Thursday, January 15, 2026
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“What Questions Do You Have?”

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We have all heard it before. Before the end of the visit, the doctor will usually ask, “Do you have any questions?” That is usually the precise moment that my mind goes completely blank. Every question I can think of seems silly or embarrassing. I know the doctor is busy so I don’t want to “bother” him/her by taking up too much of their time. I really do not want to look stupid or ignorant. So, I say nothing, smile and the doctor leaves the room shortly afterwards. As soon as that door closes, the flood gates open and all the questions I should have asked bubble to the surface. Now it feels too late to ask them. Sound familiar?

As we begin our next season of On Call with the Prairie Doc, I encourage all our viewers to come to us with those questions. This show is unique because we ask our audience to engage with the show. We do not want you to just be passive consumers of the knowledge. We want you to be co-creators of the show with us. While we will never replace your primary care physician, we want to answer the questions that you did ask during your last clinic visit. Since you can submit questions anonymously, ask that question you were too embarrassed to ask. Use this show to fact check that health information you saw on social media or heard someone talk about at the local café.

We work hard to find the local experts for each show who can share with us their expertise. At the end of each season, we review our shows and look at what questions were asked. We see how many questions were answered for each show and what topics resonated the most with our viewers. We try to determine what topics you want to hear more about. We also look for emerging topics so you have up to date health information that is based in science and built on trust.

The hardest part of planning this show is narrowing down all the topics we want to discuss with you to fit within our season. This is why we will have several “Ask Anything” shows each season. These shows ensure that you, our viewers, will always have a show where any question not only welcomed, but encouraged. The beautiful part of our show is that each show is fluid and we can pivot our focus based on the information you want most. The more you interact with this show, the better it will become. After twenty-four seasons we have yet to run out of questions to answer. This week and every week to follow, please ask anything. We will be here to answer.

Dr. Jill Kruse is a hospitalist at the Brookings Health System in Brookings, SD. She serves as one of the Prairie Doc Volunteer Hosts during its 24th Season providing Health Education Based on Science, Built on Trust. Follow The Prairie Doc® at www.prairiedoc.org Facebook, Instagram YouTube, and Tik Tok. Prairie Doc Programming includes On Call with the Prairie Doc®, a medical Q&A show (most Thursdays at 7pm on YouTube and streaming on Facebook), 2 podcasts, and a Radio program (on SDPB, Sundays at 6am and 1pm).

Big farmer”oops”

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Thayne Cozart
Milo Yield

As crop producers keep farming more and more acres, sometimes their management gets stretched a bit too thin.

That’s what happened to ol’ L. Austin deBinn, several decades ago. Austin wuz farming several thousand acres spread over most of the county.

He had several hired men. He had farm machinery scattered from hill to yonder. He had grain storage facilities in several strategic places.

It wuz getting close to the fall harvest and Austin instructed one hired man to make sure all the grain storage facilities were cleaned out and ready to receive grain when harvest started.

He instructed another hired man to make sure there were tractors at every storage bin and metal Quonset building to operate the grain augers.

That’s how it happened that the first hired man cleaned out a Quonset building and, after he wuz done, the second hired man parked a John Deere 4020 in the same building so it would be handy to get when needed.

Well, Austin’s crew wuz well into harvest when it came time to store corn in the Quonset. The day corn harvest started in the nearby fields the first hired man drove a different tractor to the Quonset and hooked it up to the grain auger.

With nary a glance inside by anyone, the corn started pouring into the Quonset through the roof opening. Within hours, the poor JD 4020 wuz buried deep in corn — and no one knew about it.

Eventually, when harvest wuz over, Austin discovered he wuz missing a John Deere tractor. Some of the hired men had been sent home after harvest and the remaining hired guys had seen hide nor hair of the 4020.

So, Austin figgered that the tractor had been stolen while parked in a field somewhere. Naturally, he reported the theft to the sheriff and to his insurance agent.

The tractor didn’t turn up in the subsequent legal and insurance investigation and Austin received insurance compensation for his loss.

Well, imagine Austin’s chagrin when he began to sell corn from the Quonset and, lo and behold, there sat the grain-encrusted John Deere on the floor of the Quonset.

