinson’s Renee Gillespie, the 5’3″ Wichita freshman seized the prize to kick in the game winner with 32:52 on the clock.  

The attention now turns to recruiting for the Lady Cougars as third year Head Coach Aaron Avila replaces key sophomores and seeks the pieces to fit with his talented group of freshman returning for the 2015 season.

A day with daddy

By
Sandy Pugh
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0
Sandra Pugh

Memories of my Dad when I was a teenager were of the strict schedule of his days. No one dared interfere with his routine.

Mom was up early to get breakfast and then Dad would get out of bed around 7:00 and get dressed and wander into the only bathroom in the house. At 7:20 exactly he would exit the bathroom and join Mom in the kitchen where she would have his breakfast ready; usually bacon or sausage and eggs, toast or pancakes, and coffee.

Coffee for my Dad was a ritual and I would be mesmerized watching him every time he drank a cup. He always drank it out of a cup not a mug and the first step was to put 2 heaping teaspoons of sugar in the cup, and then he would stir it vigorously for a minute. Then he added a heaping tablespoon of cream. The cream was bought from a local farmer and was so thick it would mound up on the tablespoon and had to be spooned out of the jar because it wouldn’t pour.

Now that the cream and sugar were in the cup, he could get down to some serious stirring. I can still hear the rattle of the spoon as he vigorously stirred around and around, then back and forth, only interrupted by the sound of the coffee as he raised the spoon and dribbled the coffee into the cup. This routine would last for a few minutes until he deemed it cool enough to drink.

At 7:50 he was up from the table and after teasing mom for a few seconds he was out the door and off to work. She would have the morning to get ready for his trip home at noon.

At 12:05 he would walk in the door for lunch and Mom would always have it ready to put on the table. First thing when he sat down was his coffee and his stirring routine while she was setting the food on the table.

For lunch he always had a piece of bread with peanut butter on it with his meal. But the peanut butter was not spread on the bread as is, it had to mixed to just the right consistency with white Karo syrup. More of the manic stirring until it was just right and then it was spread on the bread.

One of his favorite meals was hot dogs, fried potatoes, fresh tomatoes and radishes, and dessert. (Every meal except breakfast he had to have dessert.) He never ate a hot dog bun just the hot dog and he would cut it up on the plate. The radishes were cut into little slices and laid on the table with salt sprinkled on them.

The potatoes would be covered with white Karo syrup before he ate them and the tomatoes were coated with salt. At the end of the meal you would find the end pieces of the hot dog and the little corner of the bread that his fingers had touched still on his plate. Mom even tried cutting off the ends of the hot dog one time and he still left the ends on the plate.

At 12:35 he would get up from the table and walk into the bedroom and lay down. I think he was asleep before his head hit the pillow. He would sleep for exactly 20 minutes and get up on his own and come back to the kitchen to give Mom a kiss and a pinch somewhere and then he was out the door.

Supper was always at 6:00PM and the whole family had to be at the table to eat together. Dad sat at the head of the table and even when there were 2 kids on each side of the table and Mom was at the other end; he could reach any of us if we acted up. The rules of the table were: no hats, no humming or singing and everyone ate what was on the table.

He never came to the table without a flyswatter, and it lay on his lap throughout the whole meal. He could reach the kid that sat the farthest away from him without even raising off the chair. He did not hesitate reaching down the table and giving you a little swat if you didn’t act right.

As soon as supper was over he would go into the living room and relax in his recliner and read the paper with his favorite cat or dog on his lap. Beside the chair was a dish of black licorice and he would eat that until 7:45 when mom would make popcorn for everyone.

Popcorn was an every night affair, and it was made in a pan that you had to stand and shake so it wouldn’t burn. On another burner she had some real butter melting slowly. The popcorn was covered in the butter and a large serving bowl was given to Dad. The rest of us shared what was left.

