Bagworms are a yearly pest in our area and can cause considerable damage. Most homeowners typically don’t get too concerned about bagworm control until they see large bags present on plants. By then it is too late and the damage is already done! I actually found newly hatched bagworms on my Bald Cypress trees over the weekend.
Bagworms overwinter as eggs deposited in the female bags. From mid-May through mid-June, larvae hatch from the eggs and exit from the bottom opening of the old bag. Larvae begin constructing their miniature silk-lined bags immediately. Only after the bags have been completed do the larvae begin actual feeding activities. And as the larvae grow, so do their bags. By mid-to late August when feeding activities are complete, larvae firmly anchor their bags to the twigs and branches on which they were feeding.
Bagworms are most commonly found on eastern red cedar and junipers. However, bagworms can attack arborvitae, spruce and pine. Broadleaf trees, shrubs and ornamentals can also serve as a host to bagworms. After bagworms have defoliated a host plant, they are capable of migrating in search of additional food sources. They may attack the same species from which they came or a completely different species.
The damage caused by bagworm feeding can be minimal to severe. As larvae enter their later development stages, they require greater amounts of food. Sometimes in what seems to be just overnight, bagworms can completely defoliate a tree. Several successive years of heavy foliar feeding can result in the death a tree, especially with conifers.
There are two ways to control bagworms – cultural and chemical. Cultural practice is used by those who do not want to utilize insecticidal sprays to control bagworms. Instead, bagworms are eliminated by handpicking individual bags from plants. This is best done in the winter months when bags stand out against a trees background color. Keep in mind that a single missed bag could result in a thousand new bagworm larvae. Of course handpicking becomes impractical when a host is literally covered with bags or it is too tall to make handpicking possible.
Chemical control is most effective when larvae are in their early developmental stages. Generally, bagworm larvae will begin emerging from the overwintering bag by mid-to late May. Hatching does not happen overnight. Instead, hatching can continue for 4 to 5 weeks. Controls applied in late summer are often a waste of time and expense because the larvae are large, tough and may have stopped feeding. Now is the time to find the correct insecticide and get the sprayers out and ready for the job ahead.
For more information on bagworm control, please contact me at one of our three Southwind Extension District office locations.
Krista Harding is a K-State Research and Extension Agricultural agent assigned to Southwind District. She may be reached at firstname.lastname@example.org or 620-244-3826.
K-State Research and Extension is an equal opportunity provider and employer.
During the summer in southeast Kansas cattle on cool season fescue grass pastures may tend to perform poorly. Often times, this is due to summer slump, otherwise known as fescue toxicosis. The fescue grass plant contains an endophyte (fungus). This endophyte helps make the plant hardy, but it also produces a chemical (alkaloid) that can cause negative effects in cattle, if eaten in high doses.
Symptoms of summer slump include poor hair coat, elevated body temperatures, feet problems (fescue foot), and poor breeding rates. While these symptoms can affect all cattle, it is most generally noticed in black hided cattle.
Summer slump increases core body temperatures. Affected cattle spend the majority of their time in ponds or in under shade, rather than grazing in the pasture. Some strategies to mitigate the effects of summer slump include feeding a good mineral supplement (specifically formulated for use on fescue pastures), culling poor performers from the herd, and providing alternative feed sources.
For more information on fescue and its effect on cattle, contact me a (620)-223-3720 or by e-mail at email@example.com.
Woodson County Extension Council and Woodson County Commissioners have recently voted to join the Southwind Extension District. Woodson County and the Southwind Extension District will be working over the next several weeks to complete requirements for Woodson County to become a part of the district. This merger, effective July 1, 2018, will provide expertise of additional specialized agents in Woodson County. At the same time, personnel in Woodson County will have access to more resources and support as they work together with Southwind District faculty and staff on programs and activities. Extension programming improves the lives of people by providing educational programs related to agriculture, family and consumer sciences, 4-H youth programs and community development backed by the power of applied research from Kansas State University.
