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For Radio Stations - K-State Radio Network - November 9, 2018


(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.

 

 

AGRICULTURE TODAY FEATURES

 

1

STOCKING RATES ON RESIDUE  (fully produced)    (Sarah Moyer)

Q…K-State Radio Network.

2:59

 

STOCKING RATES ON RESIDUE (soundbites)

 

Feeding cows crop residue returns manure to the soil and cuts down on the number of volunteer plants that will return. Producers need to think about each field’s stocking rate as they prepare to turn out livestock. The type of animal and stage of production create additional variability, but K-State livestock specialist Sandy Johnson says the grain in the field is another good place to start calculations when determining stocking rates.                    

                                                                                                             

                                             Track 2    (:33)    Q…month of gazing.

 

More specific calculations can be made. Johnson walks through calculations with corn stover.

 

                                             Track 3   (:52)    Q...animals out there.

 

Using an index can be useful for grazing residue on grain sorghum fields as well.

 

                                             Track 4   (:31)    Q...what’s actually there.

 

TAG:  That was K-State livestock specialist Sandy Johnson, discussing stocking rates on crop residue. Additional resources can be found online at asi.k-state.edu.

 

5

MYCOTOXINS IN FEEDSTUFFS  (fully produced)     (Eric Atkinson)

Q…K-State Radio Network.

3:00

 

MYCOTOXINS IN FEEDSTUFFS (soundbites)

 

The Veterinary Diagnostic Laboratory at Kansas State University is advising livestock producers to be alert to the threat of mycotoxins in harvested feedstuffs, and even crop stover, this fall.  These toxins are ever-present, but can build up to unhealthy levels if the weather conditions are right.  Already, the laboratory has investigated hog and horse health issues, and even losses, resulting from mycotoxin poisoning, according to K-State toxicologist Steve Ensley.        

                                                                                                             

                                             Track 6    (:23)    Q…may become an issue.

 

There are several kinds of common mycotoxins, and each differs from the others in the way they adversely affect livestock. 

 

                                             Track 7   (:48)    Q...it’s a concern.

 

Again, to date, the mycotoxin cases worked by the K-State laboratory this fall have involved horses and hogs.  But cattle are highly vulnerable as well.

 

                                             Track 8   (:39)    Q...adverse health in cattle.

 

TAG:  K-State toxicologist Steve Ensley is urging livestock owners to have any feedstuff they suspect might be packing a mycotoxin to have that feedstuff tested…starting with a visit with their local veterinarians.

 

9

SAMPLING FOR MYCOTOXINS   (fully produced)    (Eric Atkinson)

Q…K-State Radio Network.

3:00

 

 

SAMPLING FOR MYCOTOXINS   (soundbites)

 

Conditions have been ripe for mold-induced toxins to accumulate in harvested feedstuffs this fall.  Livestock producers using such feedstuffs would be wise to have them tested for these dangerous mycotoxins which can severely threaten livestock health.  Already, the Veterinary Diagnostic Laboratory at Kansas State University has been called in to investigate several livestock mycotoxin poisonings in Kansas.  Toxicologist Steve Ensley says that the sampling procedure for mycotoxins is critical.     

                                                                                                              

                                             Track 10    (:45)    Q…what’s actually out there.

 

As far as the required sample size for mycotoxin testing, there is a general standard, says Ensley.

 

                                             Track 11   (:22)    Q...in the laboratory then.

 

And once a composite sample of the feedstuff is pulled, handling that sample properly before it reaches the testing laboratory is important as well.

 

                                             Track 12   (:41)    Q...mycotoxins that we find.

 

TAG:  That’s K-State veterinary toxicologist Steve Ensley.  Consult your herd veterinarian for further guidance on mycotoxin sampling.

 

13

DICAMBA DAMAGE STUDY  (fully produced)   (Eric Atkinson)

Q…K-State Radio Network.

 

3:00

 

DICAMBA DAMAGE STUDY  (soundbites)

 

Applications of the herbicide dicamba to soybeans built to resist that herbicide has been an important advance in soybean weed control.   The issue in recent years, however, has been dicamba drift onto non-resistant soybeans.  A new K-State study funded by the Kansas Soybean Commission has assessed the yield damage caused by dicamba contact with non-tolerant soybean varieties.  K-State weed management specialist Dallas Peterson talks about this project.          

