MWM
MY WILDLIFE MAGAZINE SPRING 2014 MYWILDLIFEMAGAZINE.COM
explore NORTH CENTRAL KANSAS
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ON THE MARKET: NATURAL BEAUTIES
GALLERY: A B&W PERSPECTIVE
SPRING SWEETS & SEASONAL FARE
Incredible Kansas properties that offer something for every buyer
Familiar scenes become artful imagery
Seven different fillings and six crust recipes to create your ultimate pie
PLUS Details: Make Today Amazing; Raising Chickens Sporting: Bass, Northern Pike & Walleye Fishing; The First Annual Sky High Dream Adventures Hunt
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REVISITING HISTORY EARLY KANSAS ENTREPRENEURS: VALENTINE DINERS
MYWILDLIFEMAGAZINE.COM
SPRING 2014
FALL 2013
CONTENT DEPARTMENTS
7 GOOD HUNTING
The best local people, places and things.
17 DETAILS Live your best life while raising chickens, rotating your crops and planning your getaway Kansas cabin.
33 FOOD, ETC. The art of pie, seasonal favorites and a tasty recipe for Fido.
43 SPORTING Catching bass, northern pike and walleye, while learning to fillet and cook your catch.
57 HISTORY Profiling George Washington Carver and Valentine diners.
FEATURES
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BUYING KANSAS:
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ON THE MARKET:
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GALLERY:
WHAT YOU GET FOR THE MONEY NATURAL BEAUTIES
A BLACK & WHITE PERSPECTIVE
MWM
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 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.
MY WILDLIFE MAGAZINE Spring 2014 · North Central Kansas & Flint Hills PUBLISHER Pelican Publications EDITOR Nick Rhodes CREATIVE EDITOR & DESIGN Kaley Rhodes CONTRIBUTING EDITORS Kelsey Orr; Kimba Orr ADVERTISING SALES Brandon Powers MY WILDLIFE MAGAZINE IS A PELICAN PUBLICATION Learn more at MyPelicanMagazine.com
FALL 2013
CONTACT US Contact@MyWildlifeMagazine.com
EDITORIAL Welcome to our 2014 Spring issue!
Spring brings a lot of what we love about Kansas to the surface.
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HO DOESN’T LOVE SPRING? That time of the year when everything is new and green. Spring brings a lot of what we love about Kansas to the surface. Whether it’s the annual ritual that is the burning of the Flint Hills or the greening of the famed Kansas wheat fields, something about this time of the year just feels right.
With the new growth of spring brings about another new beginning which we are particularly proud of. The growing popularity of this publication around the country has allowed us to expand from a semi-annual north central Kansas publication to a quarterly publication, who now also has a sister publication covering the Flint Hills. This publication is not a travel guide or tourism piece but it is intended to be a vision of Kansas through the perspective of some of the state’s residents. This publication is a platform where we can share our ideas, culture and beauty which are found every day in and around the state. People from all over are hungry for everything Kansas; and most just hadn’t realized it until they discovered this magazine. We’ve been told by many out-of-staters that this publication has had an impact on their decision to either move here or to invest more time and resources here, enjoying the culture and outdoors the state has to offer. We are incredibly proud of our home and we are honored to share our perspective of the state with anyone who will listen and look! We have enjoyed compiling this publication with our perspective and journeys through the great state, and we look forward to sharing much more with our readers in the weeks, months and years to come. If you have ideas for stories, history, people, places and culture in the state please share with us those things that are special to you. We will do our best to make a journey to your favorite spot and we might just feature you in our next publication! Thank you for spending time with us!
NICK & KALEY RHODES Publisher
goodhunting SPRING 2014
THE GOOD LIFE / COUNTRY LIVING / BREAKING GROUND
HISTORIC LODGING
RUSSELL COUNTY
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FAIRPORT KNIGHT 200 Main Fairport Street, Fairport, Kansas (785) 998-4388; facebook.com/afairportknight
This limestone cabin-turned-lodge was built in 1886, seven years after Knight & Bradshaw built Fairport Mills, a steam and water-powered flour mill, at a site on the Saline River northwest of Russell, Kansas.
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GOOD HUNTING
CLIFTON
The Dividing Line
T Looking South from Hwy 9 on Parallel street in Clifton, KS
wo different towns, Clifton and neighboring Vining, are now considered one community, with the exception that both towns still have their own city councils. They share the distinction of being located in two counties, the county line being Parallel Street, the main street of both cities. North of Parallel is Washington County, and south of Parallel is Clay County. Parallel Street is also Kansas Highway 9 most of the way through Clifton.
INCENTIVES TO STAY IN NCKS Thanks to the new Rural Opportunity Zones program, 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 financial incentives to new full-time residents:
• Kansas income tax waivers for up to five years • Student loan repayments up to $15,000 for more information visit KansasCommerce.com
W I L S O N S TAT E P A R K
Switchgrass Mountain Bike Trail
Don’t miss out on this year’s epic ride: Hell Creek on Wheels is a one-day mountain bike challenge at the Wilson State Park’s Switchgrass Mountain Bike Trail. This year’s Hell Creek on Wheels will take place October 12, 2014. Learn more by visiting wildwithinyou.com.
A true backcountry mountain bike trail featuring diverse natural beauty and a challenging trail complemented by lake views, sandstone formations and a trailhead with all the desirable amenities. Designated by International Mountain Bicycling Association (IMBA) with Epic® status, the Switchgrass Mountain Bike Trail is a 24-mile ride of 100% singletrack that is a well-planned, sustainable trail, regularly raced on and groomed by the Kansas Trails Council (KTC) volunteers. To aid in navigation, landmark signs are posted. Sculpted milestones mark each 1-mile interval on the entire trail. It can be ridden as one big continuous loop, or you can take one of six, designated trail cutoffs that allow for several shorter ride options. All cutoffs are clearly marked and navigated with a consistent pattern: turn right to cutoff back to trail head, or turn left to continue on more trail. The Dakota Sandstone is the geological formation in the park. Red cliffs abut the trail and intersect with the lake shore – with several opportunities to stop and refresh in the summer. Much of the tread surface is a robust sandstone gravel, whereas some sections are sandy loam, with only a few that are just plain sandy. Vistas are expansive and sunsets and sunrises are always special to witness. Lizards and snakes are common critters seen on the trail. Coyotes and white-tailed deer are abundant, as are songbirds, Rio Grande Turkey, bobwhite and pheasant. In the winter, the Osprey and Bald Eagle hunt for fish in the lake. Fossils are also abundant in the area. Visit kansastrailscouncil.org for more information on Switchgrass Trail.
WAMEGO
the BUSIEST LITTLE CITY in KS Just as the city of Wamego recuperates from one town celebration, The Tulip Festival, (shown above) they are already gearing up for another. The Kansas Sampler Festival is locating to the bustling small town for the years of 2014 and 2015. Don’t miss the state’s largest traveling festival when it celebrates its 25th birthday in Wamego on May 3rd and 4th. The Kansas Sampler Festival was designed to bring communities and attractions from all over the state together to make it easy for the public to discover day trip possibilities. Whether you are looking for hiking trails, historic sites, natural landmarks, unique restaurants, off-the-beaten track eateries, architectural gems, hole-in-wall performing centers, artists-at-work, specialty shops, or have-to-bethere Kansas events, this festival is for you! MYWILDLIFEMAGAZINE.COM
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GOOD HUNTING
SPRING DESIGN TRENDS
H AY S
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. >>
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1. NATURAL TEXTURE
The Pompano Mirror features a beveled mirrored glass framed with hand braided seagrass, bringing a touch of natural sophistication indoors.
2. REFINED COMFORT
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The Columbia Chair exudes comfort and classic styling; with many fabric options and wood finishes 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.
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3. A STYLISH 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. BRING ON SPRING
We have officially 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. ACCESSORIZE IN STYLE
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 finely crafted art.
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GOOD HUNTING
NATURAL SUBJECTS
photographic opportunities
KANSAS GIANTS A photo exploration of Kansas’ state tree: the mighty cottonwood.