“On behalf of the Southwind District Board of Directors, I would like to welcome Woodson County to the District. We are proud to be able to help expand the availability of K-State Research & Extension programming to our neighbors. As well, the addition of new ideas and fresh viewpoints can only improve extension services for the entire district. This is an exciting time for extension in Southeast Kansas!” says Kathy Brazle, Chairman, Southwind District Board of Directors.
In 1991, the Kansas Legislature passed an act permitting two or more County Extension Councils to join and form an extension district. The Extension District Law was designed for efficient and effective programming. In 2010, the Extension Councils Executive Boards and the County Commissioners in Neosho and Allen Counties passed county resolutions to form Southwind Extension District. Bourbon County was added in 2011, and Woodson County will now sign an agreement with the Southwind Extension Board. By joining the Southwind District, Woodson County residents will now have access to 8 agents from all four counties of the expanded district, who offer programming in the areas of Community Development, Forage and Livestock Production, Crop Production, Horticulture, 4-H Youth Development, Financial Management, Adult Development and Aging, and Nutrition, Health, and Food Safety.
“Woodson County residents need a sustainable extension program that improves the lives of our citizens,” according to Jay Weseloh, Woodson County Extension Board Chair. “Joining the Southwind District allows us to expand our programming and reach more people without creating a significant financial burden on our taxpayers.”
Southwind Extension District relies on strong local governance. Extension programs are fiscally-responsible entities that are managed by ordinary citizens who care about making their counties a better place to live. Each county in the extension district is represented by four district governing board members. After initial appointment by their county commissioners in Woodson County, district board members will be elected during fall elections of the alternating odd-numbered years for a four-year term.
“Board members, faculty, and staff are excited about the opportunities of merging together to create a stronger extension district that will be better poised to meet the needs of residents,” concludes Carla Nemecek, Director of Southwind District. “We look forward to working in Woodson County.”
Kathy S. McEwan, Southwind Extension District, Family and Consumer Sciences, Foods and Nutrition
For many people, the Memorial Day Holiday marks the “official” beginning of summer and means enjoying time outdoors and firing up the grill. Elizabeth Boyle, meat safety and quality specialist for K-State Research and Extension, said barbecuing requires some safety practices to ensure everyone enjoys the food and the summer grilling season.
1. Avoid cross-contamination
Boyle’s first food safety tip is to avoid cross-contamination. Frequently washing hands is necessary.
“Washing your hands becomes important, especially with grilling,” Boyle said. “We are taking food outside, handling door knobs, handling tongs, handling raw meat and poultry, and handling fresh fruits and vegetables.”
If you don’t have a sink readily available or soap and water on hand, at least use hand sanitizing wipes to try to decontaminate your hands, she said.
Also, make sure to decontaminate utensils and cooking supplies. Common items that could lead to cross-contamination include cutting boards, knives and other tableware, and meat thermometers.
Boyle said to use separate cutting boards for meat and produce, or thoroughly wash the cutting board after each use with soap and hot water. This prevents uncooked meat juices from contaminating fresh, uncooked produce.
Between checking temperatures of meat using a meat thermometer, make sure if the product hasn’t reached necessary doneness to wash the stem off in hot soapy water and rinse it before checking the temperature of the meat again, she said.
2. Cook meat to appropriate temperatures.
For many, marinating meat comes before grilling. Boyle said to make sure to marinate at refrigeration temperatures.
“We want to keep foods out of the danger zone which is between 40 and 140 degrees Fahrenheit,” she said. “Foods can’t be in that temperature range for more than two hours. Otherwise, we have concerns not only with spoilage but also with potential growth of microorganisms that cause foodborne illness.”
To make sure that the food you are serving is safe after grilling, use a meat thermometer, Boyle said. Most retail stores offer inexpensive meat thermometers and many different versions to fit your preference.
“For a hamburger patty, I would insert (the thermometer) about an inch into the patty so I get my tip to the center,” she said. “Don’t take (the temperature) from the top down but from the side.”
