1. K-State home
  2. »Research and Extension
  3. »News
  4. »Radio Network
  5. »For Radio Stations

K-State Research and Extension News


For Radio Stations - K-State Radio Network - November 17, 2017

(click here for last week's features)

Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu.

Cuesheet: .doc .pdf
The mp3 files below are broadcast quality: 44100 Hz 16-bit mono, 128 Kbps CBR (constant bit rate). We strongly recommend that for broadcasting purposes, the files are downloaded to your control room or broadcast computer, and played from that machine. We discourage playing these files directly from the internet, through a web browser or other application.

The 20 cuts below feature a 3-minute fully-produced piece followed by the scripts and bites that comprise that piece, for your own voicing.






CATTLE HANDLING AND STRESS    (fully produced)    (Sarah Moyer)

Q…K-State Radio Network.





Cattle handling facilities impact many aspects of a working operation. The functionality of the systems plays a role in stress on cattle and employees. K-State beef veterinarian A.J. Tarpoff (TAR-poff) talks about considerations for facilities, and he gives a rundown of topics covered in the new publication “Designing a Bud Box for Cattle Handling.”  


                                             Track 2    (:47)    Q…for years to come.


Unwanted stress on cattle can occur as they move through a facility. Facility design can influence cattle reaction to potential stressors. 


                                             Track 3   (:23)    Q...not a big deal.


For employees, efficient facilities can also decrease stress during work.


                                             Track 4   (:44)    Q...process these animals.


TAG:  That was K-State beef veterinarian A.J. Tarpoff. The new publication, “Designing a Bud Box for Cattle Handling,” is online at bookstore.ksre.k-state.edu.



OMEGA-3 PORK RESEARCH (fully produced)     (Sarah Moyer)

Q…K-State Radio Network.



OMEGA-3 PORK RESEARCH (soundbites)


There is a market of health-conscious consumers interested in meat other than seafood with increased omega-3 fatty acids levels. One study focused on pork has produced notable results. K-State meat scientist John Gonzalez has been researching palatability and meat quality after swine diets were enriched with a feed additive promoting omega-3 fatty acids.  


                                             Track 6    (:53)    Q…availability to the animal.


The flavor results that were comprised by the K-State researchers were encouraging.


                                             Track 7   (:32)    Q...adversely affect palatability.


The key to improving meat nutrition in this way is having the right balance of omega-3 and omega-6 fatty acids, Gonzalez explains.


                                             Track 8   (:30)    Q...pigs the Lipex product.


TAG:  That was K-State meat scientist John Gonzalez, discussing outcomes surrounding his new research on omega-3 fatty acids in pork.



FORAGE TESTING ANALYSIS   (fully produced)    (Sarah Moyer)

Q…K-State Radio Network.






K-State Research and Extension highly encourages cattle producers to have their forages tested. There are a few key metrics that are significantly useful for formulating diets and predicting animal performance. K-State beef systems specialist Justin Waggoner (WAG-ga-ner) describes the purpose for collecting these values.


                                             Track 10    (:25)    Q…most valuable to me.


The main numbers that producers should request are dry matter, crude protein, energy and a couple of macro minerals.


                                             Track 11   (:37)    Q...calcium and phosphorus.


Receiving a detergent fiber analysis can also be especially useful for forage calculations in a diet.


                                             Track 12   (:57)    Q...it’s all about for us.


TAG:  That was K-State beef systems specialist Justin Waggoner advising producers to have their forages tested ahead of the winter feeding season. 



FARM ANALYST PROGRAM  (fully produced)           (Eric Atkinson)

Q…K-State Radio Network.





Going into 2018, it appears that the economic margins on numerous farms are going to be quite tight once again.  Producers looking for guidance on navigating these uncertain financial waters can turn to a long-standing service out of the agricultural economics department at Kansas State University, called Farm Analyst. Upon request, this program will dispatch one of its trained analysts to the farm to work through that farm’s economic structure and outlook. The program’s director, Duane Hund, explains further.                 


                                             Track 14    (:37)    Q…some cases even survive.


And the analytical tool that Farm Analyst uses to evaluate the farm’s status, and options going forward, is called FINPAK.


