KVOE AM 1400 logoCountry 101.7 logoMix 104.9 logo

Fair
Emporia, KS
91
°F

Fair
Humidity: 45 %
Wind : S at 18 mph

Week of 11-01-13

  • Jenny Ingold of Express Tire and Auto will join us on the show to discuss ATVs, and getting your vehicle ready for the winter ahead.

  • Phil will also relate his experience riding what he can best describe as a rocket ship with four wheels!

Waterfest Arndt and Zoo 091

 

  • Recap of Tuesday’s Quail Initiative dinner and meeting at the Anderson Building, Lyon County Fairgrounds in Emporia.

Quail Initiative 005

Quail Initiative 001

Matt Peek, KDWPT biologist, Emporia and Travis Ratliff, Habitat Specialist, Pheasant’s Forever, Fall River Wildlife Area flipped elk burgers for 110 people interested in bringing back quail and increasing upland game bird habitat at the Quail Initiative meeting last night at the Anderson Building on the Lyon County Fairgrounds.

 

  • Please click on the following KVOE link for live interviews with AJ Dome concerning what landowners can do to increase upland bird populations.

http://www.kvoe.com/news/701-kansas-quail-initiative-holds-workshop-discusses-habitat-management

NOV.-2-3-YOUTH-UPLAND-BIRD-SEASON frontimagecrop

PRATT – The beginning of November marks one of Kansas’ most prized hunting seasons - pheasant and quail - and for hunters age 16 and younger, a jump-start on the regular season can mean the difference between a decent hunt and an unforgettable season. Nov. 2-3 is the Kansas youth pheasant and quail season, which will be open to youth hunters under adult supervision.

Established as part of the Kansas Department of Wildlife, Parks and Tourism’s Pass It On program, the youth season provides young hunters and their mentors the opportunity to be in the field before the crowds of opening day. Public lands and Walk-In Hunting Access lands are open, and hunting pressure is usually light. Adult mentors may not hunt during the two-day youth season, but they can pass on their hunting knowledge without giving up their own opening-day.

Resident youth 15 and younger do not need anything other than an adult supervisor to hunt during the youth season, although a hunter education certificate is recommended. Hunters age 16 will need a hunting license and a hunter education certificate, unless they purchase an apprentice license, which is a one-time deferral of the hunter education requirement. However, adult supervision is required at all times for an apprentice license holder, even during the regular season.

Daily bag limits during the youth pheasant and quail season are half those of the regular season; two rooster pheasants and four quail.

Resident youth age 16-21 also have the privilege of qualifying for a multi-year hunting license at $42.50 and a multi-year combination hunting/fishing license at $72.50. A great bargain, this multi-year hunting license is valid through the year the hunter turns 21.

For more information, including where to hunt and to view the current upland bird forecast, visit ksoutdoors.com/hunting.

Listen to past shows

Recipes

  • 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...

Stories

Videos