For ground beef, lamb or pork, cook that product to an internal temperature of 160 F. Whole cuts such as steaks and chops should be cooked to at least 145 F. All poultry products need to reach at least 165 F.
“We can’t rely on color,” Boyle said. “Different factors play into meat color, and those can lead to a condition called persistent pink, where even though the product has reached 160 degrees (F), the meat is still pink in the middle. There’s also a condition called premature browning, where the meat can turn brown at 140 degrees, not be safe but look like it’s done.”
3. Wash produce, not meat.
When you’re working with produce, make sure you wash it before eating, Boyle said. This prevents potential microorganisms on the surface of produce from making people sick.
Make sure to scrub melons such as cantaloupes and watermelons with a vegetable brush. Wash your leafy lettuce, head lettuce, and other fruits and vegetables under running water. Then, dry off produce before putting it on a clean cutting board and cutting it.
Some consumers think they need to wash their meat before they grill it or before they get it ready for marinating, Boyle said, but unlike fresh produce, you do not need to wash meat products.
“Our modern harvesting practices have washing procedures inherently associated with them, so when you buy your meat at the grocery store, there’s no need for you to wash it,” Boyle said. “Even if you did wash it, what could result is a lot of cross-contamination in your sink area and on your counters from the splatters or the drops that aspirate from hitting the meat surface.”
4. Store leftovers properly.
Usually, barbecues with family and friends mean everyone is having fun and doing activities together, Boyle said, but make sure the meal and any leftovers don’t sit out longer than two hours. Make sure to package up leftovers, and put them in the refrigerator or cooler with ice or ice packs to keep them out of that temperature danger zone.
More information about food safety for grilling can be found at the Southwind Extension offices or by contacting Kathy at firstname.lastname@example.org or by phone at 620-365-2242.
Spring weather has finally arrived. As spring temperatures rise, farm pastures begin to green up. I am happy to help you become more productive, by visiting you on your farm or ranch and reviewing your management options. We can discuss pasture fertility, grazing strategies, weed control options and livestock management.
As our pastures green up, unfortunately, our farm ponds do too. This is caused by high nutrient loads which create favorable environments for pond weeds and algae growth. While some pond weeds and algae are necessary for a healthy pond ecosystem, excess weeds and algae problems can rob your ponds of the necessary oxygen to sustain fish life. Maintaining a healthy pond is a balancing act. If over fifty percent of your pond is weedy or algae filled, it’s time to begin an action plan. Unfortunately, there are no quick fix solutions to pond weeds problems. However, starting early in the year and creating a long-term weed or algae control strategy is your best option.
I’d be happy to assist you, free of charge, with your pond or pasture concerns. Contact me at the Southwind Extension District of K-State Research and Extension at (620)223-3720 or by e-mail at email@example.com to schedule a visit.
Kathy S. McEwan,Family, and Consumer Sciences Agent Foods & Nutrition, SNAP-Ed Coordinator, Southwind Extension District – Iola Office, P.O. Box 845, Iola KS 66749, 620-365-224, firstname.lastname@example.org
Time to get ready for canning season
Fresh pickles, ripe tomatoes, and other garden goodies may still be months away, but if you plan on canning those foods, now’s a good time to check on your supplies.
And if that includes buying a new canner, Kansas State University food safety specialist Karen Blakeslee says there is a lot to think about before selecting a canner.
“The first thing to think about is what kind of cooktop do you have on your stove,” said Blakeslee, who is also the director of the university’s Rapid Response Center. “The cooktop is going to dictate what type of canner you’re going to get.”
She said most canners will work on a gas stove or a coil-type stove. But the newer, smooth top stoves could create some problems with some canners.
“Some of the smooth top stoves have automatic shutoffs on them if they get too hot,” which could mean the food is not properly heated and thus preserved, according to Blakeslee.
