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By Clara Misenhelter
Southwind Extension District
Cooking for one or two people can sometimes feel like a burden. While it can be tempting to skip meals, opt for convenience foods, or go out to eat instead of cooking for one or two people, preparing meals at home can be good for your health and for your wallet.
Here are some tips to consider when cooking for two or just for you:
For more information, please contact me at [email protected] or 620-365-2242. To learn even more about this topic, consider attending the “Cooking for One or Two” program I will be hosting at the Chanute Library on March 13th at 5:30 PM. This program is free, but an RSVP is required by calling 620-365-2242.
Kansas State University Agricultural Experiment Station and Cooperative Extension Service
K-State Research and Extension is an equal opportunity provider and employer.
The Historic Downtown Fort Scott building at 17 S. Main has seen many different businesses but is known by the residents as the Kress Building.
A new restaurant is slated for opening there whose most recent business was the Pizza Republic, which closed in January 2024.
Mi Ranchito Mexican Restaurant is anticipating an opening in May, said Robert Coon, who along with his wife, Kim, are the Coon Rentals LLC owners of the building,
There is 5,000 square feet of restaurant, 4,000 square feet of seating space, and a 1,000 square feet kitchen.
“They are remodeling to suit themselves,” Coon said. “They are adding a bathroom and redoing the kitchen.”
“I want to see the business succeed,” Coon said. “I would say Mr. De La Torre ‘s (the restaurant owner) restaurant background is superior.”
The owner of Mi Ranchito is Rulber De La Torre, from the Kansas City area. He has two restaurants in Olathe, two in Overland Park, one in Lenexa, one in Mound City, and one in Gladstone, MO. according to the business’s Facebook page.
“We will employ 20-30 people,” De La Torre said. “We are a full-service restaurant. I will hire all of them from Fort Scott and bring trainers to train for 2-3 months to our standard.”
“There will be a full-service bar,” De La Torre said. “My margaritas are exclusive to Mi Ranchito, a flavor you won’t find anywhere.”
His most sought-after dish is his cream cheese chicken enchilada, he said. But he will also serve American fare: hamburgers and a Kansas City Strip Steak Plate.
To view the menu from Mound City’s Mi Ranchita:
Mi Ranchito Mound City Menu 2023
De La Torre will be celebrating 20 years in the business this year in August.
Hours of operation will be Sunday through Thursday from 11 a.m. to 9 or 10 p.m. (depending on the business flow he said). Friday and Saturday hours are 11 a.m. to 10 or 11 p.m., depending on the business.
De La Torre said he chose Fort Scott because it’s close to Mound City where he opened a restaurant two years ago.
“I have people come from Fort Scott to that restaurant and wished they had one here,” he said.
Robert Coon contacted him about opening his restaurant here in Fort Scott, he said.
Some of the equipment left from the last restaurant will be utilized by De La Torre, “but he has an astronomical amount of equipment he is bringing,” Coon said.
The second floor of 17 S. Main has been renovated for professional space, Coon said. “It has 2,500 square feet in space. With two offices, a board room, and a huge foyer.”
Construction work continues on the new Mary Queen of Angels Catholic Church and the new parish rectory, changing the configuration of the church campus.
But the annual fish fry remains the same.
The annual Knights of Columbus Lenten Fish Fry continues every Friday until March 22 at Kennedy Gym at 7th and Holbrook, on the campus of Mary Queen of Angels Catholic Church, and St. Mary’s Catholic School.
The meal is from 5 to 7 p.m. and includes fried or baked fish, french fries or baked potato, vegetables, spaghetti with sauce, bread, dessert, and drink.
This is a freewill offering meal, but a minimum of $8 is asked for the meal, according to the flyer.
Barr gave an update on Mary Queen of Angels Catholic Church, which the Knights are a part of.
Construction on the New Catholic Church and Rectory Has Started
” We will learn how to cook on a budget, how to meal plan easily, how to include kids in the kitchen, eliminate food waste, convert leftovers to a new meal, shop our homes first, shop by season and sales, The Bliss point of food taste, which is the combination of certain flavors. ”
She looks forward to the event.
