Amanda Clasen- Community Vitality Agent
April 2026

April is a month of fresh starts. As spring arrives and we begin cleaning out closets and garages, it’s also the perfect time to do a little financial “spring cleaning.” April is recognized as National Financial Literacy Month, a reminder to pause, check in, and make sure your money habits are working for you, not against you.

This national effort, started by the National Endowment for Financial Education and recognized by the U.S. Senate, focuses on helping individuals and families build skills around budgeting, saving, and planning ahead. While that can sound overwhelming, it really comes down to taking small, manageable steps.

If you’ve ever caught yourself wondering, “Where did all my money go this month?”, you’re not alone. A great place to start is simply becoming more aware. Take a week and track your spending. Look for small areas where expenses may have crept up. Those little insights can go a long way. From there, think about what matters most to you and your family right now. Maybe it’s building an emergency fund, paying down a bill, or setting aside money for something you’re looking forward to. Goals don’t have to be big to be meaningful; they just need to be clear.

And don’t forget—this is something the whole family can be part of. Whether it’s talking with kids about needs versus wants or helping teens practice budgeting, these everyday moments can build lifelong skills.

A Few quick Tips to try this April:
• Do a 10-minute money check-in each week.
 Set a timer, review your account balances, and glance at recent transactions. Small, consistent check-ins prevent bigger problems later.
• Try a “no-spend weekend.”
Challenge yourself (or your family) to avoid unnecessary spending for a couple of days. It’s a simple way to reset habits and get creative with what you already have.
• Automate something.
 Whether it’s savings, bill pay, or transfers, automation helps take the guesswork out of staying on track.
• Rename your savings accounts. 
Instead of “Savings,” try “Emergency Fund,” “Family Vacation,” or “New Tires.” Clear names can make goals feel more real and motivating.
• Check your credit report.
 Annual reviews can help you spot errors or signs of identity theft early.

There are also some great, trusted resources available if you want to dig a little deeper. Tools from MyMoney.gov and the Federal Deposit Insurance Corporation offer simple, reliable information you can use at your own pace. Financial Awareness Month isn’t about having everything figured out. It’s about taking a little time to review, reset, and refocus. If you’re not sure where to start or would like some guidance, your local Extension office is always here as a resource.

For more information, please contact Community Vitality Agent Amanda Clasen at any Southwind District office or at [email protected].

Safe Food Handling at Home

The home is the final stop in the farm-to-table continuum, and safe food handling is the best defense against foodborne illness. To reduce the spread of harmful microorganisms, follow these four key food safety principles:
Clean – Wash hands and surfaces often.
Chill – Refrigerate foods promptly.
Separate – Avoid cross-contamination.
Cook – Cook foods to proper temperatures.

Safe food handling begins at the grocery store. Because bacteria grow rapidly at warm temperatures, it is important to prevent cold and frozen foods from warming before arriving home. Grocery shopping should be done last when running errands to minimize the time food remains in a warm vehicle, and groceries should be taken directly home so perishable items can be refrigerated or frozen immediately.

During hot weather, cold foods should be packed with ice if the travel time from the store to home exceeds one hour. Raw meat, poultry, fish, and seafood should be placed in plastic bags provided at the meat counter to prevent leaks and kept separate from other foods in the shopping cart. Food condition should also be checked carefully; canned goods with large dents, cracks, or bulges should be avoided, refrigerated foods should feel cold to the touch, and frozen foods should be solid.

Understanding date labels on food can help consumers make informed purchasing decisions. The “Sell By” date indicates the last date a store should sell a product for optimal quality, while “Best By” or “Use By” dates reflect the manufacturer’s estimate of peak quality. These dates are not safety indicators but are meant to guide consumers on freshness and quality.

Proper refrigerated storage is another key step in preventing foodborne illness. To slow bacterial growth, refrigerators should be maintained at 40°F or below and freezers at 0°F for best food quality. An appliance thermometer should be used to regularly monitor temperatures. Raw meat, poultry, fish, and shellfish should be stored on a plate or sealed in a plastic bag on the lowest refrigerator shelf to prevent juices from dripping onto ready‑to‑eat foods.

