my wildlife magazine - spring 2013

PLUSSpring Perfection in Home Decor, Flowers & EspressoSummer Time Sweets: Salted Caramel

DESIGN TRENDSFOR SPRING

HABITAT PROJECTS

GO CAMPING:THE BEST SPOTS

Accessories, inspiration and trends to fuel your creativity

Start planning and integrating now to reap the rewards later

The best places in NCKS, plus tasty campfire recipes

ORGANIC FARMINGGOOD YIELDS AND A HEALTHIER PRODUCT COULD SIGNAL A CHANGE

&

MYWILDLIFEMAGAZINE

SPRING / SUMMER 2013MYWILDLIFEMAGAZINE.COM

KANSAS beautyA PROPERTY WITH

AMAZING PHOTO OPPORTUNITIES

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3/28/13 approved by:

MYWILDLIFEMAGAZINE

SPRING / SUMMER 2013MYWILDLIFEMAGAZINE.COM

ee x p l o r e N O R T H C E N T R A L KK A N S A S

SPRING DESIGN TRENDSINSPIRING ROOMS, IDEAS & ACCESSORIES TO

FUEL YOUR DESIGN IMAGINATION

PLUSSpring Perfection in Home Decor, Flowers & EspressoSummer Time Sweets: Salted CaramelHabitat Projects to Start Now & KANSAS beauty

A PROPERTY WITH AMAZING PHOTO OPPORTUNITIES

EARLY WINTER 2012 MWM / 4

MYWILDLIFEMAGAZINE.COM / 5

Living in Hays means spending more time doing the things you want instead of waiting in traffic, commuting to and from the office, and dealing with the headaches of big city life.

Life in Ellis County gives you all the amenities of a large city with a small town atmosphere. We have nationally recognized schools, some of the lowest crime rates in the state, great job opportunities and top-notch medical facilities. Add in one of the strongest economies in the state and you have a great place to live.

Hays. Where we live more and wait less.

small town charmbig time fun!More Living.Less Waiting.

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SPRING / SUMMER 2013 MWM / 8

KANSAS BEAUTY

DESIGN INSPIRATION: MODERN COUNTRY

A close-up look at the details of a pristine property in North Central Kansas.

View three inspiring rooms that depict our favorite look: Modern Country , and implement

some of this signature style into your space.

DEPARTMENTS 12 THE LIST

Our favorite things right now, online and on point.

22 GOOD HUNTINGExquisite home furnishings, fl owers and drinks distinct to the Kansas lifestyle.

37 FOOD, ETC.A perfectly cooked chicken and salted caramel sweets for Summer.

42 DESIGNLearn the basic principles of Feng Shui, learn to live with artwork and take note of these trendy Spring accessories.

46 SPORTINGThe Labrador Retriever, stretching to stay in the fi eld longer, the amateur’s tacklebox.

52 HABITATCropland wildlife management and quail harvesting.

86 WILDLIFE EXCHANGE / GUIDEThe ultimate user’s guide and resource for visitors to Northcentral Kansas.

FEATURES

66 GOING ORGANICQuestions are answered as we take a closer look at operations and out-comes.

74 GO CAMPING!Our favorite spots in NCKS.

78 KANSAS BEAUTYThe natural details of a beautiful landscape.

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MY WILDLIFE MAGAZINE · Spring 2013 · North Central Kansas · PUBLISHER Pelican Publications EDITOR Casey Orr EDITOR Nick Rhodes PUBLICATION DESIGN Kaley Rhodes FOOD EDITOR Kimba Orr WRITER/BLOGGER Kelsey Orr ADVERTISING SALES Brandon Powers

ART DIRECTOR Kaley Rhodes MY WILDLIFE MAGAZINE IS A PELICAN PUBLICATION Learn more at MyPelicanMagazine.com

SPRING / SUMMER 2013

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www.fl ydenver.com

It’s all about access and choice, isn’t it? From Denver International Airport, major airlines give you nonstop access to more than 160 destinations in the United States, Canada, the Caribbean, Costa Rica, Europe, and Mexico.

And if you’re fl ying to a major city—whether for business, a vacation, or simply to see friends or family—you want the ability to choose a carrier and a fl ight that suits your schedule.

Denver International Airport offers you major routes that are served by more than one airline several times a day. What could be more convenient?

Nonstop service to almost anywhere ...well, maybe not the moon.

EDITORIALEEEEDDDDIIIITTTTOOOORRRRIIIIAAAALLLLWelcome to our first Spring issue!

The land is an important and necessary part of Kansas’ heritage, history and mystique.

As a born and bred Kansas boy, I’ve always appreci-ated this majestic land, but it wasn’t until I grew up and traveled the country that I gained perspective of how beautiful and special Kansas really is.

Most people you meet outside of Kansas know only of Dorothy and the Wizard or the sometimes boring sites along I-70 as they pass through the wheat state. It isn’t until you get off the beaten path that you truly appreciate the simple pleasures of a magnifi cent sunset or a night sky with stars that seem to go on forever. The rhythmic whistle of a bob-white quail or the peaceful but weary stroll of a whitetail deer are experiences reserved for those in “the know” who venture away from geo-graphical stereotypes and experience the true beauty of North Central Kansas.

As you read this publication, I hope that you gain a better appreciation for the sites and culture of North Central Kan-sas. The fi rst brave settlers who laid claim to these lands were

mystifi ed by the beauty and the unknown. Endless skies, monstrous herds of buff alo and an often complicated relationship with the Native Americans made their experiences lasting. The fruits of the land trumped all the obstacles that lay in front of these settlers. In 2012, there is a new age of settlers. Those coming from the cities for a weekend get-away or the very brave who uproot their families to move to the Midwest in search of a better quality of life for their kids. These are the pioneers of the new age.

Welcome to North Central Kansas. I hope you enjoy this publication and I hope you’ll come visit us soon and experience for yourself America’s best kept secret...the prairie delight that is this beautiful part of the great state of Kansas.

NICK RHODESPublisher

Kansas.

NICK RHOD

EARLY WINTER 2012


MYWMYMYMMMMMMMMMYMYMMMMMMMYMYMYMMMYMYMMMMMMMMMMMMMMMMMMMYMMMMMMMYMMMMMMMMYMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMYMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMYMYYYMMMMMMMMMMMMMMMMMMMMMMYYMMMMMMMMMMMMMMMMMMMMMMYYYYMMMMMMMMMMMMMMMMMMMMMMMYYYYMMMMMMMMMMMMMMMYMMYYYYYYY ILDLIFEMAGAZINE.COM / 13

SSPRING 2013 / THHE LIST

PHOTO INSPIRATION

PUREPHOTO.COM

PURCHASE STUNNING FINE ART PHOTOGRAPHY PRINTS OR USE IT FOR INSPIRATION BEFORE HEADING OUT TO TAKE YOUR OWN PHOTOS

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the list OUR FAVORITE THINGS: ONLINE & ON POINT

DESIGN INSPIRATION DERINGHALL.COM


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SPRING 2013 / THE LIST

Clockwise from above left: Interiors featuring DF ac-cessories, furniture and lighting; the Scarborough table lamp


OUR FAVORITE THINGS: ONLINE & ON POINT

5 REASSOONNS TTO JOIINN...

PINTERESTIf yyoou haven’t heard of Pinterest by now it’s safef too assume you have been living under a rock for rthhe past year. That being said, you’ve probably aalso wondered what exactly the popular phrase ”it’s on pinterest” was referring to. The social me-dia mecca of just about everything interesting on the world wide web hasas sseeeen exponential growth. By February 2012, , PPinterest crroso sed the 10 mil-lion-user mark fasaster than any othther standalone site in history.

1 The Recipes. The site serves as an online recipe box for millions of users; pin it, like it, - you will always know where it is, saving

you time rummaging through cookbooks and sticky recipe cards.

2 Discovering New Sites & Blogs. You notice a pin about obtaining ultimate obliques and follow the link through to the personal blog

of a college dancer who provides intense work-outs and healthy living information. Score! You just found an extremely informative, well written blog that would have otherwise been lost in the incredible vastness of the personal blogging universe.

1 Ongoing Inspiration. Vision boards are either digital or physical collections of what you want to do, be, achieve and enjoy in

your life. Viewing these items everyday and visu-alizing your life with them fast tracks your visions into reality. Pinterest has unknowingly allowed it’s millions of users the opportunity to keep incredible vision boards; full of personal dreams and desires, and in a place that is convenient to view every day.

4 The DIY Projects & Tutorials. Endless wine bottle shelves and homemade Christmas wreaths have been constructed, and brag-

ged about, thanks to Pinterest.

5 For Business. Today Pinterest isn’t just used by the like-minded individuals who want a medium to collect, organize and share

meaningful things. Like most other social media networks, Pinterest has become a business tool with which marketers are extending a brand’s presence in a more visual, shareable way.

Follow MWM on Pinterest and keep up with trends, recipes and articles we’re digging into.

NAMME TTOO KNOOW

DESSIN FOURNIRThe international luxury furnishings company comes home to Kansas

FOR THE PAST 19 YEARS Chuck Comeau and his hometown staff have been creating luxury furnish-ings for the likes of Oprah, Kelsey Grammar and Sir Elton John. Not a big deal - when any large design company headquartered in Paris, New York or London could surely claim the same. So how about a design powerhouse in the middle of Kansas? Where fi elds of grain, hard working oil pumps and a single downtown stoplight are daily surroundings; and contemporary buildings, redesigned by Comeau, dot a tired mainstreet. Yet in this small town, the modern facades and compound of revitalized store fronts off ers creative inspiration and hints of a new idea in living and working. When it came down

to it, lifelong Plainville, Kansas resident Comeau chose to return home and headquarter his grow-ing fi rm in the sleepy town; where the area population stays right around 2,000. Since relocating to Kansas, Dessin Fournir has added or acquired seven lines, opened showrooms in Chicago and New York City, and worked with vendors in Thailand, India and across Europe. In England, Rolls-Royce even sought out the rights to one of Comeau’s cashmere-blend fabrics for its automobile interiors. Chicago showroom manager Robert Brass might put it perfectly: “There’s no shortage of niceness in Kansas, people are very pleasant there, so that’s really helpful.”

Get Out! Trekking trips, survival skills and a plethora of information on hiking and backpacking. Whether you are traver-sing Kansas plains and creek banks or the Rocky Mountains to the West, BACK-PACKER.COM will provide information for anything you are wondering. DON’T MISS THEIR 10 BEST OUTDOOR APPS FOR YOUR PHONE!

YES! MyWildlifeMagazine.com is gaining ground and becoming the premier online guide to exploring North Central Kansas, so you can keep up with us in between issues!

SSPRING & SUMMMER 2013 / THE LISST

FOODD RROOADIESES

TVFOODMAPS.COMDon’t plan another road trip until you visit this site - search by popular food show stops or even better - put in the starting point and destination of your driving vacation and discover all the best places along the way.

5 REASASOONONNSS TTO VISSITIT...

WEBSTER STATE PARKLocated 8 miles West of Stockton on highwaayy 24, Webster State Park off ffers a place ffor outdoor enthusiasts to let loose and trruly enjoy the Kansas outdoors..

13700 Acres of Open Water. Five boat ramp lanes and three courtesy docks off er boaters ample launching

facilities on a usually uncluttered lake. Pleasure boating, water skiing and winds-urfi ng are excellent activities at Webster.

2 The Trails. Adjacent to the Solomon River Valley, Webster State Park off ers a prairie setting of rolling hills

and spacious skies. Visitors can tackle Coyote Trail and hike either the shorter or longer loop.

1 The Wildlife. Remember the camera - Visitors often see whitetail and mule deer, pheasants, quail, turkeys

and wildfl owers while trekking the area. The rest area near the park entrance is being converted into a wildlife-viewing center and area viewing is enhanced by the planned food plots and excellent habitat.

4 Camping. Choose from 82 water/electric campsites, ten electric campsites or one of the many pri-

mitive sites. Water is available from April 15 to October 15. Besides boating and fi shing, campers at Webster choose from recreational developmentst that include swimming beaches, a sand volleyball court, horseshoe pits and playgrounds.

