Category Archives: Food

Bourbon County, Business, Food, Fort Scott

The Farmers Market Vendors Meeting Starts the 2024 Season This Evening

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Tomatoes for sale at Fort Scott Farmers Market in 2018.

After several years of planning and execution, the Fort Scott Farmers Market will be under the new pavilion on North National Avenue on May 4.

Tonight is the first vendor’s meeting of the season. This meeting is for returning vendors and anyone interested in becoming a vendor in 2024, Teri Hamilton, president of Fort Scott Farmers Market said.

Teri Hamilton. Submitted photo.

The meeting is at the Healthy Bourbon County Action Team office at 104 N. National Avenue,  across the street from the pavilion, from 6-8 p.m.

At tonight’s meeting, there will be introductions,  information about market guidelines, applications, and fees “and a time to get to know each other a little better,” she said.

Vendors are not just farmers, “but we give preference to farmers and agriculture businesses,” Hamilton said.

“There are also baked goods and craft vendors,” she said. “We have 15 returning vendors.”

“We have space for up to 24 under the pavilion,” Hamilton said.

“The vendors will park in the parking spaces under the pavilion and the customers will go around to each vendor in the parking stall,” she said.

If more than that number of vendors want to be a part of the market, the vendor spaces will have to be reconfigured, and will be thoroughly discussed, she said.

The Farmers Market Committee comprises Hamilton, owner of Hamilton’s Artisan Bakery, as president; Ethan Holly, treasurer,  of Still Waters Farm; and Leanna Cain, secretary, of Sweet County Farms.

Vendors pay $5 a week for a vendor space, and if payment is given for the whole year, it is $4 a week, she said.

The market is open on Tuesdays from 4-6 p.m. and Saturdays from 8 a.m. to noon, starting on May 4 and continuing until the end of October.

There is a Healthy Bourbon County Action Team workshop on April 15 that will focus on how to get a license to sell at a farmers market, food laws and food safety.

“We want our vendors to have access to that resource,” she said.

Hamilton said the group is so thankful for the new space.

“The pavilion is so wonderful,” she said. “We are so thankful for the project and all the fundraising that took place and they didn’t have to give us the priority,” she said.

On opening day, May 4, there will be a ribbon cutting, live music and speakers for the pavilion’s first farmers market, Hamilton said. The Bourbon County Garden Club always has a live plant sale on the first day of the market season as well.

For more information, call Hamilton at 816-491-7884.

To see the latest on the Fort Scott Farmers Market:

https://www.facebook.com/fsfma

A view of a 2017 Fort Scott Farmers Market on Skubitz Plaza.
Entertainment, Food, Fort Scott, Youth

Easter Egg Hunters Are Invited To Gunn Park This Saturday

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Egg hunters begin their search at the Fort Scott Kiwanis Easter Egg Hunt, on April 1, 2023. Submitted photo.

The Fort Scott Kiwanis Easter Egg Hunt is this Saturday, March 23 at 11 a.m. sharp at Gunn Park Shelter #2. The event is for children preschool through fifth grade, with participants bringing their own Easter baskets to gather the goodies in.

The Kiwanis-sponsored event is always the Saturday before the Easter weekend.

“We recommend people get there at 10:30 a.m.,” Kiwanis President John Crain said. There is always a crowd and it may take a while to get to the child’s age-designated area.

“It’s over at 11:07,” said event coordinator Bob Eckles with a chuckle.

The Easter bunny in the 2009 egg hunt.

The Easter Bunny will be there, so parents can get a snapshot of their children with him.

“Kiwanis packs the goodies on Thursday at 6 p.m. before the event,” Eckles said. “We get help from the Key Club at the high school.”

They usually spend several hundred dollars on candy, but this year “Candy is more expensive, especially chocolate,” Eckles said.

In some of the eggs are coupons from local businesses: Hedgehog Book Store, Dairy Queen Restaurant, McDonalds Restaurant, NuGrille and Flowers By Leanna.

Cash donations for the event are from: R and R Equipment; Diehl, Fletcher and Banwart CPA;Don’s Spirits and Wines; Merle Humphrey Insurance and Photography; Iron Star Antiques; Big Sugar Lumber; Bids and Dibs Consignment and Walmart.

