Tuesday, January 13, 2026
Home Blog Page 4722

Sweet ideas for holiday desserts

0

(Family Features) The highlight of many a holiday meal, desserts are adored by young and old alike. This year, complete your festive celebration with delightful desserts that feature California Dried Figs.

 

Naturally sweet and available year round, figs easily add a touch of elegance to a variety of recipes. Dark purple Mission Figs have a soft, thin skin with a sweet, fruity taste, while Golden Figs are amber-colored with a firmer skin, well-developed seeds and a slightly nutty flavor. Both are interchangeable in most recipes.

 

Keeping holiday traditions

California Dried Figs are the perfect ingredient to star in your holiday recipes, especially for Hanukkah and Christmas. Sliced and simmered with fresh lemon and honey and spooned over cheesecake or chopped and combined with a little hazelnut liqueur and caramel for a luscious bottom layer, figs add a stunning fruit accent to popular cheesecake desserts. No matter what you are celebrating, your family will love these “figgy” recipes.

 

Besides the sweetness that figs bring to the table, California Dried Figs are a healthy ingredient rich in dietary fiber, complex carbohydrates and such essential minerals as potassium, iron and calcium.

 

Learn more about Blue Ribbon Orchard Choice and Sun-Maid California Dried Figs at www.valleyfig.com.

 

 

Fig, Lemon and Honey CheesecakeFig, Lemon and Honey Cheesecake

Servings: 12

Crust:

1          cup graham cracker crumbs

2          tablespoons granulated sugar

3          tablespoons butter, melted

1          cup chopped, stemmed Blue Ribbon Orchard Choice or Sun-Maid California Figs

Cheesecake:

1 1/2    pounds (three 8-ounce packages) cream cheese, softened

3/4       cup granulated sugar

1/4       cup sour cream

2          teaspoons grated lemon zest

1 1/2    teaspoons vanilla extract

3          large eggs

1          lemon, thinly sliced (for garnish)

Sauce:

1/2       cup water

1/2       cup honey

1/3       cup fresh lemon juice

1 1/2    teaspoons cornstarch mixed with 1 tablespoon water

1          cup sliced, stemmed Blue Ribbon Orchard Choice or Sun-Maid California Figs

 

Adjust oven rack to middle position and preheat oven to 325°F.

 

For crust, mix graham cracker crumbs and sugar; stir in butter. Press into bottom of buttered 9-inch springform pan. Bake 8–10 minutes, till edges are golden. Remove from oven and sprinkle evenly with figs.

 

For cheesecake, beat cream cheese with electric mixer on medium-low speed until smooth, scraping bowl as needed. Gradually beat in sugar, then sour cream, zest and vanilla. Beat in eggs, one at a time. Scrap filling into pan over figs. Bake on middle rack for 45–55 minutes, until almost set in center. Cool. Chill 4 hours or overnight.

 

For sauce, in small saucepan, combine water, honey and lemon juice. Stir over medium heat until mixture comes to a simmer. Add cornstarch solution and stir for a few seconds, until thickened. Remove from heat and stir in figs. Cool. Chill until serving time.

 

To serve, run thin knife around edge of cheesecake and remove side of pan. Cut into wedges and top each with sauce. Garnish with thin slices of lemon, if desired.

 

 

Cheesecake Mousse with Fig Orange SauceCheesecake Mousse with Fig Orange Sauce

Servings: 4

Fig-orange sauce:

1          cup sliced, stemmed Blue Ribbon Orchard Choice or Sun-Maid California Figs

2/3       cup orange juice

1/3       cup packed golden brown sugar

1          tablespoon orange-flavored liqueur or orange juice

1/2       teaspoon lemon juice

Cheesecake mousse:

3          ounces cream cheese, softened

1/3       cup powdered sugar

1/2       teaspoon vanilla extract

3/4       cup whipped heavy cream

Topping and garnish:

1/2       cup crumbled shortbread cookies

1/4       cup chopped, toasted pecans or almonds

Sprigs of fresh mint, optional

 

To make sauce, in small saucepan, combine figs and orange juice. Bring to a boil over high heat, then reduce heat and simmer until liquid is reduced to about 1/4 cup, 4–5 minutes. Stir in brown sugar and simmer until liquid is syrupy, 2–3 minutes. Remove from heat. Stir in orange liqueur and lemon juice. Chill until serving time.