                                                                                                              

                                             Track 14    (:51)    Q…multiple application exposures.

 

The visible ill-effects of dicamba exposure became more evident as the season went along…the later the treatment, the more severe the damage.

 

                                             Track 15   (:38)    Q...a single exposure.

 

As indicated in previous studies, however, the actual yield losses resulting from dicamba contact were generally less than the cosmetic damage would suggest, with the exception of exposure later in the season.

 

                                             Track 16   (:29)    Q...those reproductive stages.

 

TAG:  On the results of a new study of dicamba drift damage to non-tolerant soybeans, that’s K-State weed management specialist Dallas Peterson.

 

17

COWHERD MANAGEMENT TOOL      (fully produced)        (Eric Atkinson)

Q…K-State Radio Network.

2:59

 

COWHERD MANAGEMENT TOOL   (soundbites)

 

Beef cattle specialists at Kansas State University and Iowa State University have teamed up to create an on-line tool for cow-calf producers, to help keep track of key dates in herd management.  It’s called the Management Minder, and it can be customized to the specific calendar needs of each operation.  K-State’s Sandy Johnson was among those who developed this tool.              

                                                                                                              

                                             Track 18    (:14)    Q…things are coming up.

 

This free-for-use tool can be a valuable asset in a variety of ways.  Johnson shares what she considers one of its most important functions, relating to the herd reproduction schedule.

 

                                             Track 19   (:54)    Q...their ration as needed.

 

And it can keep track of a host of other important target management dates as well.

 

                                             Track 20   (:44)    Q...keep track of dates.

 

TAG:  That’s K-State beef cattle specialist Sandy Johnson.  Producers can go to www.ksubeef.org to find out how to access the Management Minder. 

 

 

The 5 features below are sound bites only

 

 

FAMILY AND CONSUMER

 

21

FOOD SAFETY FOR THE HOLIDAYSThe Centers for Disease Control and Prevention says common food safety mistakes, including improper food handling and inadequate cooking, often lead to poultry-associated foodborne disease outbreaks during the Thanksgiving holiday. Kansas State University food scientist Karen Blakeslee says the number one defense against foodborne illness is washing your hands.

Q...a whole lot of problems.

Tag: Washing all kitchen surfaces, including appliances – especially the inside of the microwave – helps prevent bacteria from spreading during the heating process. All produce should be washed before it’s cut or peeled, and reusable grocery bags should be laundered on a regular basis.

 

:23

22

IS THIS TURKEY BIG ENOUGH?According to the National Turkey Federation, 88 percent of Americans eat turkey on Thanksgiving. However, not everyone knows how to prepare a turkey meal. Blakeslee says there are really just three steps: select a turkey that will feed the entire family, thaw it safely, and then cook it to the proper doneness. She says the size of the bird is determined by how many people it needs to feed.

Q...gets you started.

Tag: If you want leftover turkey for sandwiches or other dishes, buy a bird big enough to accommodate extra meals. A turkey is about 70% white meat and 30% dark meat, so you may have to buy a bigger bird just to be sure there’s plenty of the meat your family prefers.    

 

:25

 

23

PURCHASE A FROZEN TURKEY EARLYOnce the size of the turkey has been determined, decide whether you want a fresh or frozen bird. Blakeslee says a fresh turkey can be bought a day or two before Thanksgiving, while a frozen turkey should be purchased early enough to allow it to thaw in the refrigerator.

Q...if not four.

 

:14

24

HOW TO OVEN-ROAST A TURKEYThe minimum temperature for an oven-roasted turkey is 325-degrees. A 15 pound turkey takes about 4 hours to cook. However, Blakeslee says using a meat thermometer is the easiest and safest method for testing doneness.

Q...works really well.

 

:34

25

“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’ve been 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. More information on food safety can be found on the Extension website: ksre.ksu.edu/foodsafety.

