Week of 02-28-14

  • Did you hear about the 12 pound walleye being caught at Melvern?  Email your answer to This email address is being protected from spambots. You need JavaScript enabled to view it.

16lb 31in 408101

A grab bag full of prizes including a Berkley tackle box, filet knife, lures and 2 chances to win a day on the lake with one of three professional guides will go to the person closest to guessing the weight of the fish I am holding.     Email your answer to This email address is being protected from spambots. You need JavaScript enabled to view it.

  • Quail and Upland Wildlife Federation 31st annual conservation banquet at the Anderson Building on March 4th.


  • Last Call for Essays and to enroll in the Women’s in the Outdoor WITO Archery Day featuring Miss Kansas, Theresa Vail

 Theresa Practicing Archery

Uniform Crown 300 dpi 51K6581

Official 300 dpi 51K5904flat


photo 3

CAP Photo Organization 2

CAP Photo Youth

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  • ReCap of the Kansas Wildlife Federation annual meeting in Salina with an emphasis on getting youth and families “Outside for a Better Inside.”.



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.

Tips of the Week

Handouts, Brochures, Pamphlets



Weekly Updates

News Releases, General Information, etc...


Videos - What's In Outdoors