“The other thing to think about is the weight that you’re putting on that stove top. Canners are heavy, and when you add water and full jars of food, that increases weight, and you could end up cracking your stovetop because of the weight and the heat.”
She recommends following the stove manufacturer’s recommendations for using canners on a smooth stovetop.
“There are some canners that I would not recommend using on a smooth top surface,” Blakeslee said. “One example is a water bath canner like the old Granite-Ware, which are speckled blue or black enamel canners. Many people have them and they work great, but the problem with those is they have the bumpy bottoms. On a smooth cooktop surface, you do not get maximum heat contact from the burner into the canner, so it takes forever to heat up water.”
Blakeslee, who teaches classes on canning through K-State Research and Extension offices in the state, suggests a stainless steel water bath canner sold by the Ball company that has a flat bottom. Presto is another company that says its product can be used on a smooth top, but Blakeslee says “make sure that your burner is as large as possible.”
She adds that the bottom of the canner should not extend beyond the burner more than one inch to get maximum heat transfer from the burner into the canner.
Canners sold by All American and Mirro warn consumers not to use them on a smooth cooktop.
“An alternative to using your stove top for water bath canners is an electric water bath canner sold by the Ball company,” Blakeslee said. “This is a stand-alone canner; it has its own heater/burner system and is separate from your stove, so you don’t have to worry about what kind of canner to use on top of your stove.
“This is a good investment if you do a lot of water bath canning. It can also be used for general cooking such as making soup or stew.”
Blakeslee has some other timely tips leading up to canning season:
Use a canner that is recommended for the type of food you want to can. “If you’re canning plain vegetables, like green beans, you have to use a pressure canner because green beans are low acid foods,” she said. “Plain vegetables like green beans, carrots, corn, even meat…those types of foods must be pressure canned.”
She added that you can use a water bath canner for such foods as fruits, jams, jellies, and pickles.
“A pressure canner can be used like a water bath canner. Just leave the weight off so the pressure is not applied,” Blakeslee said.
Have your dial gauge tested. Southwind Extension offers this service for free. Gauge brands that can be tested include Presto, National, Magic Seal and Maid of Honor dial gauge pressure canners.
“Check dial gauges every year so you know how accurate the gauge is reading,” she said.
Check your canning supplies. The food safety specialist says you should check to make sure jars are not scratched or chipped and that the rims of jars are not damaged. A damaged jar could crack inside a canner, “and that’s not good,” she said.
Other supplies you may need to have in stock include pectin for jams and jellies; lemon juice or citric acid for tomatoes; and other supplies that vary based on the type of food you plan to can.
“We want you to be smart and safe when it comes to home canning,” Blakeslee said. “It’s a great way to preserve produce you grow or buy from a farmer’s market. Be smart about how you’re canning food. While there are some things that haven’t changed over the years, there are some procedures and methods that have changed, so make sure you’re up to date on what you’re doing when it comes to home canning.”
As part of our Grow, It Prepare It series, I will be offering preservation classes in Iola beginning May 9 with Preservation 101. This class is a pre-requisite for the other “hands-on” classes to follow. For more information or to register for the Preservation 101 class, call Kathy at 620-365-2242. Class details are available on the Southwind District website at www.southwind.kus.edu.
Succession planning is offered through Kansas Agricultural Mediation Services
Facilitated meetings can identify strengths, barriers, and opportunities.
Submitted by: Carla Nemecek, Southwind Extension District Director & Agent
Kansas farm and ranch families continuously look at best options for feasibility and profitability– they attend educational meetings, try out new practices, assess any risks involved and talk with their neighbor or consultant. They make numerous decisions from day to day that will affect the operation both now and in the future.
The future sustainability of the farm or ranch also depends on whether the family has planned for succession. The average age of U.S. producers continues to rise and families will need to explore options for the transitional feasibility of current and future operators. Succession planning is a step-by-step process where families work together to develop a plan to incorporate the next owner and pass on knowledge and resources that will sustain the operation.