5 Impressive Attractions Nearby. Sternberg Museum of Natural History, a department of Fort Hays

State University, is ten miles east and 40 miles south of the park. Two generations of Sternbergs collected some of the most spectacular fossils in the world. Dane G. Hansen Museum is six miles west and 18 miles north of the park. It contains collections of American and foreign coins, European and western guns, art from around the world, as well as traveling exhibits from the Smithsonian Institution.

TVFoodMaps was started in late 2010 with one very simple goal - help peop-le fi nd and eat at the restaurants they see on great food and travel television shows. It was founded, and is operated by, two brothers who do a lot of travel for business and pleasure.

HIP HUNTING WEAR AT DJBENNETT.COM The world of sporting luxury just got a lot bigger. The fi nest leathers, active wear and hunting gear for the sportsman who demands the highest quality and de-sign.

HARD WORKING FOOTWEAR FOR HARD WORKING PEOPLE

Quality Work, Western & Safety Boots Since 1997.

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hunting ON OUR RADAR

EXQUISITE HOME FURNISHINGS / SPRING PERFECTION / STAY AWHILE / GOBBLE GEAR

goodSPRING / SUMMER 2013

TE HOEXQUISIT

C.S. POST & CO.: FAVORITES FOR SPRING

Dessin Fournir, the super stylish design company headquartered in Plainville, Kansas creates furniture, fabrics, accessories and lighting primarily for the trade. Those residing or visiting NCKS however, have the incredible opportunity to shop for items in their trademark store in downtown Hays. C.S. Post & Co. carries many of the chic items for viewing and buying pleasure, and you can also view and order online at cspost.com. From left; The Baum Side Table; Brass Sousa Table and Colonial Spin Table. continued >>

SSPRING 2013 / GOOD HUNTING / EEXQUISITE IN NCKKS

1.. NATURAL TEXTURE The Pompano Mirror features a beveled mirrored glass framed with hand braided seagrass, bringing a touch of natural sophistication indoors.

2. REFININED COMFORT The Columbia Chair exudes comfort and clas-sic styling; with many fabric options and wood fi nishes to choose from, you can take the exquisite detailing of the mini antiqued nailhead trim and antiqued brass castors into your home to enjoy for years to come.

3.AA STYLISISH SIDE Side chair, that is. The Henri Side Chair, made of solid ash with 100% white cotton straps, will be the most chic piece of art, or seating in your space.

4.. BRINGG ON SPRING We have offi cially fallen in love with the hand blocked design and refreshing colors of the Pennar Pillows. A perfect accessory for your couch, they are just as comfortable as they are pretty.

5. AACCESSOORIZE IN STYYLE Functional meets cool with these Cream Nesting Trays, a faux shagreen beauty with wood trim. The set of 3 would look divine nested on a dark walnut entry or side table, and although they could be used to serve your guests a classic martini in true 50’s fashion, we would rather just gaze lovingly at them like a piece of fi nely crafted art.

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SPRING PERFECTION

Perfect Catch: WalleyeAbundant in Kansas waters, the savory and fi rm white fi let of the Walleye is a delicious prize in the sport.

The Walleye is the largest member of the perch family and has been known to reach 25 lb. Its closest relative and look-a-like is the sauger (Stizostedion canadense). Both have large, glassy, opaque eyes that gave the walleye its name. In shallow water at night, the eyes glow eerily

under lights, readily identifying these fi shes even before they can be seen.

WALLEYE IN LEMON DILL BUTTER

12 - 18 Walleye fi llets / 1/2 # Salted Butter / 3 Fresh Lemons / 1 Tablespoon Dill / Old Bay Seasoning

Fillet and skin walleyes, rinse and pat dry / Thinly slice one lemon and set aside / Have your camp fi re going so your coals and fl ames are about 8-12 inches below your grate. / Use heavy duty aluminum foil and triple it up for strength (make this large enough to accommodate all fi lets in a single layer). Use part of butter to layout pats across the foil, generally one or two pats per fi llet. Lay fi llets on top of butter pats. Season lightly with Old Bay Seasoning. / Melt remaining butter in a small pot and squeeze the juice of two lemons into butter , adding 3/4 of the dill to the mixture. Bring to a simmer and let stand for fi ve minutes. / Pour butter mixture over fi llets, place sliced lemon over fi llets and sprinkle with remaining dill. Cover with a single sheet of foil sealing tightly and place on grill. After 15 -20 minutes the top should rise up

and then poke two small holes to release the steam.

Use Light Line

Light (4- and

6-pound-test)

, thin-diame-

ter lines off

er less drag, or

resistance, o

n a lure. This

lets a walleye su

ck it in more

easily.

Bounce the Bait - When you’re using live bait, also use a bot-tom-bouncer rig. Bouncers are L-shaped wires that have a lead weight molded to the shaft. As an angler retrieves the rig, the weight bounces off the bottom and creates slack in the line, which allows the fish to inhale the bait more easily.

Offer a Bigger Bite - Adding a

plastic body to a jig also helps

by increasing the surface area

to which the fish’s sucking force is

applied. It may seem counterin-

tuitive, but a slightly bigger bait is

easier for the fish to inhale.

Shorten the Stroke - Many jig fishermen pump their rods too vigorously, using long vertical strokes that can pull the bait out of a fish’s mouth. Use short lifts instead and you’ll hook more walleyes

Pump a Crank - With crankba-

its, steady retrieves may hook

aggressive walleyes, but a stop-

and-go technique is better for

deliberate feeders. Once the lure

achieves proper depth, lift the

rod tip, reel in the slack, and

repeat.

Troll With the Flow - When the water has a chop, trolling with the waves imparts that neces-sary slight slack in the line. Also, keep a close eye on your inside planer board as you make a turn; it will give you that small amount of slack that allows for more solid strikes-and more walleyes in the boat

SSPRING 2013 / GOOD HUNTING / SSPRING PERFECTTION

Cheers To SummerCapture the tastes of warm weather and long lazy days with these splendid Summer cocktails.

When Memorial weekend rolls around at the end of May, all the graduations are done, the kids are out of school and the pace has slowed down a bit - the time has come to offi cially kick off Summer. We have found there is no better way to offi cially welcome in the hot

season than with cold refreshing drinks mixed up especially for the occassion. Whether it be fi ve o’clock on Friday, a Wednesday night grilling or Sunday afternoon, these beverages will have you kicking up your feet, turning off the TV and enjoying the everyday ”occasions” of a beautiful life in rural Kansas.

MONDAY MOJITOS (SHOWN LEFT)

1/2 cup fresh mint leaves, plus sprigs for garnish / 2 limes, cut into wedges, plus more for garnish / 2 cups crushed ice, plus more for serving / 1 cup Lime-Mint Syrup, recipe follows / 1 liter white rum / 1/2 cup fresh lime juice / Club soda

Muddle the mint leaves and lime wedges with 2 cups crushed ice in the bottom of a large pitcher. Add Lime-Mint Syrup, rum, lime juice, and more ice. Top off with club soda, to taste. Pour into glasses over ice and serve. Garnish each glass with a lime wedge and mint sprigs, if desired. Lime-Mint Syrup: 2 cups sugar / 2 cups water / 2 limes, zested / 1/2 cup fresh mint leaves-Bring the sugar and water to a boil in a medium saucepan and cook until the sugar is completely dissolved, about 1 minute. Remove from the heat, stir in the lime zest and mint, and let sit at room temperature for 30 minutes to infuse the syrup with the fl avor of lime and mint. Strain out the mint and zest and refrigerate the syrup, covered, until cold.

NON-ALCOHOLIC

1 can frozen limeade / 1/2 can sprite / 2 C. frozen strawberries / juice of 2 limes

*Blend all ingredients; serve in a mason jar with a straw.

POOLSIDE LEMONADE

1 can (46 oz.) pineapple juice / 1 C. Country Time Lemonade mix / 2 C. water / 2 cans Spri-te / pineapple coconut rum

*mix all ingredients except rum in a pitcher, fi ll a glass with crushed ice, pour in 1-1.5 oz of the rum and top with the lemonade.

FOR BEER DRINKERS

6 pack favorite beer (avoid dark lagers or ciders) / 1 can frozen limeade

*mix in a pitcher - this can be made in larger quantities, and tastes just as good from a plastic cup, so throw a few cans of limeade in the cooler and you have a perfect drink to take to the lake or neighborhood barbeque.

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FLORAL PERFECTION

Perfect Spring BloomsSpread some love with a contemporary bouquet overfl owing with premium fl owers in

contrasting colors and textures.

Deep purple ranunculas, paired with white roses, asiatic lillies and soft green seeded eucalyptus create a vibrant piece of botanical art and stunning gift for someone special or for yourself: think perfect foyer fl owers.

Designed by fl orist and owner of Awesome Blossom in Smith Center, Kandis Attwood creates modern, artistic fl oral designs with intricate detailing and a keen eye for balance in color and dimension. Visit the shop, which also contains an espresso and drink bar, on Main Street in Smith Center. To order the ”April Showers” arrangement featured above

(starting at $65.00) or a custom creation by Attwood, call 785-282-3579

SSPRING 2013 / GOOD HUNTING / SSPRING PERFECTTION

Do you smell it? Can you taste it? For some people, that unmistakable smell and delectable taste are the main rea-sons to pry themselves out of bed each morning. What is it? It’s the eye-ope-ning and mouth-watering beverage that’s consumed by an estimated 100 million Americans on a daily basis and it comes from a simple bean – coff ee.

Espresso Espresso Machiatto Espresso con Panna

Flat White Cafe Latte Cafe Breve

Cafe Mocha Americano

commonespressodrinks

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PERFECT WAKE-UP CALLTo coffee connoisseurs, espresso is the quintessential form of coffee; the purest way to enjoy its aroma and flavor at their maximum intensity; a tiny miracle of chemistry and physics that is as much art as it is science. So, what exactly is it?

An Espresso is a small, concentrated coff ee beverage, 2.5 ounces or less for a double espresso, served in a demitasse cup. It has both a liquid and a foam element (crema). It is made on a spe-

cialized machine that forces hot water through fi nely ground coff ee that has been compacted (tamped), the force of the water being spent in the coff ee cake. It takes 20-30 seconds to percolate the water through the coff ee cake (or ”puck”) which is held in a portafi lter ”coff ee handle”. It is judged by its appearance, aroma, mouthfeel (body), fl avor and aftertaste.

LOCAL CUP OF JOEIn historic downtown Osborne, Kansas, Harvey’s Coff ee & Kitchen is making many mornings a lot

happier for locals with their freshly roasted Kans-as coff ee and exquisite, fl avorful drips.

Featuring a wide selection of bulk loose leaf teas, custom coffee roasts and their own world famous Harvey’s Kans-as Coffee blend, this coffee stop is building something truly unique in North Central Kansas.

Owners Dave and Jessica Coles are transplants from Denver, where Harvey’s began as an online retail business, featuring specialty niche kit-chen products. When the Coles opened their store in Osborne in the summer of 2011, they were able to offer products in their store as well as online.

The Coles roast and blend their own imported coffee beans to maintain complete control of their end product. According to Dave, the next enhancement for Harvey’s will be the launching of an online retail store dedicated exclusi-vely to coffee sales.

So next time you’re passing through Osborne, or traveling Hwy 281, take a minute to stop in and grab a speciality drink, espresso or premium cup of coffee, and you just might see what all the fuss is about.


STAY AWHILE

The Lyon SaloonLively spirits and a unique atmosphere create an ideal spot for

gathering with old friends and leaving with a few new ones.

Careful renovations to a building on Madison street in Smith Center, Kansas revealed beautiful tin ceiling tiles, strong character and the perfect canvas for

artist RoJene Timmons to craft a truly one-of-a-kind bar. Navigate the small and usually packed front porch to step through the door straight into the gun-slinging times of the wild wild west. The saloon, complete with a bar accented by bullet holes, off ers an eclectic and welcoming water hole for locals and visitors alike. Stop by and see owner Ro, and check out the amazing detail and artistry work

she has lovingly put into the space. 113 N. Madison, Smith Center, KS.

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SPRING 2013 / GOOD HUNTING / STAY AWHILE

THE CLEAREST LAKE IN KANSASWilson Reservoir was formed by the construction of the Wilson Dam on the Saline River in 1964 with high hope of prventing area fl ooding. Today the area serves as a recreational oasis for boating, fi shing, camping, and family fun! The beautiful blue water of Wilson Reservoir is also known for being the clearest lake in Kansas. The water is able to stay clear because of the salt content brought in by the Saline River.