Handwashing is one of the most effective ways to prevent foodborne illness. Hands should be washed with hot, soapy water for at least 20 seconds, rinsed thoroughly, and dried. Kitchen towels, sponges, and cloths should be washed and replaced frequently. Cutting boards, dishes, utensils, and countertops should be cleaned with hot, soapy water after food preparation, especially when handling raw meat and poultry. Surfaces can be sanitized with a solution of one tablespoon regular chlorine bleach per one gallon of water, and spray bottles should be clearly labeled “Sanitizer.”

Raw foods must be handled carefully to prevent the spread of harmful bacteria. Meat and poultry should be thawed in the refrigerator, microwave, or under cold running water and cooked immediately after thawing. Acrylic cutting boards may be washed in the dishwasher, but should be replaced once they become rough or deeply grooved. Raw foods should always be marinated in the refrigerator, and marinades should never be reused; they should be discarded after use. Raw meats and their juices must be kept away from other foods, and raw meat, poultry, fish, and shellfish should not be washed before cooking, as washing can spread bacteria to nearby surfaces and foods.

Foods should be cooked thoroughly to destroy harmful bacteria. Raw or undercooked meat, poultry, seafood, including oysters, and eggs should be avoided. Meat and poultry should be roasted at oven temperatures of 325°F or higher, and a food thermometer should be used to determine proper doneness. Both dial and digital thermometers are effective tools for ensuring foods reach safe internal temperatures.

Safe food practices should continue during serving. Cross‑contamination should be prevented by keeping raw and cooked meats, poultry, fish, and seafood separate. Cooked foods should never be placed on plates that previously held raw meat unless the plate has been thoroughly washed. Foods should be refrigerated promptly and not left out for more than two hours during preparation, serving, or eating. When outdoor temperatures reach 90°F or higher, this time should be limited to one hour. Lunches and picnic foods should be packed with cold packs in insulated containers and kept out of direct sunlight.

Proper handling of leftovers is essential for food safety. Large quantities of leftovers, such as soups or casseroles, should be divided into shallow containers to allow for rapid cooling. For large items like whole poultry, meat should be removed from bones before refrigerating or freezing. All leftovers should be labeled with the date and used within four days when refrigerated. Sauces, soups, and gravies should be reheated to a rolling boil, while other leftovers should be reheated to at least 165°F throughout. When reheating in a microwave, food should be covered, stirred several times, and allowed to stand briefly to eliminate cold spots. Foods that appear old, moldy, or have unusual odors should be discarded without tasting, as harmful bacteria often do not change the taste or smell of food.

Practicing safe food handling at every step—from grocery shopping to storing leftovers—helps reduce the risk of foodborne illness and protects the health of everyone at the table. Simple habits such as proper handwashing, preventing cross-contamination, maintaining correct temperatures, and handling leftovers wisely can make a significant difference. By following these science‑based food safety practices, households can confidently prepare and enjoy meals while keeping food safe from farm to table.

For further information on ServSafe Food Handler Certification, or nutrition programming such as Gut Health, Cooking for 1-2, 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.

Mowing is More Than Just Cutting the Grass

It’s that time of year again—when the hum of lawn mowers and the smell of freshly cut grass fill the air. With recent rainfall and warming temperatures, cool-season lawns are beginning to grow. Many homeowners have already applied fertilizer and weed control, but even the best lawn care products won’t deliver a picture-perfect yard without proper mowing practices.

The single most important factor in mowing is maintaining the correct height. This varies depending on the type of grass. Cool-season grasses, such as tall fescue, grow more upright and should generally be kept at a height of 2½ to 3 inches. Cutting these grasses too short—often called “scalping”—can severely reduce root growth. During hot weather, this added stress increases the lawn’s water needs and can weaken the turf, making it more vulnerable to weeds.

In contrast, warm-season grasses like bermudagrass and zoysiagrass grow closer to the ground and should be mowed shorter, typically between 1 and 2 inches. Mowing these grasses too high can lead to excessive thatch buildup, which can negatively impact lawn health. Clearly, mowing height plays a key role in overall turf quality.