“When I was a young mom and wife I had some great veteran moms, including my own mom, that shared with and I wanted to pass that blessing of help on,” Griffin said. “I… share because cooking is one of my talents, I enjoy it and I have plenty of experience, not because I’ve perfected it. We all have different strengths and by teaching others younger than us, I feel like it builds community. The in-person, face-to-face, heart-to-heart, learning. I hope someone can glean some useful information from Saturday.”
“My husband, kids, and mom are my main helpers. I also have a high school girl who recently has started helping me.”
Contact information for Twigs and Berries is 479-263-4059 or Facebook-https://www.facebook.
The owners of Cohn’s Cafe and 110 South Main Mercantile & Market closed for January 2024 to work on the south half of the building.
The banquet hall, which was used by the Scottish Rite, is just on the other side of the cafe and is an area that has been closed off to customers in the past.
“The carpet has been removed, the walls have been repainted, and the ceiling has been removed and will be replaced this week,” she said. “The space will not be complete for the February 6th reopening, but it should be complete in early spring once we finish adding heating and air conditioning and complete some plumbing work in that portion of the building. Once HVAC is done, the retail store will move to that area.”
The Beacon Director Dave Gillen and Assistant Director Ashley Heathman have compiled the 2023 statistics for the local helping organization.
“In 2023 we had a total of 145 new families totaling 322 new individuals between adults and children,” Heathman said. “Our new families were a mixture of new residents and current residents facing hard times due to the rising cost of living and facing job insecurity.”
The last few years of statistics that the Beacon keeps show an increase in the number of new families needing help.
In 2020, there were 102 new clients totalling 235 individuals, in
In 2021 there were 83 new clients totaling 147 individuals, in
2022 there were 147 new clients totalling 302 individuals and in
2023 there were 145 new clients totalling 322 individuals, Heathman noted.
“The Beacon helps Bourbon Country residents facing food insecurity, along with this we offer financial assistance for prescriptions, rent, and utility payments thanks to the Hack Foundation and Bourbon County Coalition.”
The Bourbon County Inter-Agency Coalition is a charitable organization that helps facilitate a working relationship between organizations.
“The Hack Foundation was a trust fund set up for the Presbyterian women to take care of Fort Scott citizens to help during certain financial situations,” Heathman said. “Hack comes from two sisters whose family used to own a greenhouse in Fort Scott.”
“All financial requests that come through our door are paid out by Bourbon County Coalition and the Hack Foundation,” Heathman said.
“We could not do what we do without our amazing donors and volunteers,” she said. ” David and I express sincere gratitude to everyone, all our donors and volunteers, as they continue to help us help others.”
During the 2023 calendar year, The Beacon also helped several local organizations and causes.
“The Beacon helped disperse 202 shoe vouchers for Community Christian Church to our clients for school shoes for their children,” according to the press release.
They donated food items to the Elks Club organization to help them disperse holiday meals to 103 homes; totaling 123 individuals.
They teamed up with the community to help provide Christmas presents and holiday meal boxes to 77 families; totaling 410 individuals.
“Throughout the year the Beacon donates to the Fort Scott School District food pantry, ” according to the press release. “We try to donate food items to Feeding Families In His Name (Wednesday evening community free meal) when we can.”
The organization assisted with family swim passes thanks to the Bourbon County Coalition, and helped donate hats and gloves to the Share the Warmth cause for Bourbon County.
The Beacon, which has a food bank, dispersed food for 3,241 families in 2023 serving a total of 4,305 adults and 2,955 children.
“We are looking forward to being able to assist Bourbon County residents again this year,” Heathman said. “According to Kansas Food Bank, we are the second largest food bank in Southeast Kansas. Thank You!”
“We would like to thank everyone for their generous donations whether that is monetary donations, their time, or food donations. We could not do what we do without you!” Heathman said.
Additionally, the Beacon is grateful for the donated 699 volunteer hours to the organization for 2023, she said.
