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Healthy Bourbon County Action Team: 2025-2026

Submitted by Jody Love
HBCAT/RCP
President and CEO
To Our Communities and Partners:
“We’re not working to win Kansas. We’re working for Kansas to win.”
I recently heard Destany Wheeler with Elevate Kansas share this sentiment, and it perfectly captures how I feel about our work in Southeast Kansas.
We believe in abundance. We are not chasing recognition or competing for credit or resources. We are working for this region to succeed on its own terms. That belief carried us through a year marked by both meaningful progress and significant hardship.
In 2025, we navigated funding uncertainty, shifting policies, and economic pressures affecting families, businesses, and organizations across the region. We experienced pauses, delays, and moments that required us to rethink timelines and approaches. Quite frankly, this was a hard year. Each time we took a hit, we pivoted, picked ourselves up, and moved forward, guided by community need and shared responsibility.
At the Healthy Bourbon County Action Team, we remained deeply committed to our mission: increasing access to physical activity and healthy food, promoting commercial tobacco cessation, enhancing quality of life, and encouraging economic growth. These priorities are not abstract goals. They are shaped by the lived experiences of residents across Southeast Kansas.
We are equally committed to responding to priorities identified by residents who live the reality of these decisions every day. Community trust, resident leadership, and equity remain central to how we design, implement, and sustain our work.
That commitment is visible through Rural Community Partners and our work to find, connect, and engage small business owners and entrepreneurs across Southeast Kansas. We meet entrepreneurs where they are, connect them to the right expertise, capital, and networks, and ensure they are not navigating fragmented systems alone. This approach reduces barriers, builds trust, and helps entrepreneurs move forward with clarity and confidence.
Despite the challenges, we expanded small business and entrepreneurship support, delivered hands-on technical assistance, helped unlock new capital, and strengthened workforce development partnerships. Together with Rural Community Partners, the Small Business & Entrepreneurship Council, and Balloon Media, we elevated regional storytelling. With support from Kansas University Medical Center, we convened partners across counties and continued building coalitions focused on practical, community-led solutions. Our role as a regional convener and backbone organization grew, not because it was easy, but because it was necessary.
We also invested in the long view by advancing the Southeast Kansas Small Business and Entrepreneurship Endowment. This commitment to sustainability allows us to lead with integrity rather than urgency, remain accountable to communities rather than funding cycles, and speak honestly when systems fall short. It is a promise to Southeast Kansas that this work will endure.
We are change agents, and with that comes a responsibility to speak up when systems no longer serve the communities they were designed to support.
What makes our work different, and why does it endure locally and regionally where many well-intended efforts have struggled? Three things have mattered most:
- We remain financially independent and are not reliant on local or regional gatekeepers.
- Our work is guided by community need rather than access, favors, or external approval.
- We are willing to say what others won’t, even when it risks relationships, status, or funding.
Looking ahead to 2026, our vision is clear.
We will continue scaling entrepreneurship and mentorship efforts, strengthened by our partnership with the KU School of Business, Kansas Food Action Network, and BCBS Pathways to Healthy Kansas, while expanding access to capital and expertise. Working alongside partners such as WorkforceONE, we will deepen workforce pathways by listening directly to local employers. By supporting locally driven solutions, we will build resilience across counties while protecting the trust and relationships that make progress possible.
This role requires resilience, clarity, and courage. As Virginia Barnes, BCBS Pathways Director, reminded me earlier this year, it means acknowledging setbacks without being defined by them. It means staying focused on long-term impact and believing in the capacity of Southeast Kansas, even when circumstances test that belief.
Thank you to our partners, funders, donors, and residents who continue to stand with us.
Together, we are not working to win Southeast Kansas. We are working for Southeast Kansas to win.
Bourbon County Commission Special Meeting, Dec. 18

The Bourbon County Commissioners will hold a special meeting Thursday, Dec. 18 at 3pm in the commission chambers.
The meeting agenda includes signing a vacation and sick leave policy resolution and a noise resolution as well as three executive sessions.
U.S. Senator Jerry Moran Newsletter


Schedule Your Chamber Coffee for 2026
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The Bourbon County Sheriff’s Office Daily Reports Dec. 16
FSCC Notice of Trustees Attendance at Events
More than three Fort Scott Community College (FSCC) Board of Trustees members may be present during a reception honoring outgoing board members on Monday, December 15, 2025 from 5:00 pm – 5:30 pm, but no official business will be conducted during that time. The regular board meeting begins at 5:30 pm.
More than three FSCC Board of Trustees members may be present during the end-of-semester employee dinner on Wednesday, December 17, 2025, from 6:00 pm – 8:00 pm, but no official business will be conducted during that time.
Juley McDaniel
Director of Human Resources
Fort Scott Community College
K-State to Host Calving School in Southeast KS