Wilson Reservoir is located eight miles North of I-70 on Highway K-232. There is approximately 100 miles of shoreline and 9,000 water surface acres. 1966 Kansas Legislature established the Wilson State Park to the South of the reservoir known as the Hell Creek Area. The park continued to grow with the addition of the Oteo Area in 1984. The reservoir and park have thrived with the growing selection of recreational activities like nature and hiking trails, a 13-mile mountain biking trail and a full service marina.

The natural scenery surrounding Wilson Reservoir and Wilson State Park are unlike any other! The hills and buttes of red Dakota sandstone provide a beautiful backdrop for the clear water of the reservoir. A mixture of prairie grasses and wildfl owers decorate the rolling grasslands surrounding the area. Overall, Wilson Reservoir is a treat for the senses and the soul. -- KELSEY ORR

Thanks to the new Rural Opportunity Zones pro-gram, there’s never been a better time than now to make rural Kansas your new home. If you’re looking for lower cost of living and better quality of life, Kansas is your best choice.

Rural Opportunity Zones are 50 counties that have been authorized to offer one or both of the following fi nancial incentives to new full-time residents:

• Kansas income tax waivers for up to fi ve years

• Student loan repayments up to $15,000

for more information visit KansasCommerce.com

INCENTIVES TO STAY IN NCKS

culture stopThe Dane G. Hansen Memorial

Plaza was conceived as a means of memorializing the Hansen Family in a way that would give Logan,

Kansas, and the entire area, new cultural and social oppor-

tunities. The Foundation made a tremendous community improve-

ment when it purchased and razed an entire square block of mostly unoccupied business buildings in downtown Logan to make room

for the Memorial Plaza. The Museum contains early American and foreign coins, European and

Western guns, Mr. Hansen’s offi ce, the Hansen Family Biography,

oriental art collected by Kate Han-sen in Japan from 1907 to 1951,

and art objects purchased by the Museum Association. The Museum also houses traveling exhibits and

a monthly ”Artist of the Month” exhibit.

FIELDS ARE DOTTED WITH

STRUTTING TOMS, THE LANDSCAPE IS GREENING UP AND

THE WINTER LAYERS ARE COMING OFF: THAT CAN ONLY MEAN THAT SPRING TUR-

KEY SEASON IS HERE. ENSURE YOU’RE READY FOR TIME IN THE FIELD WITH THESE BASIC NE-

CESSITIES. FROM LEFT: 1. CABELAS RAIN SUEDE PANTS; 2. HERTER’S CLASSIC TURKEY VEST; 3. MOJO OUTDOORS SHAKE-N-JAKE MOTORIZED MOTION TURKEY DECOY; 4. CABELAS RAIN SUEDE PACK-ABLE BIB; 5. CABELAS HAMMERIN’ TURKEY VEST; 6. PRIMOSO LIMITED EDITION HEART BREAK-

ER BOX TURKEY CALL; 7. CABELAS RAIN SUEDE PACKABLE PARKA; 8. AMERISTEP

ONE & TWO MAN CHAIR BLINDS; FIND THE NECESSITIES AT

CABELAS.COM

GOBBLE GEAR

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SSPRING 2013 / FOOOD, ETC.

Rich and buttery sweet potato biscuits balance savory with sweet perfectly

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food, etc. RECIPES & RESTAURANTS

THE PERFECTLY COOKED CHICKEN / UPGRADES TO THE AVERAGE: BEANS & RICE & BISCUITS, OH MY! /

SUMMERTIME SWEETS: SALTED CARAMEL / TRY SOMETHING NEW: GREEK PASTITSIO & INDIAN CHICKEN /

TAKE NOTE: BUNKER HILL CAFE /


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a lot easier. Mix it in with mayo, celery, salt and peper and a squeeze of lemon juice; stuff it in a pita for lunch.

Make a one-pot chicken noodles wonder by transferring all the chicken meat from the slow cooker to a soup pot, ad-ding in any onions you can fi nd. Dice 2 carrots and 2 stalks

of celery, 2 minced cloves of garlic and add to the pot along with 4 cups of chicken stock, salt and pepper, a pinch of poultry seasoning and a pinch of oregano. Bring to a boil and add 1 package frozen egg noodles to the pot - cook until tender and most of the liquid is absorbed.

Bump up a standard by adding it into your favorite homemade maca-roni and cheese recipe. If you don’t have one follow this: boil 8 oz ma-caroni and drain, meanwhile melt 4 Tbsp. butter and add in 4 Tbsp fl our, whisk until thick and light brown, add in 2 C. half & half slowly, whisking until thick, remove from heat and add 2 C. shredded Cheddar cheese, stir until smooth. Mix 1 C. shredded chicken into the pasta and add to a casserole dish, top with cheese sauce and mix to combine. Sprinkle top with 1/2 C. breadcrumbs and dot with butter; bake at 350 degrees until the top is brown and bubbly.

Chicken tacos, enchiladas and quesadillas are simple solutions for taco Tuesday’s, and adding it to pasta tossed with olive oil, parmesan and toasted walnuts creates an elegant Friday night meal when paired with a glass of Pinot Grigio or your favori-te white wine. So get out your slow cooker and start creating your own chicken meal masterpieces.

PERFECTLY COOKED CHICKEN

THE PERFECTLY COOKED CHICKEN is a myth to many. After countless attempts at pulling a perfectly cooked bird from the oven only ends in dry, coarse meat and chinese delivery, the confi dence is defl ated. Well ring the dinner bell, invite friends over and get out your crock pot, because we have the method to cooking a chicken that will bring your kitchen confi dence back in less than 8 hours.

THE PROCESS

Simple eating of natural foods and ingredients, elimina-ting processed foods high in sugars and syrups is a healthy habit that becomes easier as the weather warms and fresh produce is readily available. Simple eating begins with simple cooking, which is exactly why this chicken was introduced. There is no butter or oil in this recipe, so the natural juices of the bird can really come through, enhanced by the fresh onion and seasonings. Cooking it low and slow ensures moist meat, where an oven can easily dry it out before you have even set the timer. It also ensures that you can carry on your day without worrying about being present to watch, baste, rotate and remove.

THE USES

Having a fridge full of shredded chicken makes your world

PERFECT CHICKEN

Use your slow cooker to create magic while you are at work or running errands and come home to juicy chicken that has fallen from the bone. Cook it on a Sunday and use it all week for chicken salads, casseroles and healthy protein whenever you want it.

1 whole chicken, rinsed and patted dry1 large onion, sliced1 tbsp paprika1 tsp salt (lawrys salt if you have it)1 tsp pepper1.5 tbsp garlic powder2 tbsp onion fl akes

Turn the slow cooker to High heat / Layer the on-ion slices in the bottom / Set the chicken on top, (breast down) / Mix all seasonings together and sprinkle over the top / Cook on High for 1 hour, turn down to Low for 6-8 hours / After 6 hours poke your chicken to see if it’s coming off the bones yet, if not, let it go another hour or two. / If you are putting a frozen chicken into the cooker, increase your cooktime on High to 3 hours

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STICKY WHITE RICE Properly cooked white rice is, in our opinion, one of the most impor-tant, aff ordable, and delicious recipe staples to have. A simple meal of roasted chicken and white rice is healthy and satisfying; add them to fajitas and cure your craving for food chain Chipotle’s monster roll-ups, or eat the hot, sticky goodness all by itself.

NOTE: This recipe uses light coconut milk, and yes, you should be able to fi nd it at your local grocer. If you are leary of using it because you or someone in the family does not like coconut fl avor, don’t worry, this recipe only uses enough to add creaminess, not taste; if you don’t have it or can’t use it for allergic reasons just substitue water.

3 C. long grain white rice1 can (15 oz) light coconut milk4 C. water2 Tbsp. olive oil1 Tbsp salt2 Tbsp. lime juice (optional)1/4 C. fresh cilantro (optional)

Add oil to saucepan set to medium-high heat, when hot add rice and stir to coat./ Saute rice until toasted and slightly brown. / Add in coconut milk and water, stir to combine, boil mixture for 10 -15 minutes, stirring occasionally. / Add in salt and remove from heat, give one fi nal stir and cover for 30 minutes without lifting the lid./ After 30 minutes it is ready to serve or stir in the lime juice and cilantro. (recommen-ded if eating with fajitas!)

CUBAN BLACK BEANS Black beans usually get a second look only when preparing mexi-can-style food, or to throw in a taco salad, but wait - pick up a few more cans at the store next time and discover a new favorite. This nutritious legume is a great way to stretch your food budget, and when prepared properly, the fl avor intensity transports you to an open kitchen full of famly recipes and smells of worldy cuisine.

2 (10 ounce) cans black beans, do not drain2 Tbsp olive oil1 medium onion, chopped1 green pepper, chopped4 garlic cloves, minced1 teaspoon cumin powder1/2 teaspoon oregano1/2 teaspoon salt1 tablespoon red wine vinegar

Saute the onion, pepper and garlic in olive oil. / Add the beans with liquid. / Add spices and simmer 30 minutes or up to an hour if you have time, stirring occasio-nally. / Add the vinegar just before serving.


UPGRADES TO THE AVERAGE

SWEET POTATO BISCUITS Orange sweet potatoes give a soft texture and a beautiful golden color to these fl uff y biscuits

1 3/4 cups all-purpose fl our, plus more for kneading and shaping2 tablespoons light-brown sugar2 1/2 teaspoons baking powder1 teaspoon salt1/2 teaspoon baking soda6 tablespoons chilled unsalted butter, cut into pieces, plus 1/2 tablespoon melted butter and more for pan 3/4 cup Sweet-Potato Puree, chilled1/3 cup buttermilk

*Create the sweet potato puree by peeling and dicing a sweet potato and boiling until fork-tender; drain and mash with a bit of butter to create a creamy consistency

Make the dough: In a large bowl, whisk together fl our, sugar, baking powder, salt, and baking soda. With a pastry blender or two knives, cut in butter until mixture resembles coarse meal, with some pea-sized lumps of butter remaining. In a small bowl, whisk together sweet potato puree and buttermilk; stir quickly into fl our mixture until combined (do not overmix).

Shape the biscuits: Turn out dough onto a lightly fl oured surface, and knead very gently until dough comes together but is still slightly lumpy, fi ve or six times. (If dough is too sticky, work in up to 1/4 cup additional fl our.) Shape into a disk, and pat to an even 1-inch thickness. With a fl oured 2-inch biscuit cutter, cut out biscuits as close together as possible. Gather together scraps, and repeat to cut out more biscuits (do not reuse scraps more than once).

Bake the biscuits: Preheat oven to 425 degrees, with rack on lower shelf. Butter an 8-inch cake pan. Arrange biscuits snugly in pan (to help them stay upright). Brush with melted butter. Bake until golden, rotating once, 20 to 24 minutes.

SPRING 2013 / FOOD, ETC.

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”rich and flaky, with a touch of sweetness... they melt in your mouth”

As stated by MWM taste testers, (in between bites)

DULCE DE LECHE CARAMEL SAUCE (makes about 1 C.)

The name of this caramel-like confection, from Argentina and Uruguay, loosely translates to “milk candy”: In a traditional process, sugar and milk are cooked over low heat for hours, until the mixture becomes thick and golden, in our method we simplify it a bit.

1 can sweetened condensed milk

Pour the contents of the sweetened condensed milk into a 1.5- 2 cup canning jar; tighten the lid secure-ly. Place in the bottom of a slow cooker, fi ll with hot water until the water level is at least an inch above the milk. Cover and cook on low for 6-8 hours, or until caramelized and thickened to your liking.

SUMMERTIME SWEETS: SALTED CARAMEL

There is something truly addicting about mixing salty with sweet Salted melons, grapefruit, hot chocolate and most recently, the delicious, pourable confection known as caramel.