“The Beacon also provides (to those who need them) hygiene necessities, formula, and diapers depending on availability as well,” according to a press release from the Beacon. “Mondays, Wednesdays, and Fridays we receive food donations from our local Wal-Mart that set out inside for anybody in need from 10 am to close.”
“A big thank you to Fort Scott Fire Department, Bourbon County Sheriff’s Department, Fort Scott FFA, and Community Health Center of Southeast Kansas for helping us unload the truck every month.”
“Last but not least we would love to thank our local churches, individuals, and civic organizations for helping us help others,” she said. “We truly reside in a very generous community, it would take us days to name every single person or group that helps our cause; please know we thank each one of you from the bottom of our hearts for blessing us with the ability to help others.”
TOPEKA, Kan. – The Kansas Department of Health and Environment and the Kansas Department of Wildlife and Parks (collectively, “Kansas”) is issuing fish consumption advisories for 2024. The following advisories identify types of fish, or other aquatic species, that should be eaten in limited quantities or, in some cases, avoided altogether because of contamination. General advice and internet resources are provided to aid the public in making informed decisions regarding the benefits and risks associated with eating locally caught fish from Kansas waters.
Definitions/Servings:
Serving size (skinless fish fillets before cooking):
Statewide Mercury Advisories for Fish:
There are many health benefits associated with going outside and catching and consuming fish; however, all fish contain some amount of mercury. Consumption of mercury-rich fish can harm the development of fetuses, nursing babies, and growing children. As a result, anyone who routinely eats fish or serves fish to children, including store-bought fish, should carefully consider the type and amount of fish eaten. Therefore, mercury-sensitive individuals (women who are pregnant, nursing, or may become pregnant, and children 17 or younger) should follow the guidelines presented below for eating Kansas-caught fish.
Fishing and Eating Guidelines:
Preferred Choice Fish | Servings |
Blue and Channel Catfish
Common Carp Crappies White Bass, White Perch, Wiper, Striped Bass Walleye, Sauger, Saugeye Bullhead Catfish Drum Sunfish (Bluegill, Green, Redear, etc.) |
1 or 2
per week |
Second Choice Fish | Servings |
Buffalo (Black, Bigmouth, Smallmouth)
Flathead Catfish Bass (Largemouth, Smallmouth, and Spotted) |
1 or 2
per month |
Reduce the recommendations above if you tend to keep fish larger than 20 inches to:
For specific questions or concerns about mercury in Kansas-caught fish, contact KDHE. For information about mercury in fish caught in other states, store-bought fish, and other types of seafood, visit the U.S. Environmental Protection Agency and U.S. Food and Drug Administration EPA-FDA Advice about Eating Fish and Shellfish | US EPA website.
Waterbody specific advisories for all consumers:
Kansas recommends restricting consumption of bottom-feeding fish to 2 servings per month from the following location because of polychlorinated biphenyls (PCBs):
Kansas recommends restricting consumption of bottom-feeding fish to 1 serving per month from the following locations because of PCBs:
Kansas recommends restricting consumption of bottom-feeding fish to 1 serving per month from the following location because of arsenic:
Kansas recommends not eating specified fish or aquatic life from the following locations:
Waterbodies affected by harmful algae blooms:
To date, measured algal toxin levels in fish samples collected from waters affected by harmful algal blooms suggest the fish are safe to eat. However, please take the following precautions:
General advice for reducing exposure to chemicals in fish:
Other information from KDHE, KDWP, EPA, and the American Heart Association
To view the advisories online – and for information about KDHE’s Fish Tissue Contaminant Monitoring Program – Fish Tissue Contaminant Monitoring Program | KDHE, KS.
For information about fishing in Kansas – including licensing, regulations, fishing reports and forecasts – Fishing in Kansas | KDWP.
For information about the health benefits and risks of including fish in your diet, visit Eating fish twice a week reduces heart, stroke risk | American Heart Association.
For technical information regarding the U.S. EPA risk assessment methods used to determine advisory consumption limits, visit EPA Guidance for Developing Fish Advisories | US EPA.
