KEC CELEBRATES 80 YEARS WITH THROWBACK PHOTOS In 1977, KEC and its member cooperatives sent its first delegates to the Cooperative Youth Leadership Camp (then called the Energy Seminar) in Steamboat Springs, Colorado. Now, nearly 100 students from Colorado, Kansas, Oklahoma and Wyoming attend the leadership camp every year, with the exception of 2020 and 2021 due to the COVID-19 pandemic.
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KANSAS COUNTRY LIVING
JULY 2021
Angie Portenier, Rolling Hills
JULY
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F E AT U R E S
D E PA RT M E N T S
12 | No Seats, Just Eats
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In a region where some of the earliest mobile kitchens in history once rolled, communities across the Great Plains are now enjoying the latest wave of restaurants on wheels.
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17 | The New Electric Grid
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America’s electric grid is often called the most complex machine in the world. To understand the grid more deeply, here are four ways it’s adapting to the world’s new realities.
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20 | Kansas Inventors
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22 | Kansas Close-Ups
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Kansas residents have come up with new innovations, inventions, and foods since the territory became a state in 1861. From food to fire alarms, Kansans are innovators.
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E D I TO R’S L E T T E R
Discover the stories behind the story A RO U N D K A N S A S
July merrymaking CO M M E N TA RY
Celebrating our farmers and ranchers E N E RGY W I S E
To insulate outbuildings or not? T H E P R E S I D E N T ’S P E N
July starts with a bang
YO U R LO C A L CO - O P N E W S
Peak control and potential scams YO U R P L AC E I N T H E G A R D E N
Delaying and preventing bolting Limiting the stress on plants will help. CO O K I N G M Y WAY H O M E
Hard to pronounce secret ingredient It starts with a “w” and has a tangy history.
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Readers continue to submit their favorite photos, and Kansas Country Living will continue to publish them throughout the year as space allows. Check out these latest snapshots.
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M A R K E T P L AC E
Support our advertisers L E T ’S D I S H
Summertime inspirations
From seasonings to smoothies to main dishes.
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SAFETY
Spotters saves lives C RO S S W O R D
Summer picnics
J E R R I I M G A RT E N -W H I T L E Y
ON THE COVER
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David Ward of Duke’s Place food truck entices readers with a signature po’boy sandwich. David, along with his dad, Brian, and mom, Vanessa, participated in a June food truck event in Garden City. PHOTO CREDIT: J E R R I I M G A RT E N -W H I T L E Y
JULY 2021
NO SEAT JUST EATSS, Modern-D ay Chuckwago ns Food truck s dish unique cuisinup e
JULY 2021 | BROUG HT
TO YOU BY ROLLIN G
Clo
Kansas
se-Up Reader-su bmitted phot s os
HILLS ELECTR IC
CO-OP | WWW. KEC.CO OP
KANSAS COUNTRY LIVING
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E D I TO R’S L E T T E R
The Stories Behind the Story are Worth Discovering
(ISSN 0091-9586) JULY 2021 VOL. 71, NO. 7 ©KANSAS ELECTRIC COOPERATIVES, INC. 2021 WWW.KEC.COOP
Lee Tafanelli
Chief Executive Officer
Vicki Estes
Director of Communications, Editor
Carrie Kimberlin
Manager of Creative Solutions
Shaylee Arpin EVERYONE HAS A STORY
worth telling. And with every story, there is a story behind the story. Human interest stories are like Russian nesting dolls — the largest doll represents our life and the smaller dolls within are additional stories built from our experiences. This month’s main feature about food trucks is case in point. While factchecking the article, I came across an article highlighting the Ward family, owners of Duke’s Place, a food truck serving Cajun and Creole soul food. David Ward is featured on the cover of this issue with a catfish po’boy sandwich, a photo captured during a Garden City food truck event in June. When I discovered The Daily Evergreen article, I was compelled to find out how the Wards found their way to a food truck event in Garden City from Washington state. As Paul Harvey would say, here’s the rest of the story ... David’s parents, Brian and Vanessa also known as “Papa and Mama Duke,” established their food truck, named after their late son, Edward “Duke” Kennedy Ellington Ward, in Moscow, Idaho, in 2016, after Vanessa took a leap of faith, quitting her paralegal job to
pursue her passion. At the time, Brian was a professor of music at Washington State University. In the summer of 2019, the Wards moved their food truck to Lawrence where Brian, also a jazz pianist, composer and arranger, began pursuing a doctorate in music composition. Duke’s Place is truly a family business, with members playing supporting roles while continuing to pursue their passions. Oldest son Damon “Happy Feet” Keller serves as general manager in addition to his teaching responsibilities for Portland Public Schools as the dance department director and his work as a professional dancer. David, also known as “Bam Bam,” works as assistant manager and bookkeeper when not performing as a professional drummer and bandleader. And son Jacob, nicknamed “Chalumeau,” handles social media and consumer relations while he finishes college. There is more to the Ward’s story and to those we encounter each day. Every story is worth telling and sharing as it helps us find the commonalities that can bring us all together. KCL
VICKI ESTES, EDITOR
Multimedia Communications Specialist
Payton Enzbrenner Communications Intern
Officers Kansas Electric Cooperatives, Inc.