 

Bourbon County, Food

Florida Strawberries Are Coming To Bronson

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Sending on behalf of Chamber Member Perry’s Pork Rinds & Country Store…

Strawberries!

Perry Pork Rinds is partnering with Hill Top Farmz to bring you the PERFECT treat! These strawberries are picked at the perfect time placed in an open flat, immediately put into a refrigerator truck and brought to their store directly from Florida!

Reserve your flat just in time for Easter!

Each flat is $25 and approximately 12lbs each.

Click here to fill out the form and to reserve your spot. They accept payment upon pick up.
Thank you to our Chamber Champion members below!
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Fort Scott Area Chamber of Commerce | 231 E. Wall Street, Fort Scott, KS 66701
Food, K-State Extension

Cooking for One or Two

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Clara Misenhelter (Wicoff) Submitted photo 2023

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:

  • Start with MyPlate to create balanced meals. Before you plan a meal, imagine what your plate will look like. The MyPlate recommendations encourage us to make half of our plate fruits and vegetables, focus on whole fruits, vary our veggies, make half of our grains whole grains, vary our protein routine, and move to low-fat or fat-free dairy options. To learn more, visit MyPlate.gov.
  • Create “planned-overs” to repurpose leftovers. One of the burdens to cooking for one or two people is the amount of time required to prepare, cook, and clean up from meals. To reduce this burden, think about how you can plan meals that will use the same ingredients so that you can cook once and eat twice. (Make sure you use the item within the next 3-4 days.) For example, if you are cooking ground beef to make chili, consider cooking additional meat that can be used on baked potatoes for another meal.
  • Use leftovers safely. The USDA reports that leftovers can be safely kept in the refrigerator for 3-4 days. If you have leftovers, they should be placed in the refrigerator or freezer within two hours (or within one hour if the temperature is over 90 degrees Fahrenheit). When reheating leftovers, they should be reheated to 165 degrees Fahrenheit as measured by a food thermometer.
  • Become friends with your freezer. Tape a piece of paper to the outside of your freezer to keep an inventory of what you stored in the freezer. List the item and the date to remind yourself to consume it within 3-4 months. It can also be helpful to freeze leftovers in smaller portion sizes.

 

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.

 

Business, Food, Fort Scott

Mi Ranchito Mexican Restaurant Will Open in May at 17 S. Main

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17 S. Main is being remodeled into Mi Ranchita Mexican Restaurant.

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,

Robert and Kimberly Coon. Submitted photo.

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.

 

Rulber and wife,  Ana Lilian De La Torre. Submitted photo.
Rulber and his children: Teresa, Yareli, Rulber Jr., Nicolas, Rulber, Samantha, and Nereyda De La Torre. Submitted photo.

“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.

 

Looking through the kitchen to the southwest door of 17 S. Main on February 26. Remodel work was going in the kitchen and bathrooms.

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.”

Church news, Food, Fort Scott

Lenten Fish Fry Begins and Update on Catholic Church Construction

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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.

“Not much has changed on our fish fries,” Knights of Columbus  Member Calvin Barr said.  “As the saying goes, ‘why mess with something that is working?”‘

 

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 Kennedy Gym is located at 7th and  Holbrook Streets, just behind St. Mary’s Catholic School, and is the site of the annual Knights of Columbus Lenten Fish Fry.

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.

“Fr. Yancy’s new rectory is just about completed,” Carr said.  “The workers are finishing up the inside this week.”
The priest’s rectory, located at 720 Holbrook,  is nearing completion. Submitted photo.
The concrete pad for Mary Queen of Angels Catholic Church’s new building has been poured.
The foundation for Mary Queen of Angels Catholic Church has been poured. Submitted photo.
The metal frame is up, with the walls going up this week.
The metal frame is going up this week for the Mary Queen of Angels Catholic Church. Submitted photo.
To view a prior story on the construction:

Construction on the New Catholic Church and Rectory Has Started

 

Business, Food, Fort Scott

Cooking Class Offered at HBCAT This Saturday

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Suzanne Griffin. Submitted photo.
The Healthy Bourbon County Action Team staff is sponsoring a cooking how-to event this Saturday, Feb. 3 from 10 a.m. to noon.
The HBCAT is located at 104 N. National, across from the new Farmers Market Pavilion.
The Healthy Bourbon County Action Team is located at 104 N. National Avenue, Fort Scott.
Suzanne Griffin, owner of Twigs and Berries Catering,  is the presenter.
A Twigs and Berries Catering offering. Submitted photo.