So how do you know when it’s time to mow? Many homeowners mow based on their schedule—or when the grass becomes noticeably tall. However, mowing frequency is critical to maintaining a healthy lawn. A helpful guideline is the “one-third rule”: never remove more than one-third of the grass blade in a single mowing. This means your mowing schedule should be based on how fast the grass is growing rather than a fixed calendar. While this can be challenging with busy schedules, it leads to stronger, healthier turf.

For newly planted lawns, early mowing is beneficial. Cool-season grasses should be trimmed to about 2 inches once they reach 3 inches tall. Warm-season grasses should be cut to 1 inch when they grow to about 2 inches. As long as mower blades are sharp, mowing will not harm new grass—in fact, it encourages it to spread and fill in more quickly.

Before mowing, always check your blade sharpness. Sharp blades are essential for a clean cut. Dull blades tear the grass, leaving ragged edges that give the lawn a whitish appearance and increase the risk of disease. Sharp blades not only improve lawn appearance but also make mowing more efficient and reduce fuel use. Additionally, mowing at a steady, safe speed—around 3 to 5 mph—helps ensure an even cut and minimizes stress on the turf.

Another common concern is what to do with grass clippings. Many homeowners remove them, believing they contribute to thatch buildup. In reality, this is a myth. Grass clippings are made up of 85 to 90 percent water and decompose quickly, returning valuable nutrients to the soil. If you follow the one-third rule, clippings will be short enough to settle into the lawn without causing problems. Mulching mowers can further break down clippings, making them even more beneficial. In fact, regularly leaving clippings on the lawn can reduce the need for nitrogen fertilizer. If clippings are consistently removed, you may need to increase nitrogen applications by about 25 percent to maintain the same nutrient levels.

Proper mowing is more than a routine chore—it’s a cornerstone of effective lawn care. By mowing at the right height, frequency, and technique, you can cultivate a lawn that is not only attractive but also healthy and resilient throughout the growing season.

Krista Harding is a K-State Research and Extension horticulture agent serving the Southwind District. She can be reached at [email protected] or 620-244-3826.

Celebrating Our 4‑H Volunteers During National Volunteer Appreciation Week

National Volunteer Appreciation Week provides a meaningful opportunity to recognize and celebrate the individuals who make 4‑H possible. In the K‑State Research and Extension | Southwind District 4‑H Program, volunteers are the backbone of everything we do. This week, we pause to say a heartfelt thank you to the many dedicated volunteers who invest their time, talents, and hearts into supporting youth across our communities.

4‑H volunteers serve in countless ways. They lead clubs, mentor project members, organize events, support fairs, judge exhibits, and ensure youth feel welcome and encouraged. Many volunteer roles happen quietly behind the scenes, yet their impact is seen every time a young person tries a new skill, gains confidence, or discovers a passion through 4‑H.

Through hands-on learning experiences, Southwind District volunteers help youth develop essential life skills. From livestock and foods projects to STEM, leadership, and citizenship activities, volunteers create safe, supportive environments where youth can learn by doing. They guide members through successes and challenges alike, teaching responsibility, perseverance, and problem-solving along the way.

Volunteers also play a critical role in shaping tomorrow’s leaders. By modeling teamwork, service, and respect, they help youth understand the value of giving back to their communities. Many 4‑H members can point to a volunteer who believed in them, encouraged them to step outside their comfort zone, or helped them realize their potential.

The commitment of 4‑H volunteers is especially meaningful given the many demands on their time. Families, careers, and community obligations all compete for attention, yet our volunteers continue to show up. Their dedication ensures that 4‑H remains a high-quality youth development program that makes a lasting difference in the lives of young people.

During National Volunteer Appreciation Week, K‑State Research and Extension and the Southwind District 4‑H Program extend sincere gratitude to every volunteer who supports our program. Your efforts matter, and the positive influence you have on youth will continue far beyond the end of a project year or fair season.

The success of 4‑H depends on caring adults who are willing to share their skills and encouragement with youth. Individuals do not need prior 4‑H experience to volunteer—just a willingness to learn and a desire to make a difference. Opportunities range from leading a project or club to helping with short-term events or activities.