Kansas designated the cottonwood as the official state tree in 1937. The cottonwoods are deciduous trees of the poplar species, distinguished by thick, deeply fissured bark and triangular to diamond-shaped leaves. Their stately structure, either standing tall or worn from its surroundings, make for a favorite photography subject. Come into our gallery and view some personal favorites collected over the years. MYWILDLIFEMAGAZINE.COM
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WELCOME TO
ROCK CITY Located just Southwest of Minneapolis, Kansas sits a phenomenon you really have to see to believe. Although many have their own ideas and theories about the origin of the giants; geologists now seem agreed as to the cause of the rocks. The spheroid masses are known as concretions. At one time, the surface of the land was higher than it is at the present and the rock occupying this space was a part of the Dakota sandstone which is the dominant bedrock in this part of Kansas. The sandstone was crossbedded and the individual grains of sand were but poorly cemented together. Underground waters that contained dissolved calcium carbonate circulated through the porous rock with ease and in doing so, deposited calcium carbonate in the open spaces between the sand grains, thereby cementing them together. But instead of proceeding evenly, the precipitation of this natural cement began at a number of scat-
tered points where, perhaps there was a fossil or an extra large grain of sand to serve as a nucleous and it continued outward in all directions from these centers. The result was the formation of a number of spherical bodies of tightly cemented sand grains scattered from the sand stone mass. Had the cementation continued long enough, the spheres would have grown together and the huge rock would have become a homogenous mass. But before this could take place, erosion by wind, rain, wash and running water, began to lower the surface. Of course, the loosely cemented sand was the easiest to carry away, so it went first. The concretions resisted the erosive activity, so were uncovered and left lying on top of the present surface. There are other examples of this phenomena throughout the world, but nowhere are they as unique or as large as they are here. Rock City represents a one-of-a-kind natural wonder throughout the world.
details SPRING 2014
THE GOOD LIFE / COUNTRY LIVING / BREAKING GROUND
MAKE TODAY
AMAZING
The beginning is always now.
NO MATTER WHAT THE HISTORY OF YOUR DAY HAS ENTAILED THUS FAR, THE REST OF YOUR DAY DEPENDS ON WHAT YOU DO RIGHT NOW. THE REST OF YOUR DAY IS GOING TO BE GREAT! HERE ARE A FEW REMINDERS TO MAKE IT SO.
LOOSEN YOUR GRIP
T rying to micromanage every little thing every moment is stressful. Life should be touched, not strangled. Sometimes you’ve got to relax and let life happen without incessant worry. Starting now, let go before you squeeze too tight. Take a deep breath. You don’t have to know exactly where you’re going every single second to be headed somewhere great. Everything in life is in perfect order whether you understand it yet or not. It just takes some time to connect all the dots.
FORWARD FOCUS
You can’t go back to how things were, or how you thought they were supposed to be; everything other than the present moment is just an illusion. All you really have is now. The smartest thing you can control in life is your reaction to what’s beyond your control. Dwelling on negativity from the past simply contributes to its power. Put positive energy into what’s going to move you forward. Everyone’s life has positive and negative aspects – whether you’re happy and successful or not depends greatly on which aspects you focus on. The best thing you can do now is to let go of what you can’t control, and invest in the things you can. Continued > REFRESH THE MIND
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MWM’S MONTHS AHEAD
APRIL 2014
SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY
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from the Latin aperio, “to open (bud)”
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Beware – it’s April Fool’s Day!
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Take your lawn mower to be serviced and blades sharpened
Check & clean household filters on stove hoods, dryer vents, heating & cooling vents
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Palm Sunday
First day of Passover begins at sundown
Tax Day
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Prepare May Day baskets to be delivered to friends and neighbors on the 1st
Enjoy the music of your favorite jazz musician on International Jazz Day
CHECK ONE DAUNTING TASK OFF YOUR TO-DO LIST
utting something off instantly makes it harder P and scarier. What you don’t start today won’t be finished by tomorrow; and there’s nothing more stressful than the perpetual lingering of an unfinished task. You know that thing you’ve been meaning to do, but keep putting off and it keeps nagging at you from the back of your mind. Put the nagging to bed by taking action now!
SPEND AN HOUR DOING SOMETHING YOU ARE PASSIONATE ABOUT When you strike that fine balance between
the challenge of an activity and your skill at performing it, when the rhythm of your work feels in sync with your purpose, when you know that what you’re doing makes a difference, you become absorbed in the task at hand to the
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Put on your tennis shoes, it’s National Walk to Work Day
Tackle your spring cleaning one room at a time
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Brighten your entryway with a colorful planter filled with blooming plants
Good Friday
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Administrative Professionals Day
MAKE TODAY AMAZING continued from pg. 17
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Replace heavy winter bedding with spring & summer bedding
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Easter Sunday
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of our world than reaching down on a daily basis to lift someone up. Do something nice for someone who has no way of paying you back. Do it because you can, and because it makes the world a happier place. When you make a positive impact in someone else’s life, you also make a positive impact in your own life. Do something that’s greater than you – something that helps someone else to be happy or to suffer less. It will be an extremely rewarding experience; and your small gesture just might TRY SOMETHING NEW touch a wound that only kindness can heal. Step out of your comfort zone and try something REMEMBER: LIFE IS GOOD! completely new. Aim for something small that You deserve some time every day in which woryou can accomplish in an hour or less. A whole ries don’t get in the way of your happiness. Monew activity or just a small experience, variety truments when, even if some people are insensitive ly is the spice of life. You can see or do something or unkind around you, you’re not going to mind a million times, but you can only see or do it for because you realize that the blessings you have the first time once. As a result, first time experireceived are far greater than the burdens you ences often lift our spirits and our consciousness. are dealing with. You can create time like this for yourself today. There is power in positivity. HELP SOMEONE SMILE point where time ceases to exist. This is what true passion and happiness feels like. On your average day, flow experiences like these are those flashes of intense living when you’re engrossed in a meaningful task that makes you feel more alive. These optimal experiences can happen when you’re engaged in work, paid or unpaid, that moves you. Work like this is something you should be pursuing for at least an hour on a daily basis.
There is no exercise better for the improvement
MWM’S MONTHS AHEAD
MAY 2014
SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY
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for the Roman goddess Maia, who oversaw the growth of plants. Also from the Latin maiores, “elders”, who were celebrated now. 4
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Clean branches, trash & leaves out from under your deck or porch
Cinco de Mayo
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Plant annual seeds or seedlings outdoors for your summer garden
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Transplant tomato plants to the warm soil
Memorial Day Thank you veterans and active military for your dedication and service!
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Inspect & clean your grill to ensure it’s ready for a season of backyard BBQ’s
Clean out closets and donate gently used items to charity
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Remove from storage and arrange outdoor furniture
Mother’s Day Treat Mom to Sunday Brunch or a homemade breakfast
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Happy May Day!
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Power wash fences to remove mildew and dirt
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Wash & dry clean winter clothing before storing until next year
Start planning your Memorial Day festivities to start summer
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17 Armed Forces Day
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Check porch steps & bannisters for signs of wear, cracks, or loose nails
AMERICAN DREAMING
INSTAGRAM Follow + Share #explorencks, #mwm, #ksflinthills
”Why does no one speak of the cultural advantages of the country? For example, is a well-groomed, ecologically kept, sustainably fertile farm any less cultural, any less artful, than paintings of fat angels on church ceilings?” GENE LOGSDON, LIVING AT NATURES PACE: FARMING AND THE AMERICAN DREAM
#Sunset over the #KSFlintHills #GearyCounty
Rock City near Minneapolis, Kansas #OttawaCounty #geology #explorencks #attractions #history #smalltown #MWM
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COUNTRY LIVING SPRING CHICKENS
TOP EGG LAYERS Because of their gentle natures, egg-laying chickens also make wonderful pets. Backyard chicken flocks are reappearing across the country as families work to improve their diets and become more self-sufficient. • • • • • • • • • •
WHITE LEGHORN NEW HAMPSHIRE AUSTRALORP RHODE ISLAND RED SUSSEX BUFF ORPHINGTON WYANDOTTE PLYMOUTH ROCK DELAWARE AMERAUCANA
RAISING
CHICKS
Don’t be intimidated; raising your own chickens can be an entertaining, profitable and incredibly nutritious adventure for you and your family.
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AISING BABY CHICKS IS NOT A DIFFICULT TASK. You will need a draft free brooder pen with a red brooder lamp on at all times for the first six weeks. This will keep the temperature at 92 degrees fahrenheit, with the light being two inches above the floor. After your baby chicks have feathered out (this will start happening in the first week) reduce the temperature by 5 degrees each week until they are six weeks old.
the floor. Chickens are very social but the more space they have to scratch around the happier they will be; make sure there is at least two square feet of floor space per bird. If the space is available, a fenced-in pen would be ideal.
