Emporia, KS

Humidity: 67 %
Wind : S at 15 mph

Week of 08/01/14

  • August 1   Wk 7 of CPR contest

  • Listener input.  Who has hummingbirds coming to their feeders on a regular basis and what are you doing to bring them in?

  • KDWPT just completed what some called the magical bus mystery tour with stops in Garden City and Colby concerning the pheasant population and wanting to seek the public’s input on what can be done to increase it. Your thoughts are appreciated.

  • Lesser Prairie Chickens….Gov. Brownback is also looking into a program to raise lesser prairie chickens and release them into the wild.  We would like to know your thoughts on this initiative. .

  • The wildest thing that happened to me this week was cooking lasagna. Weighted in at 14 pounds including the slow cooker dish and this was after I ate a big helping. You do not need to use the whole box of noodles!

  • Week 7 announcement of our Catch, Photo and Release contest.  Entries will be accepted until August 20th

  • Your August Hunting & Fishing Update from KSoutdoors.com

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...


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