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SALTED CARAMEL BUTTER BARS

2 cups butter, softened1 cup white sugar1 1/2 cups icing sugar1 Tbsp vanilla4 cups fl our1 14 oz bag caramels, unwrapped (About 40 - 50 individually wrapped)1/3 cup whipping cream1/2 tsp vanilla1 Tbsp coarse sea salt

Preheat oven to 325 degrees & line a 9 X 13 pan with parchment paper, spray lightly with cooking spray. / In a large bowl, combine butter and sugars, beat until creamy. / Add in vanilla and beat until combined. / Mix in fl our until a soft dough forms. / Press half of the dough into the prepared 9 X 13 pan. Refrigerate remaining half of dough. / Bake for 15 minutes. / Place the caramels in a microwave safe bowl. Add the cream and vanilla, and microwave for 1 minute. Remove from the microwave and stir until smooth. If caramels are not completely melted, microwave at 20 second intervals, stirring after each interval, until smooth. / Pour the caramel fi lling over the cooked crust (Do your best to pour it evenly over crust as it is very diffi cult to spread). / Sprinkle salt over the top. / Removing remaining dough from fridge and crumble it evenly over the caramel. / Return the pan to the oven and bake until fi lling is bubbly and the topping is fi rm and golden brown, about 25 - 30 minutes. Let cool completely before cutting into squares, or ignore the stickiness and try one warm!

PEANUT BUTTER CHOCOLATE CHIP COOKIES WITH CARAMEL & PRETZEL TOPPING

1 stick unsalted butter, softened3/4 C. sugar1/3 C. peanut butter1 egg1/2 tsp. vanilla1 1/4 C. fl our1/2 tsp. baking soda1/4 tsp. salt1 C. milk chocolate chipsapprox. 32 caramels, unwrapped1/3 C. heavy cream2 C. crushed pretzels

Preheat oven to 350 degrees. / Beat the butter, sugar and peanut butter until creamy - add the egg and vanilla. / Stir together the fl our, soda and salt - add to butter mix, blending well. / Stir in the chocolate chips and drop by rounded teaspoonfull onto an ungreased cookie sheet - pressing an indention into the center of each cookie. / Bake until edges are golden - let cool on a wire rack that has been placed over a sheet of foil or parchment paper. / Melt the caramels over a double boiler till smooth, stir in the cream. / Spoon caramel into the center of each cookie and top with crushed pretzels.. /

Makes approximately 24 cookies

TRY SOMETHINGNEWAll too often home cooks get caught in the same food rut; preparing meals based on family tastes, time restrictions and being comfortable with a recipe. Adopting new cultures and countries in your eating style is a great way to discover new spices, scents and fl avors to fall in love with.

INDIAN CHICKEN This recipe needs to be prefaced by saying the following chicken recipe is not authentic Indian cuisine: it has been modifi ed so that all ingredients can be found locally, while keeping some of the familiar fl avors traditional in Indian cooking. This “American-Indian” chicken dish is incredibly savory and also uses hints of cinnamon to create a unique cultural tasting for your mouth. Bonus! It cooks all afternoon in the slow cooker so you are free to do other things, although it may be hard to concentrate with the incredible smells fi lling the kitchen!

3-4 large boneless chicken breasts1 can condensed tomato soup1 C. sour cream1/3 C. minced onion fl akes2 Tbsp. garlic powder2 Tbsp olive oil1 Tbsp cumin1/2 Tbsp paprika1 tsp. cinnamon1 tsp salt3/4 tsp pepper1 tsp cayenne or red pepper fl akes2 bay leaves1 C. heavy cream1 C. water2 tsp. lemon juice

1 Place chicken in the bottom of the slow cooker.

2 Mix the remaining ingredients in a bowl and pour over the chicken, stirring to make sure all the chicken is covered with the sauce

3 Cook for 4 hours on High or 8 hours on Low

4 Because every slow cooker is diff erent, check the mixture every once in awhile to make sure it is not sticking to the bottom - just give it a quick stir. This chicken is divine over rice, or eaten with rice and black beans, rolled in a tortilla.

Mix up this quick remoulade to enjoy with it:

1/2 C. mayo2 Tbsp Sriracha (chili garlic sauce)1 Tbsp lemon juice

*mix until combined

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GREEK PASTITSIO A pasta casserole with hints of cinnamon is a heartwarming comfort perfect for fall weather, but we like it so well that it often makes it’s way to the table on a summer Sunday evening or rainy afternoon.

8 ounces bucatini pasta or 8 ounces ziti pasta3 tablespoons melted butter1/3 cup grated parmesan cheese1/3 cup milk1 egg, beaten1 lb ground beef1/2 cup chopped onion1 (8 ounce) can tomato sauce1 teaspoon salt1 teaspoon dried mint fl akes (optional)1/2 teaspoon ground cinnamon1/8 teaspoon ground nutmeg1/8 teaspoon pepper4 tablespoons butter4 tablespoons all-purpose fl our1/4 teaspoon salt2 cups milk1 egg, beaten1/3 cup parmesan cheese

1 Cook macaroni; drain, and return to pan.

2 Stir in the melted butter, 1/3 cup Parmesan cheese, 1/3 cup milk, and the egg; set aside.

3 In a a skillet or large saucepan, cook ground beef and onion until meat loses its pinkness and onion is soft; drain excess fat.

4 Stir in tomato sauce, the 1 teaspoon salt, mint fl akes (if used), cinnamon, nutmeg and pepper; set aside.

5 In a saucepan, melt 4 tablespoons butter, then mix in fl our and 1/4 teaspoon salt.

6 Slowly stir in the 2 cups milk, stirring well after each addition so that no lumps form.

7 Cook and stir on medium high until cream sauce starts to thicken; stir for one minute more, then remove from heat.

8 Beat egg in a small bowl, then pour into cream sauce, stirring briskly.9 Blend in the 1/3 cup Parmesan cheese.

10 Layer half the pasta mixture in a 11” x 7” (or 2 quart) baking dish.

11 Spoon the meat mixture evenly on top, then the remaining pasta.

12 Pour cream sauce over top, to cover completely.

13 Bake, uncovered, at 350F for about 40 minutes, or until hot and lightly browned.

14 Let stand for 10 minutes.


TAKE NOTE: BUNKER HILL CAFE

take note: THE SECRET IS OUT:

BUNKER HILL CAFE IS WORTH THE DRIVE, THE WAIT AND THE FEELING OF BEING IN THE MIDDLE OF NOWHERE.

HISTORICAL DINING In a quiet town just off I-70, one historical building is home to a small restaurant serving up big portions of some of the area’s most tasty food.

Built in 1916, the Old Bunker Hill Cafe’s stone homeplace was original-ly a drugstore, before transforming into a cafe, and then pool hall, and back to the cafe it is today. The native stone building is typical of the architecture from the era, and as the town of Bunker Hill slowly faded away, the stone cafe stood strong at its corner post, weathering the years. The character and history of the facade is evident immediately, although without a hard look visitors may just pass it by. The cozy atmosphere is one you might imagine the local saloon would have 100 years ago, with prized game mounted on the wall, a wood stove sitting amongst the tables and big double doors to the kitchen. The passionate staff , although found often in most Kansas restaurants, is a hard-pressed luxury to fi nd in the city. Friendly, personable, helpful; you may as well be talking to your mother or sister about what to have for dinner that night. The food is worth the drive, or the minor detour

1 mile North if you are traveling I-70. Homemade honey raisin bread, freshly made and warm from the oven is an incredible welcome. If you don’t devour it all on the spot you can even take it home, or in most cases, fi nish it off in the car. Homemade salad dressing is creamy and fresh - try not to lick the bowl when your

salad is done. Prime cuts of meat, including buff alo, sit next to made-from-scratch sides, fi lling a dinner plate with enough food to feed two, but will no doubt be carefully guarded by the one who ordered. A true Kansas classic, the warm atmosphere, food and people remind us why we live, work, play and dine in this rural heartland. Make time for a trip to Bunker Hill, not just to savor the amazing food, but to take in the surroundings that are rich with Kansas history, to relish in a slower pace and appreciate a diff erent time. Make your reservations early as they are only open Thursday through Sunday, and spots fi ll fast. Loca-ted downtown, across from Smoky Hill Television, 785-483-6544.ted dow

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THE 4 BASIC PRINCIPLES OF FENG SHUI / LOOKBOOK: 3 MODERN COUNTRY DESIGNS /

LIVING WITH ART / TAKE NOTE: SPRING TRENDS IN ACCESSORIES /

INSPIRE & CREATE

SPRING / SUMMER 2013design

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SSPRING 2013 / DESIGN /

THE 4 BASIC DESIGN PRINCIPLES OF FENG SHUI BY CATHLEEN MCCANDLESS

”I don’t believe in Feng shui.” I can’t begin to count how many times I’ve heard this statement throughout my years as a feng shui consultant. Yet every time I do, it always amuses me. You see, saying you don’t believe in feng shui is like saying you don’t believe in air or gravity. Whether you believe in it or not, feng shui is all around you and affecting you all the time. Take a mo-ment to observe your environment right now. Are you curled up in your favorite chair or propped up against soft pillows on your bed? How are you feeling right now? Relaxed or tense? Focused or distracted? No matter where you are or what you are doing, how you are feeling right now is infl uenced by the way you are experiencing the feng shui of that environment.

Feng Shui [pronounced ”fung shway”] is the study of the en-vironment and how it affects people. Contrary to what you may have heard, feng shui is not a belief system, a religion, supersti-tion, or magic. You don’t need to ”believe” in it in order for it to work. Feng shui has nothing to do with changing your luck and everything to do with helping you create a space that promotes feelings of happiness and well-being.

In order to have an optimal life, you must have optimal surroun-dings. All living things practice feng shui. Plants, animals, and people have specifi c requirements for their respective environ-ments in order to thrive. An unfavorable setting may bring disea-se and illness, causing living things to degenerate and possibly even die. Just like plants and animals, your releationship to your surroundings is fundamental to your health and well-being

Feng shui is often credited with creating miraculous changes in people’s lives. Many people attribute improvements in relati-onshiops, fi nances, health, and well-being to applying feng shui principles to their homes and offi ces. The benefi ts that are achie-ved with feng shui are not the result of magic, belief, or luck. They occur because feng shui helps people adjust factors in their environment in order to accentuate the positive and minimize the negative. when you’re happier in your surroundings, you experi-ence greater happiness and satisfaction in your life.

The architect should strive continually to simplify; the

ensemble of the rooms should then be carefully considered

that comfort and utility may go hand in hand with beauty.

- Frank Lloyd Wright

BASIC PRINCIPLE 1: PROTECT YOUR BACK

Both people and animals prefer to sit with their backs to a wall in order to have a view of the rest of the room. When your back is pro-tected, you feel safe enough to relax and enjoy yourself because your basic survival needs for safety and protection are being met.

Feng shui translates human survival mechanisms into basic design principles that can help create an environment that’s relaxing and comfortable. Select chairs, sofas and headboards with sturdy backs that are high enough to provide a feeling of safety but not so high that they feel oppressive. Chairs and sofas with arms off er a greater feeling of protection than seating with open sides. Arrange furniture to provide a clean view of the main door to a room. This is especially important with desks and task oriented seating. When you’re seated with your back to a wall and with a clear view of the door as well as the rest of the room, this is known as the ”command position” in feng shui. This position eliminates the element of surprise. Such an arrangment allows you to feel more empowered, more relaxed, and more in control of your surroundings.

Chairs with arms and comfortable backs are key, just make sure the back

isn’t so high that it feels oppressive.

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omPOWERFUL SURROUNDINGS

THE HOME OFFICE MUST BE AS AESTHETICALLY, PSYCHOLOGICALLY AND ERGONOMI-CALLY PLEASING AS POSSIBLE. IF YOU LOVE THE SPACE THAT YOU’RE SPENDING TIME IN, THIS POSITIVE ATTITUDE WILL CARRY OVER INTO YOUR WORK.

THIS BRIGHT, SUNNY SPACE IS IDEAL FOR GETTING WORK DONE; TOO QUIET, TOO DARK, OR TOO SHADY, YOU MAY FIND YOURSELF NAPPING INSTEAD OF WORKING.

SSPRING 2013 / DESIGN / FENG SHUUI

BASIC PRINCIPLE 2: MINIMIZE SHARP EDGES, POINTS AND CORNERS

Right angles and straight lines don’t exist in nature. Sharp points, cor-ners and angles in our surroundings can be interpreted as threatening, and our bodies respond to the threat with tension. When sharp cor-ners protrude into a room, the space may not feel very relaxing becau-se our survival instrincts are on high alert to keep us safe.