 

To make mousse, with wire whisk, beat cream cheese, powdered sugar and vanilla until smooth and creamy. Gently whisk in 1/2 of whipped cream. With rubber spatula, fold in remaining whipped cream. (Sauce and mousse can be held in refrigerator up to 1 day.)

 

To serve, spoon mousse in bottom of 4 martini or champagne flutes. Smooth to even layer. Top with fig sauce. Sprinkle with crumbled cookies and nuts. Garnish with mint.

 

 

Caramel Fig Mini-CheesecakesCaramel Fig Mini-Cheesecakes

Servings: 12

1/2       cup graham cracker crumbs

1/3       cup finely chopped hazelnuts or pecans

2          tablespoons butter, melted

1 1/2    cups finely chopped, stemmed Blue Ribbon Orchard Choice or Sun-Maid California Figs

1/4       cup caramel ice cream topping

3          tablespoons hazelnut liqueur or orange juice

1          pound (two 8-ounce packages) cream cheese, softened

1/3       cup granulated sugar

1          teaspoon lemon juice

1          teaspoon vanilla extract

2          large eggs

Thinly sliced figs

1/4       cup caramel ice cream topping

1          tablespoon hazelnut liqueur or orange juice

 

Preheat oven to 325°F. Line 12 (2 3/4-inch) muffin cups with paper cups.

 

Combine graham cracker crumbs, nuts and melted butter. Press firmly into bottoms of cups. Bake in middle of oven for 5 minutes, till fragrant. Remove from oven and reserve.

 

In small saucepan, combine figs, caramel topping and liqueur. Bring to a simmer over medium heat, stirring constantly, and cook for 1 minute or until most of liquid is absorbed.

 

Spoon figs over crusts and press firmly with back of spoon to even layer.

 

In bowl with electric mixer, beat cream cheese on medium-low speed until creamy, scraping bowl frequently. Beat in sugar, lemon juice and vanilla. On low speed, beat in eggs, one at a time.

 

Spoon cheese mixture into cups over fig mixture.

 

Return to middle of oven for 18–20 minutes, till set. Remove from oven and cool in pan on wire rack. Chill in pan for 3 hours.

 

To serve, carefully remove cheesecakes from pan and paper cups to serving plates. For topping, fan fig slices on top of cheesecakes. Combine caramel topping and liqueur; drizzle over cakes.

 

 

Fig and Goat Cheese Squares

Servings: 30

2          cups stemmed Blue Ribbon Orchard Choice or Sun-Maid California Figs

1          cup water

1/4       cup lemon juice

1          cup toasted chopped walnuts

1 1/3    cups all-purpose flour

1/2       cup packed golden brown sugar

1/2       teaspoon kosher salt

1/2       cup butter, chilled and cut into small pieces

2          cups goat cheese, room temperature

2          large eggs

 

Preheat oven to 350°F. Grease or line 9-by-13-inch baking dish with parchment paper.

 

In medium saucepan, combine figs, water and lemon juice. Bring to a boil over medium-high heat. Cook 5 minutes or until figs are tender. Cool slightly.

 

Place fig mixture in food processor or blender; process until smooth. Stir in chopped walnuts. Reserve.

 

Combine flour, brown sugar and salt in bowl. Stir to combine. Cut in butter until mixture resembles coarse meal. Press mixture in prepared baking dish. Gently spread fig mixture over prepared crust.

 

Beat goat cheese and eggs until smooth. Spread over fig mixture. Bake in preheated oven for 30 minutes or until set. Serve warm or at room temperature.

 

Source: Blue Ribbon Orchard Choice Figs and Sun-Maid Figs

W.R. “Bill” Chestnut

0
john marshal

W.R. “Bill” Chestnut,

a man of many passions

They had eaten lunch. It was early afternoon on

a glorious Sunday (Sept. 14), and Bill and Denise

Chestnut were looking forward to a nice walk

along the Välkommen Trail. They often walked

the Trail; it passed by, not far from their home on

South Second Street.

“They got home about two o’clock,” said their

son, Jason. “Dad got a glass of ice water and went

to sit in his easy chair. Mom was doing laundry

and she heard him call weakly for her.

“When she got to him he was gone.”

William Richard Chestnut, 65, master clock-
smith, tireless city councilman, overjoyed grand-
father, devout Roman Catholic, beloved husband,

relentless civic booster, proud Vietnam vet (three

tours), a man who exhausted the Energizer Bunny,

a citizen unmatched in pride for his community

– Bill Chestnut, a man who often seemed happy

about everything, was dead.