Farm and ranch families may be uncertain of how to begin developing a succession plan and need guidance moving forward. This is where a succession planning facilitator plays a key role.
The facilitator can help the family identify strengths, barriers, and opportunities as they pass the farm business on to the next generation. They guide family members to resources and individuals who can help them find the information they need to develop an effective succession plan with help from facilitators and mediators from Kansas Agricultural Mediation Services, a program administered by K-State Research and Extension.
A facilitated meeting is described as guiding participants through shared discussions about important issues. Facilitators help families set an agenda and guide the process of planning their succession. The facilitator works to enable all voices to be heard within a respectful environment. While the facilitator remains neutral with the content of the discussion, they help everyone keep track of the substantive issues and options raised by the family as they chart their path forward.
Trained facilitators have experience working with Kansas farm and ranch families. They offer guidance and support as families cultivate options for creating a succession plan. Facilitation services can be requested by calling Kansas Agricultural Mediation Services at 800-321-3276.
Families may also visit the succession planning website and navigate through a variety of resources, such as “Transition Planning: 12 Steps to Keep the Family Farming” and more topic-focused areas such as estate planning or “FamilyTALK.” The website is available at Kansas Agricultural Mediation Services.
Kansas Agricultural Mediation Services is administered by K-State Research and Extension. The program supports Kansas producers in resolving a variety of agricultural-related concerns and maintains confidentiality during the process. Information and guidance on any ag-related issue will be provided at no cost through our toll-free hotline, 1-800-321-3276 or visit their website at Kansas Agricultural Mediation Services.
You may have heard the practice of tree topping referred to as “heading,” “stubbing,” or “dehorning,” but regardless of what it is called, it is always a bad choice. Unfortunately, many uninformed homeowners are often talked into this pruning practice. Topping a tree is not a beneficial or proper pruning practice. It’s a bad decision for any tree.
Tree topping is the drastic removal or cutting back of large mature limbs – back to stubs. Many homeowners have a misconception that having trees topped will reduce the tree height and in turn decrease the chance of it falling due to wind or ice. This is simply not true.
Purdue University Forestry and Natural Resources sites eight reasons why trees should not be topped:
Starvation – Trees need leaves to make food. Topping removes so much of the leafy crown that a tree may be unable to provide food to the roots and the tree starves. Good pruning practices rarely remove more than one-quarter to one-third of the leafy crown.
Shock – The tree canopy acts like an umbrella – shading the bark from the direct sunlight of summer. The sudden removal of the leafy protective layer exposes the bark to sunscald. Neighboring plants relying on shady conditions will suffer as well.
Insects and disease – Large wounds resulting from tree topping have difficulty closing. This will attract insects and disease. If decay is already present in the limb, cutting will only spread it even more.
Weak limbs – The new limb growth that appears after a tree is topped is weakly attached to the remaining branches. The limbs actually attach to the larger branch with layers of wood that overlap year after year. This results in minimal attachment of the wood to the main branch.
Rapid new growth – The thought that topping will control the height of the tree is false. Actually, the opposite happens. Trees respond rapidly to the injury by producing many long, weak sprouts. The result – trees quickly regain the height it once had and becomes bushier.
Tree death – some species of trees do not tolerate topping. All previously mentioned factors are just too much for the tree and it dies.
Ugliness – A topped tree is an ugly tree. Even with regrowth, it never regains the grace and beauty it once had.
Cost – A chainsaw and a bucket truck are not all that is needed to properly prune a tree. Topping might seem like a bargain deal when compared to other recommended practices, but in the long run, it will actually cost you more! Topping reduces property values, increases replacement cost when a tree dies, increases the risk of losing nearby trees and shrubs, increases the risk of liability from weaken branches and increases future pruning costs.
Prune trees properly and regularly. Don’t be talked into topping by someone just looking to come in and make random cuts. Hire a certified arborist. They will know how and where to make cuts to reduce the canopy and yet maintain a strong, beautiful tree.