Southwind Extension District
Livestock Production Extension Agent
1006 N. State St.
Iola, KS 66749
Office: (620) 365-2242
Cell: (620) 473-3298
[email protected]
K-State to Host Calving School in Southeast KS
Program focuses on calving management and handling difficult births.
Kansas State University’s Department of Animal Sciences and Industry and K-State Extension’s Southwind District, Wildcat District, and Cherokee County will host a Calving Management School in Erie as part of a statewide educational effort preparing producers for the upcoming calving season.
The event will be held on Wednesday, Jan. 7, at the Neosho Valley Event Center, 321 N. Wood, Erie, Kansas. Doors will open at 5:30 p.m., and the meal and program will begin at 6:00 p.m. Producers are asked to register online at: https://bit.ly/SEKCalvingSchool2026 or call 620-244-3826. Thanks to the generous sponsorships from the Community Foundation of Southeast Kansas, Cleaver Farm & Home, Merck Animal Health, and Zoetis, producers can attend the program at no charge.
The program will cover overall calving management, including the stages of normal labor and practical tips for managing difficult calving situations. A.J. Tarpoff, K-State Extension beef veterinarian, said the goal of the program is to increase producer knowledge and hands-on skills to support more successful births when assistance is needed.
“We want producers to leave better prepared for calving season,” Tarpoff said. “We will discuss timelines on when to examine cows for problems, when to call your veterinarian if something isn’t progressing normally, and how to provide proper calf care during the first hours of life. It’s an excellent program for all experience levels.”
Dr. Tarpoff will also demonstrate the proper use of calving equipment using a life-size cow and calf model. Local extension agents will also cover Body Condition Scoring and a Calving Tool-Kit.
For more information, please contact Hunter Nickell, Livestock Production Agent, (620) 244-3826, [email protected].
The Bourbon County Sheriff’s Office Daily Reports Dec. 15
Two Pennies and a Nickel by Carolyn Tucker

Keys to the Kingdom
By Carolyn Tucker
Two Pennies and a Nickel
My normal routine is to go to my late-husband’s grave every winter, spring, summer, and fall, in addition to other special dates, to switch out the floral arrangements. He died on 02-21-2021, exactly two weeks after my 63rd birthday. Sometime later that year I found a nickel on his headstone. I knew someone had placed it there on purpose so I left it there. Four years later, I noticed two pennies had been added. My heart was warmed as I examined them and took note of the years: 2014 and 2018. I suppose the dates meant nothing to the individual who thoughtfully placed them there, but Jimmy was diagnosed in 2014 and 2018 was our last family vacation at our favorite spot in Gulf Shores, Alabama. People leave coins on a headstone to demonstrate that the departed are loved, appreciated, and respected long after their passing. The language of coins left on a loved one’s headstone is a time-honored tradition. I don’t have words to say what these coins mean to me — only tears.
It is a reality that one day we’re all going to exit this world one way or another. “And because by God’s law, death comes to men once and after that they are judged“ (Hebrews 9:27 BBE). When our appointed time comes, we won’t be taking anything with us, but we will leave our testimony and legacy behind. The most important thing we will ever do is accept Jesus Christ as our Savior and Lord. And after that, it’s all about how we loved and lived like Jesus told us.
The words and music to “All That Really Matters,” written by Marcia Henry and recorded by Jeff & Sheri Easter, really sums up life in a few short words: “They’re talking about him, he isn’t even there. His best friends and family, what a way to show they care. Haven’t mentioned his money or the kind of clothes he wore. But they say he loved his family and he proudly served the Lord. All that really matters when it’s all said and done, all that really matters when your time to go has come — Did you know Jesus, and show Him to anyone?”
Jesus is the best at presenting a straightforward message; the parable of the rich fool is no exception: “Then He [Jesus] told them a story: A rich man had a fertile farm that produced fine crops. He said to himself, ‘What should I do? I don‘t have room for all my crops.’ Then he said, ‘I know! I‘ll tear down my barns and build bigger ones. Then I‘ll have room enough to store all my wheat and other goods. And I‘ll sit back and say to myself, ‘My friend, you have enough stored away for years to come. Now take it easy! Eat, drink, and be merry!’ But God said to him, ‘You fool! You will die this very night. Then who will get everything you worked for?‘ Yes, a person is a fool to store up earthly wealth but not have a rich relationship with God.” (Luke 12:16-21 NLT).
Jesus is not speaking against being wealthy; he’s telling us to be wise in handling our abundance. And He’s advising us to work at keeping our priorities straight by daily walking with God like Enoch and being God‘s friend like Abraham.
The Key: What we do while living affects our best friends and family forever. Think about that.
U.S. Congressman Derek Schmidt Newsletter
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Which Potato Should I Buy? by Sandy Haggard

Which Potato Should I Buy?
Those of us in Kansas are used to eating meat and potatoes almost everyday. Who doesn’t enjoy mashed potatoes with chicken noodles on a cold gray day in the winter, or eating potato casseroles? There are many varieties of potatoes in the grocery store, so how do you choose which potato to buy for which situation? While many shoppers choose potatoes based on personal preference, there are some guidelines to help choose the right potato for the right recipe.
Potato preparation is based on two quality characteristics, starch and moisture content. These two components can determine the best way to cook them.
High starch/low moisture – The russet potato fits in this category. The high solids content yields a dry, fluffy, mealy texture well suited for baking, mashing, frying, or pureeing. They also make good French fries.
Low to medium starch/high to medium moisture – Red and yellow potatoes fit in this category. They have a waxy texture which makes them good for boiling, steaming, braising, stewing, in salads, or any other recipe where potatoes need to remain intact. They don’t absorb much water during cooking, so they have a smooth, creamy texture.
Here are some common varieties and their uses:
Russet – baking, mashing, frying, roasting
Whites – boiling, steaming, mashing, baking, roasting and in casseroles (scalloped and au gratin), soups and salads.
Reds – boiling, roasting, steaming and in casseroles (scalloped and au gratin), soups and salads.
Yellows – baking, boiling, mashing or roasting.
Blue/Purple – bake or mash, French fry, steam, or boil.
Fingerlings – steam, bake, or boil; also good in salads.
Potatoes can provide essential nutrients such as potassium, Vitamin C, and fiber. They are suitable for those with digestive issues, and by themselves, they are fat-free, gluten-free, plant-based, and they are often affordable.
Enjoy your family gatherings and keep safe food handling tips in mind for the health of your family members. For further information on nutrition programming such as Dining with Diabetes or Planning Family Meals, please contact Sandy Haggard, Nutrition, Food Safety, and Health Agent, Southwind District, [email protected] or 620.365.2242.



