FROM the day he opened the Ye Old Clocksmith

in that quaint slice of storefront on North Main,

Bill Chestnut declared an unbridled enthusiasm

for the town and let everyone know it. We have an

image of Bill frozen in memory: He is in uniform

– denim, suspenders, ascot cap – on the sidewalk

with someone in front of his shop, and he is speak-
ing with his hands and arms as that someone lis-
tens, nodding now and then. When Bill spoke with

his arms, it was serious; no doubt it had something

to do with the Trail, or the Meadowlark Trail, its

extension south into the county; or the number

of bookings at the new Sundstrom Conference

Center, or the prospects for filling that last vacant

downtown storefront, or latest agenda for the ad

hoc business roundtable; or, when in the world will

the state let us get on with the downtown renova-
tion? These were among Bill’s passions. Come to

think of it, not much wasn’t among his passions.

Clocks, for example. About a month ago, Bill

was the featured speaker at the Lindsborg Kiwanis

Club’s weekly noon meeting. Bill was a Kiwanis

member, so he was speaking to friends. He brought

several clocks and clock mechanisms – a variety,

rare time pieces, antiques, immaculate and exqui-
site works of art, craftsmanship, technical skill.

When it came to clocks, Bill’s accomplishment

and infatuation was without limit. He layered

experience and history through the art and craft of

keeping time – “…since the sun first rose and the

tides lifted …” – moving an audience of friends,

even, to the edge of their chairs. Time ran out at

1 p.m., time to adjourn the Kiwanis meeting. The

half-hour for Bill’s talk had passed in a moment,

and the crowd remained still. Soon the gavel

banged and the bell rang, and people snapped up,

as though they had been under a spell.

BILL WAS about family.

On Wednesday, the day before Bill’s funeral,

his son Jason brought a few relatives downtown to

see the shop: Bill’s brother-in-law Kevin Downes,

of Cocoa Beach, Fla., sister Terry Cornelisse, also

of Cocoa Beach; Mandy Songer, a niece, from

Freemont, Ia. and daughter Kimberlee Chang, of

“Dozens of cousins are heading to Lindsborg,”

Kimberlee said, “and seven nieces and nephews

and families from … let’s see … Illinois, Iowa,

Florida, Texas, Utah – oh, and Ohio.

“Three of my cousins are driving – driving! – 15

hours from Illinois with a baby.”

Those were the relatives and locations they

could think to mention at that time. It’s hard to

think, really, at a time like this, Kevin was saying,

“it’s just a terrible loss.”

Kimberlee said she had been busy in Boston that

Sunday, making snacks for a block party.

“When mom called and told me, I just kept

making food. I just kept making food, and then I

called back to check on Dad, and Mom said ‘Kim,

*

he’s gone.’”

Kimberlee and Johnny Chang are the parents of

Bill and Denise Chestnuts’ only grandchildren –

twin girls, identical twins, Ashley and Emily, born

in 2008.

“When we found out we were having twins,

I absolutely panicked, we were spazzing out,

we couldn’t believe it – twins,” said Kimberlee.

“Mom was ecstatic and thrilled and Dad was so

very calm, and relaxed; they were thrilled, and we

parents? We were losing it.

“So, we had the ultrasound and I asked Dad

what he thought, in the midst of our frenzy about

how our lives were about to change so incredibly.

“And he said, ‘So near as I can tell, the only

thing that changes for me is I have to buy two fish-
ing poles instead of one.’”

Kimberlee is at the door to her dad’s shop. The

relatives are ready to leave. “It sucks, but it’s kind

of hard to be too sad for too long … because he

made such an impact.

“Growing up, it was well, we have a dad and

it’s no big deal,” she said. “But about six years

ago, it was pretty cool, when I started learning to

be a parent and looking back. It was just awesome

how much he got right without knowing what he

was doing.”

JASON, who worked full-time with his father,

said that he will keep the Ye Old Clocksmith on

North Main, and planned to reopen on Monday,

September 22.

“Same days and hours of business,” he said. “I

hope everything he taught me over 12 years will

be enough.”

The doctors at the hospital told Jason that,

judging by Bill’s color, he had died from a blood

clot.

“He always said he was ready to go,” Jason said.

“He just didn’t want to hop on the next bus.”

