One of the midwest’s premier youth livestock events returns to the Kansas State Fairgrounds this week, as the Kansas Beef Expo kicks off its 2025 showcase from Dec. 12–14.

Expo hours begin at 8 a.m. Friday and Saturday, with a 9 a.m. start on Sunday.

Now in its 27th year in Hutchinson, the Kansas Beef Expo has grown into a nationally recognized event, drawing exhibitors from more than 18 states and Canada. First held in Wichita in 1979, the expo has evolved into a cornerstone of the region’s agricultural calendar, offering an important platform for youth and producers to exhibit top-quality livestock while gaining industry experience.

Organizers say the event’s impact stretches well beyond the show ring. The expo brings thousands of visitors to Hutchinson each year, contributing significantly to the financial health of the Kansas State Fairgrounds and the local economy. Hotels, restaurants, vendors, and ag-related businesses all benefit from the annual influx of participants and spectators.

The Kansas Beef Expo features a full slate of activities, including market and breeding shows, educational opportunities, and networking for producers, families, and industry partners. Even the jolly old elf himself, Santa Claus, will make an appearance on Saturday at 2:30 p.m.

For many youth exhibitors, the show is a yearlong culmination of hard work.

Community leaders note that the expo’s continued success reinforces Hutchinson’s role as a central hub for agricultural events in Kansas and the broader Midwest.

The event is open to the public.

If you’re thinking about mailing food gifts for the holidays this year, there are some extra precautions you should plan for beforehand, according to Kansas State University food scientist Karen Blakeslee.

“It is highly recommended to ship perishable food overnight,” said Blakeslee, who is also the coordinator of K-State’s Rapid Response Center for Food Science.

Also, for perishable foods, Blakeslee said packages should be marked as “Keep Refrigerated” or “Keep Frozen,” depending on the particular food item. “And always let the recipient know that the package is on it’s way,” Blakeslee said.

Some additional tips:

• Ship in a sturdy box with packing to prevent breakage.
• Pack with a cold source, such as frozen gel packs or dry ice.
• Use permanent markers to write the address on the outside of the box.
• Do not send to business addresses or where there will not be adequate refrigerator storage.
• Send packages at the beginning of the week so that they’re not sitting in a post office or delivery facility over the weekend.
• When possible, send foods that don’t require refrigeration.

Mailing perishable foods is more risky than non-perishable goods, according to Blakeslee. She also suggests avoiding foods packaged in glass containers, such as jelly, which can break and the added weight increases shipping costs.

“Instead of shipping foods items yourself, leave it to the companies that sell and mail food items,” Blakeslee said.

If you receive perishable foods, Blakeslee suggests checking the temperature of the food when it arrives: “Cold foods should be below 40 degrees Fahrenheit,” she said. “If there are any problems related to temperature, contact the company and do not eat the food.”

Blakeslee cited information from the extension service at the University of Minnesota which notes that some foods that ship best include dried beef; dehydrated soups and drink mixes; condiments such as hot sauce and other seasonings packets; canned foods; dried fruits; and hard candies, or sturdy homemade sweets.

When sending cookies, bars and homemade candies, consider wrapping each piece individually and pack items in commercially popped corn, foam packing ‘peanuts,’ or bubble wrap.

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.

No one wants to be stuck outside in cold temperatures without the proper attire. Kelsie Doty, an assistant professor of fashion studies in Kansas State University’s College of Health and Human Sciences, says there are some important factors that go into staying warm when working or playing outside.

“We often recommend that people layer for the cold weather, rainy weather and wet season,” Doty said. “A different fiber might be appropriate for each layer.”

Doty says there are two main textile families: synthetic and natural. Synthetic textiles are made from such petroleum fabrics as polyester and nylon.

“Natural fibers are things like cotton, linen and wool,” Doty said. “They come from plants or animals.”

Natural fibers are divided between plant fibers and animal fibers. Those two categories make a huge difference when it comes to the time of year to wear them.

“Plant type fibers like cotton, linen or hemp are good for hot weather,” Doty said. “Animal fibers, like wool, mohair or even silk can be really good for colder weather.”

Deciding which layers to wear could make the difference between a warm or cold outing. “I think strategic layering is just as important as the fiber choice because you don’t want to work against that fiber choice by leaving out an air gap.”

When dressing in layers, other suggestions include:

• Base Layer: “We want something that is going to be knit and very close to the skin,” said Reannan Boisvert, doctoral student in fashion studies, who spoke recently on the weekday radio program Agriculture Today along with Doty. “(That is) most likely something that is made of an animal fiber like wool, which has natural properties that help to wick moisture away.”
• Mid layer: “The mid layer is really important to help keep air trapped next to your body,” Doty said. “Air is actually our best thermal insulator.”
• External Layer: “This layer is what’s going to keep you nice and toasty in the coldest months in Kansas,” Doty said. “The exterior layer has the most power for keeping someone dry or someone protected from the elements.”

Doty recommends a dense exterior layer like nylon or denim, or materials in which the yarns are tightly packed so the air or water cannot get in.

Doty recommends avoiding cotton and plant-based fibers as they keep the moisture in themselves. “When it’s cold out, it can be really dangerous because that moisture right next to the skin (may get) trapped and cause frostbite,” Doty said.

More information on topics covered by K-State Extension is available at local extension offices in Kansas.