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A new 70-foot by 150-foot pavilion is in the works for downtown Fort Scott between Old Fort Blvd. and Stanton Street on North National Avenue.
‘The farmers market pavilion would aim to be a dynamic community hub,” according to a press release from Wells. “This outdoor pavilion stands in the original location of the first farmer’s market in the community’s history and champions access to fresh produce by hosting the Farmers Market every Tuesday and Saturday from May to October. Beyond the market, the pavilion transforms into a cultural stage.”
“The current plan is to make it available to rent , like Riverfront Park, or the (Gunn Park) shelter houses,” Wells said. “The city has first right-of-refusal on any use other than the set times guaranteed to the farmers market.”
This gathering space offers Bourbon County’s farmers a direct link to the community, fostering healthier lifestyles with the offering of fresh produce and enhancing local commerce, he said.
The pavilion is constructed with sustainability and adaptability in mind, and the design aligns with the International Building Code of 2015, according to the press release.
The pavilion committee also envisions music, theater, and community gatherings coming alive in the space.
It is adjacent to the newly constructed splash pad and sensory park that was constructed last summer.
The pavilion project is backed by the City of Fort Scott, a grant from T-Mobile, a grant from the Fort Scott Area Community Foundation, private donations, and other grants that have been applied for and will be awarded soon, Wells said.
“As the price of steel was set to go up by a combined 35%, the Fort Scott City Commission had the forethought to order steel before the skyrocket in price,” Wells said. “As the grants come in, money will be replaced. The city was requested to match at least 1/2 the project cost according to grants.”
Sprouls Construction Inc., Lamar, MO is the general contractor for the pavilion construction project, which began in mid-November and is slated to be finished by mid-January
“We bid the project a long time ago,” Kevin Rooks, Sproul spokesman said. “But we didn’t start working until mid-November 2023.”
“(The project) went through several committees that I was not on, and went through many design and location changes,” Wells said. “When we reformed the committee we focused on a site, a site plan, and design. Partnering with the sensory park and splash pad committee we developed the idea for the ‘gathering square’ .”
A final site had to be chosen, and the commission as a whole had to decide on how best to move forward.
“The commission chose progress and what was best, and most cost-effective for our citizens,” Wells said.
The building is constructed of pre-engineered metal and Sprouls Constructin is currently trying to get the roof panels on.
“We hope the wind will quit,” he said. “All the conditions have to be right (for safely installing the roof panels).”
“We anticipate the completion is mid-January,” Rook said. “If the weather cooperates, it will be sooner.”
The structure will be painted black when the weather is warmer and dryer, Rook said. “Hopefully, by June.”
There are more phases to the project.
“We would like to put electricity and lighting, and then we would like to wrap the columns in stone,” he said. “And when the blockhouse has the new siding put on, incorporate a matching wood, possibly around the top as a skirt.”
The pavilion committee consists of:
Lindsay Madison
Bailey Lyons
Rachel French
Angie Simons
Bill Michaud
Brad Matkin
Mary Wyatt
Josh Jones
Tayton Majors
Rob Harrington
Matthew Wells
The First Missionary Baptist Church of Uniontown has been distributing food baskets at Christmas time for many years,” said Marci Williams, chairperson of the mission board at the church.
“We get our suggestions (for those who might need extra food) from church and community members and the (USD 235) school,” she said.
“Church members donate food,” she said. “(And) Ruritan ( a local community service group) donates $500 to the mission board to purchase groceries.”
And the local school organizes a food drive.
“The students, staff, and W.B.E. families are very supportive and generous,” Jenny Covey, a member of the mission board said. “The sixth-grade class has been organizing a food drive since before I started teaching in Uniontown more than 18 years ago.”
“This is a great way to teach students about giving,” Covey said.
“Our church gets together a few days before Christmas to pack and deliver the boxes,” Williams said. “This year each family received a turkey, sausage, eggs, bread, bag of potatoes, apple juice, sugar, and apples. In addition, the boxes are filled to the brim.”