Week of 02-17-17

  • What's in Outdoors will interview Rick Hammond of Olpe, who is attending the National Wild Turkey Federation Convention and Sports Show. . 

The 2017 NWTF Convention and Sport Show is a 5 day event that runs from February 15th to the 19th at the Gaylord Opryland Resort & Convention Center in Nashville, Tennesse.  This event showcases products like fishing and hunting supplies, lifetime hunts, limited edition guns, original artwork, jewelry, furniture, outdoor equipment and much more etc. in the Sporting Goods, Toys & Games industry.



  • The Aquatic Research and Outreach Center......Emporia State University. 

What a great learning facility for both student, youth and families alike! 







  • A What's in Outdoors "Tip of the Hat" to Jessica Popescu, a science teacher at Seaman High School, the school's fishing team and Steve Woolf with Wild Ks for their efforts in getting students "Outside for a Better Inside!" 

WILD Ks  http://cjonline.com/education/sports/2017-02-11/josh-rouse-student-organization-looks-become-ffa-getting-people-outdoors

Aquatic Education in public schools; A work in progress!
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  • Special thanks to Lori Kohls, Jayce Kohls and Devin Guesnier Otis-Bison school district for helping us out at the Topeka Boat and Outdoor Show. 

Everyone has a great time including the catifsh!


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Listen to past shows


  • Monster Sweet Potato Recipe! Courtesy of Lanne Shayes
  • Fish Salad Recipe….. Use as a dip with our favorite cracker or make a sandwich
  • http://www.crappie.com Recipes and stories.
  • Recipe courtesy of Dustin Teasley, KDWPT

Cold Pack Pickled Fish

1 quart fish (rib meat from carp, white bass or drum fillets)….makes around 3 pints.

2 medium yellow onions

3 C Kosher Salt

1 C Port Wine (White but red will work)

1 C Sugar

2 C or more of White Vinegar

2 C Water

2 Tbsp Pickling Spice

Cut meat into pieces no thicker than 1/2”. In a bowl place a layer of salt, then place a layer of fish, then cover that layer with salt. So on and so forth until you have used all the fish and then cover it with salt. Set in fridge 24 hours. Next rinse all salt off fish and place in container covering fish with white vinegar. Set in fridge 24 hours. In a sauce pan, mix 1 C port wine, 1 C sugar, 2 C vinegar, 2 C water, and 2 Tbsp pickling spice and bring to a boil and remove from heat. Clean onions and slice. Once the solution you boiled has cooled, strain out spices. In pint jars create layers of onion and fish until you reach the neck of the jar. Pour cooled solution in jar until all meat and onion is covered. Place ring and lid on jar and set in fridge 24 hours before eating.

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Handouts, Brochures, Pamphlets



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