When the chicks have reached six weeks it is time to switch their food from chick starter to grower mash. Scattering the food on newspaper around their feeders will help them learn where to find the food. Plenty of fresh water is a must, being sure that the water source is shallow, to prevent the chicks from drowning, and plentiful, to avoid crowding. Give your chicks plenty of space to avoid picking and suffocation; they are very fragile when first born and can be hurt easily. Keeping their house clean will help with disease; so be sure to scoop the manure out regularly and keep fresh bedding on
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The brooder house needs to be big enough to stand in and to hold one nest box for every three chickens. It will be six months before your baby chickens start laying eggs, but when they do you will need to gather the eggs daily, if not two times a day. Make sure there is a nice cushion of fresh straw for the chickens and to cradle the delicate eggs. Chickens lay most of their eggs in the spring and summer when there is at least 12 to 14 hours of sunlight. They will wander back to their house at dusk as long as you have a place fixed off the ground where they can roost. Making a simple set of open bleachers is perfect; giving them a sense of security and keeping predators at bay.
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KANSAS LIVING
”Country things are the necessary root of our life - and that remains true even of a rootless and tragically urban civilization. To live permanently away from the country is a form of slow death.” ESTHER MEYWELL
One Chick, Two Chick
#Kansas the #WheatState #ruralkansas #ruralamerica
Historic Russell Kansas #Russell #RussellCounty
#MilfordLake #wetlands area along the #RepublicanRiver from 3,000ft in the air.
the #vintagetheatre #Hwy 36 #cinematreasures
#VitameVas Welcome to Wilson - Czech Capital of Kansas
RHODE ISLAND RED
THE RHODE ISLAND RED was developed in Rhode Island, Massachusetts around the 1890s. Crossing a large variety of other breeds, it is another bird created for both meat and eggs, and may be the best-known breed in the world. The Rhode Island Red crossed with a Sussex forms the basis of most of our present day hybrid breeds of chickens. While most often an honor saved for either a majestic or physically beautiful wild bird, the Rhode Island Red Chicken is actually the state bird of Rhode Island. It was given this honor by the state government during the early 1950s.
Compromise is often a bad thing, but in the case of dual-purpose chickens like the Rhode Island Red, it is a sensible and practical idea for the home flock. There is little more satisfying than watching a flock of robust hens roaming about the farm chasing butterflies in late summer or sucking up earthworms after a rain. They are inexpensive to purchase, reasonable to maintain, and fun to watch. You are rewarded with eggs that have bright orange stand-up yolks and a freezer stocked with fryers and roasters that you know were organically grown in a natural environment.
With hundreds of chicken breeds available, choosing the right one for you can be overwhelming. It’s easy to get caught up in the exotic names, beautiful feather plums and color of the eggs; but before you choose your flock based on aesthetics alone, you should first consider what breeds will work best in your climate, the space available and what you want out of your chickens. Chicken breeds can be broken down into three categories: layers, meat birds and show birds. If you want farm fresh eggs, look for a laying breed. If you want fresh chicken for dinner, look for a meat breed. If you want chickens for companions, or for livestock shows, you want a show bird. Some breeds fall into more than one category, and it’s okay to mix breeds to have a well-rounded flock. Space and climate will also affect your chickens. Some breeds require more room than others, and some are able to fly over low fences. While most breeds are fine in almost any climate, there are a few that require warmer or cooler temperatures to thrive.
It’s Chick Days at your local Orscheln’s Farm Supply Store! Stop in and pay a visit to the fuzzy chicks and ducklings, and talk to them about bringing home your own flock!
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HOW DOES YOUR GARDEN
GROW?
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Best Seed Sources: These old-school seed packets put
a pretty face on tasty edibles.
A FEW FAVORITE SELECTIONS: [1] Baker Creek; This Missouri outfit stocks seeds for more than 1,400 heirloom plants. From $2.00; rareseeds.com. [2] Burpees; One of America’s oldest seed suppliers, this Pennsylvania giant also boasts a boutique heirloom line. From $2.95; burpee.com. [3] Seed Savers Exchange; This non-profit organization near Decorah, Iowa, is the largest heritage seed bank in the United States. From $2.75; seedsavers.org. [4] John Scheepers; Every seed sold by this Connecticut-based business is free of genetic modifications. From $2.95; kitchengardenseeds.com. [5] Chas C. Hart Seed Co.; Family-owned since 1892, this Connecticut company offers 43 varieties of heritage vegetables and flowers. From $2.00; hartseed.com. [6] Renee’s Garden; The seed packets from this California line feature a hand-drawn watercolor portrait, growing instructions, planting charts, tips, and cooking ideas. From $2.75; reneesgarden.com. [7] Johnny’s Selected Seeds; Since 1973, this Maine-based company has grown every single one of their seeds on their certified-organic research farm. From $2.95; johnnyseeds. com. [8] Botanical Interests; Peel open this Colorado brand’s packets, and you’ll find growing tips, recipes, and other info inside. From $1.59; botanicalinterests.com
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ECLECTIC ART
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Don’t toss the packets! These seed packages are some of the smallest forms of exquisite artwork! Take care in opening, press onto paper or mat board and secure with tape or spray adhesive. Torn apart? Place the two pieces a bit apart when securing for a different perspective. Add a reclaimed wood frame to create unique art with a personal, vintage flair.
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Country Glamour
MWM has collaberated with KBR Gallery to create a unique collection of vibrant Kansas artwork
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ural fine-art imagery like Red Barn, 2013, adds an eclectic and unexpected design element to this sleek, urban living space. Visit MWMgallery.com
CLOCKWISE FROM TOP LEFT: Mixing design styles is the key
to a well-balanced and unique space: Abstract Cowboy blends abstract with a bit of vintage country to create a unique statement piece. Elevator Tilt, adds eclectic flair to a sleek, urban dining space. Dirt Road At Dusk captures the intimate familiarity of Kansas dirt roads, creating a personable, more comfortable feeling in this very stately, formal setting. Artistic interpretations of everyday scenery, like Downtown Cawker City, add contemporary detail and color to expansive wall space.
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THIS PAGE: Black and white imagery is always a
good accent to bring out the richness in wood tones. The Rock City collection provides the modernity of greyscale imagery with the unique subject matter of a geological wonder and Kansas landmark. OPPOSITE, CLOCKWISE FROM TOP: The Machinery Details and Home On The Range Cabin collections are an artful reminder of local heritage and hard working history. Digital Drive-By lends new-age detail to a traditional space.
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BREAKING
GROUND
I D E A S + I N S P I R AT I O N
CABIN FEVER
1240 SQ. FT / 2-4 BEDROOMS / 2 BATH / 8504-00085 HOUSEPLANS.NET
COUNTRY
RETREATS IF ENJOYING THE GREAT PLAINS LANDSCAPE FROM THE PORCH OF A KANSAS CABIN IS YOUR IDEA OF LAID-BACK LUXURY, WE COULDN’T AGREE WITH YOU MORE. WE HAVE COMPILED A FEW OF OUR FAVORITE CABIN HOUSE PLANS, ALL UNDER 1400 SQUARE FEET, TO INSPIRE YOUR OWN CONSTRUCTION. FIND YOUR PLAN Visit these websites to find your perfect cabin plans: COOLHOUSEPLANS.COM DREAMHOMESOURCE.COM FAMILYHOMEPLANS.COM AMAZINGPLANS.COM MOUNTAINHOUSEPLANS.COM HOUSEPLANS.NET
Although the cabin house plan’s rustic nature is reminiscent of simpler times, today’s cabin floor plans are certainly not a place where one is required to ”rough it.” Modern conveniences and luxurious amenities are enhanced by the warmth of natural wood tones and textures inside and out. Whether you’re looking to build a small weekend retreat for hunting, fishing or relaxing or just a sizable home, you’ll always appreciate the honest, uncomplicated beauty of a cabin home design.
1210 SQ. FT / 2 BEDROOMS / 2 BATH / 8504-00093 HOUSEPLANS.NET
1176 SQ. FT / 2 BEDROOMS / 2.5 BATH / 8504-00082 HOUSEPLANS.NET
1283 SQ. FT / 2 BEDROOMS / 2 BATH / 8504-00072 HOUSEPLANS.NET
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THE KEY TO SUCCESSFUL GARDENING: BY KIMBA ORR
Crop Rotation T O K E E P T H E V E G E TA B L E G A R D E N h e a lt h y, avoid repeating a planting plan in the same spot. This practice, called crop rotation, can feel a bit like juggling, but it’s important to prevent crop-specific pests and diseases from building up in the soil and carrying over from one season to the next. If you move the crop, the problem has no host on which to live. For ideal rotation, vegetables, or vegetable families, should be grown in a particular spot only once every three years.
