December 24, 2019 Issue, Page 5 of 10

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Agriculture Tuesday, recember 24, 2019 The Elk City News, Elk City, Oklahoma Page 5 Elk City FFA members attend retreats By Don Munsch, Editor Elk City High School FFA students involved in Advanced Leadership De- velopment and Made For Excellence attended recent retreats in Oklahoma City. Hailey Earle, Mason Smith and Carsen Culver are involved in ALD. FFA members engaged in leader- ship activities, focusing on communication, team lead- ership, personal growth and careers. MFE students are Bes- Left, Elk City High School FFA members involved in MFE are, left to right, Bessie Winingham, Dustee Warnke, Kye sie Winingham, Dustee Keyes, Bree Barnett, Camdon Galeener, Haylee Reed and Avery Sloan. Right, ECHS FFA members in ALD are Hailey Warnke, Kye Keyes, Bree Barnett, Camdon Galeener, Earle, Mason Smith and Carsen Culver. Students in both groups recently attended retreats in Oklahoma City. Photos Haylee Reed and Avery submitted by Karie Dillinger. Sloan. Participants explored topics such as self-esteem, Made for Excellence is inger, FFA teacher at Elk for junior and seniors. These year. This year, ECHS MFE Center and ALD students motivation, goal setting and for eighth- through 10th- City High School. Advanced conferences are held at mul- students were at Embassy were at Wyndham Garden teamwork. graders, said Karie Dill- Leadership Development is tiple hotels in OKC each Suites Downtown Medical Airport, Dillinger said. Fishing Report Wheat management apply N at that time. If the strip can easily be seen, then more N is needed. Canton Date: 12/17/2019 Due to low commod- Date: 12/13/2019 Lake Elevation: The wheat crop has stalled. others. it decreases the risk of N ity prices, managing N eco- Lake Elevation: Normal Fall forage has been subpar Ina dual-purpose or graze- losses as well as benefiting nomically is very important. Above Average Water Temp and Clarity: on early sown wheat, and out wheat system, more N is from influencing late season In addition to using N-Rich Water Temp and Clarity: Clear late sown wheat has taken needed early compared to a N recommendations based strips, all OSU Extension Clear Walleye, Bass, Large- weeks to even emerge. I at- grain only system. A grain on the potential of the crop. offices have access to a Crappie, White mouth tribute most of this to short only system needs about Top dress application rates GreenSeeker® crop sen- Action: Fair Action: Fair stretches of drought for 2 Ib. N per bu of seed pro- can be impacted by current sor. The hand held sensors Baits: Jigs Baits: Jigs, Small Lures some and cold soils for most. duced, or 80 Ib. N for a40 bu expectations of the crop and Locations: Brush struc- Locations: Below the In reviewing some data from grain yield. Producing wheat weather forecasts. Basically, estimate greenness the biomass and of the crop both in ture dam the Mesonet, soil tempera- forage is greatly influenced estimating the yield poten- and out of the N-Rich strip. tures have been much cooler by available N to the wheat tial becomes more accurate Foss Waurika since mid-October than the crop, so more N is needed in as the season progresses. Using the data from the sen- Date: 12/16/2019 Date: 12/17/2019 2004-2018 average. Some a dual-purpose or grazeout Utilizing tools at hand sor and an online calculator, Lake Elevation: Lake Elevation: days for certain north cen- system to produce adequate can dramatically influence yield estimates can be com- Below Average Below Average tral Oklahoma locations forage. For every 60 Ib. of N_ recommendations. Ap- puted. This tool can help Water Temp and Clarity: Water Temp and Clarity: show as much as a 10 to 18 N, one ton of wheat forage is plying N-Rich strips in producers determine the mid 40s, clear 50’s and Murky degree difference. Once soil expected to be produced. So early fall can help estimate yield potential of their crop temperatures drop below 50, in a dual-purpose system 60- N demands throughout the with and without added N Bass, Striped (Hybrid) Crappie, Black, Crappie, growth rate is reduced. 