When planting a new tree keep in mind its mature height. The Extension office has a publication on recommended trees for Kansas. This publication also details the mature height that you can expect. Check growth habits before you plant to ensure that the tree won’t outgrow the space!
Krista Harding is a K-State Research and Extension Agricultural agent assigned to Southwind District. She may be reached at email@example.com or 620-244-3826.
K-State Research and Extension is an equal opportunity provider and employer.
PARSONS, Kan. – Kansas State University will host its annual Beef Cattle and Forage Crops Field Day on Thursday, May 3. This year the event will be at the K-State Southeast Research and Extension Center, 25092 Ness Rd. in Parsons.
The day starts with registration, coffee and donuts and time to view sponsors’ displays at 8:30 a.m. Presentations begin at 9 a.m. Lunch will be served following the last presentation, compliments of several sponsoring companies.
Spring Safety Around the Farm
Submitted by: Carla Nemecek, Southwind Extension District Director & Agent
For Release: week of April 9, 2018
Preparing for spring does is not limited to preparing the soil and crops on those warm spring days. This is also the perfect time for farmers, ranchers and homeowners alike to take the steps necessary to prevent injuries in order to have a truly productive season. Placing emphasis on agriculture safety recognizes the rich tradition of our farming and ranching culture in producing the safest and most abundant food in the world, and the involvement of all members of the farm family in age appropriate tasks.
One good way to manage safety on the farm is to establish a checklist. The Farm Safety 4 Just Kids program offers the following safety checklist suggestions:
* Are the keys removed from idle equipment?
* Are riders NOT allowed on tractors, farm machinery and lawn mowers?
* Are slow moving vehicle (SMV) emblems in place and still reflective?
* Are power take off (PTO) shields in place on tractors and machinery?
* Are other safety shields and guards in place on machinery and lawn equipment?
* Are warning and danger decals prominently displayed on all equipment, including grain handling equipment?
Children being carried along as extra riders on farm and lawn care equipment continues to be a concern among safety professionals.
It is difficult, if not impossible, to pay full attention to operating the machine when you have a youngster in your lap or riding on the fender. More than 100 children are killed on U.S. farms each year. Many of these deaths are from accidentally falling off the operator’s station of a tractor or farm implement and being run over by the tractor or trailed equipment.
When there is only one seat, the rule of thumb is for the operator and no one else to occupy the seat. For safety sake, never allow extra riders. This rule applies to farm as well as lawn and garden tractors.
The Kansas 4-H organization experienced budget cuts in the last few years, according to officials, and began a process to keep the youth organization going and growing.
Kansas 4-H implemented a “4-H Program Fee” effective October 2017. This is new since the 4-H organization has traditionally been free for participants.
“Many states have already implemented this type of fee – including Missouri and Oklahoma,” Carla Nemecek, K-State Southwind District Director and Agent said.
The organization gathered input on how to stabilize funding and grow the 4-H program, according to Wade Weber, Kansas State University’s 4-H Youth Development Department Head and State Program Leader.
“We hosted discussions as well as conducted a survey to gain feedback on program impact within K-State Research and Extension,” Weber said. “A task force of eight extension agents was formed to review all information and develop recommendations on how to move forward.”
The task force worked to provide a means to ensure a steady funding stream to grow the 4-H program, Weber said.
The task force members were Candis Meerpohl from Shawnee County, Monica Thayer from the River Valley District, Michelle Beran from Midway District, Melinda Daily from the Sunflower District, Allen Baker from Wichita County, Nancy Honig from Stevens County, Jodi Besthorn from Sedgwick County
and Brian Swisher from the Wildcat District, according to links provided.
A recommendation from this task force was to implement an annual 4-H program fee of $15 per member, beginning October 2, 2017.
“Funds from the 4-H Program fee are placed in a restricted funds account available for use only by the Kansas 4-H Youth Development Department,” according to Weber.