 

:21

 

The features below are self-contained and fully-produced

 

 

KANSAS PROFILE

 

26

ROY AND BOBBI REIMAN– NETAWAKA FITNESS CENTER”Kansas Profile” frequently chronicles entrepreneurs and business owners who create a business or product in Kansas. On this edition, Ron Wilson, director of the Huck Boyd National Institute for Rural Development, profiles a publishing magnate who came home to Kansas to do something special for his wife’s hometown.

Q...with Kansas Profile.

4:26

 

MILK LINES

 

27

HOOF TRIMMING AND FOOT BATHSProper hoof trimming is essential for dairy cows. It prevents and controls foot problems and maximizes milk production. K-State dairy specialist Mike Brouk (brook) says this is a good time for dairy producers to add hoof trimming to their “To-Do” list.

Q...(theme music)

2:00

 

OUTBOUND KANSAS

 

 

28

NEW RODENTICIDE OPTIONPocket gophers and voles can cause enough damage in crop fields to merit a response from producers.  Controlling those rodents has become more complicated, as they have developed a resistance to the most frequently-used rodenticides.  Recently, the USDA evaluated another product which, in combination with those rodenticides, rendered good control results.  K-State wildlife specialist Charlie Lee reports on that this week.

Q...(theme music)

5:00

 

PERSPECTIVE

 

29

GLOBAL FOOD PROBLEMSThere have been various warnings of a global food crisis for almost 10 years. In fact, many believe that by 2050, worldwide production of food will have to increase by 70 percent. However, one expert feels that is not accurate, and that the food crisis could arrive as soon as 2027.

Q...K-State Radio Network.

Guest: Sara Menker, founder and CEO of Gro Intelligence, a company that pulls and consolidates data from around the world as it pertains to agriculture. She is also a trustee of the Mandela Institute for Development Studies and a trustee of the International Center for Tropical Agriculture.

27:00

 

PLANTORAMA

 

 

30

BUGS IN THE HOUSEWith the weather steadily turning colder, landscape insects are seeking shelter indoors. Most of them are just a nuisance, and can be dealt with without the use of an insecticide. This week, K-State horticultural entomologist Raymond Cloyd talks about the invaders he’s hearing about the most this fall: Asian lady beetles and spiders.

Q...(theme music)

5:00

 

SOUND LIVING

 

31

THANKSGIVING FOOD SAFETYFood handling errors and inadequate cooking are the most common problems that lead to poultry-associated foodborne disease outbreaks in the United States. Considering an estimated 88 percent of Americans eat turkey at Thanksgiving and more than 44 million turkeys will be sold for the holiday, Kansas State University food scientist Karen Blakeslee says now is a good time to review the steps we can take to reduce the risk of foodborne illness.

Q…K-State Radio Network.

14:50

 

TREE TALES from the Kansas Forest Service

cut 32 contains music; cut 33 does not

 

32

BUSH HONEYSUCKLE CONTROL November is one of the best time to control bush honeysuckle, a non-native invasive shrub plaguing wooded areas in Kansas. They can be easily detected this time of year because it’s one of the only understory shrubs that are still green. K-State forester Ryan Armbrust offers some tips for controlling bush honeysuckle.

Q…(theme music)

2:02

33

(same as above, but without music bed)

Q...K-State Radio Network.

1:59

 

WEATHER WONDERS with Mary Knapp, Weather Data Library, KSU

 

34

TWO RECORDS, ONE DAY How far can temperatures drop in a single day? Kansas State University climatologist Mary Knapp (“nap”) tells us about one of the most dramatic cold waves on record in the central United States.

Q...Research and Extension.

:55

35

HYDROMETEORKansas State University climatologist Mary Knapp introduces us to a weather term that covers a lot of bases.

Q...Research and Extension.

:51

36

WINTER ROAD READINESSBefore you do any extensive driving this winter, Kansas State University climatologist Mary Knapp suggests you make a few preparations.

Q...Research and Extension.

:53

 

WHEAT SCOOP from the Kansas Wheat Commission

 

37

TELLING WHEAT’S STORYHelping the public become more familiar with the wheat industry and wheat-based foods has been the mission of a special outreach effort which is now entering its second year.  Its first year has been deemed a resounding success, as told by Jordan Hildebrand on this week’s Kansas Wheat Scoop.

Q...this is Jordan Hildebrand.

3:09

 

 

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