Soften or minimize sharp angles and pointed objects in your space by doing the following:• Avoid plants with spiked leaves and thorns, both inside and out-

side your home. • Place round objects, such as sculptures, planst with soft leaves,

circular tables and lamps in the corners of a room.• Position furniture with sharp edges, such as tables, desks and ca-

binets, diagonally in corners to make a room feel more inviting. • Frame windows with drapes to soften the edges.• Choose fl oral or non-geometric patterns for rugs and upholstery.

BASIC PRINCIPLE 3: ADD IMAGES & MATERIALS FROM NATURE

Scientifi c studies have proven time and time again that plants, images, and materials from nature reduce stress, promote healing, increase productivity and provide a greater sense of well-being in humans. We are hard-wired to respond to all aspects of the natural environment: its shapes, materials, smells and colors. When we integrate plans, images and materials found in nature into our living and working spaces, we’re including features that resonate with us on a deep level.

No matter your design preferences, there are simple ways to bring na-ture into your home:• Add live plants. It’s a simple idea, but somethimes just the addi-

tion of a plant or two can transform an area from a place where no one feels comfortable to a place where people want to be all the time.

• Display artwork that depicts scenes from nature. Seascapes, land-scapes and other outdoor scenes help to bring the natural world indoors, promoting a feeling of calm.

• Choose materials that come from nature. Wood, stone, jute, hemp, bamboo and cotton feel better and are better for you than synthetic or man-made materials.

• Integrate water into your home environment with indoor tabletop fountains or aquariums. Pools, ponds and even birdbaths add water to an outdoor setting, as well as outdoor fountains.

BASIC PRINCIPLE 4: CREATE BALANCE BETWEEN EXTREMES

The term ”feng shui”, loosely translated, means ”wind” (feng) and ”water” (shui). Instead of taking these words literally and seperate-ly, it’s more benefi cial to consider them conceptually and together. Combined, they capture the essence of feng shui, which is balan-ce and fl ow. The concept of balancing between two extremes is the essence of feng shui’s approach to optimizig an environment. You must be mindful moment-to-moment of keeping your balance while also looking ahead to make sure that you’re heading in the best direction. It’s about being balanced and focused in the pre-sent moment while paying attention to, and preparing for, what lies ahead.

When you apply feng shui principles to your surroundings, you’re helping your environment, and your journey through life becomes more ba-lanced and positive.

Recommended Reading: Learn more about Feng Shui and implementing it eff ortlessly into your home place with author Cathleen McCandless’s

book, Feng Shui That Makes Sense, available at

Amazon.com

Lighting gre-atly infl uences the way you experience your kitchen. After leaving the privacy of your bedroom and bathroom in the morning, the kitchen is usually the fi rst room that you spend time in during the day. Exposure to natural sunlight in the morning helps regulate circadian rhyth-ms and internal body clocks to set the tone for the day to come.

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MODERN COUNTRY


MMMOMOMOMMOMMOMMM DDDDEEEDEDEEDD RRNNNNRRNRRRR CCCCOOOOOUUUUUUUOUOUUO NNNNNNTTTTTNNNTRRRYRYRY

lookbookMWM’S SIGNATURE STYLE:

Modern CountryCombining traditional, comfortable shapes with modern accents and colors creates an eclectic and warm environment that gets it’s final details from the Kansas landscapes,

sunsets and seasons that provide an ever-changing collection of hard-to-findmasterpieces.


Modern CountryLOOK #1: SECONDS PLEASE, A PERFECT KANSAS KITCHEN

design: Mark Cutler Design, LOS ANGELES, CA MARKCUTLERDESIGN.COMN

This incredible, hard working kitchen leans heavy on country fabrics and

fi nishes, traditional shapes and classic styling to create a welcoming en-

vironment. The stainless steel appliances and open fl oor plan introduce

modern amenities highly sought after in today’s custom home designs.

The wood beams provide a solid base to design around; complimenting


LOOKBOOK: MODERN COUNTRY

the dark with cream cabinetry and accessorizing with a collection of wicker

baskets that join the two elements together. Country details and style com-

bine with an open, modern living style creates a perfectly balanced space

and center hub of the home.

Don’t attempt to match everything; the sleek stainless steel provides just enough contrast in the space to break up the light cabinets and the copper-orange accents provoke the appetite - an excellent choice for the kitchen or dining areas.

Modern CountryLOOK #2: A STYLISH SECOND FLOOR LANDING

photo: Karyn Millet / design: Tim Barber, Ltd., Inc.

Architecture & Interior Design, LOS ANGELES, CA TIMBARBERLTD.COMN

In a space that is oftentimes hard to decorate for homeowners, this second

fl oor landing, while not big on space, provides an intimate, stylish seating

area, with wall space perfect for displaying family photos. The green sofa,

although modern in shape, is softened with light pillows in a traditional pat-

tern. The gallery wall provides a traditional country detail in coloring, while


keeping them all consistent creates a modern eff ect. Accessories found in

nature like the turtle shell sculpture and antler sheds off er personal detail.

The patina mirror, with it’s weathered look, off ers a shabby chic feeling of

lived-in comfort; ensuring your space will never feel too stiff and uninviting.

Treat second or third floor landings just as you would other entran-ces in your home. Adding a few pieces of furniture creates another liveable space that can be utilized and appreciated. Think reading nooks, libraries, or children’s areas; just make sure there is storage for toys or the space will feel overwhelming and result in no one using it.


Modern CountryLOOK #3: WIDE OPEN SPACES

photo: Grey Crawford / design: Jamie Bush & Co.

LOS ANGELES, CA JAMIEBUSH.COMN

Comfort has no boundaries in modern living. Big, open, airy living spa-

ces are ideal in an age where friends and family move freely between the

couch and the kitchen. Because this room is divided into multiple seating

areas, its use is fl exible: cozy for one or two, while equally suited to host

a crowd. Distinguishing diff erent areas with rugs and furnishings in an


BE INSPIRED: PROJECTS

earthy palette lends a bit of traditional style to the contemporary layout;

the rock, rich wood tones and plank ceiling off er country fl air that is inviting

and cozy. Endless windows and french doors blur the line between indo-

ors and out, inviting the Kansas breeze to fl ow on through.

When creating multiple areas in your open floor plan, keep coloring consistent and neutral. There are no doors to shut out a bright color, in-stead try adding it in with pillows, accessories and flowers, this makes it easy to freshen the space’s style from season to season and bring new life to your furniture.

Modern designers love to mix “the high with the low” and one of the simplest ways to do this is with high quality art. Skillful designers will create an interior around an expensive “one-of-a-kind” artwork or custom rug and finish with flea market finds and personal objects.

Homeowners who want to use this trick can “cheat” by buying limited edition artwork from a handful of new websites showcasing talented new artists. One of the best for affordable art is SHOP-karynmillet.com. Karyn Millet’s website features a limited but finely curated collection of the award-winning photographer’s distinctive images and offers excellent value in today’s art world.

Previously, Millet’s fine art was only available to the trade who worked closely with her to create unique custom pieces. Her artwork can be seen in private homes and commercial spaces around the country. Custom orders and sizes up to architectural pro-portions are available upon request.

Millet’s visually uplifting new book, “The Acciden-tal Photographer, Dare to Do Something Differ-ent,” features her stunning images but stands apart from other photography books by providing inspi-ration and advice for anyone wanting to make a life change.

www.SHOPkarynmillet.comwww.amazon.com - The Accidental Photographer

www.karynmillet.com

The New Affordable

Elevate your home instantlywith modern artwork.

PROMOTIONAL: KARYN MILLET FINE ART


LIVING WITH ART

LOOK #1: SECONDS PLEASE, A PERFECT KANSAS KITCHENThis incredible, hard working kitchen leans heavy on country fabrics and fi -

nishes, traditional shapes and classic styling to create a welcoming environ-

ment. The stainless steel appliances and open fl oor plan introduce modern

amenities highly sought after in today’s custom home designs. The wood

beams provide a solid base to design around; complimenting the dark with

cream cabinetry and accessorizing with a collection of wicker baskets that

join the two elements together. Country details and style combine with an

open, modern living style creates a perfectly balanced space and center hub

of the home.

Don’t attempt to match everything; the sleek stainless steel provides just enough contrast in the space to break up the light cabinets and the cop-per-orange accents provoke the appetite - an excellent choice for the kit-chen or dining areas.design: Mark Cutler Design, LOS ANGELES, CA MARKCUTLERDESIGN.COM

LOOK #4: SITTING PRETTYThis incredible, hard working kitchen leans

heavy on country fabrics and fi nishes, tra-

hat join t the home.

Don’t attempt to match everything; the sleek stainless steel provides just enough contrast in the space to break up the light cabinets and the copper-orange ac-cents provoke the appetite - an excellent choice for the kitchen or dining areas.photo: Karyn Millet / design: Tim Barber, Ltd., Inc. Architecture & Interior Design, LOS ANGE-

LES, CA TIMBARBERLTD.COM

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LIVING WITH ART

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”ART WASHES AWAY FROM THE SOUL THE DUST OF EVERYDAY LIFE.”

-PABLO PICASSO

Historically, people have been overwhelmed and terrifi ed by the idea of buying art for a variety of reasons; they fear fi l-ling a living space with art as intimidating and unattainable. People associate the word ‘art’ with what’s in museums and have pigeonholed the whole notion as too ‘highbrow.’ Many people assume that adding fantastic, eye-catching art to their walls is a decorating splurge - not to mention that in the past ten to fi fteen years, the auction houses have publicly reported astronomical fi gures every time they close a contemporary art auction, so a lot of people think that those are the average prices. Finally, there is the misconception that galleries are impenetrable by the average layperson or by those who aren’t wealthy. These are all myths that are simply untrue.

Decorating with art does not have to be a daunting proposi-tion; fi rst you must fi gure out what you like. Take your time and look at a lot of art; go to museums, walk through galleries, visit art fairs or open houses at local universities. Note what you like when you see it: on television, in a friend’s house, on the pages of a magazine or on a website. Have a conversati-on with yourself about what you like and why, and what you don’t like and why. It’s all about fi nding artwork that chal-lenges you, moves you or refl ects your sensibilities. Buying artwork shouldn’t be about fi lling a certain space on a wall or about the price. When you fi nd the right piece, it should provoke a guttural response.

TIP: HANGING YOUR ARTWORK:

Most make the mistake of hanging artwork too high. Art is supposed to be at eye-level, but it shouldn’t be eye level to a guy who is 6-foot-3. When you hang art-work lower, you bring it into the room and make it much more part of the space. Rule of thumb: Artwork should hang so that its center is 60” from the ground, but it can go down to 56” from the ground if it looks better to you.

clockwise from center; Cosmic print by Douglas; Anthropometrie, 1960 by Yves Kelin; Modern female petrol pump operator; Oak alley by William Guion; Ivies & Ferns IV by LIsa Audit; Ivies & Ferns II by Lisa Audit; Walk with me by Luis Beltron; fi nd these prints at Art.com

LIVING WITH ART

PRINTS ARE A GREAT WAY TO INCLUDE ART INTO YOUR SPACE ON A BUDGET, THE CHOICES AVAILABLE ON THE INTERNET ARE INCREDIBLY VAST, SO SPEND TIME RECOGNIZING WHAT YOU ARE DRAWN TO.

FRAMING OPTIONS ARE READILY AVAILABLE AT MANY SITES, CREATING A ONE-STOP-ART-SHOP FOR THOSE THAT CANNOT YET AFFORD ORIGINAL PIECES, OR LIKE TO CHANGE UP THEIR DECOR ON A REGULAR BASIS.