Saturday nights he ate his popcorn while he watched boxing. We only had one TV so you watched what Dad wanted or you went to your room and listened to AM radio. Sometimes while the boxing match was on he would fall asleep. I would creep across the living room (no remotes then) and change the channel.

As soon as the other channel came on he would say “I was watching that, put it back on boxing.” We would try to tell him he was sleeping and snoring, but he would continue to claim he was watching and back to boxing it would go.

9:00 PM was the time for vanilla ice cream and Hershey chocolate syrup. A large cereal bowl mounded high with rich ice cream and then covered with the syrup was served to dad. Once he finished the ice cream he watched TV until 10:00PM and then he thought it should be turned off and everyone should go to bed.

Now the question I am sure everyone is asking about a day with daddy is how large was this man who only stood 5’9” tall? Even after eating all the stuff he ate during each and everyday, he only weighed 135 pounds soaking wet with all his clothes on. I inherited his sweet tooth but unfortunately I didn’t receive his fast metabolism. To contact Sandy: [email protected]

Cooking with your child

By
K-State
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By: Susan Jackson
Cooking with your kids is a great way to teach your children important life skills and make memories as a family!  4-Hers enrolled in the food project are encouraged to learn food preparation skills.  I remember cooking for the fair and the meals we were encouraged to prepare and record in our record book.  I cannot imagine a person beginning independent living without some background.  You are doing children a great favor when you teach them to cook.

Cindy Brison, MS,RD,LMNT of the University of Nebraska gives us 9 life skills that are encouraged when cooking with kids.

1. Reading:  Cooking experiences provide a natural way for children to learn new vocabulary.  As you talk together about the ingredients you are using, cooking processes and changes observed, they are being introduced to new words and their meanings. Reading the recipe aloud to your child and referring back to it as you cook teaches your child about one of the important purposes of literacy, to provide instruction or information.
2. Knowledge:  Culture cooking together provides a wonderful opportunity to talk informally with your child about types and origins of food, food production and nutrition. Being involved in food preparation, talking about and handling food can also be wonderful for encouraging a child to be more adventurous when it comes to trying new foods.
3. Sensory development:  Cooking with your child engages all of their senses: seeing, hearing, smelling, touching and tasting!
4. Motor skills:  Stirring, whisking, chopping, peeling, beating, kneading, all of these cooking processes provide the opportunity to develop physical skills: both fine, fingers, hands and co-ordination, and gross, arm and body, motor skills.
5. Mathematical concepts:  Cooking experiences provide a hands on way to introduce mathematical concepts to children especially with abstract concepts such as those related to measurement, number, and sequencing.
6. Self esteem:  Children feel a real sense of achievement when they have the opportunity to serve food they have helped to prepare to family and friends.
7. Family traditions:  Food plays an important part in a family’s unique culture. For most families, food plays an important role in both everyday life and special celebrations, and it is the joy and sense of belonging that stems from the repetition of these traditions that stays with children into adulthood.
8. Developing life skills: I have taught children as young as seven who regularly cook a simple meal for their family! Cooking is such a useful life skill and involving them in the kitchen regularly from a young age is a big step towards developing future independence.
9. Keeping communication open:  Making a regular date to work side by side in the kitchen with your child is one way of maintaining regular time to talk together. This time has the potential to become more and more important as they grow and develop, and as the pressures and influences of schooling, peers and life in general become more prominent in their lives.

Driving Miss Daisy takes center stage at the Eisenhower Presidential Library

By
Editor
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0

ABILENE,Kan. – Civil rights issues will take center stage – literally – at the Eisenhower Presidential  Library as the Great Plains Theatre uses the Library auditorium Nov. 7-16 for their production of Driving Miss Daisy. In conjunction with the performance, a mini exhibit showcasing President Eisenhower’s role in civil rights is also on display in the Library building.

The production is the result of a long-standing partnership between the Library and the Great Plains Theatre (GPT) which lost their building in a tragic fire in the midst of their 20th anniversary season. In true “the show must go on” fashion, the GPT staff reached out to community venues for building use access and each subsequent performance has been held at various locations.