” 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.”

There is no cost for the event.
“There will be a time for learning, worksheets to coach participants through building a monthly meal plan, and handouts to take home,”  Griffin said.
“One of the top priorities that our Local Health Equity Action Team coalition, an initiative of HBCAT, has identified in our community there is food insecurity,” said  HBCAT Executive Director Rachell Carpenter said.  “The educational event taking place on Saturday will help participants learn how to:
*Cook on a budget
*Eliminate food waste and use leftovers made into a new meal.
*Convenience vs Homemade cost and nutrition benefits
*Shop the home freezers first
*Shop by season and sales
*Make meal planning easy
*Include kids in the kitchen
About Twigs and Berries
“I started catering in March 2022 with the hope of bringing in a little extra money while still being able to stay at home,” Griffin said.   ” I thought it would be just for a couple of weeks.  When we first started we were doing ready-made meals for pickup once a week.  Then in 2023 we were almost exclusively catering events only.  We do anywhere from 10 – 200 people.”

“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.com/groups/508029837448241

A Suzanne Griffin food creation. Submitted photo.
Business, Food, Fort Scott

110 South Main Cafe and Store Will Reopen February 6: New Distillery on the Horizon

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Terry and Kathy Dancer. Stock photo.

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 former Scottish Rite Temple at 110 S. Main was repurposed by Tracy and Kathy Dancer. August 2023 photo. The south half of the building is on the left in this photo.
“We painted the old banquet hall, removed the old carpet, and we will also replace the ceiling tiles and update the light fixtures,” said Kathy Dancer, owner.
Submitted photo. This is the former Scottish Rite Banquet Hall.

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.”

Submitted photo. This photo is of the upstairs theater lobby which is slated to open up to the public in the spring. It will be available for private events once complete.
Cohn’s Cafe and the retail store will reopen on Feb 6, with new hours and days.
The businesses will be open from 9 a.m. to 3 p.m. Tuesday through Saturday, with the kitchen closing at 2 p.m. each day. They have 11 employees
“We have added about a dozen new product lines to the retail store including Zum, Mountain Goat Soap Company, and Miners + Monroe Grooming,” Dancer said.  “These are all Kansas-produced items.  We are also restocking and expanding customer favorites such as Rural Pearl Art, Simply Delightful Popcorns, Frontier Soups, Two Southern Ladies, and Bath House Trading.”
Kansas products are offered in the mercantile. Submitted photo.
Submitted photo.
“In the cafe, we have added several breakfast items including a breakfast sandwich, a breakfast croissant, and French toast, ” she said. “We will also be serving a gourmet grilled cheese sandwich, a specialty burger with a Bourbon maple glaze, and several new desserts including a skillet cookie and chess pies, made from Kress Tea Room recipes.  We will still have quiche, crepes, and sandwiches from last year’s menu.”
The menu. Submitted photo.
The Kress Tea Room was a downtown Fort Scott staple for several years.
They are working on a third business in the building.
“We will continue working on the southern half of the building in the evenings and hope to have the micro-distillery licensed and operating by summer,” Dancer said.
Her husband, Tracy will operate the distillery. Tracy Dancer was newly elected to the Fort Scott City Commission.
Two of their children help out with the businesses.
“They work wherever needed in the kitchen, cafe, and store,” she said. “Katelyn, who is a senior at Fort Scott High School, does most of the baking. Her specialty is a scratch-made cheesecake. Andrew helps process new inventory.”
Contact info: phone number: 620-418-6209 or
Facebook: Cohn’s Cafe on Main
Bourbon County, Food, Fort Scott

The Beacon Year in Review: Helping Those In Need With Help From the Community

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The Beacon is located at 525 E. Sixth Street, Fort Scott. 2019 photo.

