Wednesday, January 14, 2026
Home Blog Page 46

Boo at the Zoo

0

A few years back, the Hutchinson Zoo was raising money to build a new otter exhibit, and we heard they were looking for an otter pelt to become part of that exhibit. I contacted the president of the Kansas Fur Harvesters who got them a pelt, but perhaps just as important, I managed to get myself invited to an event there at the zoo where I could display one of the collections of Kansas furbearer pelts owned by the Fur Harvesters. The event was a Halloween trick-or-treat bash/fundraiser for the otter exhibit called “Boo at the Zoo.”

For three hours, hundreds of kids and parents dressed in Halloween garb flowed through a predetermined route there at the zoo, ending up where I and other volunteers were set up for face painting, etc. I had the pelts laid out on a long table, making them available for everyone to look at and touch. In their defense, I perceive that most people attending were from the city of Hutchinson and there were probably not a lot of hunters and trappers among them, but I heard some interesting and telling questions from the kids. Many asked “Are these real?” or “Where are their eyes?” Several asked me “You found these already dead, right?” But perhaps the most pointed inquiry came from a girl of ten or twelve who stared intently into my eyes and asked “So how did you feel after you shot these?”

I suppose I should not have expected much serious conversation about hunting or trapping at an event like that where the kids are mostly pre-teen and the parents are tired of whiney kids and just want to get the heck out of Dodge and go home. I used to think that one would have to go to Detroit, New York City or Washington DC to find people who didn’t have a clue where the hamburger they were eating came from, or where the leather and the fur came from to make the coat with the fur cuffs and collar they wore; I’m now rethinking that.

Kids and parents alike enjoyed looking at the pelts and were intrigued at how soft they were as they ran their hands through the fur. I made sure to point out to all of them how soft and luxurious the skunk fur was, asking them if they had any idea that something so feared could feel so soft. The badger pelt has the claws still intact, and I made it a point to show each person those claws, explaining to them how God designed them with those claws because they dig for the prey animals they eat. Most wanted to know what animal each pelt came from. Some knew several of them but many hadn’t a clue, calling the coyote pelt a beaver, the beaver pelt a mink and so on. I rattled off the furbearer each pelt came from so many times that night I could name them in my sleep; next time I’ll make labels.

I guess my point to all this is that you really don’t have to go far from home to find people that have no understanding of the merits of hunting and trapping, (or even where their meat, eggs and leather belts come from.) If we are to see hunting and trapping passed on to our grandchildren and in turn to their kids and so on, we need to make a concerted effort to educate the people around us about the merits of our passions. There is absolutely no better way to do this than to take non-hunters and trappers along with us on our adventures as we continue to Explore Kansas Outdoors!

Steve can be contacted by email at [email protected].

Fall Gardens: Plants bulbs now for colorful spring displays

0
K-State horticulture expert says Kansas options extend beyond tulips, daffodils.

Kansas State University horticulture expert Cynthia Domenghini knows that die-hard flower gardeners are thinking about planting bulbs as fall rolls around.

While tulips and daffodils are among gardener’s favorites, Domenghini said there are many other bulb varieties that can be planted in Kansas for a colorful spring show, namely:

  • Hyacinth.
  • Allium.
  • Asiatic Lily.
  • Crocus.
  • Snowdrops.
  • Oriental Lily.

“Spring-flowering bulbs can be planted from now through October, giving them time to establish roots before winter,” Domenghini said.

She suggests that gardeners pick a spot with full sun to part shade.

“Ideally, the soil should be sandy loam, but if not, amend it by adding compost to a depth of at least one foot,” Domenghini said. “Good drainage is essential. Incorporate fertilizer only if recommended, based on a soil test. The soil pH should be between 6.0 to 7.0.”

The size of the bulb determines the planting depth, she adds. Tulips and hyacinths are typically planted six inches deep, while daffodil-sized bulbs should be 6-8 inches deep. In general, bulbs should be planted 2-3 times as deep as their width.

“Space large bulbs 4-6 inches apart,” Domenghini said. “Small bulbs can be spaced 1-2 inches apart. Mass plantings create a more aesthetically-pleasing display when spring blooms emerge.”