MA KE A P LA N Keep good notes and records, and sketch out your garden to keep track of your three year rotation. Crop rotation is not as complicated as it sounds, if you take the time to sketch it out and refer to the list of vegetable families. The benefits are definitely worth the effort! ROTATE BY V E GE TA B L E P L AN T FAM I L I ES Vegetables that are members of the same botanical family are susceptible to the same problems, so try to follow members of one family with members of a different family. For example, plant tomatoes in the spot where the beans grew last year, the squash in the spot where peas grew, etc. T he To m at o Fa m i ly The tomato family includes tomatoes, eggplant, peppers, and potatoes. These are heavy feeders and are best planted in enriched soil. Tomato family members are also often affected by the same diseases. The Bea n Fa m i ly These crops enrich the soil by adding a little nitrogen. This group includes green beans, green peas, southern peas, jicama, and peanuts, as well as clover and vetch used as cover crops in the cool season. The Sq u a s h Fa m i ly Squash family members are heavy feeders that grow best in rich soil. They include summer and winter squash, pumpkins, gourds, cucumbers, and melons (including cantaloupe and watermelon).
The Cabbage Family These leafy greens thrive on nitrogen-rich soil. Plant them where a member of the bean family has grown before. Members include cabbage, broccoli, cauliflower, kale, collards, and turnip greens.
food, etc.
SPRING 2014
THE ART OF PIE / SEASONAL FARE / ETCETERA
SPRING SWEETS
THE ART OF PIE
Time-tested editor favorites; made with love through the years by past generationsperfected by us, and now made memorable by you. Creamy custard, silky frozen chiffon, fruit and ice cream pie fillings are piled high in made-from-scratch crusts and bursting with flavor this spring season, perfect for all those warm weather celebrations and get-togethers.
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RECIPE WORKBOOK PEANUT BUTTER RHUBARB & FUDGE 1/2 C. creamy peanut butter 1/4 C. honey 1 qt. vanilla ice cream, softened 1 9 inch graham cracker pie crust 1/2 C. cashews, chopped & divided 1/2 C. fudge ice cream topping, warmed garnish: whipped topping, additional warmed fudge & cashews Combine peanut butter and honey; stir in ice-cream. Spoon half of ice-cream mixture into pie crust; sprinkle with half of cashews. Drizzle 1/4 cup of fudge topping over cashews; spoon remaining ice-cream mixture over top. Sprinkle with remaining cashews and drizzle with remaining 1/4 cup fudge topping. Freeze about 8 hours or until firm. Garnish with whipped topping, additional warmed fudge topping and chopped cashews.
1.5 C. chopped rhubarb, 1 inch slices 2 egg yolks 2/3 C. heavy cream 1 C. white sugar 3 Tablespoons flour dash salt nutmeg, freshly grated or ground 1 9 inch unbaked flaky pie shell Preheat oven to 350 degrees. Place chopped rhubarb in the bottom of a 9� unbaked flaky pie crust. Beat egg yolks till creamy then add cream, sugar, flour and salt mixing until combined. Pour pie filling on top of rhubarb and dust with a sprinkling of nutmeg. Bake 40-45 minutes or until center is set. Serve warm with vanilla ice cream.
A BRIEF HISTORY
Pilgrims brought English-style, meat-based recipes with them to the colonies. While pumpkin pie, which is first recorded in a cookbook in 1675, originated from British spiced and boiled squash, it was not popularized in America until the early 1800s. The colonists cooked many a pie: because of their crusty tops, pies acted as a means to preserve food, and were often used to keep the filling fresh during the winter months. A cookbook from 1796 listed only three types of sweet pies; a cookbook written in the late 1800s featured 8 sweet pie varieties; and by 1947 the Modern Encyclopedia of Cooking listed 65 different varieties of sweet pies.
NO FAIL, FLAKY & PERFECT PIE CRUST 3 C. flour 1 C. butter flavored shortening 1/2 teaspoon salt 1 large egg 5 Tablespoons cold water 1 teaspoon white vinegar Cut together the flour, shortening and salt until the mixture resembles a sand-like texture. Mix the egg, vinegar and 3 Tablespoons cold water together, add to flour mix and stir just until moist and a soft dough forms; adding additional 2 Tablespoons water if needed. Divide mixture into 2 disks, wrap in plastic wrap and refrigerate until ready for use. Fill or pre-bake at 350 degrees 10-15 minutes, or until golden in color.
MALT SHOP
1 qt. vanilla ice cream, softened 2 Tablespoons milk 1 C. crushed malt balls 6 Tablespoons marshmallow cream 6 Tablespoons chocolate malt powder 2 Tablespoons milk 1 pint whipping cream, whipped 1/2 package chocolate sandwich cookies 1/2 C. butter Crush chocolate sandwich cookies and mix with melted butter; pat into bottom of 9x13 inch pan or 9 inch pie plate. Blend ice cream, milk and malt balls; pour over crust and freeze. Beat marshmallow cream, malt powder and milk together and add to whipped cream. Spread over ice cream layer and freeze. Sprinkle with crushed malt balls before serving.
BAKERY STYLE COCONUT CREAM 1 9 inch flaky crust, baked (a 10-inch is even better!) 1.25 C. half & half 1.25 C. coconut milk 1 C. sweetened flaked coconut 3/4 C. white sugar, divided 1/4 C. cornstarch 2 eggs 2 teaspoons coconut extract (optional) 2 teaspoons vanilla 1 C. whipping cream, unwhipped 2 Tablespoons toasted coconut, for garnish In a saucepan, heat half and half with the coconut milk over medium heat, until steaming. In a large bowl, whisk 1/2 cup sugar with the cornstarch; whisk in the eggs until blended. Gradually mix in hot milk mixture into the egg mixture to thin, in a steady stream. Return the mixture to saucepan; cook, over medium heat, whisking constantly, for about 10 minutes, or until thickened to pudding consistency. Transfer to a bowl; stir in coconut extract (if using) and vanilla then mix in 1 cup coconut. Place plastic wrap directly on surface of pudding mixture; refrigerate until cool. In a bowl, whip whipping cream with 1/4 cup of the remaining sugar to soft peaks. Set 1-1/2 cups of the whipped cream aside to use for topping. Fold the remaining whipped cream into the cooled filling; spread into pie shell. Using a piping bag, or with a spoon, garnish top with reserved whipping cream. Sprinkle with 2 tablespoons toasted coconut. Refrigerate for 1 hour, or until set.
VINTAGE BUTTERMILK 3 Tablespoons butter, softened 1.25 C. white sugar 3 eggs 1 Tablespoon flour 1/2 C. buttermilk 1 teaspoon vanilla 1 9 inch flaky pie crust, unbaked Preheat oven to 300 degrees. Cream the butter and sugar together. In a seperate bowl, whisk 3 eggs, flour, buttermilk and vanilla; add this to the creamed butter and sugar; mix well. Pour mixture into unbaked pie shell and bake for 1 hour & 45 minutes, or until a knife inserted into the middle comes out clean. Serve warm with fresh whipped cream.
FROZEN LEMON CHIFFON 2 eggs, separated 1/2 C. white sugar 1/4 C. fresh lemon juice 1 teaspoon lemon zest 1 C. whipping cream 1/2 C. white sugar 1 9 inch shortbread nut or vanilla wafer crust Over a double boiler, whisk egg yolks with lemon juice and 1/2 C. white sugar. Whisk constantly till mixture thickens, 5-10 minutes. Beat 2 egg whites until stiff, add 1/2 C. white sugar. Fold egg white mixture into custard while hot. Let cool. Whip the cream until stiff peaks form and add this to the lemon mixture; pour into the crust and freeze 2-4 hours until firm.
FLORIDA’S FAMOUS KEY LIME 4 eggs, separated 1 14 oz can sweetened condensed milk 1/4 C. key lime juice 1 teaspoon key lime zest (grated) 1 9 inch flaky pie crust, baked 1/2 Tablespoon cream of tartar 8-9 Tablespoons sugar Preheat oven to 350 degrees. Blend 4 egg yolks and milk until well mixed; add lime juice and zest, blending well. The mixture will thicken. Pour mixture into pie crust and top with meringue. Meringue: Beat 4 egg whites with cream of tartar until mixture begins to stiffen (you will see soft peaks) Begin adding sugar while beating until stiff (mixture will appear glossy and you will notice nice stiff peaks forming). Top pie with meringue and bake 10 minutes or until meringue is golden brown. Let pie cool to room temperature before refrigerating. Serve chilled.
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Clockwise from right; freshly baked vintage buttermilk; frozen lemon chiffon; shortbread nut crust just from the oven; the beginning phases of a malt shop pie; a perfectly flaky unbaked pie shell
GLUTEN-FREE FLAKY CRUST
THE BEGINNING OF EVERY MASTERPIECE IS A GOOD CRUST SHORTBREAD NUT
GRAHAM CRACKER
1.5 C. flour 1/4 C. chopped walnuts or pecans 3/4 C. softened butter
1 C. graham cracker crumbs 1/4 C. butter, melted 1/3 C. white sugar
Mix all ingredients; press into 9 inch pie plate; bake at 350 degrees for 20-30 minutes, till lightly browned.