There wuz nuthin’ left to do but go to his insurance agent and confess about the “oops” that had happened with the tractor.

Eventually, things were made right. But, this story proves the point that stretched-thin management can cause costly and embarrassing situations.

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The Kansas State Fair is rapidly approaching at the state fairgrounds in Hutchinson. The promotions for the State Fair brought back to my mind a supposedly true story I heard long ago.

The story goes that an “enterprising” gentleman who lived in a small rural community developed quite a state fair reputation as a prize-winning grain exhibitor.

Year after year the gentleman, ol’ Copp Sears, had many winning entries at the Kansas State Fair in the open class ears of corn and heads of grain sorghum contests. It happened enuf that ol’ Copp gained quite a reputation as a top-notch corn and sorghum producer among state fair officials.

However, the folks back in Copp’s home county knew better. They knew that every year just prior to the state fair ol’ Copp would spend hours roaming the countryside scanning corn and sorghum fields. Every once in a while his old rickety pickup truck would stop and he would disappear into the maze of stalks and emerge later with a burlap bag bulging with corn ears or sorghum heads.

When he got home, Copp meticulously sorted his “haul” for the best ears and heads and entered them in the fair.

The locals never tipped off Copp’s state fair scam, but merely chuckled about him as an amusing eccentric character. Some local farmers even claimed, “Well, my corn won at the state fair, but I didn’t get the ribbon or the premium.”

However, eventually, Copp’s scamming reached the ears of the open exhibit officials at the state fair and they put an end to his antics.

But, it still makes for an amusing state fair story.

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One of the geezers at the morning geezer gab session recently claimed he had a checkered life as a child growing up on a farm with lots of brothers and sisters.

When someone asked him if “checkered” meant he’s got in trouble with the law, he laughed and said, “Nope. It means I got in trouble with my mother. She had a piece of paper pinned to the wall right next to the pencil markings on the wall she made to check my growth occasionally. Every time I got in trouble with her, mom would put a check mark on the piece of paper and when I got three check marks, then I got disciplined in some way.
That’s what I mean by a ‘checkered’ childhood.”

***

I absolutely abhor pesky, irritating, time-wasting, robo calls about health insurance, car warranties, or any other subject. I wish all phone scammers could spend a few years in prison for disrupting the lives of decent folks.

Which leads to my weekly words of wisdom: “Phone scammers are scum of the Earth.” Have a good ‘un.

UPDATE: September 11 Kansas State Fair Announces Parking Lot Closures and Shuttle Service Following Heavy Rainfall

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PARKING UPDATE

Due to current conditions, the Kansas State Fair parking lots will remain closed on Thursday, September 11, with the exception of handicapped parking near Gates 5 and 9 on State Fair Road.

 

Thursday, September 11 Shuttle Service:

 

Shuttles will begin at 7:30 a.m. from the following locations:

Stringer Fine Arts Center and Hutchinson Sports Arena (700 E. 11th Street – west side only)

Available for parking from 7:30 AM to 10:30 PM. Last bus will leave the Kansas State Fairgrounds at 10 PM.

 

Bold 3PL – East parking lot at 1529 E. 17th Avenue

Available for parking from 7:30 AM to 10:30 PM. Last bus will leave the Kansas State Fairgrounds at 10 PM.

 

Hutchinson Uptown Mall – Southwest corner, south of Hutchinson Vintage Market

Available for parking from 7:30 AM to Midnight. Last bus will leave the Kansas State Fairgrounds at 11:30 PM.

 

Shuttles will run approximately every 15 minutes. All shuttles will drop off and pick up at Gate 9 on Plum Street. Please allow extra time for travel and note that wait times may be longer with extended routes.

 

Additional Information:

Handicapped Parking: Available near Gate 5 and Gate 9 on State Fair Road (placard required)

Will Call: Open at Lot C on Plum Street

Livestock Exhibitors: All livestock exhibitors with purchased Purple & Tan Lot parking will still have access

Group/Family Drop-off: Guests may drop off family and friends at Gate 1, then proceed to park at alternate lots

 

Schedule UPDATEs

All events scheduled for Thursday, Sept. 11 will take place as planned. Here are a few highlights to note:

Goat Yoga will take place at 7 AM as scheduled.

