MANHATTAN, Kan. – Something moist-looking is in the air out there, obscuring the highway or next stoplight.

"If you want to call home to warn people about the driving hazard, you may find you don’t know how to describe it. Fortunately, science can provide the words," said Mary Knapp, State of Kansas climatologist.

Only three names can apply when air is holding visible moisture: fog, mist or haze.

"Fog really IS what people mean nowadays when they sing about ‘A Foggy Day in London Town,’" Knapp said. "It’s water droplets, suspended in the air to the point that they reduce visibility beyond five-eighths of a mile."

Mist, on the other hand, just makes air look moist, she said. Hawaiians call their frequent mists "liquid sunshine," because a true mist doesn’t do much to reduce light or visibility. Its water droplets can be condensing or even falling as very light precipitation.

Haze can look like fog or mist. It may contain some water. But, it has one big difference, Knapp said. Haze is mostly suspended particulates, such as dust, salt or smoke.

"Kansas tends to get hazes caused by suspended dust or smoke from grass fires," she said.

When fog mixes with a pollution-caused haze, the result can be a health-affecting, nasty soup, she warned. London’s atmosphere for Jack the Ripper mixed fog with a dense haze caused by coal-burning fireplaces, stoves and industries. Today’s Los Angeles smog (smoke + fog) can become a similar soup and lead to warnings to limit exposure to the outdoors.

Knapp heads the official Kansas Weather Data Library and its associated weather stations. She’s based with Kansas State University Research and Extension.



 

2) To Simplify Records, Keep a Healthcare Journal

MANHATTAN, Kan. – "Like financial records, healthcare records can be critical," said Carol Young, family financial management specialist with Kansas State University Research and Extension. "Being able to provide specifics on past tests and treatments – whether a tetanus shot, sinus x-ray, broken bone or surgery – may speed current medical treatment and reduce or eliminate duplication."

A personal healthcare diary can simplify keeping track of medical information, Young said. An inexpensive three-ring notebook will do, but an added envelope page will provide storage for receipts and odd-sized reports.

"Make a note of doctors’ appointments and medical procedures and file reports as soon as you receive them," she advised.

Young recommends advising family members or a designated representative about the notebook and where to find it "in case there should come a time when you are unable to speak for yourself."

MANHATTAN, Kan. – A Web site now provides information about Kansas private well construction, maintenance and testing, thanks to participants in the Kansas Environmental Leadership Program (KELP).

"There is a real need for this kind of information," said KELP coordinator Judy Willingham. "According to K-State research, only 40 percent of our private wells now meet the safe drinking water standards used for public systems."

The Environmental Protection Agency reports that about 15 percent of Americans have their own source of drinking water. The EPA recommends testing wells yearly for coliform bacteria, nitrates and other contaminants.

The KELP 2005 class members who designed the Web site are Bronson Farmer of Salina; Herb Graves, Chapman; Keena Privat, Emporia; Doug Schneweis, Hays; and Gerry Snyder, Manhattan.

KELP helps participants hone leadership skills and learn about water resources, Willingham said. They attend five training sessions in various communities throughout the state over a 10-month period.

MANHATTAN, Kan. -- The 9th annual Kansas Precision Ag Conference will be Jan. 25-26 in McPherson.

The event’s sponsors are the Kansas Agricultural Research Association (KARA) and K-State Research and Extension. The planners’ goal is to provide a venue for producers, researchers and industry persons to exchange ideas and gain knowledge and insight on technology and its application at the farm level.

Topics at the 2006 conference will include the use of remote sensing data to guide input decisions and nitrogen fertilizer applications, as well as to develop yield management zones. Other topics will include using yield monitor data to develop management zones and evaluating yield data for temporal and spatial stability.

Research reports during the program will cover studies focusing on soil sampling analyses, Greenseeker evaluations, grain sorghum row spacing, double-crop wheat management, corn populations, corn and wheat seed treatments, variable-rate lime applications using soil electrical conductivity, and others.

More information about the conference is available on the KARA Web site at www.ksagresearch.com or from K-State agronomist Scott Staggenborg at sstaggen@ksu.edu or 785-532-7214.



 

Using peach preserves, pork and picante sauce in one recipe may sound a bit unusual. But, it makes sweet and spicy combination that tastes wonderful when served over rice or couscous with a green vegetable on the side. This recipe, adapted with permission from the National Pork Producers Council (http://www.nppc.org), comes from Kansas State University Research and Extension’s Family Nutrition Program. It makes six 1/2-cup servings.

• 1 pound boneless pork loin chops, cubed
• 1 tablespoon taco seasoning mix
• 1 cup chunky-style salsa
• 1/3 cup peach preserves

1. Wash your hands.

2. Toss pork cubes with taco seasoning.

3. Lightly brown pork in non-stick skillet over medium-high heat.

4. Stir in salsa and preserves. Bring to a boil. Then reduce heat, cover and simmer 10-15 minutes.

While the meat is still simmering, prepare a bed of rice or couscous for your Peachy Pork Picante.

Put the taco seasoning in a clean plastic bag, add the pork cubes and seal the bag. Even kids will be able to coat the meat pieces easily by simply shaking the bag.

Letting pork simmer in sauce helps tenderize the meat and allows the flavors to blend.

Trimming off excess fat and dicing the pork into small cubes requires a sharp knife and cutting board – and adult supervision for kids.

To avoid cross-contamination, be sure to clean the cutting board and knife before preparing other foods – just as you would after cutting raw chicken.

Per serving: 270 calories, 7 grams of fat (2.5 grams saturated), 65 mg cholesterol, 26 grams protein, 25 grams carbohydrates, less than 1 gram dietary fiber, 870 milligrams sodium.

Kids a Cookin' is an educational program produced by Kansas State University Research and Extension's Family Nutrition Program and funded by USDA's Food Stamp Program through a contract with Social and Rehabilitation Services (SRS). More information, more recipes and cooking tips, and a link to a Spanish version are available on the Kids a Cookin' Web site: http://www.kidsacookin.ksu.edu.

– Source: Kathy Walsten, Family Nutrition Program, K-State Research and Extension



 

6) Kids a Cookin’ - Tool Kit

• Cutting board
• Sharp knife
• Measuring cups
• Wooden spoon
• Non-stick skillet