Those interested in volunteering with the Southwind District 4‑H Program are encouraged to contact their local K‑State Research and Extension office to learn more about available opportunities and the volunteer screening process. By becoming a 4‑H volunteer, you can help shape the next generation of leaders and strengthen our communities.

To our current volunteers—and to those considering joining us—thank you for supporting the mission of 4‑H and for investing in the future of our youth.

Test Before You Invest: Making Every Fertilizer Dollar Count

Lonnie Mengarelli, Ag and Natural Resources Agent-Southwind District

With fertilizer prices continuing to put pressure on farm budgets, making informed nutrient decisions is more important than ever. When inputs like urea (46-0-0) are pushing $900 per ton, DAP (18-46-0) is near $900 per ton, and potash (0-0-60) is around $450 per ton, every application represents a significant investment. In this environment, one of the most practical tools available to both crop and forage producers is soil testing—a relatively low-cost practice that can deliver substantial returns in efficiency, productivity, and long-term sustainability.

Crop production depends heavily on the availability of nutrients for plant uptake. Nitrogen, phosphorus, potassium, and other essential nutrients must be present in the right balance to support healthy plant growth and maximize yields. However, nutrient availability varies widely depending on soil type, past management, and environmental conditions. Without soil testing, fertilizer decisions become guesswork—often resulting in unnecessary expense or unrealized yield potential.

Management of all nutrient sources, including commercial fertilizer, compost, and manure, within the constraints of farm production systems and operational goals, is a prerequisite for both profitable crop production and environmental sustainability. Soil testing provides the foundation for managing these inputs effectively, allowing producers to properly credit nutrients already present and apply only what is truly needed.

Inappropriate management of these nutrient sources can lead to reduced economic returns and environmental degradation of both surface and groundwater. Matching nutrient applications to actual soil needs helps protect water quality and reduces the risk of nutrient losses, all while maintaining strong levels of production. Overapplication wastes dollars—especially costly at today’s fertilizer prices—and increases the risk of nutrient runoff or leaching. Underapplication, on the other hand, can limit crop performance and reduce profitability. It is imperative that nutrient management planning activities are recognized and carried out, and soil testing is the critical first step in that process.

The value of soil testing extends well beyond row crop production and is equally important in forage and rangeland systems. Healthy soil is the foundation of every successful operation—whether you’re raising corn and soybeans or managing grass pastures and hay meadows.

Soil testing remains one of the simplest, most cost-effective tools available to improve productivity across both row crop acres and grazing land. Removing uncertainty from fertility decisions and ensuring nutrients are applied where they are needed most. This precision improves yields, boosts input efficiency, and strengthens return on investment. In pasture and rangeland systems, proper fertility supports healthy forage growth, stand persistence, and grazing potential. Whether managing row crops or grasses like brome or fescue and native range, understanding soil nutrient levels helps keep production systems efficient, resilient, and productive—especially when fertilizer costs are high.

To support producers in making data-driven decisions, the Southwind Extension District is offering a Soil Testing Initiative. A total of 200 soil tests are available with a $15 discount per test, with a limit of two tests per producer. This cost-share opportunity is made possible through the Bill House Grant from the Community Foundation of Southeast Kansas. Producers must request the discount at the time of submission to receive the cost-share, so be sure to ask when turning in samples.

Bottom line: soil testing is not an added expense—it’s an investment. Especially with today’s fertilizer prices, it is one of the smartest decisions a producer can make. It equips you with the information needed to optimize inputs, improve profitability, and sustain your land for the long term. Whether you’re managing row crops or rangeland, it all starts from the ground up.

Lonnie Mengarelli is a Kansas State University Extension Agriculture agent assigned to the Southwind District. He may be reached at [email protected] or 620-223-3720

HAPp Now: Heart Health Starts Here

Did you know that Hypertension, or high blood pressure, often has no symptoms? Left unmanaged, it can lead to serious health concerns such as heart disease and stroke. April’s K-State Extension OWL Hour will provide practical, easy-to-understand information to help you take charge of heart health!

HAPp Now is part of the Hypertension Awareness & Prevention (HAPp) initiative. This educational program is designed to help adults understand their blood pressure numbers, why hypertension matters, and what steps they can take to protect their heart health.

