Week of 09-27-13

  • Recap of STREAM DAY activities at Timmerman Elementary School last Friday where over 400 students took part in a special Kansas Critter Camp “Celebration of autumn” outdoor learning activity with Kristy Randle.

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Pictures courtesy of Carol Mitchell.  


Upland Bird information nights and more information concerning the Quail Initiative program highlight Phil’s “What’s in Outdoors” October activities.

UPLAND BIRD MANAGEMENT WORKSHOP IN TOPEKA…Upland bird populations in Northeast Kansas remain lower than historical long-term trends. Many landowners have seen traditional game bird populations like the bobwhite quail and greater prairie-chicken decline substantially over the years. Even other non-game grassland birds such as the eastern meadowlark and loggerhead shrike have experienced similar population declines. While many factors contribute to these declines, biologists and many landowners understand that quality habitat is the driving force for improving upland bird populations.

            The Kansas Department of Wildlife, Parks & Tourism (KDWPT) is hosting an Upland Bird Management Workshop to discuss what landowners and tenants can do for these birds and other wildlife on their property. Since approximately 97% of Kansas is privately owned land, the fate of all upland bird populations lies in the hands of private landowners. If you are concerned about declining upland bird numbers then you will want to mark the evening of October 22, 2013 on your calendar. Brad Rueschhoff, KDWPT Wildlife Biologist, will discuss basic habitat requirements and life needs of the bobwhite quail and greater prairie chicken from egg through adult stage, effective habitat management practices landowners can implement on their land, and KDWPT Private Landowner Assistance Programs which can provide technical and cost-share assistance. In addition, Sara Fredrickson, NRCS District Conservationist will give overviews of USDA Farm Bill Programs such as EQIP, General CRP, and Continuous CRP practices which are beneficial to wildlife while also conserving soil and water resources. Time will be allowed at the end of the evening for a question and answer session.

            Admission is free.  Participants will receive a packet containing information on habitat requirements, management practices, and cost-share assistance programs available. Landowners and the general public are encouraged to attend.

            The workshop will take place on Tuesday, October 22, 2013, beginning at 6:00 pm.  Location will be the Kansas Department of Wildlife, Parks, and Tourism Region 2 Office located at 300 SW Wanamaker in Topeka, KS. For more information or to register please contact Brad Rueschhoff at 785-273-6740 or emailThis email address is being protected from spambots. You need JavaScript enabled to view it. mailto:This email address is being protected from spambots. You need JavaScript enabled to view it. blocked::mailto:This email address is being protected from spambots. You need JavaScript enabled to view it.">This email address is being protected from spambots. You need JavaScript enabled to view it.

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.

Tips of the Week

Handouts, Brochures, Pamphlets



Weekly Updates

News Releases, General Information, etc...


Videos - What's In Outdoors