                                             Track 15   (:43)    Q...2018 is going to look like.



Coupling the use of that software with the dialogue with the analyst on site gives the producer an idea of the most favorable path economically.


                                             Track 16   (:33)    Q...what we currently have.


TAG:  That’s the director of the Farm Analyst program out of K-State, Duane Hund.  One can inquire about this service, with full confidentiality, by calling Kansas Agricultural Mediation Services at the university at 800-321-3276.



NET SHARE LEASE     (fully produced)        (Eric Atkinson)

Q…K-State Radio Network.



NET SHARE LEASE     (soundbites)


The Farm Analyst program at K-State stands ready to assist any farmer or rancher in planning out a strategy for contending with financial and business challenges.  One idea that is being touted by the director of that program concerns crop leasing arrangements.  In working with scores of farm families during the steady downturn in crop prices this decade, K-State’s Duane Hund has found that the net share crop ground leasing arrangement can be a favorable alternative.       


                                             Track 18    (:59)    Q…income from the harvest.


Hund explains how such a net share lease benefits both producer and landlord.


                                             Track 19   (:27)    Q...a flat cash rent.


And Farm Analyst personnel are ready to explore this net share leasing option with producers via the in-home consultation that this program provides.


                                             Track 20   (:27)    Q...needs to be considered.


TAG:  That’s the director of the Farm Analyst program out of K-State, Duane Hund.  You can inquire further about the program and its services by calling, toll-free, 800-321-3276 or go to www.agmanager.info.



The 5 features below are sound bites only






FOOD SAFETY FOR THE HOLIDAYSThe Dietary Guidelines for Americans outline four basic food safety principles: clean, separate, chill and cook. Following those principles reduces the risk of food poisoning – which seems to occur more often during the holidays. K-State Research and Extension food scientist and coordinator of the Rapid Response Center at Kansas State University, Karen Blakeslee, says the number one defense against foodborne illness is washing your hands.

Q...a whole lot of problems.

Tag: You should also wash all kitchen surfaces, including appliances – especially the inside of the microwave because bacteria can grow on any baked on, splattered food that occurs during the heating process. Reusable grocery bags and all produce – even if you plan to peel and cut before eating – should also be washed.




PREVENT CROSS-CONTAMINATIONTo help prevent cross-contamination, ready-to-eat foods should not come into contact with raw meat, poultry, seafood or eggs. In addition to counter tops, Blakeslee says cutting boards need to be washed and disinfected.

Q...keep things separated.

Tag: Blakeslee says cutting boards that have cracks, crevices and excessive knife scars should be discarded.





“TWO HOUR RULE” FOR LEFTOVERS Once a meal is served, the “two hour rule” kicks in. That’s how long food can safely be left at room temperature before bacteria begins to grow. However, Blakeslee warns bacteria can also grow when leftovers aren’t able to chill quickly enough because they’re stored in large containers.

Q...a whole lot faster.

Tag: The same rule applies for storing leftover turkey, ham or roasts. Blakeslee says to cut the meat into slices and store it in smaller containers. This helps prevent foodborne illness, and makes it easier to have a sandwich later.




COOK TO THE PROPER TEMPERATUREFish, seafood, meat, poultry and egg dishes should be cooked to the recommended internal temperature to destroy any potentially harmful bacteria. Blakeslee says there are only three temperatures to remember – and that a thermometer should always be used to check doneness.

Q...can be very beneficial.

Tag: According to the Dietary Guidelines for Americans, egg dishes and casseroles should reach an internal temperature of 160-degrees, leftovers should be reheated to 165-degrees, and soups and gravy should be brought to a boil.




STOP EATING THE RAW COOKIE DOUGHDespite the warnings against eating raw cookie dough, many of us are still tasting the dough before putting the cookies in the oven. However, Blakeslee says we’re taking a risk because the dough contains raw eggs and raw flour.

Q...that you might have.

Tag: More information on food safety is available at county and district Extension offices and on the Rapid Response Center website: www.rrc.ksu.edu.