During the session, participants will:
• Learn what blood pressure is and what the numbers mean
• Discover simple lifestyle strategies for heart health through the art of ‘habit stacking’
• Learn how to accurately measure blood pressure at home

Small changes can make a big difference, and this session gives participants the tools and confidence to get started!

April’s sessions will be:
• Yates Center: 4/13 at the 4H Community Building.
• St Paul: 4/14 at the Graves Memorial Public Library.
• Fort Scott: 4/15 at the Fort Scott Public Library.
• Iola: 4/16 at the Southwind Iola Extension Office.

There is no cost to attend. All sessions begin at 10:00 a.m. For more information, contact Hollie Yoho at 620-625-8620 or [email protected].

Amanda Clasen- Community Vitality Agent    

March 2026

Entrepreneurship isn’t just something that happens in big cities or corporate boardrooms; it’s alive and growing right here in our local communities. Through youth entrepreneurship programming, local students are discovering that their ideas, creativity, and hard work can turn into real opportunities.

Over the past several years, we’ve seen an exciting increase in young people who are interested in starting their own businesses or learning how businesses operate. Youth entrepreneurship programs give students the opportunity to explore these ideas in a supportive environment while building important life skills. One of the most rewarding parts of youth entrepreneurship programming is watching students gain confidence as they present their ideas to community members, local business leaders, and judges. Events like the Youth Entrepreneurship Challenge (YEC) allow students to showcase their creativity while receiving valuable feedback and encouragement from people who understand the importance of innovation and small business development in rural communities.

This year, local competitions in Allen, Neosho, and Bourbon Counties highlighted the creativity and innovation of youth across our area. Students presented a wide range of ideas, from handmade products and specialty foods to service-based businesses and creative solutions to everyday problems. While awards and prizes are part of the competition, the true goal of the Youth Entrepreneurship Challenge is to help young people build confidence and realize that their ideas have value. Many students leave the experience with a stronger understanding of how businesses operate and what it takes to turn an idea into reality.

Participants learn how to develop a business concept, identify customers, calculate costs, and create a basic business plan. Along the way, they also gain valuable experience in communication, problem-solving, and financial decision-making, skills that will benefit them no matter what career path they pursue.

Programs like this would not be possible without the support of local businesses, volunteers, and community partners who invest their time and resources in supporting our youth. Their encouragement helps students see that their ideas matter and that their community believes in their potential.

Entrepreneurship is about more than starting a business; it’s about developing the mindset to identify opportunities, solve problems, and think creatively. By helping young people build these skills today, we are investing in stronger communities and local economies tomorrow.

If you are interested in supporting youth entrepreneurship efforts, whether by volunteering, mentoring, or encouraging a young person with a business idea, we would love to connect with you. Together, we can continue empowering the next generation of innovators and leaders right here at home.

For more information about upcoming youth entrepreneurship programs or events, please contact Community Vitality Agent Amanda Clasen at any Southwind District office or at [email protected].

Having A Healthy Gut for Physical and Emotional Health

 A healthy gut plays a major role in overall well‑being, yet many people are unaware of its importance. Gut health influences the immune system, weight, chronic disease risk, and even mental health. The gut’s impact comes from the trillions of microorganisms living in the digestive system. These microbes work together to keep digestion in balance. When this balance is disrupted—a condition known as dysbiosis—it can lead to many health concerns.

The gut and brain communicate directly through the gut–brain axis, allowing gut conditions to affect both physical and emotional health.

Understanding gut health begins with understanding the gut microbiota. At any time, trillions of microbes live in and on the body, roughly equal to the number of human cells. Most live in harmony with the body and provide many benefits, though they can cause problems if they become unbalanced. The largest concentration of microbes lives in the gut, which has a surface area roughly the size of a tennis court.

Gut microbiota support the immune system, help break down food, and produce essential nutrients such as short‑chain fatty acids, vitamins, and amino acids. They also communicate with the nervous system through the gut–brain axis, influencing mood, cognition, and overall health.