70 Ib. of N will be needed at year. This management tool to make economic decisions Action: Good White Nitrogen (N) is a mobile planting compared to 30-40 can assist in determining N on if or how much N needs Baits: Slabs Action: Slow nutrient and can be lost or be- Ib. of N for a grain only sys- deficiencies or sufficiency. Locations: Other, and to be top dressed. From past Baits: Minnows, Tube come unavailable to plants. tem. The second application The N-rich strips can be as on-farm data, utilizing N- deep water Jigs Due to these risks, the best of N is typically applied late simple as hand spreading a Additional Information: Locations: Docks, Rocks management practice is to fall to early spring. few cups of urea (46-0-0) Rich strips with a handheld sensor averaged a net profit Elevation 1/2 ft. below Catfish, Blue, Catfish, split apply N. These split ap- Since wheat is in the to custom built applicators normal with gates closed. Channel plications typically occur at ground for almost 9 months, on UAV’s or tractors. The of $10 per acre or more. Walleye slow on worms. Action: Excellent planting and prior to spring it is almost impossible to strips can be used to visually For more information White bass slow. Catfish Baits: Cut Bait, Live green up for winter crop like determine the total N needs determine if there is enough contact Greg Hartman slow. Shad, Shad wheat. Different production at the time of planting. Top- N or not for the rest of the Beckham/Washita County Locations: Channels, systems will require more or dressing N is a good man- field. If the strip cannot be Extension at 580-928-2139 Ft. Supply Main lake less nitrogen up front than agement practice because seen, then there is no need to or 580-832-3356. Top 10 food safety tips to ensure a healthy holiday season separated from the fresh food or preparing salads. nibble on until the meal is produce in the shopping cart Wash all fresh produce. ready. and when bagging. Extra Rinse fruits and vegetables Refrigerate leftovers. Left- caution should be used when thoroughly under cool run- overs should be divided into buying fresh, stuffed turkeys ning water and use a produce smaller portions, stored in because of the potential for brush to remove surface dirt. several shallow containers bacteria growth in the stuff- Even wash _ prepackaged and refrigerated within two ing. Pick up the meat, dairy, greens to minimize bacterial hours after cooking. Left- eggnog and eggs just before contamination. overs should be eaten within checking out. Thaw frozen meats safely. Develop a master plan. three to four days. If large Defrost meats in the refrig- Take into erator for approximately 24 amounts are left, consider consideration your refrigerator, freezer hours, depending on size, or freezing leftovers for later and oven space to keep hot submerge meat in its origi- use. foods at 140 degrees Fahren- nal package in the sink or in Eating leftovers. Reheat heit or higher and cold foods a pan of enough cold water leftovers to 165 degrees at 40 degrees Fahrenheit or to cover the meat. Allow 30 Fahrenheit throughout or below. If you use coolers, minutes thawing time for ev- until steaming hot. Soups, make sure you have plenty ery pound. sauces and gravies should of clean ice and check it fre- Cook to proper tempera- be brought to a rolling boil quently to make sure the ice ture. Use a thermometer to for at least 1 minute. Never has not melted. make sure food has been taste leftover food that looks Wash hands often. Wash cooked enough to kill bac- or smells strange. When in Photo submitted by OSU. hands before, during and teria. Turkey, stuffing, side doubt, throw it out. (Stillwater, Oklahoma — those holiday meals. a must in order to prevent after food preparation to dishes and all leftovers FAPC, a part of the OSU Dec. 10, 2019) The Christ- “The Centers for Disease bacteria from growing and minimize bacterial contami- should be cooked to at least Division of Agricultural mas season is here, and many Control and Prevention es- causing illness.” nation. Wash with hot water 165 degrees Fahrenheit. Sciences and Natural Re- and soap up to your wrists Keep guests out of the will be gathering around the timates each year about 1 in Muriana suggests the fol- and between your fingers for kitchen. Holidays occur sources, helps to discover, dinner table enjoying their 6 Americans get sick from lowing food safety tips to approximately 20 seconds. during cold and flu season, develop and deliver techni- favorite holiday meals. foodborne diseases,” said ensure holiday meals are not Separate to avoid cross and preventing guests from cal and business information The Robert M. Kerr Food Peter Muriana, FAPC food only delicious, but also safe. contamination. Use two cut- sampling the food while it that stimulates and supports and Agricultural Products microbiologist. “While the ting boards: one for prepar- is being prepared limits the the growth of value-added Shop for holiday foods Center wants to make sure U.S. food supply is one of safely. Buy your meat pref- ing raw meat, poultry and amount of germs getting on food and agricultural prod- families keep food safety the safest in the world, food erably 1 to 2 days before you fish, and the other for cutting the food. Serve appetizers ucts and processing in Okla- tips in mind when preparing safety during the holidays is cook it, and keep the meat fruits and vegetables, cooked to give guests something to homa. Have a photo or story to tell? Reach out to us at [email protected]