The features below are self-contained and fully-produced






NANCY DANIELSFIRST IMPRESSIONSWhat can rural communities learn from other rural communities? Only the things they can’t always see for themselves. Ron Wilson, director of the Huck Boyd National Institute for Rural Development, tells us about a program that helps rural communities put their best foot forward.

Q...with Kansas Profile.






PRODUCING FOR THE MARKETWhile the consumer demand for fluid milk has fallen off some in recent years, such is not the case for cheese products.  As a matter of fact, cheese product consumption is very much on the rise, and K-State dairy specialist Mike Brouk (Brook) is advising dairy producers to manage their production in response to that demand.  He elaborates on that this week.

Q...(theme music)







ANTLER POINT RESTRICTIONSIn an effort to promote a higher-quality deer harvest for hunters, the state of Missouri has had in place antler point restrictions for a few years.  The intent is to allow only the harvest of more mature bucks while at the same time encouraging doe harvest.  A recent assessment of that policy rendered some interesting results, as discussed this week by K-State wildlife specialist Charlie Lee.

Q...(theme music)






EDUCATION CHANGE – (Part 1)Americans like to think the education we provide is the best, but concern is growing over just how good it really is. One educational researcher says her experience leads her to believe that most educational systems around the world have more in common than one would think. Today’s Perspective program is the first in a three-part series examining such things as the changing value of education, problems on university campuses, brain bandwidth, and just what those issues might point to for the future.

Q...K-State Radio Network.

Guest: Cathy Rubin, author, journalist, editor and founder of C-M-Rubin-World, an online publishing company focused on education, entertainment and lifestyle.







WINTERIZING LAWN IRRIGATIONIt’s a simple step, but for those with lawn irrigation systems, it’s essential:  winterizing those systems before freezing temperatures settle in for the season.  This week, K-State turfgrass specialist Jared Hoyle goes over the steps to preparing those underground watering systems for the winter, and likewise for above-ground watering equipment.

Q...(theme music)






FOOD SAFETY FOR THE HOLIDAYSThe Dietary Guidelines for Americans outline four basic food safety principles: clean, separate, chill and cook. Following those principles reduces the risk of food poisoning – which seems to occur more often during the holidays. K-State Research and Extension food scientist and coordinator of the Rapid Response Center at Kansas State University, Karen Blakeslee, discusses food safety and offers a few other tips for making this a safe holiday season.

Q…K-State Radio Network.



TREE TALES from the Kansas Forest Service

cut 32 contains music; cut 33 does not



PROTECTING NATURAL AREASA recent survey has identified several natural areas in Kansas that provide a high-quality habitat for diverse wildlife and plant species.  Unfortunately, a number of those are in close proximity to highly-populated areas, and are vulnerable to urban sprawl.  K-State forester Bob Atchison takes a look at that situation this week, noting that there are ways that these sensitive areas can be protected.

Q…(theme music)



(same as above, but without music bed)

Q...K-State Radio Network.



WEATHER WONDERS with Mary Knapp, Weather Data Library, KSU



JET STREAMIt is perhaps one of the most permanent fixtures of our atmosphere, and airline pilots appreciate the speed boost they can sometimes get from it. K-State climatologist Mary Knapp (nap) takes a look at the jet stream. 

Q...Research and Extension.



THANKSGIVING STORMSBooks, songs, and even movies have at times incorporated Thanksgiving storms into their plot lines. K-State climatologist Mary Knapp recalls a couple of real storms – fact, not fiction.

Q...Research and Extension.



THE ALMOST–ENDLESS WINTERNovember 24, 1992 marked the start of one of the snowiest winters, with several major storms and blizzards. K-State climatologist Mary Knapp looks back at some of the highlights.

Q...Research and Extension.



WHEAT SCOOP from the Kansas Wheat Commission



WOMEN MANAGING THE FARMThe agenda has been set for the 2018 Women Managing the Farm Conference.  It is scheduled for mid-February in Manhattan, Kansas.  This joint effort of numerous agricultural organizations in Kansas has met with tremendous success in the past, and promises to do the same once again.  Marsha Boswell provides a full preview of this event on this week’s Kansas Wheat Scoop.

Q...I’m Marsha Boswell.