Gut health begins early in life, as microbiota start developing even before birth. For individuals looking to improve gut health, increasing fiber intake is one of the most effective strategies. Fiber comes from plant foods, including fruits, vegetables, beans, nuts, seeds, and whole grains.

Many people who follow a typical Western‑style diet consume too little fiber. This diet often contains large amounts of processed foods and simple carbohydrates such as white bread, sugary snacks, and fast food. As a result, it has been linked to higher rates of chronic disease and increased risk of mental health challenges.

The Mediterranean diet, by contrast, contains more fiber‑rich foods such as fruits, vegetables, legumes, nuts, seeds, and whole grains. It also includes healthy fats and antioxidants. This dietary pattern provides significantly higher amounts of fiber and essential nutrients.

Most U.S. adults eat only 10–15 grams of fiber per day—far below recommended levels of 22-28 grams a day. Research shows that fiber can:

• Lower the risk of obesity
• Reduce heart disease
• Lower cancer risk
• Help regulate blood sugar
• Act as fuel for gut microbiota, helping beneficial bacteria thrive and function effectively.

Probiotics also support gut health. These live, helpful microorganisms form naturally during the fermentation of foods and beverages. Fermented foods have existed for thousands of years, but interest in probiotics has grown as research continues to show their potential health benefits. Today, probiotics appear in many foods, drinks, and dietary supplements and may help support immune function, maintain a healthy balance of gut bacteria, and assist in managing certain conditions.

However, probiotic supplements are not regulated by the U.S. Food and Drug Administration (FDA) before reaching the market. This means manufacturers are not required to prove the microorganisms are alive or present in the listed amounts. For this reason, healthcare providers recommend consulting a medical professional before taking probiotic supplements. Providers may suggest probiotics during antibiotic treatment, as antibiotics kill both harmful and beneficial bacteria.

Many fermented foods naturally provide probiotics. Fermentation may occur naturally or through the use of a starter culture. Common probiotic‑rich foods and beverages include sauerkraut, sourdough, yogurt, kimchi, kefir, and kombucha.

During recent Gut Health programming in the Southwind District, participants sampled kefir and kombucha. Among the options provided, blueberry kefir and peach kombucha—both available at local grocery stores—were the most preferred flavors.

Prebiotics also play an important role. Prebiotics are types of fiber that feed beneficial gut bacteria and help them grow. While not all fibers are prebiotics, all prebiotics count toward daily fiber intake. Prebiotics should be consumed daily to support a balanced gut microbiome. Prebiotic‑rich foods include bananas, apples, blueberries, asparagus, jicama, leeks, leafy greens, artichokes, nuts, seeds, legumes, beans, and whole grains.

The gut microbiome affects digestion, immune function, chronic disease risk, and emotional well‑being. Fiber, probiotics, and prebiotics all play key roles in supporting gut health. A balanced diet and healthy lifestyle habits help beneficial bacteria thrive—and support overall health.

For further information on nutrition programming such as Gut Health, Cooking for 1-2, 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.

Soil Testing – The First Step to a Successful Garden

Whether you’re new to gardening or have years of experience, one essential step should never be overlooked, and that is understanding your soil’s fertility. While your plants may offer clues, you can’t accurately judge soil nutrients by sight, touch, or guesswork alone. As planting season approaches, now is the perfect time to invest in a soil test.

A soil test provides a baseline of your soil’s nutrient levels and pH. With this information, you can determine exactly what type and amount of fertilizer your garden needs—if any at all. In many cases, soils already contain adequate levels of phosphorus or potassium. Applying more not only wastes time and money but can also harm plants and the environment.