PRETZEL 3/4 C. butter, melted 3 Tablespoons white sugar 2.5 C. crushed pretzels Mix all ingredients, press into a 9 inch pie plate; bake at 350 degrees for 10 minutes.
Mix all ingredients, press into 9 inch pie plate; bake at 350 degrees 8-10 minutes.
VANILLA-WAFER ALMOND 1.25 C. vanilla wafer crumbs (40 cookies) 5 Tablespoons butter, melted 1/8 teaspoon salt 1 teaspoon vanilla extract 1/4 C. thinly sliced almonds Process cookies in food processor; mix all ingredients, press into 9 inch pie plate; bake at 350 degrees 8-10 minutes.
2 C. flour (use Four Flour Bean Mix below) 1/4 C. sweet rice flour 1 teaspoon xanthan gum 1 teaspoon baking powder 1/2 teaspoon salt 2 teaspoons sugar 1/3 C. margarine or 1/3 cup butter 1/3 C. Butter Flavor Crisco 3 Tablespoons liquid egg substitute or 1 small egg 1 Tablespoon vinegar 6 -8 Tablespoons ice water (divided) sweet rice flour, for rolling Four Flour Bean Mix: combine and keep in pantry 2 cups garfava bean flour 1 cup sorghum flour 3 cups cornstarch 3 cups tapioca flour Mix flours, xanthan gum, baking powder, salt and sugar. Cut in the margarine and Crisco with a pastry cutter until you have shortening the size of lima beans (not cornmeal). In a separate bowl, beat together the egg, vinegar and 3 tablespoons of the ice water with a fork. Pour egg mixture into the dry ingredients and stir with your fork (about 20-30 seconds). Add 3 more tablespoons of ice water and stir for another 20-30 seconds. Continue to add water, 1 tbsp at a time, and stir until there are no crumbs left at the bottom of the bowl. Generously sprinkle surface and rolling pin with rice flour; divide dough in half and roll each to 1/4� thickness. For a baked pie shell, prick the pastry with a fork on the sides and bottom. Bake in a preheated 425 degree oven for about 12-14 minutes. Cool before filling. Makes one 2-crust pie or 2 pie shells.
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SEASONAL FARE
SPICY SPRING FLAVOR
CAJUN SPICED, BACON WRAPPED SWEET POTATO WEDGES WITH SRIRACHA SAUCE Preheat the oven to 325 degrees. Peel two large sweet potatoes and cut into wedges; you should have about 24 finger-sized pieces. Drizzle the wedges with 2 Tablespoons of olive oil and 1 Tablespoon of cajun seasoning; toss until evenly coated. Cut 1 pound of bacon in half and wrap each half of a slice around a wedge of sweet potato; lay onto a baking sheet covered in foil. Bake until potatoes are tender and bacon is crisp; 30-40 minutes. You may increase the temperature to 375 for the last 10 minutes to increase the browning and crisping, but be sure to watch them so they do not burn. Serve as an appetizer or side dish with the sriracha dipping sauce. Sriracha dipping sauce: mix 1/2 Cup real mayonaise with 1 Tablespoon of Sriracha (chili garlic sauce; found in the asian food aisle of your grocery store) and 1 teaspoon fresh lemon juice; mix until blended. If you don’t like the flavor of Sriracha, substitute prepared horseradish in the recipe.
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food, etc. / SEASONAL FARE
NOSTALGIC CHICKEN TETRAZZINI Comfort food is at its finest in this vintage, crowd-feeding recipe. Perfect for potlucks, freezer meals, new parents, ailing loved ones or Sunday supper; it is the cure-all, miracle worker in a casserole dish. 1 1/2 C. (3 sticks) + 2 Tbsp butter, divided 1 1/3 C. flour 4 C. milk 4 C. chicken broth 1 Tablespoon dried parsley flakes 3 Tablespoons chicken boullion salt & pepper 1 can cream of chicken soup 1 1/2 lbs. velveeta cheese product, cubed 1 lb. spaghetti, cooked & drained 5 C. cooked chicken, chopped 2 C. celery, chopped 2 (4 oz.) jars pimentos 3 (4 oz.) jars mushroom stems & pieces 2 cans water chestnuts, drained & chopped 4 C. crushed corn flakes, divided 1/2 C. (1 stick) butter, melted Melt 1 C. (2 sticks) butter over medium-high heat, add flour and whisk till combined; slowly pour in milk and chicken broth, stirring constantly until thick and bubbly. Add in parsley, boullion, cream of chicken and cheese, stir until melted, let cool. Saute chopped celery in 2 Tbsp. butter till soft. In large bowl, combine cheese sauce, cooked spaghetti, chopped chicken, celery, pimentos, mushrooms and water chestnuts. Divide the mixture between 2 (9�x13�) casserole dishes. If cooking immediately, preheat oven to 350 degrees; top each dish with 2 C. corn flakes and drizzle with half of the melted butter. Bake for 30-40 minutes. If freezing, cover with plastic wrap and foil. When ready to use, defrost casserole, add topping and cook as directed.
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CHOCOLATE FROSTED COOKIES worth writing down... What started as a killer craving for butter cookies with chocolate frosting turned into an intense search for the perfect frosted cookie recipe. Following a relentless hunger obsession through the depths of online research, we came across a recipe for Baltimore’s storied Berger cookies. A close relation to New York City’s Black & Whites (a.k.a. Half & Halfs), these cake-like, jumbo-sized cookies are piled with thick, rich chocolate icing. Craving something a bit crispier, we modified a few details to our liking and used our favorite sugar cookie recipe. The result was a satisfying and incredibly addicting cookie that was immediately added to the recipe box. Cookies: 1 C. (2 sticks) butter, softened 1 C. sugar 1 C. confectioners sugar 2 eggs 1 Tablespoon vanilla extract 1 teaspoon almond 1 C. oil 1 teaspoon cream of tartar 1 teaspoon salt 1 teaspoon baking soda 4 1/2 C. flour Cream together the butter and sugars; add eggs and beat till smooth. Add in the vanilla, almond and oil; mix well. Add cream of tartar, salt, soda and flour, mix until smooth. Refrigerate dough 4 hours or overnight. After dough has chilled; heavily flour your working surface and rolling pin. Roll the cold dough to 1/8” thickness; use a round glass or cookie cutter to cut circles from the dough and place on a cookie sheet. Bake 8 minutes at 350 degrees until lightly brown around the edges. Remove from cookie sheet and let cool. Chocolate Frosting: 2 C. semisweet chocolate chips 1 1/2 Tablespoon light corn syrup 1 teaspoon vanilla extract 3/4 C. heavy cream 1 1/2 C. confectioners sugar Heat the chocolate chips, corn syrup, vanilla and cream in the microwave in 1 minute intervals until melted; stir until smooth and let cool. Beat in the sugar until creamy; frost onto cooled cookies.
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ETCETERA homemade
DOG FOOD Searching for a way to add wholesome, natural ingredients into your furry friend’s diet? This recipe for homemade dog food is easy, nutritious and dog approved!
BEEFY DOGGY DELIGHT
FOR THE DOGS
1lb ground beef, chicken or turkey / 2 cups brown rice / 5 cups of water or broth / 1 package frozen veggies Brown the meat, then add the veggies to the pot. Since dogs don’t chew their food up like we would it’s good to break up the veggies into smaller portions; not because they could choke, but to get more of the nutrients. Use a food processor to simplify the process and create a vegetable ”paste”. Add the water or broth and rice to the pot, bring to a boil then reduce the heat and simmer for 30-40 minutes, or until the liquid is absorbed. Once the liquid is gone and the rice is cooked it’s done! Let it cool to room temperature and then separate the pot into 9 (generous) 1 cup servings. Form each serving into a ball shape and place them on a cookie sheet with wax paper. Stick the sheet in the freezer so they stay in that form, then transfer to a ziploc bag. Now you have ready to serve meals, just thaw them out and serve! Know that you’ll likely need to supplement with dry dog food (or add in specific nutrients to the food) for the various needs they may have. MYWILDLIFEMAGAZINE.COM
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homemade tortillas Mix 4 cups of all-purpose flour, 1 teaspoon salt, 2 teaspoons of baking powder and 2 tablespoons of lard or shortening until crumbly; add 1 1/2 cups of water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 12 equal pieces and roll each piece into a ball. Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side.
WRAP & ROLL How to effectively wrap your eggrolls Place your eggroll wrapper in front of you as a diamond; wet all edges by dipping your finger in a bit of water and running it along the 4 sides. Fold down the top corner, place 1/3 to 1/2 cup of your filling in the bottom third of the wrapper and fold up the bottom third, pulling it back towards you to tighten. Fold in each side to the middle and continue to roll upward. Secure edges with more water if needed.