The Beacon Director Dave Gillen and Assistant Director Ashley Heathman have compiled the 2023 statistics for the local helping organization.

Dave Gillen, director, of The Beacon Food Pantry of Bourbon County in this 2021 photo which was submitted..

“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.”

Ashley Heathman. Submitted photo.

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.”

 

 

Food, Government, Kansas

Kansas Fish Consumption Advisories for 2024

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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:

  • Bottom-feeding fish: buffalo, carp, catfish, sturgeon and suckers
  • Shellfish: mussels, clams and crayfish

Serving size (skinless fish fillets before cooking):

  • Adults and children age 13 and older = 8 ounces
  • Children age 6 to 12 = 4 ounces
  • Children younger than 6 = 2 ounces

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:

  • Eat smaller portions – a fillet about the size of your palm.
  • Eat fish species with less mercury (see “Preferred Choice Fish” chart below).
  • If you don’t know what type or size of fish you’ve eaten, wait at least one week before eating fish again.
  • When fishing, keep fish shorter than your forearm (fingertips to elbow) or less than 20 inches, as regulations allow. Visit Fishing Regulations / Fishing / KDWP – KDWP (ksoutdoors.com) for more information.
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:

  • Preferred Choice Fish – not more than 1 serving per week
  • Second Choice Fish – not more than 1 serving per month

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):

  • Little Arkansas River from the Main Street Bridge immediately west of Valley Center to the confluence with the Arkansas River in Wichita (Sedgwick County).

Kansas recommends restricting consumption of bottom-feeding fish to 1 serving per month from the following locations because of PCBs:

  • Cow Creek in Hutchinson and downstream to the confluence with the Arkansas River (Reno County).
  • K-96 Lake in Wichita (Sedgwick County).

Kansas recommends restricting consumption of bottom-feeding fish to 1 serving per month from the following location because of arsenic:

  • Mill Creek from Madison Road east of Morrowville to confluence with Little Blue River (Washington County).

Kansas recommends not eating specified fish or aquatic life from the following locations:

  • Antioch Park Lake South in Antioch Park, Overland Park (Johnson County); all fish due to pesticides dieldrin, heptachlor epoxide, chlordane and dichlorophenyltrichloroethanes (DDTs).
  • Arkalon Park Lakes in Liberal (Seward County) – Kansas recommends not eating any aquatic life because the lakes are sustained solely by treated municipal wastewater.
  • Arkansas River from the Lincoln Street dam in Wichita downstream to the confluence with Cowskin Creek near Belle Plaine (Sedgwick and Sumner counties); bottom-feeding fish due to PCBs.
  • Kansas River from Lawrence (below Bowersock Dam) downstream to Eudora at the confluence of the Wakarusa River (Douglas and Leavenworth counties); bottom-feeding fish due to PCBs.
  • Mill Creek from Washington (below 18th Road) downstream to confluence of Little Blue River (Washington County); shellfish due to arsenic.
  • Shoal Creek from the Missouri/Kansas border to Empire Lake (Cherokee County); shellfish due to lead and cadmium.
  • Spring River from the confluence of Center Creek to the Kansas/Oklahoma border (Cherokee County); shellfish due to lead and cadmium.

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:

  • Avoid skin contact with water.
  • Wear gloves when handling wet fish and equipment.
  • Rinse fish with clean water.
  • Remove skin from fillets and rinse with clean water prior to cooking or freezing.
  • Eat only skinless fillets.
  • Do not eat shellfish.

General advice for reducing exposure to chemicals in fish:

  • Keep smaller fish to eat (regulations permitting) and let the big ones go.
  • Avoid eating fish parts other than fillets.
  • Trim fat from fillets and/or use cooking methods that allows fat to drip away.
  • Avoid subsistence fishing (relying on wild-caught fish for daily nutritional needs) in rivers within or immediately downstream of large urban/industrial areas.
  • Do not eat fish or aquatic life from wastewater outfalls, waste treatment lagoons or stormwater retention ponds.

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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