Soil nutrient levels naturally change over time, which is why Kansas State University recommends testing garden soil every three to five years. However, the accuracy of your results depends entirely on how well you collect your sample. Follow these simple steps to ensure reliable results:

How to Take a Soil Sample

1. Divide your garden into sections.
   Separate areas based on differences in soil color, texture, slope, or plant growth. Avoid mixing soil from unusual spots, such as low areas or old fence rows—these should be sampled separately.
2. Collect multiple samples.
   Using a clean bucket and a soil probe or spade, take 10 thin cores or slices from across each section. Sample soil to a depth of 6–8 inches. For best results, avoid sampling when the soil is overly wet.
3. Mix and prepare the sample.
   Combine all cores in your bucket, breaking up clumps and removing debris such as rocks, roots, and grass. From this mixture, take about one cup to one pint of soil. Spread it out to air dry on newspaper.
4. Package and label.
   Place the dried soil in a sealable plastic bag or container. Clearly label it with your name, mailing address, and phone number.
5. Submit your sample.
   Drop off your sample at your local Extension office in Erie, Iola, Fort Scott, or Yates Center. Chanute residents may leave samples at Breiner’s Feed Store for pickup. The cost is $20 per sample, and results are typically available within 7 to 10 days.

Phosphorus and potassium levels tend to build up in soil over time. Excess amounts can damage plant growth and may even leach into nearby streams and lakes, contributing to water pollution. In fact, recent tests from the K-State soil lab have found some Kansas samples with nutrient levels so high they were literally “off the charts.”

If your garden didn’t perform as expected last year, poor soil fertility or an imbalanced pH may have been the cause. A soil test takes the guesswork out of gardening and gives you a clear path forward.

Don’t wait until after planting to check your soil. Test now so you have time to make any needed adjustments—and set your garden up for success.

Krista Harding is a K-State Research and Extension horticulture agent serving the Southwind District. She can be reached at [email protected] or 620-244-3826.

Community Gathers to Learn About Ticks and Alpha‑Gal Syndrome at Southwind Extension Program

Fort Scott, KS — March 23, 2026 — Nearly 60 community members joined K-State Extension for the program “Beyond the Bite: Understanding Ticks and Alpha-Gal” last Monday evening at the FSCC campus. This event highlighted how K-State Extension – Southwind District is addressing emerging health issues with timely, research‑based education. An Alpha‑Gal–friendly baked potato bar was provided by Great Western Dining.

Raymond Cloyd, PhD, KSU Professor and Extension Specialist, presented on tick identification and life cycles, strategies for preventing tick bites, proper removal techniques, and recommended steps to take after spending time outdoors. Ticks are typically found just a few inches above the ground on vegetation. To remove a tick, individuals should use fine‑tipped tweezers to grasp the tick as close to the skin as possible and pull upward with steady, even pressure to remove the entire tick—including the head and mouthparts. After removal, the area should be cleaned with rubbing alcohol, an iodine scrub, or soap and water.

Priscilla Brenes, MPH, PhD, KSU Assistant Professor and Nutrition Specialist, discussed how Alpha‑Gal affects the body and shared nutritional strategies for managing life with Alpha‑Gal Syndrome (AGS). While there is currently no cure for AGS, individuals can reduce symptoms by carefully avoiding foods and products that may trigger reactions. Many people are surprised to learn that rotisserie chicken or turkey sausage may be seasoned or processed with beef‑derived ingredients. Some individuals with this allergy may also react to wearing leather boots, and others may need to carry an epinephrine auto‑injector.

Alpha‑Gal Syndrome is an allergy to red meat and mammal‑derived products that is becoming increasingly common across Kansas, particularly in rural areas. According to the U.S. Centers for Disease Control and Prevention, AGS can develop after a bite from the Lone Star tick. When an infected tick feeds on a human, alpha‑galactose (alpha‑gal) enters the body and triggers the immune system to produce antibodies. If the body later encounters alpha‑gal—through red meat or mammal‑derived products—a potentially life‑threatening allergic reaction can occur. Fish and poultry do not contain alpha‑gal antigens, making them safe options for those affected.

Symptoms of AGS may appear after eating red meat or being exposed to mammal‑derived products (including leather) and can include hives or itchy rash, nausea or vomiting, severe stomach pain, heartburn or indigestion, diarrhea, cough, shortness of breath or difficulty breathing, a drop in blood pressure, swelling of the lips, throat, tongue, or eyelids, and dizziness or faintness.

To request handouts from the program to be emailed or for additional information about Alpha‑Gal Syndrome, please contact Sandy Haggard, Southwind Extension Nutrition, Food Safety, and Health Agent, at [email protected] or 620‑365‑2242.