Participants are encouraged to find walkable street parking as the shuttles will not be running yet.

Veterans Breakfast will begin at 9 AM as scheduled.

If you have a ticket to this event, please see parking instructions above for options

Hairball will continue as scheduled at 7:30 PM at the Nex-Tech Grandstand

Tickets still available: etix.com/ticket/v/12251/kansas-state-fair

 

The Kansas State Fair continues through Sunday, September 14. For continual updates as conditions change, visit www.kansasstatefair.com or follow Kansas State Fair social media pages.

Lettuce Eat Local: To Be Fair, The Fair Is Memorable

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Amanda Miller
Columnist
Lettuce Eat Local

I’m sure it took many days to clean up just the basics of the 2024 Kansas State Fair, with clusters of workers busy in every building and over the entire grounds — tearing down booths, packing up products, trailering away livestock. I’m sure it took many more weeks after that for most traces of the fair to disappear, although they never quite all do; but eventually, the year’s signs are down, the trash is picked up, the ruts in the parking lot are even almost worn in.  

But I know for a fact that it took many months for the state fair’s enchantment to wear off of our son. 

The couple times we went apparently marked Benson indelibly, and it was almost beyond his comprehension level to understand that something so massive, so marvelous, could just up and go away, never to return until a year later. The fair coming back featured in his bedtime prayers sometimes, and it was wintertime before he finally let up on asking if it was time to go again. 

He doesn’t always enjoy places with large crowds, which this clearly was, but there was enough going on at the fair to make it more than worthwhile. I wouldn’t think a farm boy who is around tractors and skidsteers every day would be so giddy about looking at and clambering into more — well I wouldn’t have originally, but then I guess I did marry one so I shouldn’t have been surprised. 

I’d like to say peering at the rows of intriguing poultry and rabbits was what Benson loved so much, or maybe seeing our cows at the birthing barn. He was almost euphoric when the petting zoo goats nibbled out of his palm, probably could have stayed for hours in AgriLand if I let him play with the cotton seeds and corn kernels the “energetic” way he preferred, and basically stole the show helping me give a cottage cheese ice cream demo for the Kansas Dairy Association. 

But speaking of ice cream, fair food may be the major reason Benson was so enthusiastic about that week last September. I only got him ice cream once, or twice, but so did his grandparents when they took him, and his aunt when she took him, etc. As evidenced by the crowds swarming around the booths, he obviously isn’t the only one who finds fair food something worth raving about. Some people are planning their eating routes long before the aroma of funnel cakes and fried curds starts wafting through the air, and my sister-in-law even got a Pronto Pup painted on her fingernails. 

So I don’t know what all was going through his little head on Friday, but when I told him his aunt was going to take him to the fair that evening, his reaction was exactly as I had expected: an immediate sharp burst of anticipatory screaming. I waited until Kiah woke up from her nap on purpose to share the news, and I also couldn’t tell him too early in the day or there would have been talk of nothing else.

So we’ll see how this week of the fair goes, and how many weeks we’ll be hearing about it afterwards. Ice cream, cotton candy, and turkey legs, here we come. 

Basic-Brined Chicken Drumsticks

While I’m not a big fair food connoisseur, there is really something about those turkey legs. Hot, smoky, sticky, greasy, meaty. Benson and his cousins had a communal turkey leg on that first night, which I think was a great way to kick off his fair experience — although he’s telling me now that they had ice cream first, then monster cotton candy, and then turkey. All’s fair in love and the fair I suppose. At any rate, I’m not even going to try to replicate those at home, but little chicken legs are good for some hot, greasy, meaty eating too. 

Prep tips: if you eat these outside, while walking around, you can get even more fair vibes.

2 quarts water

½ cup salt

¼ cup sugar

¼ cup lemon juice

1 onion, quartered

2-3 pounds chicken drumsticks

pepper and smoked paprika 

Mix water, salt, sugar, and lemon juice in a large glass or metal bowl, then add in onion and chicken — if not submerged, add more water. Brine for 8-10 hours in the fridge, then remove and pat dry; sprinkle with pepper and smoked paprika. Roast in the oven at 400° or throw on the grill, until meat reaches 175°.