*

***

Dept. of Football:

Butchering the Anthem

*

Did anyone put a stopwatch to that televised

slaughter of our National Anthem on Monday

(Sept. 15) night? Before the Colts-Eagles game,

the microphone wound up at the lips of yet another

warbler – this time, one of especially long wind.

We wondered if it would ever end.

We have noted before that the Anthem is dif-
ficult to master vocally because of its broad range.

In our viewing experience, roughly 40 years, only

a handful of singers have done it well. It is no

piece for amateurs, who include nearly all rock,

R&B, country-western and jazz vocalists. They

often slide into the difficult notes and warble out

of them to mask the obvious failing that they can-
not nail them in the first place.

The result is embarrassment: Again someone

who has sold a lot of records is unmasked, unable

to sing the Anthem without schmearing over

its most beautiful phrasing, when the rockets’

red glare, and missing (by sliding into) all the

high notes and flailing out of them – like a non-
swimmer who has tumbled into water just over

his head.

The mess is compounded when, as happened

recently, the singer took an eternity to finish his

butchery. The Star Spangled Banner is written to

be performed in about a minute to a minute and

15 seconds. Thirty or 40 seconds longer than that

becomes torture, even if all the notes are well

struck.

Who does it best? Any of the armed forces’

bands or choruses, and those from the service

academies. The military artists’ expertise is guar-
anteed when it comes to the Anthem because of

their intertwined and long-standing interest and

heritage.

The Star Spangled Banner is no work for the

weak. And it is to end before the dawn’s early

light, not after the first moonrise.

– JOHN MARSHALL

Bethany’s impact; analysis by and beyond the numbers

0
john marshal

A good many people, here and across the Smoky Valley,

have a feeling in their bones that we would all be in bad shape

without Bethany College.

We see this institution in many ways, but a couple stand

First, when another college year begins, the town gets a

spring in her step. The campus is busy. The place reacquires its

sentience of a park, walkways shimmering with traffic, gardens

in full bloom and fountains at full throttle; buildings, proud and

solid, seem to thrust out their chests, tickled with the dancing

of leaf shadows under the high trees. The revivifying effect of

youth spreads over the campus, across town. Traffic scuttles

among the scene: students, determined, curious, anxious,

athirst, cautious, even impetuous; beyond them, the durable

poise of faculty, their unswerving mission to open learning at

new levels and intriguing ways.

Second, the money.

Bethany College has published a compact memorandum,

with an analysis, that shows what it calls the “economic value”

of Bethany College

“Bethany College generates a positive economic impact …

and creates lifelong benefits for its students. The entire state …

benefits from the education provided by Bethany through the

added income and social savings generated by students who

remain in the state,” said the memo, sprinkled with figures from

Economic Modeling Specialists International, an Idaho statisti-
cal research agency.

Last school year (2012-13), Bethany added $15.4 million

in income to the Bethany College Service Area. This includes

a $6.2 million payroll for 140 full-and part-time employees.

They returned it to the regional economy by buying things

– groceries, clothing, household goods and services, among

others. This, says the analysis, had a net impact of $7.9 million

in added regional income.

Students spent nearly $300,000 off-campus last year at local

businesses for items including groceries, rent, transportation

(chiefly gasoline, auto maintenance); Bethany guests and visi-
tors spent roughly $1.3 million.

Students employed in the regional workforce earned $5.9

million in the last school year; they paid $6.1 million for

tuition, fees, books and academic supplies. (“In return for

the money invested in college, students will receive a present

value of $22.7 million in increased earnings over their working

lives,” the analysis said. The benefit to students for the cost of

education is $2.40 for every dollar invested in that education.

The study also found benefits to society. Kansas will receive

a present value of $32.3 million in added state income over

the course of students’ working lives. Another benefit: “…$7

million in present value social savings in reduced crime, lower

unemployment, and increased health and well-being across

The analysis continues, with, for example, a $2.9 million

“net present value” of added tax revenue from students’ higher

lifetime incomes and the increased output of businesses; and

another $1.2 million in government savings due to reduced

demand for “publicly-funded services” in Kansas.”

The value of Bethany can be seen in the beauty and vitality

of the institution, and the force of its economy. There is more,

though; here is an institution of educators who believe that

character is more precious than special knowledge, that vision

is not just something arrived at through a well-ground lens.

Here is a place that believes, beyond those numbers, that youth

is the most hopeful property the Republic boasts.

*

Before all that, there was the odd scene in 1956, when

Kansans voted to re-elect a favorite son, Dwight Eisenhower,

as President of the United States, and at the same time, send

a Democrat, George Docking, to the governor’s office by a

landslide.