TAKE NOTE: SPRING ACCESSORIES

take note: SPRING ACCESSORIES: LUXE LIVING IN KANSAS

SSTEEEL GREYS, AN AAACCENNT OFF GOLD AND TOUCH OOF SPPPARKLLE TRAANSFOORRM THHT E ORDDINAARY INNTTO EXXTRAOORDINARY ANNDD TAKKE YOOUUR SPPACE TTHROOUGGH

THHE SEAAASONSS IN HHIGH SSTYYLE

FINE SWINE

Gilded piggy props tales in decadent fashion, from upturned snout to curly-Q tail. Hamming it up in gleaming gold to highlight every true-to-life detail Gold Pig Bookends, $29.95, CB2.com


1. FISSHING INDUSTRY

Spanning nearly two feet and handcrafted in brushed stainless steel, the sleek silver fi sh freestands on the table or mantle with fi n in the air. Pesque sculpture, $49.95, CB2.com

2. ABSTRRAACT DETAILS A gloomy and dark abstract uses contrasting colors to capture the look of fog in the dark. Tread artwork, $599.95, ZGallerie.com

3. STYYLISH COMMFOFORTRT Combining style and comfort effortlessly. Perfect seat depth and width ensures everyone a perfect seat. Button tufted back custhions add a touch of traditional to the clean modern lines. Harrison chair, $1,099.00, ZGallerie.com

4. SSTATEMMENT PIECE Add artistic elements to your wall. With individual rays off shooting from a common center point, this wall decor offers three dimensionality and design distrinction to adorn your space. Scoppio wall plaque, $14.95-$24.95, ZGallerie.com

5. AA BIT OF F SHINE & SPARKKLE These stunning canisters impose grandeur into any room, ensuring sophistication for contemporary decor. Plexus Canister, $129.95-$159.95, ZGallerie.com

6. PILLLOW GLAMAM For the ultimate in opulence; plush velvet in rich Gold with a complement of Taupe is cut away between the colors to create a raised design. Delancy Pillow, 24”, $89.95, ZGallerie.com

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TAKE NOTE: SPRING ACCCESSORIES

MYWILDLI

Clockwise from top; 18th century French Rococo style is reinterpreted for the modern era in the Phantom Candleabra and Phantom Scone, $39.95 & $89.95, ZGallerie.com; A unique combination of simple, stri-king black iron frame and glimmering sparkly cut glass crystals creates the Legacy Globe Chandelier, $399.00, ZGallerie.com; The stylish honeycomb pattern on this handwoven pure wool dhurrie with a fl at weave makes a chic centerpiece for a room, Odeon Dhurrie Rug, $49.95-$499.95, ZGallerie.com; Black Mother of Pearl Mirror, $295.00, Jaysonhome.com; Introduce some sizzling silver faux taxidermy to your rustic room decor and up the ante on style with the Silver Cow Skull, $169.00, ZGallerie.com; Add a distinc-tive difference to your Kansas decor with this interesting African animal, Black Rhinoceros, $59.95, ZGallerie.com; Bringing the taxidermy tradition into the 21st century with this Gold Deer Head, $69.95, ZGallerie.com

SPRING 2013 / SPORTING


SOME OF THE BEST IN THE COUNTRY

sporting

GOOD BOY! / HEALTHY SEASON: HUNTER & HOUND /

GO FISH - THE AMATEUR’S TACKLEBOX & WHERE TO USE IT /


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PROFILE THE LABRADOR RETRIEVERNAMED THE MOST POPULAR DOG IN THE U.S., THE ”LAB” IS PART OF THE SPORTING GROUP, BUT PROVIDES SOLID COMPANIONSHIP AND LOYALTY OUT OF THE FIELD.

The energetic and intelligent Lab thrives when part of an active or hunting family, and is an outgoing, friendly and devoted companion that is used as everything from hunting partner, to seeing-eye-dog, to family pet.

Originally from Newfoundland, early Labs were developed from an extinct breed known as the St. John’s Water Dog that were used to, among other things, retrieve nets and fi sh from the Atlantic. The dog was taken to England, crossed with set-ters, spaniels and other retrievers and voila, the modern-day incarnation of today’s Lab appeared. Its duties shifted from retrieving nets and fi sh to picking and delivering game; retrievin


GOOD BOY!

everything from waterfowl to upland birds to rabbits.

The AKC’s general appearance of the breed is as follows: ”The Labrador Retriever is a strongly built, medium-sized, short-coup-led, dog possessing a sound, athletic, well-balanced conformation that enables it to function as a retrieving gun dog; the substance and sound-ness to hunt waterfowl or upland game for long hours under diffi cult conditions; the character and quality to win in the show ring; and the temperament to be a family companion. Physical features and men-tal characteristics should denote a dog bred to perform as an effi cient Retriever of game with a stable temperament suitable for a variety of pursuits beyond the hunting environment.

The most distinguishing characteristics of the Labrador Retriever are its short, dense, weather resistant coat; an ”otter” tail; a clean-cut head with broad back skull and moderate stop; powerful jaws; and its ”kind,” friendly eyes, expressing character, intelligence and good temperament.

Above all, a Labrador Retriever must be well balanced, enabling it to move in the show ring or work in the fi eld with little or no effort. The ty-pical Labrador possesses style and quality without over refi nement, and substance without lumber or cloddiness. The Labrador is bred primarily as a working gun dog; structure and soundness are of great importance.” More in-depth descriptions of the head, body, tail, neck, movement, etc., can be found on the AKC site.

SSPRING 2013 / SPPORTING / HEALTTHY HUNTERS

STAY IN THE FIELD LONGER, MOVE STRONGERBY DR. ROBERT SINDORF

Hunting can be a great form of exercise, and usually requires quite a bit of endurance to stay long hours in the fi eld, especially during pheasant season. Rarely do you have a have a clear view of what lies below the grass, and whether you are a veteran or novice hunter, there are many injuries you have to watch out for. Some of the most common include falling from a stand, or falling while walking the fi elds, spraining an ankle, and injuring your knees and elbows when falling. While it is impractical to expect you would wear knee and elbow pads to protect yourself in the event of a fall there are many other ways to help keep yourself healthy and less injury prone.

The single most important thing you can do to help keep yourself healt-hy during the hunting season is to wear proper boots. Your hunting boots should come up above your ankles to help support the ankle joint when you are walking on uneven terrains. Variables such as weather, location and hunting season play into your choice of boots, which may differ in insulation, waterproofi ng, and grip. When hunting you need a boot that is durable and designed to help with temperature regulation. Make sure the shoe is breathable, to help allow moisture and heat to leave the boot. Most midseason boots are designed as a great all-purpose boot. These boots provide proper insulation to help protect your feet from early morning frost but also keep your feet from getting too hot throughout the day of hunting.

The second most important thing you can do to help keep yourself healthy during the hunting season is to warm up your muscles before walking the fi elds. Stretching is a very benefi cial activity you can do to help engage your muscles and get them ready for weight bearing exercise. Important areas to stretch are your calves, your quads, hamstrings, hip fl exors, mid back muscles, and shoulders. When you are stretching try using slow rhythmical motions or holding each stretching position for 15-30 seconds. To help decrease soreness at the end of the day, try stretching after you lea-ve the fi elds as well. These stretches should help to warm up your muscles and help you stay healthy during your day of hunting. e

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PAW-FECTIONEven though we spend hundreds of hours training,

feeding and taking care of the most important compa-nion, our loyal hunting dog, we do not always take

time to decrease the risk of their injury while hunting. It is important to understand what is wrong if they do

get hurt and how to prevent it.

T here are collectively four types of common injuries to a dogs paw pads. These are abrasions, bruises, cuts, and puncture wounds. The abrasion injury is the most com-

mon of these injuries and the puncture wounds are the most se-vere. Abrasion injuries are common because they are caused by excessive rubbing or grinding on the paw pad due to impact with the ground. When you are getting ready for your hunt make sure you spend some time getting your dog familiar with the ter-rain. For example, if you are in a region that has a large amount of sand this can act almost like sand paper on your dog’s paw pads and result in them having an abrasion injury. To prevent abrasions that may inhibit your dog during the peak of hunting season, try introducing your dog to the new terrain while trai-ning. This will allow your dog to gradually adjust and become familiar with the terrain while helping to prevent future injury.

Bruises and puncture wounds are common on the paw pads when the dog is running on very uneven terrain. A puncture wound is the result of a sharp object entering into the paw pad and if not treated properly, can lead to an infection. If you think your dog may have a puncture wound look for signs of entry in the paw pad. If you are not able to see the wound, gently apply pressure to the bottom and sides of each paw pad to check for tenderness. Check the nails for swelling or discoloration becau-se this can be an indicator of a puncture wound. Make sure when you are touching the paw pad you feel for heat, which may indicate an infection. If you think they do or if you are unsure it is an infection it is much better to be safe than sorry so take them to your local veterinarian.


GO FISH

GO FISH

IN ADDITION TO THE BAIT, LURES, LINES AND SECRETS USED TO CATCH ALL THOSE MON-STER FISH, KEEP THESE 10 ITEMS ON HAND AS WELL:

1 Multipurpose Knife. A pocket knife with needle nose pliers and small scissors can help to secure lures and

weights or cut a tangled mess from your fi shing line.

2 A Favorite Book, Crossword or Sudoku. Fishing is a sport of patience, so if patience is a virtue you are

running low on don’t forget to pack something to pass the time.

3 Refreshments. Snacks and a drink will help to keep you refreshed all day!

4 Sunscreen. Even if you are going out at the break of dawn, sunscreen is a must! The suns rays can be

brutal when refl ecting off the water.

5 Fishing License. Store your license in a plastic food baggie to keep it safe from the water or even grimy

hands that have been baiting hooks all day.

6 Insect Repellent. Mosquitos thrive in the wet, mars-hy areas around lakes and can be a very annoying

companion on your fi shing trip.

7 First Aid Supplies. Even a minor injury can put a damper on a great day of fi shing.

8 Hairspray. Yes, hairspray! If you get fi sh blood on your clothes and would rather not see it again, spray

the bloody spot with hairspray to keep it from staining.

9 Towel or Baby Wipes. When the day is over you can clean up and dry off .

10 A Copy of Local Fishing Rules. Diff erent fi shing areas have diff erent guidelines regarding what

fi sh can be kept and what should be thrown back. Be aware of the regulations and follow them!

LEARN THE SKILL THE ARBOR KNOTUSED TO TIE NEW LINE TO THE REEL, IT’S THE FIRST KNOT YOU NEED TO LEARN. IT’S EASY TO LEARN, WHICH MAKES IT A PRETTY GOOD ONE TO START OFF WITH.

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For a day of fishing, check out one of the state fishing lakes in North Central Kansas: Jewell – 57 acres / Logan – 75 acres / Ottawa – 111 acres / Rooks – 34 acres (periodically dry) / Sheridan – 67 acres

THE AMATEUR’S TACKLE BOX

Run the line around the spool hub (arbor), then take the tag end around the standing part of the line and tie an ordinary, everyday, overhand knot. Tie a second overhand knot

in the tag end as close as possible to the fi rst one. Pull on the standing part of the line and jam the two knots together against the spool of your reel.

TIPS & TRICKS

For lake and river fi shing, go where the water turns from shallow to deep. In this area, fi sh like to congregate and look for food.

Shiny lures can attract certain fi sh, but the refl ection of the sun can blind them and cause confusion. Use a matted metal lure instead if possible, to avoid too much refl ection.

Look for mossy areas, as fi sh prefer to swim in these areas to forage for food.

A lot of people use worms as bait, but locusts are also a great choice. Larger fi sh like bass really enjoy these insects.

Sunrise is an excellent time to fi sh, so try to go out early in the morning.

111 acres / Rooks 34 acres (p(p(p(p(p(p(p(p(p(p(p(p(p(p(p(p(p(p(p(p(p(p(p(p(p(p(ppppper


REAP THE REWARDS OF PLANNING & PATIENCE

habitatCROPLAND WILDLIFE MANAGEMENT /

FOR THE LOVE OF QUAIL /


SSPRING 2013 / HAABITAT

Cropland Wildlife ManagementWith over 25 million acres in cropland in Kansas, croplands cannot be overlooked as wildlife habitat. Edge and Border Areas are highly benefi cial to wildlife on farms.

W ildlife activity on cropland is often in or near a fi eld border. Wild-life use these borders as travel lanes for nesting and brood rearing areas (when grasses or similar cover are present), and for protec-

tion from predators and the elements.

Although all borders are important, there are ways in which one can improve the wildlife utilization of these areas. Borders are weedy fencerows, hedgerows, shrubs, or grass strips. The most important factors in determining a border’s

benefi t to wildlife area it’s width, and the variety of plant life within a border.