She adds: “Backfill each hole halfway and water in to settle the soil. Replace the remaining soil and water again. Though you will not see above-ground growth in the fall, roots are still growing. Keep the soil moist and add mulch after the soil freezes to provide insulation and prevent bulbs from being heaved out of the soil.”

Domenghini and her colleagues in K-State’s Department of Horticulture and Natural Resources produce a weekly Horticulture Newsletter with tips for maintaining home landscapes and gardens.

Interested persons can subscribe to the newsletter, as well as send their garden and yard-related questions to Domenghini at [email protected], or contact your local K-State Research and Extension office.

Food safety begins in the field

0

October signals a key month for hunters in Kansas and the surrounding region. The Kansas Department of Wildlife and Parks lists various starting dates for hunting elk, antelope, deer, Greater Prairie Chicken, snipe, dove, rail, squirrel, rabbit, coyote and even bullfrogs.

While some hunt for trophies, much of the harvest will make its way to the family dinner table. Kansas State University food scientist Karen Blakeslee said bringing home safe food begins in the field.

“Once the animal is killed, dress it out as soon as possible and chill the carcass promptly,” said Blakeslee, who also is coordinator of the university’s Rapid Response Center for Food Science.

“The goal is to ensure rapid loss of body heat and prevent fermentation of the guts. Keep your hands and equipment as clean as possible to reduce contamination. Quickly and efficiently dressing the animal in the field can also provide better meat quality.”

Blakeslee urged deer and elk hunters to be particularly aware of signs of Chronic Wasting Disease, which the Kansas Department of Wildlife and Parks reports has been found in 1,223 deer and elk, as of June 30, 2025.

“While no humans have contracted CWD from infected animals to date, the risk is still present,” Blakeslee said. “Cooking temperature will not denature or deactivate CWD prions that cause illness.”

Once home, meat should be prepared or stored appropriately to maintain safety, according to Blakeslee. Dehydrated meat – jerky – is a popular option.

“Because jerky is a meat product, the temperature that the meat reaches is important,” Blakeslee said. “Improperly prepared and heated jerky can support the growth of Salmonella and E. coli O157:H7.”

“The optimal dehydrating temperature is 130-140 degrees Fahrenheit to efficiently remove moisture from the meat. But the meat must also reach 160 F to kill harmful bacteria. This temperature can be achieved before or after the dehydration process.”

More guidance also is available online in the K-State Research and Extension publication, Preserve it Fresh, Preserve it Safe: Dry Meat Safely at Home.

“Always wash your hands and clean equipment,” Blakeslee said. “Slice meat no thicker than ¼ inch for optimal dehydration. Remove as much fat as possible to reduce rancidity. Add flavor with marinade and store in the refrigerator until it is ready to dehydrate.”

Dried jerky can be packed in glass jars or heavy plastic food storage bags. Blakeslee said vacuum packaging also is a good option. Homemade jerky is best used within 1 to 2 months; refrigerate or freeze homemade jerky for longer storage.

Meat can also be canned, but since it is a low acid food, “it must be pressure canned,” according to Blakeslee. “Use lean meat, and remove as much fat as possible because excess fat can interfere with the lid sealing onto the jar and could become rancid over storage time.”

A how-to guide on pressure canning is available online from the K-State Research and Extension’s bookstore. Wild game, such as venison, is pressure canned like beef.

Blakeslee said freezing meat is “easy, convenient and the least time consuming food preservation method.”

“For meat, package or wrap the meat tightly to remove oxygen and prevent freezer burn,” she said. “Use freezer safe packaging for best results. Freezing does not kill bacteria, so always wash your hands before and after handling meat. Freeze food in batches so the freezer can work efficiently. Keep the freezer temperature at 0 degrees F for optimal freezer storage.”

When ready to use the meat, Blakeslee says it should first be thawed in the refrigerator. Other options are a cold water bath or in the microwave, then continue preparing the meat. Avoid thawing meat on the counter at room temperature as this can allow any bacteria present to grow and multiply.

Approximate refrigerator and freezer storage times for meat and other foods can be found in an online publication also available from K-State Research and Extension.

More food safety tips are available online from K-State’s Rapid Response Center for Food Science. Blakeslee publishes a monthly newsletter, called You Asked It!, with timely tips for safe food in and out of the home.