The Incredible
Mushroom
MUSHROOMS HAVE BEEN a culinary staple for about as long as humans have been cooking with fire, perhaps even longer. In fact, there is evidence to suggest that prehistoric people regularly collected wild ones. To the ancient Romans, this fungus was considered a food fit for the gods, while the Chinese believed they empowered people with Herculean strength. Whether or not these cultures were aware of the nutritional value of mushrooms is unclear. Today, however, their many health benefits are well documented.
a new kind of Before you pick up the telephone to call for pizza delivery, try this new at-home substitute that allows even those watching calories or carbs to enjoy the Italian comfort food. Replace the dough with a tortilla, and voila! individual crispy crust pizzas with endless possibilities. Place your plain tortillas in an oven preheated to 375 degrees and let them crisp for about 10 minutes. When cool enough to handle, top with 3 tablespoons of pizza sauce, your desired toppings and mozzarella cheese. Stick the invididual pies back in the oven and bake another 10 minutes, or until the
PIZZA
cheese is melted and bubbly. A quick and easy dinner for one, a creative appetizer or light lunch, the topping and serving options are endless. Inexpensive, easy and fun, they would be ideal for children’s birthday parties or groups. Set out different topping and sauce combinations and let everyone build their own! Try buffalo sauce with chicken and cream cheese; alfredo sauce with chicken, vegetables and mozzarella; traditional pepperoni, beef or supreme. The possibilities are only limited by your imagination!
Like most plants, mushrooms are loaded with polysaccharides, phytonutrients that appear to possess potent anti-cancer properties. Specifically, several studies indicate that eating them may help to prevent breast cancer. This is attributed to the inhibition of aromatase, an enzyme involved in hyperestrogenemia, a condition characterized by excessive estrogen production. Mushrooms are also high in other antioxidants, such as L-ergothioneine. In fact, they contain higher levels of this agent than other dietary sources, including liver and wheat germ, and are not depleted during cooking. According to the Journal of Neurology, Neurosurgery and Psychiatry, research suggests that niacin-rich foods, like mushrooms, appear to prevent or delay Alzheimer’s and other cognitive disorders by as much as 70%. In addition, niacin interrupts the activity of homocysteine, an amino acid associated with elevated cholesterol and an increased risk of heart disease, stroke, and osteoarthritis.
sporting SPRING 2014
SPRING FISHING GUIDE / HAPPENINGS / FIELD NOTES
RECORD BREAKERS The Kansas state record smallmouth bass was caught at Milford Reservoir and weighed 6 lbs, 6 oz. The state record largemouth came from a private pond and weighed 12 lbs, 11 oz. LARGEMOUTH: Prefer 60 - 80 degree, slightly stained to murky water with cover and little or no current. SMALLMOUTH: Prefer 58 - 72 degree, clear to slightly stained water and is comfortable in mild current. Prefers gravel and rocky areas.
DREAMING OF BASS One of the most sought after of all the game fish, bass can be found everywhere in Kansas. Private ponds, small lakes, rivers, streams and large impoundments all hold populations of bass. The largemouth bass has a mouth that opens wide enough to swallow its own head. Aggressive feeders, the agile bass chase down and catch most of their favorite foods. Predatory by nature, they can be enticed into striking an angler’s bait when it enters their domain; attempting to eat anything they can get into their aptly named large mouth. Growing to well over 20 pounds, it is much bigger than its cousin the smallmouth bass. Smaller bass tend to school before becoming more of a loner as they age.
SPRING ANGLERS
WARM WEATHER BASS FISHING In the Spring use spinner baits, crankbaits and plastic worms to fish shallow to moderate depths. The bass will move into the shallows for warmer water, spawning and food source activity. As summer arrives, use crankbaits, jigs and plastic worms. Fish shallow in the mornings and evenings and move deeper as the sun rises.
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CRISPY TILAPIA Mix 1/2 cup flour, 1/2 cup cornmeal, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda and 2 tablespoons of Old Bay seasoning in a bowl. Season 3 pounds, or about 10 tilapia fillets, with salt and pepper and dust with 1/3 cup additional flour. Dip the floured fillets in a wet mixture of 1 egg and 1/2 cup buttermilk; then into the breading. Shallow fry in canola oil 2 minutes per side. Serve with your favorite tartar sauce.
READY TO FRY How to properly fillet your catch of the day Lay the fish on its side on a flat surface. Cut the fish behind its gills and pectoral fin down to, but not through, the backbone. Without removing the knife, turn the blade and cut through the ribs toward the tail; using the fish’s backbone to guide you. Turn the fish around and finish cutting the fillet away from the backbone. Turn the fish over and repeate on the other side. Remove the ribcage after the fillet is cut. To skin the fish place it skin side down on a flat surface, insert the knife blade about 1/2” from the tail. Grip the tail firmly and run the knife blade at an angle between the skin and the meat.
Clean-Drain-Dry AQUATIC NUISANCE SPECIES OFTEN TRAVEL BY HITCHHIKING WITH THE HELP OF UNSUSPECTING PEOPLE. STOP AQUATIC HITCHHIKERS BY FOLLOWING THESE SIMPLE STEPS AT EVERY LAKE AND RIVER, EVERY TIME.
CLEAN Inspect and clean anything that came in contact with the water, including boats, trailers, equipment, clothing, dogs, boots and waders, etc. Remove any zebra mussels, other animals, mud, plants and other debris before leaving the area.
DRAIN
NORTHERN PIKE During the warm weather season, small pike prefer water in the 67-72 degree range, while bigger northerns favor cooler temperatures of 50-55 degrees. In the spring, however, large females begin searching out warming back bays immediately after iceout to begin the process of spawning. Even after depositing their eggs, these large pike will often linger in these waters to regain
fishing guide
their strenth after the rigors associated with natures call to reproduce. These areas become prime feeding grounds. Besides shallow-water weedbeds, if the bay your working also offers points, channel edges or other defined objects of structure that pike can relate to, then you’ve officially found pike heaven.
Empty all water from engines, livewells, bilges, bait buckets, and every other conceivable space or item that can hold water before leaving the area. Dump live bait on dry land or at bait disposal sites, not into the lake or stream. Never move live fish between bodies of water or up streams.
DRY All equipment must dry for 5 days before using it again. If you need to use it sooner, wash it with 140 degree water (retail car washes are OK; so is a 10% water/chlorine solution or hot saltwater) before using your equipment in another body of water.
sporting / SPRING FISHING GUIDE
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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 P itsu,mspteaa Crank - ith c a d angdgr-egsosive ywraelterievW r delibera techniqu yes,ebsumt ay ahonokkbaa e t a rocdhietvipe,s perofpeeedr ersis. Obnetcteer sftoorprepeat. reel in t depth, l the lure he slack ift the , and
Bounce the Bait - When you’re using live bait, also use a bottom-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.
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Perfect Catch: Walleye
Abundant in Kansas waters, the savory and firm white fillet 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 fishes even before they can be seen.
WALLEYE IN LEMON DILL BUTTER 12 - 18 Walleye fillets / 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 fire going so your coals and flames 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 filets in a single layer). Use part of butter to layout pats across the foil, generally one or two pats per fillet. Lay fillets 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 five minutes. / Pour butter mixture over fillets, place sliced lemon over fillets 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.
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HAPPENINGS MEMORABLE HUNTS
Clockwise, from top: a group shot of the hunters, their families and participating Quail Forever guides. The youth hunters, from left, include Noah Jackson from Alabama, Hailey Meche (center), Wes Rollo and Anna Olinde, all from Louisiana. Anna and Hailey recount the details of a morning hunt; Wes Rollo expertly took down two turkeys. Noah and Wes proudly display their birds alongside their parents; Anna carries one of Wes’s birds for photos.
SMITH COUNTY
THRILL OF THE
HUNT
The first annual Sky High Dream Adventures spring turkey hunt provided excitement, stories, laughs and incredible memories for four youth hunters and their families. Hosted on the property of event coordinator Jeff Ostmeyer, the local Quail Forever chapter provided licenses, tags, additional hunting properties, safety training, shooting instruction, calling services, guidance and support for the young hunters; all of which are current or past patients at St. Jude children’s hospital in Houston. All were successful in harvesting turkeys, three weighing in at more than 22 pounds!
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PHILLIPSBURG
RECORDBREAKING SUPPORT Phillipsburg, Kansas was host to the 9th Annual Route 36 Quail Forever Banquet. With record-breaking funds raised by an incredible attendance, the memorable night will provide ongoing support for local youth and habitat-conservation projects.