Go figure. Docking was reelected in 1958; another landslide.

(Eight years later his son, Robert, would be elected to the first

of four consecutive terms.)

In that sense, Kansas has been a mystery for decades. We

love to claim we’re red at heart, but we’re blue in the booth

when it comes to electing governors.

In the half-century since 1964, Kansans have voted 15 times

for governor. Democrats have won nine of those elections,

Republicans, six.

During the 50 years since 1964, Democrats have served

as Kansas governor for 28 years, Republicans for 22. (Note:

Governors served two-year terms until 1974, when a state con-
stitutional amendment ordered four-year terms for governors,

limiting them to serve two consecutive terms.)

Here is a list of Kansas governors, by election year, over the

past half-century:

1964: Bill Avery, Republican

1966: Robert Docking, Democrat

1968: Robert Docking, Democrat

1970: Robert Docking, Democrat

1972: Robert Docking, Democrat

1974: Robert Bennett, Republican

1978: John Carlin, Democrat

1982: John Carlin, Democrat

1986: Mike Hayden, Republican

1990: Joan Finney, Democrat

1994: Bill Graves, Republican

1998: Bill Graves, Republican

2002: Kathleen Sebelius, Democrat

2006: Kathleen Sebelius, Democrat

(Sebelius was appointed Secretary of Health and Human

Services by President Obama in April, 2009; she was succeeded

as governor by Lt. Gov. Mark Parkinson, who served the two

years remaining in Sebelius’ term. Sebelius resigned her cabinet

post in June 2014.)

2010: Sam Brownback, Republican

Notes: Reelection for Republican governors is no sure thing.

In recent history, Bill Graves is the only Republican to be

reelected governor since Ed Arn did it in 1952 – 62 years ago.

In the past half-century, Robert is the most popular name for

a governor. We elected “Roberts” five straight times, from 1966

and 1974. We’ve elected “Bills” three times.

The Bills – Avery and Graves –were good friends.

The Bobs – Docking and Bennett – were not.

*

***

Dept. of Football:

Let them have fun

***

Electing Kansas governors:

Red at heart, but blue in the booth?

No matter the perception, when it comes to governors,

Kansas is hardly a Republican stronghold. A half century of

elections says that Kansans prefer to elect governors who are

Those taxers and spenders that conservatives so love to hate?

They’ve been Republican governors, not Democrats.

Fred Hall was a taxer. Bill Avery wisely campaigned for a

sales tax increase but lost his job because of it. Mike Hayden

got caught in a storm of school finance, with property taxes

soaring, among others, and acquired the label “Tax Hike Mike”

– rather unfairly, we add. Bill Graves added more than $14

billion to the state’s $11 billion highway bond debt, allowed

appropriations of more than $600 million for Statehouse

remodeling and related new office construction, and helped tie

new knots in the state’s battered school funding laws, at the

expense of higher property taxes.

The other evening, during a televised college football game,

a player made a brilliant, gravity-defying run and achieved a

first down that was thought impossible only moments before.

After he was tackled, the player bounced up, casually flipping

the football. No spinning, no dancing, no gyrating. He simply

got up quickly while giving the football a teeny flip.

He was flagged for “unsportsmanlike conduct;” his team

was penalized 15 yards. Even the broadcasters were amazed.

“What’s unsportsmanlike about that?” one asked after the

replay.

Increasingly, we see players penalized for the slightest nod of

joy, slap on the back, crow of excitement. The gestapo NCAA is

determined to take the fun, or what’s left of it, from football.

Players are no longer allowed to celebrate those miraculous

moments that bring the joy and disbelief to a football game –

the impossible catch, the incredible run, the unthinkable inter-
ception, the leaps and dives that are unreal, that happen only in

fantasy or science fiction, those … if I hadn’t seen it myself…

moments.

Do celebrations delay a game? They’re hardly the time-wast-
ers we suffer from advertisers, or replay reviews, or bloviating

broadcasters and the inane blather from sideline “reporters.”

Some celebratory tricks are worth a second look: the rapid

twist of a football so that it stands, spinning upright on the turf;

the full, pads-on back- or front-flip; the goalpost dunk and the

squad salute are a few that come to mind.

For most players, happiness is the one mirthful element

remaining in big time college football. That’s why the NCAA

makes it an offense. For these bosses, joy is a sin.