BORDER WIDTHA border made up of only a barbed-wire fence will attract very few wild ani-mals. A few weeds along the fence, making a border only 1 to 2 feet wide will markedly increase wildlife use. As the width of the border increases, so do the wildlife benefi ts. The best fi eld borders are 15-20 feet wide.

The wider border of 20-100 feet can become more than simple travel lanes. Nesting, brood rearing, roosting, and other activities will also occur there.

PLANT DIVERSITYPlant diversity is the number of different plant types and species occurring in a relatively small area. As plant diversity increases, so do wildlife benefi ts. A border with only osage-orange trees (hedge) is not as valuable as a hedgerow


CROPLAND WILDLIFE MANAGEMENT

with various grasses and weeds under the osage-orange trees. The most bene-fi cial fi eld borders will contain mixtures of native grasses, annual and perennial weeds, shrubs, and various trees.

Fruit or nut bearing shrubs and trees further enhance the value of the border. Native species adapted to your area will work best. Similarly, native grasses like switchgrass, indiangrass, or little bluestem are superior to tame grasses like brome or fescue.

EDGEEdge is the narrow transition zone between any two types of vegetation. This may be a border, but not necessarily. Edge allows wildlife from different habi-tats to share the same area. Planting crops in linear strips rather than short wide fi elds will dramatically increase quantity of edge. Numbers of many wildlife species are directly related to the amount of edge present.

LARGE FIELDS VERSUS SMALL FIELDSLarge fi elds have a very small percentage of border and edge when compared to several smaller fi elds. For example, four forty-acre fi elds could have three miles of borders, whereas a single quarter-section fi eld will have only two mi-les. Four forty-acre strips will yield 3.5 miles of edge. Since most wildlife are dependent upon edge, strips will produce the most wildlife benefi ts. It is aso easier to work the long, narrow strip with modern machinery than it is the shorter width fi eld of equal acreage.

Cropland management decisions must be modifi ed to improve wildlife popu-lations statewide. Crops by themselves do little to support year-round popula-tions of desirable wild animals; however, these techniques will benefi t wildlife and can often be incorporated into current farm operations without signifi cant economic impact.


For the Love of QuailKansas generally ranks in the top three states for quail harvesting. To ensure thriving populations, follow this Spring & Summer guide for establishing prime habitat.


QUAIL HABITAT: SPRING & SUMMER GUIDE

Bobwhites are relatively small ground dwelling (chicken-like) birds. Adults stand six to seven inches in height and typically weigh about six to seven oun-ces. The male’s upper parts are red-

dish-brown, while the belly is pale and streaked. There is a white stripe above the eye and white patch fra-med in black on the throat. These patches are caramel-colored on the

females. The bobwhites usually travel in coveys (fl ocks of two or more families). Their name derives from their distinctive whistle (”bob-white”).


MAYMale bobwhite quail will whistle their familiar bob-WHITE from an elevated perch. The male repeats his call until an interested female responds, then he hurries off to meet his mate. Bobwhite nesting is in full swing: hens lay an egg every 29 hours for an average clutch of 14 eggs. Bobwhites begin incubating eggs after the last one is laid. Incubati-on takes 23 days. males incubate about 25 percent of all nests.

• Limit disturbance (mowing, burning, di-sking) of nesting habitat until after July 15th.

• Plant or drill milo and forage sorghum at se-ven pounds to the acre or broadcast seed at 8-10 pounds to the acre.

JUNEBobwhite quail hatch is at its peak; though excessive June and July rainfall may shift the quail hatch to August. Both male and female quail provide parental care to their chicks. Still, only 36-55 percent of the chicks will survive the fi rst three weeks of life.

• The 30th day of June is the last day to plant warm-season grasses.

APRILBobwhites begin nesting. Hens loca-te their nests in clumps of grass near bare ground. They prefer locations 50 - 75 feet from an opening or edge. Nesting cover for bobwhites needs to be at least 12” tall.

• Begin seeding native warm-season gras-ses now through June.

• Sunfl owers provide food for doves, song-birds and quail. To provide such a feast, plant sunfl owers at 16,000 seeds per acre.

• Planting your food plots with seed mixes increases the odds of successful food pro-duction.


QUAIL HABITAT: SPRING & SUMMER GUIDE

JULYNest incubation by male bobwhi-tes is most common in July. Quail hens may require surface water for late-season egg laying; usually quail get water from dew, insects and other foods. When the mercuty skyrock-ets, woody cover helps quail regulate tehir body temperature. Temps abo-ve 100 degrees in July and August can reduce quail nesting activity. In normal years, the peak of quail nesting is coming to an end.

• Quail and other grassland birds continue to nest - resist the temptation to mow this month.

• Look for the bright yellow fl owers of the partridge pea. This native legume attra-cts insects for quail chicks and provides an overhead canopy to protect them from sun and predators.

• Lightly strip disk CRP fi elds through the end of December.

• Consider disking winter wheat fi elds now in preparation for fall planting.

AUGUSTBobwhite nesting persists and a second peak in hatching occurs this month. This year’s earliest hat-ches of quail chicks now resemble adults.

• Plant cool-season grasses through October 1st.

• Mow small portions of mature sunfl ower fi elds periodically throughout the month to attract doves and other birds.

• Even native warm-season grass stands can become too rank. Burning grasses when they are in bloom will reduce next year’s regrowth.

SEPTEMBERQuail are eaten by an impressive ar-ray of predators, including raccoons, hawks and snakes. Even squirrels, deer and box turtles have been observed eating quail eggs when the opportunity presents itself. The good news for quail is that while the list of potential predators is long, no single predator specializes in eating them. This provides some insight for the quail manager: controlling predators has little effect on quail populations - managing habitat is key. Provide quail with high quality nesting, brood rearing and escape cover - all in close proximity - and you will give quail the edge needed to raise their broods successfully.

• Burn or disk warm-season grass stands to increase plant diversity.

• Leave a few rows of standing crop next to dense, woody cover to benefi t quail du-ring winter.

• Begin seeding winter wheat in food plots and fi relines at 60-70 pounds to the acre.

SSPRING 2013 / SPPORTING

GOINGORGANIC IF WE CAN PRODUCE JUST AS MUCH FOOD, LOWER OUR INPUT COSTS AND SUBSEQUENTLY MAKE LOCAL FARMERS MORE PROFI-TABLE, ALL WHILE REDUCING THE ENVIRONMENTAL IMPACT OF FAR-MING PRACTICES; DON’T WE OWE IT TO OURSELVES AND FUTURE GENERATIONS TO CONSIDER ORGANIC PRACTICES?

BY NICK RHODES PHOTOGRAPHED BY MARIA STEWART



Land is worked on the contour for soil conservation; grass strips on the hillside



The ”coff ee grounds” texture seen here is a result of good soil building practices.

SSPRING 2013 /FEEATURE

As a wildlife consultant I teach landowners the importance of bio-diversity and using what the land itself is capable of generating and harvesting instead of trying to inject foreign practices or absurd gim-micks into the ecosystem. To sustain and improve habitat conditions on farms I recommend methods such as using the local landscape, native vegetation, and components which nature has already off ered.Current research focused on white tail deer has shown that they will choose natural food plots comprised of native plants over synthetic blends and exotic food plot mixes when offered a choice. This study demonstra-tes how much of a positive impact local vegetation can have on whitetail deer. To help explain this a little easier I would like to use an analogy. If you are used to eating burgers and fries then go to another country where they eat something like bugs chances are you may not be ready to eat the local cuisine. But, if you go long enough without a meal and start to starve you will probably change your view on what you are willing to eat to stay alive. This is what it may be like for a whitetail deer. They want to eat their local food but due to landowners using genetically modifi ed blends and exotic food plot mixes they are forced to settle and eat this rather than starve.

This has lead myself and many others to consider that if biodiversity and naturally occurring ecosystems are more desirable to wildlife when com-pared to synthetic blends and genetically modifi ed food plots, could that principle be applied on a larger scale to the crops that we plant? If this can be applied to a larger scale then is organic farming better for wildlife than conventional farming? This ultimately leads me to ask the question; could organic principles help farmers become more profi table while making the food we eat better?

I have to admit; when I fi rst heard about organic farming I mostly shrug-ged it off as a fad. When researching organic farming, I found that there are very positive impacts on the environment and wildlife. These fi ndings caused me to shift my mindset about organic farming. I seemed to have one of those “moments of clarity”. Then it became clear to me that the principles I apply to wildlife development also apply to the food we grow in the heartland.

Before I expand on the topic of organic farming I feel it is important to de-fi ne clearly what organic farming is. Organic farming is defi ned as a form of agriculture that relies on techniques such as crop rotation, compost, and biological pest control. Despite my original assumptions organic farmers do use fertilizers and pesticides. They however strictly excludes the use of synthetic fertilizers, herbicides, insecticides, plant growth regulators or hormones, livestock antibiotics, food additives, and genetically modifi ed organisms. This requires that organic producers rely on natural ecologi-cal processes and biodiversity rather than the use of chemically altered inputs. These chemically altered inputs raise expenses for farmers and have been shown to cause adverse effects on the health of soil, livestock, wildlife populations and most importantly humans. Organic producers utilize science, technology, and naturally occurring biological processes

to maintain soil quality and improve yields.

Since I have discussed organic farming I feel it is very important to con-trast this with conventional farming practices. Conventional farming pra-ctices are heavily dependent on pesticides. These same pesticides have been shown to be toxic to wildlife species, but more importantly these pesticides are toxic to humans. Researchers are only now starting to study the effects of these toxins on the farmers who are exposed to them daily. They are also researching how these toxins affect the general population and communities that drink the water and eat the food produced on these farms. It is alarming when you consider that the EPA has only required testing of less than 1% of all chemicals currently in use. Research has already shown water leaching from conventional farming systems more frequently exceeds the legal limit for nitrate-nitrogen concentrations in drinking water compared to organic systems. It is also a fact that rates of certain types of cancer and other diseases are higher among agricultural workers when compared to general populations. This may be a direct result of increased exposure to chemicals, solvents, fertilizers, fuels, and pesticides.

Two of the published studies I came across compared organic and con-ventional farming. The fi rst study is a 30-year study by the Rodale Insti-tute has provided signifi cant insight on the subject of conventional versus organic farming practices. This study found during drought years organic farms had 31% better yields than conventional fi elds making the practice more reliable and profi table in drier regions or when drought conditions exist. The same study concluded that corn and soybean crops in organic fi elds tolerated much higher levels of weed competition while producing equivalent yields. This is a signifi cant fi nding given the rise of herbici-de-resistant weeds in conventionally farmed ecosystems. This forces one to compare and contrast the benefi ts of using conventional herbicides.

The second study found that organic farms survive wind damage and ero-sion much better than conventional farms. Organic farms are capable of retaining 20-40% more topsoil than conventional farms in the same areas. The organic farms are capable of decreasing soil loss because the rain water does not run off the surface, taking soil with it. The rainwater has also been shown to actually recharge groundwater reserves 15-20% better in organic soils. Healthy soil rich in organic matter and essential microbes creates a more stable environment for plants to thrive. The study conclud-ed that these techniques are more benefi cial for farmers.

Since organic soil has been found to help recharge ground water reserves I began to look more in depth as to the other benefi ts organic soil may e

continued on pg. 98 >


ORGANIC FARMING

Mature wheat fi eld ready for harvest


Close up of 100 bushel per acre organic food grade quality milo



Local organic farmer Rick Boller and his corn crop


A record setting crop at the time, this fi eld made 110 bushel per acre organic corn. Organic corn price was $9.50 a bushel, three times the conventional price in 2008.



This 2012 organic corn fi eld was produced in a dry year with biological products. When the corn was tested for afl otoxin it was the lowest amount seen all year, .00 parts per million.

SSPRING 2013 /FEEAUTURE

(<<continued from pg. 92) have on the environment. Organic soils hang onto more of the essential nutrients (nitrogen, phosphorus, potas-sium) for longer periods of time, while chemically treated soils can lose these nutrients quicker. Synthetic forms of these nutrients do not remain available to plants as effi ciently because they leach through the soil. This results in negative impacts on succeeding crops because they become de-pendent upon the synthetic nutrients since they are not capable of holding them and subsequently spread into underground water tables and contam-inate them. Synthetic applications become a seasonal or annual practice. The soils become dependent on the synthetic nutrients because they are not designed to hold their own and are most likely comparable to an “ad-dict” who needs a fi x. This further creates a dis service to the land and the person in charge of the land because the increased dependency on synthetic fertilizers and herbicides in-turn compound the costs associat-ed with raising a crop for harvest while never really rebuilding the soil structure.