T
he Route 36 Quail Forever group, a joint initiative based out of Phillips and Smith counties in north central Kansas, is making a significant impact in the lives of local youth and an even bigger impact on the conservation efforts for their area. Over the last five years the group has re-invested more than $88,000 to support 18 youth projects in addition to nearly 100 habitat projects. In all, the group has impacted more than 4,000 acres with critical habitat projects! The group has strong support with 175 adult members and 56 registered youth members. Nearly all the funds raised by the annual banquet go directly to the local area with only a small portion going to the National QF organization for administrative expenditures.
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FIELD NOTES
Deer Antlers
Three factors that contribute to the development: 1) Age, 2) Genetics, 3) Nutrition it is later Growth occurs at the tip and is cartilage, but its reached has r e antl the Once tissue. bone by ced a repl r. e antl the becomes and dies bone the l potentia l ful
NOT horns
(horns don
’t shed)
After mating season the bone at the base is destroyed by osteoclasts and the antler is shed to aid in body mass recovery for the deer. While growing the antlers are covered in velvet which is actually highly vascular skin. Spring is the time to get out and hunt for sheds, as the bucks will have dropped their antlers shortly after the winter mating season. Regrowth of the antlers will typically begin within a week or two of shedding the old pair.
Turkey Hunting Tips best time to use USE DECOYS LATE IN THE SEASON - Thesitting on their nests. eady r al are hens most after is decoys turkey A decoy is much less effective early in the breeding season when most toms will already be attended by hens. ANTLERS & GOBBLERS
NOT ALL TURKEYS ARE GOBBLERS - Hot gobblers don ’t always gobble. A fired-up tom will frequent l y stru t, spit , and dru m his wa y without making any other sounds. Make sure to listen clo toward your setup quency, rumbling hum that tells you there’s a strutting bird sely for the low-frein the area.
REMOVE OLD CHALK FROM A BOX CALL - If a box call starts to sound dull and lifeless, it could mean that the chalk used to increase friction between the paddle and sides of the call has become gummed up with foreign material. Recondition the call by applying a fresh coating, but make sure to remove the old chalk residue first; and don’t use sandpaper or you will damage the call.
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history SPRING 2014
SPOTLIGHT: FAMOUS KANSANS
FAMOUS KANSAN
MINNEAPOLIS
George Washington Carver
FAMOUS FOR HIS CONTRIBUTIONS TO SCIENCE, BOTANY AND MOST IMPORTANTLY, THE GLOBAL AGRICULTURE INDUSTRY. A fascinating person of historical and agricultural significance, the struggle and challenges Carver endured as an African American during the time period could lend even more significance to his contributions. >> MYWILDLIFEMAGAZINE.COM
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EL DORADO Butler County History Center & Kansas Oil Museum 10 acres of history from the past 100 years. Walk down the street of an ”Oil Boom Town” in the 1920’s where crowds of people came to Butler county to find their fortunes in Black Gold. The museum is full of exhibits from the The Flint Hills, Butler county history and oil development.
DID YOU KNOW?
The Oregon Trail passed through six states including Kansas. There were no Indian attacks reported on the trail as the travelers passed through the state.
Carver was a pioneer in creating new value for crops as well as the growing process
B Wyatt Earp, James Butler ”Wild Bill” Hickok and William B. ”Bat” Masterson were three legendary lawmen who kept the peace in rowdy towns like Abilene, Dodge City, Ellsworth, Hays and Wichita.
In 1990 Kansas wheat farmers produced enough wheat to make 33 billion loaves of bread, enough to provide each person on earth with 6 loaves.
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SOIL CONSERVATION
orn into slavery around 1865, Carver would go on to spend a majority of his childhood years as a free man in Kansas. Carver left his home in Missouri to seek education in Kansas with stops in several communities before finally earning his diploma from the central Kansas town of Minneapolis. Through his early years in Kansas, Carver developed a work ethic and determination which could only be forged in the agricultural base of the region during the late 1800’s.
Carver was a pioneer when it came to soil quality and modern day conservation. His methods for crop-rotations served the agricultural community with new ideas and processes for conserving essential nutrients leading to significantly higher crop yields. At one point, farmers utilizing Carver’s methods became upset when record crop yields led to spoilage while crops rotted in overflowing warehouses. It was this issue that led Carver to invent many of the new uses for old crops and a new agricultural revolution was born.
AGRICULTURAL SIGNIFICANCE Carver is mostly recognized for his contributions to the peanut and soy bean industries where he would develop hundreds of new uses for these crops. In addition, Carver conceived hundreds of new uses for sweet potatoes and nearly seventy-five new uses for pecans. Carver’s research and inventions are responsible for revolutionizing the world’s agricultural industry. The significance of his work was most notable in the Southern agricultural region of the US where Carver’s work was primarily responsible for liberating the region of its dependence on cotton.
Carver held only three patents for a lifetime of scientific work and hundreds of inventions. While being responsible for some of the most revolutionary discoveries of the twentieth century, Carver never patented a majority of his discoveries. He felt his contributions to science and agriculture should be free for all. ”God gave them to me, how can I sell them to someone else?” Carver would say. A pioneer in creating new value for crops as well as the growing process, Carver was an ingenious man whose importance to civil rights and the agriculture industry are legendary. He is a testament to the resolve and ingenuity of a Kansas influenced way of life.
OH GIVE ME A HOME...
from our Fall issue...
OH GIVE ME A HOME An extensive renovation revitalizes the original Athol homesite of Dr. Higley, shedding light on the surroundings and rural lifestyle that inspired the Kansas state song.
Dr. Brewster M. Higley wrote the original poem, “Home on the Range” in the early 1870s. Higley was an otolaryngologist who came to Smith County in 1871 under the Homestead Act and was so taken with his new home that he wrote his poem entitled, “My Western Home.” In 1873 the poem was published in the Smith County Pioneer, and music was soon added by Daniel E. Kelley, a friend of Higley. The song quickly became a favorite among pioneers and cowboys. It was later revised by David Guion, who is often given credit as the song’s composer. In 1933 President Franklin D. Roosevelt claimed it to be his favorite song. Because Higley had written the song while in Kansas, and because the song seemed to so fit the state, the Kansas Legislature chose it as the state song on June 30, 1947. Since then the song has been used in countless movies in shows, being sung by everyone from Willie Nelson to Porky Pig.
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history / SPOTLIGHT: FAMOUS KANSANS
V
alentine’s first step towards success began with opening a small restaurant in Hazelton, Kansas with his wife, Ella. One successful restaurant led them to open a second and third restaurant in Wichita and Hutchinson. Their restaurants became widely known as the Valentine Lunch System. While Valentine continued to open small successful cafes, another Wichita company, the Ablah Hotel Supply Company, caught onto the trend of building pre-fabricated, portable buildings that could be used as
diners. The pre-fabrication business had taken off on the East Coast but was not accessible to those in the Midwest. The Ablah Company’s portable diners spread quickly throughout Kansas, Missouri, Oklahoma, and Texas. Not only did the The Ablah Company provide the buildings used but they also operated some chain restaurants by the name of Little Palace and White Crown. They produced an estimated 200 buildings, including one for Valentine to use in Hutchinson. This business connection between the two entrepreneurs led to a new sales opportunity for Valentine. He continued to operate his Valentine Lunch System but also began working for Ablah as a salesman. Through this new job Valentine was able to make
connections within the sheet metal workers and better understand the pre-fabrication business. Eventually when Ablah was ready to move on from the pre-fab diners, Valentine was ready to step in and continue the business. Valentine’s timing was not ideal as he was only able to construct a small number of buildings before the start of World War II when metal to produce the buildings was nearly impossible to obtain. Valentine had no choice but to wait out the war. In 1947, under the new name of Valentine Manufacturing Company, business flourished and Valentine had finally reached his dream of self-employment. Now with his ready-made diners, Valentine could facilitate
V
alentine DINERS THE HISTORY OF
A dream born out of the Great Depression, Arthur Valentine took his desire of self-employment and made it obtainable for entrepreneurs like him.
STACY’S RESTAURANT in Junction City is one of the few original models still serving up homestyle meals.
others in achieving that same goal. The diners were made to seat 8-10 people and were small enough that they could be run by two people during the busy times of the day and one person during off hours. The diners were popular along busy highways, in industrial areas, or in small towns. In Wichita alone, the number of Valentine diners is modestly estimated around 2000 diners. The diners were shipped across the country and fit easily on the back of a flatbed truck. The small, boxy design of the diners is one way to recognize the buildings but Valentine diners were also marked with a small metal plate on one wall that recognized it as an official Valentine diner. After Valentine’s death in 1954, the company was eventually sold to the Radcliff
family. The Radcliff family modified Valentine’s design to allow for additional booth seating but otherwise stayed the same in its small, portable fashion. The production also expanded to be used for ice cream shops, liquor stores, car washes, and drive-up banks. With urbanization, growing competition and the expansion of major food chains the Valentine diners were obsolete by 1975. The Kansas tradition of Valentine diners has been kept alive in cities like Wichita, Liberal, Welda, Topeka, and Junction City, where the diners are still operating as they did years before. Valentine Diners not only represent a piece of Kansas’ history but also the entrepreneurial spirit that brought success to many in a post-depression era.
