MANHATTAN, Kan. – Winter weather forecasts in the High Plains typically include winter storm or blizzard warnings. Lately, however, they’ve often featured something else: RED flag warnings.

"RED flag warnings are more common in the forested areas of the western United States than in the central Plains. On the official Range Fire Danger list, they’re a step above the ‘extreme’ category. A RED flag indicates critical fire danger, due to weather conditions that are occurring or will develop shortly," said Mary Knapp, State of Kansas climatologist, based with Kansas State University Research and Extension.

These dangerous weather conditions combine strong winds, low relative humidity and warm temperatures. Except for degree, they’re the same factors that have made winter seem mild this year.

"Beyond a certain point, though, they create an atmosphere with explosive fire-growth potential," Knapp said. "Any spark could create a devastating wildfire."

In Oklahoma, for example, fireplace and wood stove ashes discarded as they normally are have led to multi-county wildfires during RED flag warnings. In Texas, sparks from wind-whipped electric lines have ignited fires that destroyed tens of thousands of acres.

RED flag warnings have been an on-going concern in those states since the new year began, Knapp said. Now they’re showing up for Kansas, Nebraska and Colorado, too – along with some related wildfires.

MANHATTAN, Kan. – The problem isn’t restricted to California. Wherever people are living in or next to "wild" areas, the threat of wildfire is there, too, according to Jason Hartman, fire prevention specialist for the Kansas Forest Service.

Unfortunately, many people who move out to live in a secluded home on a few acres also bring along city thoughts about available services.

"They don’t seem to realize these areas have greatly increased odds for wildfires that can endanger lives and property. They don’t recognize their responsibility for safeguarding their homes. They can’t understand why firefighters may save some houses from wildfires and skip others," Hartman said.

Adding to the problem, many parts of Kansas rely heavily on volunteer fire departments, he said. That, in turn, means longer response times, aged or aging equipment, and stretched manpower.

That’s why the Kansas Forest Service has developed a Web site to help rural home owners evaluate and improve the survivability of their house.

MANHATTAN, Kan. – No matter what Mother taught, cooks shouldn’t be afraid to put hot foods in the refrigerator.

"Today’s refrigerators are made to cool foods quickly. Besides, refrigerator temperatures are safer than room temperatures for both cooling hot foods and defrosting frozen foods. The recommended 32 to 40 degrees help refrigerators prevent bacteria growth," said Kathy Walsten, nutrition educator with Kansas State University Research and Extension.

Large dishes, such as casseroles, can go into smaller, shallow containers for faster cooling.

"Just don’t overload the shelves. There should be enough space between foods that air can freely circulate around them," Walsten said.

Leftovers from take-out or delivered foods need to go in the refrigerator as soon as diners are through eating, she said. Homemade foods that require cooling should be in the refrigerator within two hours after a meal.

"Cover everything tightly or seal it in a bag, unless your appliance has special compartments for certain types of food. The air inside refrigerators is extremely dry. Exposed foods will quickly dry out and lose quality," Walsten said. "I’d label things with the date purchased or cooked, too. Even in the refrigerator, foods can spoil if you don’t use them up in a timely manner."



 

MANHATTAN, Kan. -- Kansas State University graduate Michael John was elected president of the National Cattlemen’s Beef Association during the 2006 Cattle Industry Annual Convention.

John is the manager of John Ranch, Inc., a 400-head, commercial cow-calf growing and retained ownership operation in Columbia, Mo. He also is the director of the Columbia-based MFA Health Track Beef Alliance, a feeder cattle source and process verification program.

John has served as chairman of the national association’s Membership and Association Services Committee and as a group chair of Industry and Producer Services. He’s been president of the Missouri Beef Industry Council and the Missouri Cattlemen’s Association.

John graduated from K-State in 1980 with a bachelor’s degree in animal sciences and industry. He and his family live in Huntsville, Mo.



 

5) Pork Producers Make Donation for K-State Swine Research

MANHATTAN, Kan. – The Kansas Pork Producers’ Council announced at the 2006 Swine Profitability Conference Feb. 7 that it will donate $100,000 to Kansas State University’s swine nutrition research program this year.

"Kansas swine producers saw a need to support the K-State swine team and Kansas State University because we appreciate their efforts throughout the years," said Tim Stroda, president and chief executive officer of the Kansas Pork Association. "We hope to help enhance the research projects that will come back to help Kansas swine producers in the end."

The money will go toward helping make K-State swine team projects more valuable to Kansas producers, said Jim Nelssen, swine nutrition scientist with K-State Research and Extension.

"We appreciate and are humbled by the support of the KPPC for the applied swine research that will be conducted at our university," Nelssen said.

The KPPC is supported by pork checkoff dollars that go toward pork promotion, research and education. The KPA is supported by members and handles lobbying efforts.



 

This easy recipe allows youngsters to tear, crush, dice, pour and drain. Then they can build their own meal-in-a-bowl salad! The instructions for this construction come from Kansas State University Research and Extension’s Family Nutrition Program. The recipe yields eight to 10 one-cup servings.

• 1 small head lettuce, washed and well drained
• 1 small onion, diced
• 1 tomato, diced
• 1 can chili beans
• 1 cup shredded cheddar cheese
• 1 cup tangy low-fat French dressing
• 2 cups taco chips, crushed
   

1. Wash your hands.

2. In a large bowl, tear lettuce into bite-size pieces.

3. Add diced onion and tomato, chili beans, and shredding cheese.

4. Just before serving, add dressing and chips.

Kids are more willing to try new foods if they’ve had a hand in preparation, and this recipe has activities for all ages. If you set the prepared ingredients out in individual bowls, kids also can assemble their own salads right before eating.

For variety, add cooked ground beef. To substitute for the chili beans, try a can of kidney beans, rinsed and drained, plus 1 teaspoon chili powder.

Meatless taco salad is a perfect recipe for everything from a picnic to a tail-gate meal. Just mix the salad ingredients in a large bowl with a lid. Then, when it’s time to eat, add the crushed chips, pour on the dressing, toss and serve.

Safety Tip:

If you’re serving taco salad outdoors on a hot day, don’t save the leftovers for another meal. They’ll be limp and unappetizing and may be starting to spoil. (Remember the rule: When in doubt, toss it out!)

Per serving: 230 calories, 8 grams fat (3.5 grams saturated), 15 mg cholesterol, 8 grams protein, 35 grams carbohydrate, 5 grams dietary fiber, 790 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



 

7) Kids a Cookin’ - Tool Kit

• Large bowl
• Sharp knife
• Cutting board
• Measuring cup
• Strainer
• Spoon
• Smaller bowls for each ingredient (optional)