Week of 04/25/14

  • Call for Plastics!

Bobby Keenom, owner of Whopper Baits, Meeker, Oklahoma will join us on the show to discuss making plastic baits such as craws and worms. Wife Shyla, son Jacob, an accomplished young bass tournament fisherman and daughters Molly and Libby all participate in producing baits through their plastic recycling program.



Mossy Mud Super Bug

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  • Call for Volunteers….

KDWPT Clinton Lake instructor workshop release

  • Lebo Afterschool Fishing Program….Lebo has an afterschool fishing program for grades K through 6 and is looking for volunteer to help with this program. This fun filled education activity runs April 28th through May 21st Monday’s through Thursdays from 4:10 to 5:00. The coordinator for this afterschool program is Karen Piper.  Please contact Karen at the Lebo elementary school 620-256-6161 or contact Ed Fisher 620-256-6645 if you are interesting in volunteering.

  • Recap of Earth Day Activities at the Topeka Zoo last Saturday.

  • Interested in Morels?  CLICK HERE



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