There are two distinguishing characteristics to look for on the interior of a diner that can help identify it as a Valentine. The first is a small wall safe located just inside the door (top right). Operators would put a percentage of each day’s profits in the wall safe, and a Valentine representative would make regular rounds, removing the payment from each diner on the route. Wall safes were phased out on new models by around 1960. Many of these safes remain intact inside Valentine diners. The other feature to look for is the serial plate (bottom right). These usually are located above a door, or sometimes on a wall above the cash register or on part of the ceiling directly above the counter. Serial plates were instituted in the late 1950s and can be seen on the later models.
CLOCKWISE FROM ABOVE Many original Valentine models have been renovated and updated to withstand years of business. Paul’s Cafe in Smith Center has included a brick facade and window updates. Images from 1950’s Valentine product catalogs showcase the Little Chef and Big Chef models, along with a floor plan for the double deluxe diner. The now vacant Trude’s , located along highway 24 in Perry, Kansas was the burger bar model, which provided for walk-up traffic only, no inside seating was provided. Paul’s Cafe is located along highway 36 in Smith County, still serving comfort food cafe-style from a renovated kit structure.
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B U Y I N G K A N S A S : W H AT Y O U G E T F O R T H E M O N E Y
ON THE MARKET: NATURAL BEAUTIES
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BUYING
KAN$A$ WHAT YOU GET FOR THE MONEY
written by Nick Rhodes
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KS
LAND IS AN EXTREMELY
table for crops, livestock, recreation and hunting, wildlife or urban
ATTRACTIVE INVESTMENT. It
development? Land use is a big variable when looking at your overall
is valuable to many different types
return on investment. Land use determines annual income, if any, as
of buyers for many different rea-
well as the rate the land will appreciate over time.
sons. Buying Kansas land can be complicated and is capital intensi-
As an example, consider pasture land properties in eastern Kansas
ve, however, history has demon-
where the native tall-grass prairies of the flint hills and glaciated re-
strated that land ownership can be an extremely rewarding investment
gions receive on average 12� to 20� more rainfall and more dense
over time. Buying Kansas land is a process and because there are so
forage than the short-grass prairies of the high plains in western Kans-
many variables to consider when buying Kansas land, it is highly re-
as. Grazing operations in the east have the potential to support more
commended that you engage a real estate professional with a specific
livestock per acre than their counterparts in the west. This correlates
expertise in Kansas land to assist you.
to the overall value of the land since you need fewer acres to support the same size livestock herd in the east as you would in the west.
It is important to remember that no two parcels of land in Kansas are the same. Individual farms and tracts of land are unique in soil compo-
Historically Kansas land has appreciated at a rate of 8-10% per year
sition, annual rainfall, suitability for crops and wildlife potential. Each
over time. There are some years where appreciation is greater than
parcel of land has its own relative worth and value.
others but rarely has there been decreasing values in Kansas land. Land appreciation has been constant in large part due to scarcity; they
In Kansas, the price per acre of land varies greatly from one side of the
aren’t making anymore land.
state to the other. According to the Department of Agricultural Economics at Kansas State University, the average value of land for 2013
The best way to ensure you get the right property at the right price is
was approximately $4,100 per acre in the North East region of the state.
to have a clear objective for buying Kansas land. Will your purchase
The price per acre declines as you head south and west through Kansas
be for investment, operation, recreation or building your dream home?
where the average price per acre in the south west region was approxi-
Find a budget that you are comfortable with and stick to it.
mately $1,175 per acre. Some of the key factors influencing these prices include annual rainfall, urban sprawl, wildlife and recreation, soil
Even within specific regions of the state or from county-to-county,
composition, and overall demand relative to available buyers.
land values can vary significantly. It is important to understand why you are buying Kansas land and how much you can afford. When you
A primary component of land value is land use. What does the land
have a plan, a real estate expert and are able to stick to your budget,
currently produce and what is it capable of producing? Is the land sui-
any piece of Kansas land you buy will be a rewarding investment.
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NORTH WEST KANSAS
$1,725/ACRE
NORTH CENTRAL KANSAS
$2,475/ACRE
NORTH EAST KANSAS
$4,100/ACRE
SO WHAT DO YOU GET FOR THE MONEY? SOUTH WEST KANSAS
$1,175/ACRE
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SOUTH CENTRAL KANSAS
$2,200/ACRE
SOUTH EAST KANSAS
$2,400/ACRE
Topics for discussion
TALK THESE THROUGH WITH YOUR LAND PROFESSIONAL BEFORE BUYING PRICE PER ACRE Price per acre is the most common method for evaluating properties relative to specific areas, such as at the county or regional level. Price per acre gives the buyer an idea of what a property could be valued at relative to a specific area. Too often, prospective buyers focus too much on the price per acre. It is a single variable in the buying process and should NOT be the sole determining factor in your buying decision. Remember, no two land tracts are the same. LOCATION, LOCATION, LOCATION! Land values in Kansas range from $4100 per acre in the north east region to $1175 per acre in the south west region of the state. In more productive cropland and grazing land areas the value per acre is typicaly higher than lower producing areas with less annual rainfall. SCARCITY Supply and demand rule the economics of land just like most other things of value in the world. The fact that they are not making anymore land is one reason land continues to appreciate in value. On a more localized level, population centers influence the value of land in Kansas. Land closer to population centers such as Wichita, Topeka or Kansas City typically command a higher price than similar land in other areas. Land near population centers is more desirable for urban development and even recreational properties are valued higher because of their proximity to these centers of influence.
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ON THE MARKET
NATURAL
70 / M Y W I L D L I F E M AGA Z I N E . C O M
WHITETAIL FARM
INCOME + INCREDIBLE HUNTING 240+/-ACRES; SMITH COUNTY
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BEAUTIES
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SOLOMON RIVER BLUFFS
PASTURE + RIVER
340+/-ACRES; SMITH COUNTY
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CASTLE LODGE
HISTORICAL SITE + WACONDA LAKE MITCHELL COUNTY
PARADISE POND
RECREATIONAL RETREAT + BUILDING SITE
10 +/-ACRES; SMITH COUNTY
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GALLERY
A
BLACK&WHITE PERSPECTIVE
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RECREATIONAL
COUNTRY HOMES
HUNTING LODGES
INVESTMENT PROPERTIES
SOLOMON RIVER BLUFFS - SM COUNTY, KS 340 acres of pristine North Central Kansas native grass pasture land for sale with deep oak-lined canyons and access to the Solomon River for livestock and wildlife. This livestock and wildlife pasture property has everything needed for whitetail deer, pheasant, quail, prairie chickens, turkey and other prairie game species to thrive.
HISTORIC BED & BREAKFAST - DODGE CITY, KS Situated at the peak of Boot Hill in the famous Old West Town of Dodge City, KS is a wonderful bed and breakfast known as the Boot Hill Bed & Breakfast. So close to history that you can almost smell the gunsmoke as it permeates from across the road at the Boot Hill Museum!
WHITETAIL FARM WITH INCOME - JW COUNTY, KS A hunting/investment property only nature could create! 240 acres of rolling terrain, heavy timber and good crop fields make this an ideal farm for the serious outdoor investor. Bottom-fields surrounded by elevated mix-use prairie and upland farm fields offer food and sanctuary for resident deer making this an ideal farm for producing and holding monster Kansas whitetails.
CASTLE LODGE - MC COUNTY, KS A truly incredible property! The historic Castle Lodge at Waconda Lake Kansas is a magnificent, one-of-a-kind property constructed from native Kansas limestone. The structure, which is listed on the National Register of Historic Places, was built in 1926 originally as a service station.
FLINT HILLS RANCH - JUNCTION CITY, KS The Flint Hills Whitetail Ranch is an incredible retreat with 175 acres, located in the world famous Flint Hills with a private lake, native tall grass prairie land and mature timber.
PARADISE POND RETREAT - SMITH COUNTY, KS Located approximately 5 miles southeast of Smith Center, KS, this small 10 acre tract would make an excellent building site, self-sustained farm or family retreat.
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785-282-6145
Whitetail Farm with Income; 240 +/- acres, Smith County, KS
785-282-6145 MyWildlifeProperty.com