– JOHN MARSHALL

Youth shooting sports clinic October 11 at Council Grove

0

Special event designed to encourage youth participation in hunting

PRATT – Area youth are invited to attend a free shotgun, air rifle, and archery shooting clinic on Saturday, October 11 at Council Grove Reservoir. This Kansas Department of Wildlife, Parks and Tourism (KDWPT) event will take place from 12 p.m. to 4 p.m. With the help of certified firearm and archery skills instructors, participants will have an opportunity to enhance their firearm and archery shooting skills and safety practices in a fun and controlled environment . All gear and supplies will be provided. Youth age 11-16 may participate and are required to pre-register for the event. Students are not required to have completed a hunter education course, but prior completion is preferred.

The event will take place at the U.S. Army Corps of Engineers (USACE) managed area between Marina Cove and Neosho Park, approximately 0.25 miles west of the USACE office at the west end of the dam. Check-in and a free lunch will be between 12 p.m. and 12:30 p.m., with instruction beginning at 12:30 p.m. Door prizes will be awarded including a youth model .243 bolt action rifle with scope, donated by SCI.

Those interested are asked to pre-register before October 3. For more information, or to register, contact Council Grove Wildlife Area Manager Brent Konen at (620) 767-5900.

The event is part of KDWPT’s “Pass It On” Program which is designed to increase the percentage of Kansas youth who hunt. Other event sponsors include the USACE, the Flint Hills Chapter of Quail and Upland Wildlife Federation (QUWF), the Munkers Creek Limbhangers Chapter of the National Wild Turkey Federation (NWTF), the Chisholm Trail Chapter of Safari Club International (SCI), the Bill Young Foundation, and Morris County Hunter Education instructors.

Kansas Department of Agriculture awards specialty crop block grants

0
CHRIS NEAL / THE CAPTIAL-JOURNAL
CHRIS NEAL / THE CAPTIAL-JOURNAL

MANHATTAN, Kan. – The U.S. Department of Agriculture (USDA) awarded $303,812 to the Kansas Department of Agriculture (KDA) through the Specialty Crop Block Grant Program. The program’s purpose is to increase opportunities for specialty crop production in Kansas.

“Agriculture is the state’s largest industry and economic driver. This grant program offers an excellent opportunity to allow farmers and ranchers to diversify into other crops including fruit, vegetable and other specialty crops. Through these grants we are able to promote the growth, education and awareness of Kansas agriculture of all kinds and to help connect consumers to agriculture from the farm all the way to the fork,” said Secretary of Agriculture Jackie McClaskey.

The following is a list of Kansas projects that will be funded by the grant:

  • Kansas State University, Dr. Eleni Pliakoni, $69,837 – Improve shelf life, quality and safety of locally grown vegetables in Kansas. The overall objective is to improve the efficiency of storage and distribution of specialty crops as well as develop educational resources to educate specialty crops producers on food safety practices.
  • Highland Community College 2015 Viticulture and Enology Extension Project, $50,300 – To help grow the Kansas Grape and Wine Industry Highland Community College will partner withthe Kansas Department of Agriculture to create internships available for students. In addition, a professionally judged wine competition will complement educational opportunities, including workshops.
  • Harper County Community Educational Center, $61,858 – Develop sustainable practices for growing and preparing fruits and vegetables for local markets. The Sunflower Resource Conservation and Development Area, Inc. will partner with the Harper County Fair Association to make this project possible.
  • Kansas State University, Department of Horticulture, Dr. Cary Rivard, $30,387 – Develop a survey to document economic impact of fruit and vegetable growers in Kansas.
  • Kansas Department of Agriculture, Statewide Survey of Specialty Crops, $35,941 – Partner with K-State Research and Extension to distribute a survey to specialty crop growers in Kansas. The information gained will allow the Kansas Department of Agriculture to better promote the specialty crop industry.
  • Expansion of Kansas Department of Agriculture (KDA) Good Agricultural Practices (GAP) Cost Share Program, $18,848 – Allocate part of one KDA employee’s time to act as a certified third-party USDA GAP auditor who will only audit Kansas farms interesting in obtaining certification. Designating a Kansas auditor complements the existing cost share program.
  • Printing of Statewide Beverage Brochure and Online Tool Supporting Farm Wineries, $29,376 – KDA will partner with the Kansas Department of Wildlife, Parks and Tourism, to increase consumer interest and purchases from farm wineries in Kansas.