“Given President Eisenhower’s historic civil rights bills– the first since the Reconstruction Era following the Civil War — and executive orders and the play’s major themes, it made sense to host the production here,” said Karl Weissenbach, director of the Eisenhower Presidential Library.

 

Driving Miss Daisy is set in the Deep South spanning a 25-year period beginning in 1948, early in the modern civil rights era. The production focal point is on the relationship between a cantankerous woman and her hired driver, an unemployed black man, Hoke. Miss Daisy immediately regards Hoke with disdain. Over time, the two come to realize they have more in common than would ever have believed possible.

 

Tickets for Driving Miss Daisy must be purchased by calling the Great Plains Theatre at 785.263.4574 or online at www.greatplainstheatre.org.

Broiler hatchery

By
Editor
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ISSN: 1949-1840

Released November 5, 2014, by the National Agricultural Statistics Service
(NASS), Agricultural Statistics Board, United States Department of
Agriculture (USDA).

Broiler-Type Eggs Set in the United States Up 2 Percent

Hatcheries in the United States weekly program set 201 million eggs in
incubators during the week ending November 1, 2014, up 2 percent from a year
ago. Hatcheries in the 19 State weekly program set 195 million eggs in
incubators during the week ending November 1, 2014, up 2 percent from the
year earlier. Average hatchability for chicks hatched during the week in the
United States was 83 percent. Average hatchability is calculated by dividing
chicks hatched during the week by eggs set three weeks earlier.

Broiler-Type Chicks Placed in the United States Up 4 Percent

Broiler growers in the United States weekly program placed 169 million
chicks for meat production during the week ending November 1, 2014, up 4
percent from a year ago. Broiler growers in the 19 State weekly program
placed
163 million chicks for meat production during the week ending November 1,
2014, up 4 percent from the year earlier. Cumulative placements from
December 29, 2013 through November 1, 2014 for the United States were 7.56
billion.
Cumulative placements were up slightly from the same period a year earlier.

Broiler-Type Eggs Set – 19 Selected States and United States: 2014
——————————

———————————————-
————————————–
:                                    Week
ending
State
:—————————–———————————————-
——–
:September 27,: October 4,  : October 11, :
October 18, : October 25, : November 1,
:    2014     :    2014     :    2014     :
2014     :    2014     :    2014
—————————————————————————-
————————————–
:                                    1,000
eggs
:

Alabama ………………….:    27,904        26,428        27,410
27,448        26,945        26,345
Arkansas …………………:    21,484        21,478        21,754
20,451        20,742        21,517
Delaware …………………:     4,531         4,565         4,747
4,749         4,746         4,748
Florida ………………….:     1,225         1,222         1,222
916         1,224         1,225
Georgia ………………….:    33,608        33,556        33,500
33,251        33,212        31,800
Kentucky …………………:     7,943         7,746         7,517
7,595         7,580         6,962
Louisiana ………………..:     3,605         3,252         3,497
3,456         3,252         3,527
Maryland …………………:     7,738         7,315         7,327
7,126         7,775         7,566
Mississippi ………………:    17,369        15,633        16,767
17,459        17,538        16,234
Missouri …………………:     8,181         7,668         8,301
8,072         7,745         7,077
:

North Carolina ……………:    20,516        19,787        19,607
19,017        20,981        20,753
Oklahoma …………………:     6,617         6,524         6,660
5,709         5,983         6,632
Pennsylvania ……………..:     3,869         4,346         4,284
4,389         3,723         4,147
South Carolina ……………:     5,217         5,196         4,940
5,074         5,309         5,287
Texas ……………………:    14,003        13,194        13,976
14,163        14,338        14,071
Virginia …………………:     6,562         6,058         6,355
6,578         6,760         6,228
California, Tennessee,        :

and West Virginia ………..:    10,647        10,715        11,048
10,063        10,016        10,381
:

19 State total ……………:   201,019       194,683       198,912
195,516       197,869       194,500
Percent of previous year …..:       102           105           104
104           101           102
:

Other States ……………..:     7,450         7,624         7,584
7,452         7,091         6,925
:

United States …………….:   208,469       202,307       206,496
202,968       204,960       201,425
Percent of previous year …..:       102           105           104
104           101           102
—————————————————————————-
————————————–

Broiler-Type Chicks Placed – 19 Selected States and United States: 2014
—————————————————————————-
————————————–
:                                    Week
ending
State
:—————————–———————————————-
——–
:September 27,: October 4,  : October 11, :
October 18, : October 25, : November 1,
:    2014     :    2014     :    2014     :
2014     :    2014     :    2014
—————————————————————————-
————————————–
:                                   1,000
chicks
:

Alabama ………………….:    21,343        22,640        21,714
22,166        20,559        21,237
Arkansas …………………:    20,489        19,692        18,862
18,762        19,165        18,537
Delaware …………………:     4,487         4,786         5,011
5,338         5,185         4,951
Florida ………………….:     1,178         1,364         1,185
1,258         1,272         1,332
Georgia ………………….:    26,807        26,469        25,920
26,726        25,797        26,587
Kentucky …………………:     6,029         6,243         6,179
6,361         5,899         6,249
Louisiana ………………..:     3,218         3,213         3,197
3,209         2,747         3,081
Maryland …………………:     6,656         5,220         5,432
5,784         5,566         6,042
Mississippi ………………:    14,068        14,489        14,196
14,520        13,020        13,922
Missouri …………………:     5,631         6,032         5,649
5,669         5,604         6,021
:

North Carolina ……………:    15,495        14,378        15,706
15,966        15,294        15,034
Oklahoma …………………:     4,292         4,203         4,123
5,337         4,111         5,373
Pennsylvania ……………..:     3,587         3,541         3,572
3,107         3,508         3,513
South Carolina ……………:     5,261         4,799         5,318
4,545         5,107         4,489
Texas ……………………:    10,968        11,628        11,546
11,349        10,660        11,216
Virginia …………………:     4,985         5,218         5,802
5,758         5,411         5,179
California, Tennessee,        :

and West Virginia ………..:    10,396        10,180         9,989
9,622        10,351        10,196
:

19 State total ……………:   164,890       164,095       163,401
165,477       159,256       162,959
Percent of previous year …..:       102           103           104
102           104           104
:

Other States ……………..:     5,680         5,652         5,790
5,591         5,548         5,735
:

United States …………….:   170,570       169,747       169,191
171,068       164,804       168,694
Percent of previous year …..:       102           103           104
102           104           104
—————————————————————————-
————————————–

Statistical Methodology

Survey Procedures: Data for broiler hatchery estimates are collected weekly
from all broiler-type hatcheries that hatch at least one million chicks a
year. Individual NASS field offices maintain a list of all known hatcheries
and update their lists on a continual basis. All hatcheries that meet the
minimum size criteria are given adequate time to respond to the weekly
survey. Those that do not respond are contacted by telephone.

Estimating Procedures: All data are analyzed for unusual values. Data from
each operation are compared to their own past operating profile and to
trends from similar operations. Data for missing operations are estimated
based on similar operations or historical data. NASS field offices prepare
these estimates by using a combination of survey indications and historic
trends.
Individual State estimates are reviewed by the Agricultural Statistics Board
for reasonableness. Individual hatchery data are summed to State, 19 State
total, Other States, and the United States.

Revision Policy: Revisions are generally the result of late or corrected
data. Revisions made to the previous five-week’s data during the current
week are published in this report. Final estimates are published in the
annual Hatchery Production Summary released in April.

Reliability: Estimates are subject to errors such as omission, duplication,
and mistakes in reporting, recording, and processing the data. While these
errors cannot be measured directly, they are minimized through strict
quality controls in the data collection process and a careful review of all
reported data for consistency and reasonableness.

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