“Funds generated will strengthen our program priorities of volunteer development, project support, and program enhancement,” Weber said.
“K-State Research and Extension had to face several budget cuts over the past couple of years, and this would seem to be an option to help fund Kansas 4-H on a State level.” Carla Nemecek, Southwind District director, and an agent said. ” The Southwind District will not receive any financial benefit, as 100 percent of the program fee is directed to the State 4-H Program.”
Southwind District encompasses Allen, Bourbon and Neosho Counties.
“Some counties were fortunate to have found donors who are offsetting the cost, but we do not know how long those donations will last,” Nemecek said.
“As a 4-H parent and Director for the Southwind District, I am sympathetic to those who are upset about the fee,” Nemecek said. “Kansas 4-H has always been free for anyone to join, so this is taking us down a path we have never been.”
A provision has been made for those for whom it would be a hardship to pay the $15 per child program fee, she said.
“There is a waiver process for those families or individuals who are not able to pay the fee,” Nemecek said.
Message from Weber on benefits for local 4-H programs:
In January Dr. John Floros, Kansas State’s College of Agriculture Dean presented highlights of 4-H Youth Development efforts in the last 12 months to a joint meeting of state senators and representatives.
Also in January, Dr. Floros, Dr. Greg Hadley, Associate Director of Extension and Applied Research and Weber conducted meetings with local leaders to tell of the progress made.
These findings are what they reported, according to Weber:
“Examples of National and State 4-H Funding Efforts Benefitting Local 4-H Programs:
• Kansas 4-H Foundation Expansion Grant – 2017 marked the conclusion of a five-year effort to expand 4-H youth and volunteer participation in 14 extension units. This effort resulted in an increase of 458 4-H volunteers. Evaluation data has been collected from the units and a framework for growing 4-H will be created based on the learning experiences of those involved and will be shared with local units for implementation.
• National 4-H Council Ag Innovators Experience– 2018 will feature 4-H teen leaders in the Cottonwood District reaching area youth with the “Monarchs on the Move Challenge.”
• National 4-H Council Youth Futures: College Within Reach Grant–The focus of this grant is on providing mentoring partnerships to underserved youth in Seward (2017) and Riley (2018) counties. Program results in reaching new audiences will be shared statewide for local unit implementation.
• National 4-H Council Science Matters Grant – Johnson County (2018) is currently collaborating with Bayer to inspire young people to become tomorrow’s science leaders. Program results will be shared statewide for local unit implementation.
Kansas 4-H Youth Development Program Fee Prioritization Survey
• When: Conducted October 19 – November 15, 2017 by the K-State Office of Planning and Analysis
• Who: 612 Respondents statewide: 67% were volunteers or parents
• What: Received input within the following program priorities:
1) Project support and enhancements (i.e. principles of engaged learning, communicate and connect learning opportunities, updating/refreshing existing project materials)
2) Volunteer Development (training materials and support for volunteers; tools for recruitment, growth, evaluation and accountability)
3) Program enhancements benefiting community clubs (including but not limited to updating and refreshing tools for use with youth and volunteer audiences)
4) Foundational Supports (accessibility to all Kansas youth, campus/community partnerships and improved marketing at statewide events, and promotional materials that can be used by local units)
Fast Enrollment Stats 2016-17
•74,837 Kansas 4-H Youth Impact: This includes all delivery modes and has had duplications removed.
• 17,796 4-H Community based Club Enrollment: This includes Cloverbuds (ages 5-6) who are enrolled through a Community Club.
Dean Floros and Dr. Hadley provided the ability for the 4-H Youth Development program to hire a statewide volunteer development specialist while facing increasing budget challenges. This act affirmed the strategic support from administration to assist the 4-H youth development program in growing and modernizing.
Starting on Feb. 5, Shane Potter, New Volunteer Specialist, is tasked with refining the volunteer development process to ensure safe learning environments for youth and grow local 4-H volunteer capacity beyond the 6,000 existing adult 4-H volunteers statewide.”