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What's In Outdoors

 

SPONSORED BY:

bluestem      diekertrailer  expresstire

Every Friday morning at 8:15, Phil Taunton will join the KVOE Morning show and let listeners know What’s In Outdoors.

 Below you can listen to past shows and find information relating to all kinds of stuff.  ENJOY!

PICTURES, STORIES, RECIPES, COMMENTS, QUESTIONS, AND/OR IDEAS FOR FUTURE SHOWS?

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What's In Outdoors Calendar

All Year Kansas Crappie Club Tournaments - More Info
Aug 17

Dudes Night Out - Water True Value - 6-8 PM

Aug 26 

 

Kansas Hunter Education Certification Class, Flinthills National Refuge Office, Hartford, Kansas  - www.safehunters.com to register

Aug 26

Smoky Hill Outdoor Youth Festival Coming Up

Sept 2

NWTF Flint Hills Gobblers, Youth Dove Hunt - Info

Sept 23

Fishing's Future Vamos A Pescar - CampAlexander   Call Phil at 620-794-5373

Sept 30

WoodFest 2017 - http://woodfestks.com/

Sept 30 - Oct 1

NWTF State JAKES Camp - White Memorial Camp, Council Grove Reservoir - Flyer - Registration

Oct 7

Kansas Internet Assisted Hunter Education Certification Class - Williams Farm   www.safehunters.com or call Phil at 620-794-5373 for more information. 

Oct 14 
6th Annual Twin Rivers Junior Shooting Sports Banquet - Anderson Building, Lyon County Farigrounds - Contact Bev for more information, 620-340-7521
Nov 4
Kansas Crappie Club tournament to benefit Kansas Special Olympics on Saturday November the 4th at Ramp #2. Registration is online

Week of 08-18-17

  • David Studebaker, president of Catfish Chasers will join us on the show to recap last weekend's catfish tournament at Wolf Creek!

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Week of 08-11-17

  • Jason Bailey of Park City, Kansas and a Pro Staffer for MoJo, Avain-X decoys and Zink Game Calls will be on the show today to discuss dove and early teal season hunting strategies. 

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  • Family Fun Night at the Lyon County Fair was fun for young and old alike!

 

  • Video of Jeanne and Jeff Cope having a fishing contest. 

 

  • Fun on the water! Jet Sking and Kayaking!

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Week of 08-04-17

  • Introducing youth to fishing at Camp Alexander with Hall of Fame Outdoor Writer Brent Frazee and Camp program director, Juan

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  • Recap of the North Lyon County Veteran Memorial Fundraiser and meeting Jim Barnett.

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  • Scott is out of ICU, up and walking after being rear ended by a car that was going 45MPH

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Week of 07-28-17

  • Becky Morton and her son Levi will join us on Friday to talk about Communications Camp at Camp Alexander and area scouting opportunities.

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http://www.emporiagazette.com/area_news/article_4c2db5cb-1417-5f6c-9c1f-abdfb50893c1.html?utm_medium=social&utm_source=email&utm_campaign=user-share

Week of 07-21-17

  • Today's show will be about wild spaces, wildflowers, fleas, catfishing and black swallowtail butterfly caterpillars.

 

  • Vamos A Pescar Education Program---Coming to Emporia in September!

https://www.youtube.com/watch?v=clrZgJspcHA

 

 

Week of 07-14-17

  • Recap of the Wild Ks Summer Conference, Rock Springs Ranch

 

  • Damon Brake of Drop Flies will join Phil on the show to discuss fly tying and getting youngsters involved in this fine art!

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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 - What's In Outdoors