A more compelling reason to consider organic farming may be the sheer economics of the equation. The bottom line is always an important fac-tor when farming each season. Profi tability in organic farming comes through means such as: decreased cost of synthetic fertilizer, herbicide, and pesticide inputs. Therefore decreasing the amount of money required to keep the plants healthy and sustainable. Most people associate higher yields with higher profi tability. While that makes sense with conventional farming there are other factors that lead to organic systems actually being more profi table.

According to the Organic Trade Association, organic farmers have an op-erating profi t of $45,697 compared to $25,448 for conventional farmers. In the Farming System Trial 30-year study the average net return for or-ganic systems was $558/acre/year versus just $190/acre/year for conven-tional systems. In addition organically grown corn, soybeans, and grains command a premium price in the grain markets. These premium prices are in most cases nearly double what conventional commodity prices are in today’s grain markets. Even if you happen to yield less production, which doesn’t seem to be the case, your output is worth much more than the conventional commodities creating a signifi cant profi tability advan-tage.

Wildlife enthusiasts and hunters have commented on the impact of mod-ern agricultural practices on wildlife populations, especially ground nest-ing birds. Many of these folks correlate the explosion in herbicide-use and other synthetic chemical applications with decreases in quail and other wildlife populations which were once prolifi c in areas. Herbicides and pesticides commonly used in agriculture have been found in drinking water, sometimes at levels above regulatory thresholds. The increase in chemical applications also seems to correlate with the increase in tox-ic blue-green algae outbreaks across lakes, ponds, and streams in recent years. I used to shrug-off those notions but after considerable research I look at the impact on wildlife populations could be viewed as a “canary in the coal mine” when it relates to the potential impact on human pop-ulations.

I’m not suggesting that conventional farming is wrong but I do think it is important that we at least consider the alternative. If we can produce just as much food, lower our input costs and subsequently make local farmers more profi table all while reducing the environmental impact of farming practices; don’t we owe it to ourselves and future generations to consider organic practices?

To help you further determine if organic farm-ing is your choice over conventional farming or vice versa I would like to end with some excerpts from the Rodale Institutes 30-year Study:

· Organic fi elds increased groundwater re-charge and reduced runoff . Organic sys-tems are better equipped to store and use water effi ciently.

· Conventional systems emit 40% more greenhouse gasses per pound of crop pro-duced than organic systems

· Inactive ingredients in herbicide and pesti-cide brands have been found to be just as toxic, if not more so, than the active ingre-dients, and these ingredients aren’t tested for human health impacts before being re-leased.

· Water leaching from conventional systems more frequently exceeds the legal limit for nitrate-nitrogen concentrations in drinking water compared to organic systems.

· Organic agriculture promotes job creation, providing for more than 30% more jobs per hectare than non-organic farms.

· Organic grain and soybean systems re-turned higher profi ts with organic premi-ums according to a review of six Midwest-ern land-grant university studies found.

· Organic corn yields were 31% higher than conventional in years of drought.

· Soil health in the organic systems improved over time while the conventional systems remained essentially unchanged.

· Soils of the organic systems are better equipped to store and use water effi ciently.

Right; Corn fi eld is after rotary howing and fi rst cultivation.

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SSPRING 2013 / FEEATURE


GO CAMPING

1Wilson State Park#3 State Park RoadSylvan Grove, KS 67481GPS: N38 °54.715 W98 °30.066

Recreational activities include boating, fi shing, horseshoes, hik-ing, swimming, and water skiing. The park also has several na-ture trails ranging from .75 miles to 3 miles. A 13-mile mountain bike trail can also be found at Wilson State Park and is consid-ered one of the best mountain bike trails in the state! Wilson State Park is divided into two area: Hell Creek and Otoe. Both primitive and utility camping areas available along with cabins, RV pads, and dump stations. The Wilson Lake Marina is full ser-vice marina on the Hell Creek side of the park. Don’t forget to take a relaxing drive alongside the geological forms of the fi ery Dakota sandstone and greenhorn limestone on South Shore Drive from Wilson State Park to Bunker Hill.

2Cedar Bluff State Park32001 147 HwyEllis, KS 67637GPS: N38 48.313° W99 43.982°

If you enjoy fi shing, Cedar Bluff State Park is a great place to catch walleye, crappie, white bass, channel catfi sh and wipers. The reservoir has approximately 6,100 surface acres. There is also sand volleyball, horseshoes, shore-side basketball, swim-ming and bicycling along the park’s BMX track. The park is divided into two different areas: The Bluffton area and the Page Creek area. The Bluffton area has more activity and is more developed than neighboring Page Creek, which is more primitive and relaxing. If you are looking to get away from the hustle and bustle, check out the Page Creek area.

CONTINUED >

Pack a bag. Pack a cooler. Bring your dog. Bring your kids. Whatever you need

to do, great ready! Beautiful weather is back again and its time to get outside! If

all you need is a sleeping bag and a starry Kansas sky then we’ve got you covered

with our fi ve favorite camping locations. Let the summer adventures begin!

SSPRING 2013 /FEEATURE

3Lovewell State Park2446 250 RoadWebber, KS 66970GPS: N39 54.359° W98 02.545°

Lowell is popular among campers because of the variety of activities available and the prime fi shing location on 3000 surface acres of water. With around 1160 acres of park, there is plenty of room to get away from it all and enjoy wildlife viewing or hiking. The park also has an archery range, playground, sand volley-ball, softball, disc golf, horseshoes, basketball courts, and swimming. Lowell is also equipped with primitive camping, rustic and deluxe cabins, and a fi sh cleaning station.

4Glen Elder State Park2131 180 RoadGlen Elder, KS 67446GPS: N39 30.821° W98 20.408°

Within a relaxing, rural setting, Glen Elder is ideal for taking in the natural sur-roundings of Kansas. This state park also surrounds one of the largest lakes in Kansas, Waconda Lake. Or visit the historic Waconda Spring, where the Native American legend that gave the Lake its name originates. The park also includes fi shing with fi sh cleaning station, swimming, boating, hiking, and volleyball. Both electric and primitive camping sites are available.

5Prairie Dog State Park 13037 State Hwy 261Norton, KS 67654GPS: N39 48.757° W99 57.794°

As the name suggests, Prairie Dog State Park is home to a prairie dog colony! This unique state park also has the last adobe house in Kansas and a 19th century one-room schoolhouse for all those Kansas history buffs to enjoy! The park also has excellent fi shing of black bass, walleye, wiper, crappie, catfi sh, and saugeye.

Cooking over a campfi re can provide wonderful memories and delicious food. And the best part is that it can be easy too! A little slicing and dicing at home makes

for easy preparation and using alu-minum foil instead of dishes makes clean up a breeze. With these tasty recipes, you will want to camp out every night! Here are the foods we love while (not quite) roughin’ it in

the great outdoors.

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CURLY DOGS· Hot dogs· Refrigerated breadstick dough

Open refrigerated breadstick dough and wrap one bread stick around one hotdog. Be sure to pinch the end of bread-stick dough together to keep dough from falling off . Skewer

wrapped hotdog for campfi re roa-sting. Cook for 10-15 minutes de-pending on preferred doneness.

JALAPENO CHICKEN POPPER· Jalapenos peppers, halved with seeds and membranes removed.

*Note: We recommend doing this at home and using plastic gloves to avoid burns from the jalapeno juice. Always handle with care and do not touch face or eyes after handling peppers!

· Chicken tenders· Bacon

Take one jalapeno half and top with chicken tender. Wrap jalapeno and chicken with strips of bacon. Place poppers on sheet of aluminum foil that has been sprayed with cooking spray. Several poppers can be pla-ced on one large sheet of foil. Seal foil packet by double folding edges over tightly. Leave room in packet for steam to circulate inside. Cook over campfi re for 10 minutes on each side over medium heat. Be careful of steam when opening packet!

GREEN CHILI CHEESE FRIES· I bag Frozen French Fries· ¾ c Roasted Green Chilies, chop· 1 cup shredded cheddar cheese

Cut a long sheet of aluminum foil. Fold sheet in half once, then fold again to make four layers of foil. Fold up outside edges of foil to make a dish with edges out of foil. Fill foil dish with French fries then top with green chilies and cheese. Take another sheet of aluminum foil to enclose entire dish. Seal foil packet and bake over campfi re for 10-15 minutes or until fries are coo-ked through.

THE BEST PART OF CAMPING is the exci-tement of preparing meals over an open fi re, right? Okay, so maybe it’s not the most exciting part for everyone, but nothing brings together friends and family faster than sitting around the fi re, hoping that what you’re cooking will be as good as it smells, or else it’s back to the lake to catch more fi sh.

BACON WRAPPED CORN· Corn on the cob with husk attached· Sliced Bacon· Cooking twine, soak 6 inch strands in water (You will need a strand of twine for every ear of corn)

Pull back husks on corn but do NOT remove the husks, ONLY remove the silk. Soak the corn with attached husks in water for 30 minutes to prevent husks from burning. After soaking, wrap each ear of corn with bacon slices until cove-red then fold husks back over ear to cover both corn and bacon. Tie loose ends of the husks together with cooking twine. Place corn on hot coals and heat 15-20 minutes, turning occasionally.

SSPRING 2013 / FEEATURE / GO CAMMPING!

SWEET & SOUR CHICKEN

Camping doesn’t mean hotdogs and marsh-mallaows anymore; go gourmet and fi x that chinese craving while taking in the view:

Chicken breasts, cubedOnion, thinly slicedGreen pepper, slicedPineapple chunksSweet & sour sauce

Spray sheet of alumi-num foil with cooking spray. Place chicken on foil, then top with onions, peppers and pineapple chunks. / Drizzle sweet and sour sauce over top and seal foil packet / Cook over campfi re 15-20 minutes and fl ip halfway through the cooking time.

WARM BANANA BOATS

BananasChocolate chipsMini marshmallows

Cut about 1/2 inch deep into the peel and continue cutting down the length of the banana, making a small pocket. Fill the pocket with about a teaspoon of chocolate chips, then top with mini marshmallows. Use foil to enclose the banana, making a “boat” shape. Heat on the grill or over the campfi re for 5-10 min.

SSPRING 2013 / FEEATURE



KANSAS BEAUTYA PHOTO EXPLORATION OF A PRISTINE PROPERTY, UNSPOILED & UNTOUCHED; IS A REMINDER OF THE INCREDIBLE BEAUTY AROUND US

WILDLIFE EXCHANGE


TO PLACE AN EXCHANGE AD, PLEASE CONTACT: BRANDON POWERS, 303-955-5036, [email protected]

WILDLIFE EXCHANGE

Wildlife Exchange - A local marketplace for Kansas visitors.

The ultimate resource for visitors to North Central Kansas. The Wildlife Exchange is

a user’s guide that will help you create an authentic Kansas expeirence. From out-

fitters and dining to guide services and animal care, there is something for everyone.

Make the connection and discover where North Central Kansas can take you.


TO PLACE AN EXCHANGE AD, PLEASE CONTACT: BRANDON POWERS, 303-955-5036, [email protected]

ON TO THE NEXT MY WILDLIFE MAGAZINE

Develop interest in life as you see it; in people, things, literature, music. The world is so rich, simply throbbing with rich treasures, beautiful souls and interesting people.

Forget yourself.Henry Miller

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MY WILDLIFE MAGAZINE is an idea about how to live - how to live and thrive in a life that is more engaged with the land, the wildlife, the traditions, the food, and the authenticity that has shaped the North Central Kansas way of life.

It is about truly appreciating the richness of the Midwest and knowing how that can enrich one’s life and translate beyond Kansas geography.

NOW

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NEW Cabela’s Ultralight Boots by Meindl deliver the broken-in fl exibility and the all-terrain stability you need to pursue active hunting adventures in a variety of settings. We know because Cabela’s employees spend countless hours scouting and hunting every year. This experience helps us design the quality gear that wears the Cabela’s name.

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22030_WildlifePropMeind.indd 1 9/18/12 8:49 AM

my wildlife magazine - spring 2013

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