More information is also available at local extension offices in Kansas.

Secretary Rollins Announces Plan for American Ranchers and Consumers

0

Washington, D.C., October 22, 2025 – Today, U.S. Secretary of Agriculture Brooke L. Rollins, Secretary of the Interior Doug Burgum, Secretary of Health and Human Services Robert F. Kennedy Jr., and Small Business Administrator Kelly Loeffler announced a suite of actions to strengthen the American beef industry, reinforcing and prioritizing the American rancher’s critical role in the national security of the United States. Since 2017, the United States has lost over 17% of family farms, more than 100,000 operations over the last decade. The national herd is at a 75-year low while consumer demand for beef has grown 9% over the past decade. Because increasing the size of the domestic herd takes time, the U.S. Department of Agriculture (USDA) is investing now to make these markets less volatile for ranchers over the long term and more affordable for consumers.

“America’s food supply chain is a national security priority for the Trump Administration. We are committed to ensuring the American people have an affordable source of protein and that America’s ranchers have a strong economic environment where they can continue to operate for generations to come,” said Secretary Brooke Rollins. “At USDA we are protecting our beef industry and incentivizing new ranchers to take up the noble vocation of ranching. Today, USDA will immediately expedite deregulatory reforms, boost processing capacity, including getting more locally raised beef into schools, and working across the government to fix longstanding common-sense barriers for ranchers like outdated grazing restrictions.”

“At Interior, the Department is slashing red tape and restoring grazing access on public lands to support the livelihoods of hardworking Americans in the ranching industry,” said Secretary of the Interior Doug Burgum. “Thanks to President Trump, this administration is taking decisive action to support America’s farmers and ranchers so that they can support American families with high quality beef.”

“We face a chronic disease epidemic in this country largely tied to the foods we eat,” said Health and Human Services Secretary Kennedy. “Under President Trump, we are restoring whole foods as the foundation of the American diet and ending the decades-old stigma against natural saturated fat in beef and dairy products. We will strengthen America’s ranching industry so families can choose nutrient-dense, minimally processed foods. Bottom line: we cannot Make America Healthy Again without America’s farmers and ranchers.”

“Ranches and farmers are the original small businesses. Over generations, they carry on the vital legacy of feeding, clothing, and fueling America,” said SBA Administrator Kelly Loeffler. “Today, thanks to the leadership of President Donald J. Trump and Secretary Rollins, this Administration is taking major action to strengthen our food supply and the beef industry by offering more security for the hardworking ranches our nation depends on. The SBA is committed to doing its part by cutting burdensome regulations and supplying government-guaranteed loans to support our producers as they work to strengthen the American beef supply – for consumers, our national security, and the proud American tradition of ranching.”

To view the plan, please click here.

Picking and preserving the perfect pumpkin

0
K-State horticulture expert shares tips for extending the life of carved pumpkins.

Pumpkins are a popular fall decoration this time of year, not to mention the joy of jack-o-lanterns, a Halloween favorite.

Kansas State University horticulture expert Cynthia Domenghini suggests harvesting or purchasing pumpkins that are fully ripened in order to increase their longevity.

“Pumpkins that are harvested before they fully ripen will rot more quickly than those harvested at peak maturity,” Domenghini said.

She adds:

  • A mature pumpkin will have a hard rind that is solid in color.
  • The pumpkin should make a hollow sound when thumped.
  • Mature pumpkins will have a waxy coating, which protects them from drying out.

After harvesting pumpkins, keep them cool and out of sunlight to extend their life.

“Carved pumpkins have a much shorter shelf-life, sometimes only a few days up to a week, before noticeable rotting occurs,” Domenghini said.

To extend the life of carved pumpkins:

  • Clean the inside thoroughly, removing all seeds and loose string.
  • Soak the inside of the pumpkin in a 10% bleach-water solution for several hours.
  • Avoid using a real candle inside the pumpkin, since the heat speeds up rotting.
  • If there’s a freeze in the forecast, bring your jack-o-lantern inside; pumpkins have a high concentration of water.

Domenghini and her colleagues in K-State’s Department of Horticulture and Natural Resources produce a weekly Horticulture Newsletter with tips for maintaining home landscapes and gardens.