What's In Outdoors Trivia Contest 2013


3rd Annual KVOE “What’s in Outdoors”

Outdoor Trivia Contest…Just in time for Christmas!

Please answer the questions below. Then submit your answers, along with a “I remember or Do you remember when we did” story to This email address is being protected from spambots. You need JavaScript enabled to view it.

We will have a drawing for weekly winners on Friday’s show December 6th, 13th and 20th.

Two major grand prizes will also be awarded.

To complete the contest you will also need to submit a story sharing your most memorable outdoor experience: Fishing, hiking, hunting, exploring, bird watching, gardening etc. Pictures are a plus but not a requirement to win.

Prizes include:

  • Grand Prize (15 and younger)

A canoeing adventure on an educational float trip with the Friends of the Kaw. (accommodates 2 adults and 2 kids under 10 or 1 child over 10)

  • Grand Prize(16 and older)


A 2 pheasant, 5 quail hunt with Phil at Country Hunts, just north of Valley Falls, Kan.

A day on the lake, fishing and a charcoal grilled steak at Council Grove City Lake or a cash prize yet to be determined.

If you struggle writing a story or have any questions, Please contact Phil Taunton at 620-342-5016 This email address is being protected from spambots. You need JavaScript enabled to view it.


Trivia Questions:

Kansas Fishing

1. Which catfish prefers live bait?  Flathead or Channel Cat


The following Kansas Fishing questions are True/ False

2. Once the limit of a species has been caught, you can continue to fish and replace the smaller fish in your creel with larger ones.

3. A fishing license is required to harvest bullfrogs, snapping turtles and soft shell turtles.

4. Fish must be hooked in the mouth to be considered legally caught by hook and line.

5. The Kansas state record for a flathead catfish is 102.8 pounds. This is also a world record.

6. Pallid Sturgeon are very plentiful, have no bones and are very good to eat.

7. All sportfish species have a minimum length limit the angler must consider before keeping them.


The white-tailed deer is the most popular big-game animal in North America, and is an amazing example of an animal that adapts and perseveres. As hunters go into the woods in pursuit of this graceful animal, here are 7 questions from Whitetails Unlimited just to see how much you really know about the whitetail's biology, behavior and history.  True / False

8. Deer are strong swimmers, in part because they have a layer of hair that is hollow, providing buoyancy in the water.

9. Deer use their antlers during the winter to dig for food under the snow.

10. Deer can run in excess of 35 miles per hour.

11. Deer can leap over fences eight feet tall.

12. Deer can cover 30 feet in a horizontal leap.

13. Just like humans, deer have a set of "baby teeth" that fall out and are replaced by permanent  teeth.

14.   Newborn deer have no scent, and the mother will place the fawn by itself in a secluded spot for protection against predator

Tie-Breaker----If you are hunting or fishing on railroad tracks, bridges or right of ways without the railroad’s permission, you are trespassing, which is illegal. About every…….a person or vehicle is hit by a train.

A) three days B) three weeks C) three hours

Listen to past shows


  • Monster Sweet Potato Recipe! Courtesy of Lanne Shayes
  • Fish Salad Recipe….. Use as a dip with our favorite cracker or make a sandwich
  • http://www.crappie.com Recipes and stories.
  • Recipe courtesy of Dustin Teasley, KDWPT

Cold Pack Pickled Fish

1 quart fish (rib meat from carp, white bass or drum fillets)….makes around 3 pints.

2 medium yellow onions

3 C Kosher Salt

1 C Port Wine (White but red will work)

1 C Sugar

2 C or more of White Vinegar

2 C Water

2 Tbsp Pickling Spice

Cut meat into pieces no thicker than 1/2”. In a bowl place a layer of salt, then place a layer of fish, then cover that layer with salt. So on and so forth until you have used all the fish and then cover it with salt. Set in fridge 24 hours. Next rinse all salt off fish and place in container covering fish with white vinegar. Set in fridge 24 hours. In a sauce pan, mix 1 C port wine, 1 C sugar, 2 C vinegar, 2 C water, and 2 Tbsp pickling spice and bring to a boil and remove from heat. Clean onions and slice. Once the solution you boiled has cooled, strain out spices. In pint jars create layers of onion and fish until you reach the neck of the jar. Pour cooled solution in jar until all meat and onion is covered. Place ring and lid on jar and set in fridge 24 hours before eating.

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