When Armyworms Attack: Evaluating Brome Fields After a Tough Year
By Lonnie Mengarelli, Extension Agent – Crops and Natural Resources

This past year proved challenging once again for forage producers across eastern Kansas. In 2025, fall armyworms arrived in late July and overstayed their welcome through a long, warm fall. Many producers reported partial or complete loss of smooth brome stands, leaving fields that range from lightly affected to areas that appear completely dead.

The level of damage varied widely from field to field. In many cases, the hardest-hit areas were fields that had been harvested in mid-to-late July. Those freshly cut fields created the perfect environment for fall armyworm moths to lay their eggs. Armyworm moths are not particularly picky — they will lay eggs on nearly any foliar material available. Once the larvae hatch, they begin feeding and can quickly move in large numbers across a field in search of food.

Smooth brome is a cool-season grass, which means it does not perform well during hot summer conditions. When a field is cut in late July, the plant is already growing under stress from high temperatures that often reach into the 90s. After cutting, very little leaf material remains, leaving the crown only a few inches tall and exposed. When armyworm feeding occurs under those conditions—especially if rainfall is limited—the result can be rapid browning of the field.

Some fields showed signs of recovery after late-season rains, but others never fully greened back up. With the warmer temperatures we’ve experienced moving into this spring, many producers are asking the same questions: Are the brome plants still alive? Is there potential for regrowth?

Unfortunately, a quick drive-by assessment may not provide an accurate answer. Dormant perennial grasses can sometimes look similar to annual weeds that died over winter. The only reliable way to know is to examine the plants directly.

One method is to check for living rhizomes. Dig up a clod of grass and examine the underground stems. If the rhizomes are alive, new tillers should begin emerging as temperatures warm and precipitation returns. Signs of life include firm roots holding soil and green tissue beginning to develop near the crown.

Another useful method is what many call a “bag test.” Collect several plant samples from the field and rinse the soil from the roots. Trim the shoots to about an inch above the crown and remove most of the roots. Lightly moisten the crowns with tap water and place the samples in a sealed plastic bag. Leave the bag at room temperature, out of direct sunlight, for two to five days. Living plants will typically begin producing small shoots or roots. If there is no growth after about six days, the plant is likely dead.

If stands are severely damaged, producers will have several management options to consider.

In a typical year with stable input costs, the recommendation might be to prepare a seedbed and reseed brome at 10 to 15 pounds of pure live seed per acre. Poor seedbed conditions may require seeding rates closer to 20 pounds per acre. As always, soil sampling should guide fertility programs so that lime and nutrients such as nitrogen, phosphorus, and potassium are applied appropriately.

However, with rising costs for seed, fertilizer, and other inputs, spring reseeding may not always be the most economical option. Spring plantings also tend to face heavier weed pressure and typically cannot be harvested until the following year.

Some producers may instead consider alternative forage crops to help fill the gap. Summer annual forages such as pearl millet, sorghum-sudangrass, forage sorghum, or crabgrass can produce between 4,000 and 8,000 pounds of forage per acre under good conditions. Cool-season options like spring oats, triticale, or cereal rye may provide 1,500 to 4,000 pounds of forage and can be useful for early-season grazing or hay production.

Another option is patience. If immediate forage production is not essential, waiting a few weeks to monitor stand recovery may help producers make a more informed decision. This approach allows time to evaluate plant health, watch input costs, and observe market conditions. Of course, there is always some risk if the stand fails to recover and forage yields fall short.

For producers who depend heavily on brome hay sales and have fields that clearly did not survive the winter, reseeding may ultimately be the best path forward. When reseeding is necessary, determining the exact acreage affected and planning for seed, fertilizer, herbicide, and potential insect management will help reduce surprises later.

The important thing to remember is that every field will be different. A neighbor’s plan may not be the right solution for your operation. Taking time to evaluate each field, inspect the plants, and weigh the available options will help determine the best path forward for your forage system.

After a year like 2025, one thing is certain: careful field evaluation this spring will be the key to making sound management decisions for the season ahead

Lonnie Mengarelli is a K-State Research and Extension Agriculture agent assigned to Southwind District. He may be reached at [email protected] or 620-223-3720