Terry Hobbs
President
Teresa Miller Vice President
Kirk Thompson
Secretary
Jim Christopher Treasurer
You receive Kansas C ountry Living as a service of the following electric co-ops as a cost-effective way to share important information about services, energy savings, electric safety, director elections, meetings and management decisions. It also contains legal notices that otherwise would be published in other media at greater cost: 4 Rivers, Lebo Alfalfa, Cherokee, OK Bluestem, Wamego Brown-Atchison, Horton Butler, El Dorado CMS, Meade Caney Valley, Cedar Vale Doniphan, Troy DSO, Solomon Flint Hills, Council Grove FreeState, McLouth & Topeka Lane-Scott, Dighton Ninnescah, Pratt Pioneer, Ulysses Prairie Land, Norton Rolling Hills, Beloit Sedgwick County, Cheney Sumner-Cowley, Wellington TCEC, Hooker, OK Twin Valley, Altamont Victory, Dodge City Western, WaKeeney Wheatland, Scott City Your co-op’s board of directors authorizes a subscription to Kansas Country Living on behalf of the membership at a cost of $5.58 per year. Individual non-member subscriptions are $10 per year (tax included).
Co-op Members: Please report address changes to your local electric co-op. Postmaster: Send returns to Kansas Country Living, P.O. Box 4267, Topeka, KS 66604-0267. Kansas Country Living is published monthly by Kansas Electric Cooperatives, Inc. P.O. Box 4267, Topeka, KS 66604. Periodicals postage paid at Topeka, KS, and additional entry offices. Editorial offices: P.O. Box 4267, Topeka, KS 66604-0267; 785-478-4554. Advertising: Kansas Country Living is a member of American MainStreet Publications (www.amp.coop), collectively reaching an audited circulation of 9,378,177 monthly. Advertisers call 512-441-5200. Acceptance of advertising by Kansas Country Living does not imply endorsement by the publisher or Kansas’ electric cooperatives.
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KANSAS COUNTRY LIVING
JULY 2021
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Showcase of Local Composers, Morganville. D oors open at 6:30 p.m. 307 Main, Dr. Anne Clark 785-926-4725, kansasmusic.net. JULY 3 150 Celebration and 4th of July
Fireworks, Concordia. C loud County Fairgrounds, concordiaks.org. JULY 3 Charlie Drussel Memorial Kruise-
In, Garden City. H onor Charlie Drussel’s memory by showing off your favorite metal monster. 6-9 p.m. Clarion Hotel. JULY 4 City Fireworks Show, Fredonia. B egins at dark, free to the public. Fredonia Stadium, Robison St. JULY 7-10 Sedgwick County Fair, Cheney. T he Sedgwick County Electric Co-op will host the annual pedal pull for children on July 10. Other events include a demolition derby, ranch rodeo, carnival, 4-H show and live music. ourcountyfair.com. JULY 7-11 Barton County Fair, Great Bend. Our annual fair that includes 4-H/ FFA shows and exhibits, livestock shows, stage entertainment, carnival rides and more. 455 W. Barton County Road, 620-797-3247, www. exploregreatbend.com. JULY 8-12 Babe Ruth State Tournament, Garden City. F or 16-18 year olds. Peebles Field. JULY 9-10 34th Annual McCracken Rodeo, McCracken. T wo full nights of KPRA rodeo action featuring performances by Whistlenut & Ole, trail riding, golf tournament and a rodeo queen/princess pageant. Roger Legleiter 785-623-8717 or Brenda Legleiter 785-394-1013. JULY 9-10 Lanny Harvey Tribute Race at the Airport Raceway, Garden City. Airport Raceway 620-287-3695. JULY 9-11 Annual Scott City Scramble,
Scott City. A nnual golf tournament. Scott Community Golf Course, 620-214-0808.
JULY 9-11 Mary Poppins, Phillipsburg.
You’ll enjoy a magical spoonful of eye-popping
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KANSAS COUNTRY LIVING
JULY 2021
LUCAS NAMED NO. 4 IN THE U.S. 2021 BEST SMALL TOWN ARTS SCENE National polling sponsored by USA Today Readers’ Choice 2021 has named Lucas the fourth best small town arts scene in the nation. Voting took place in April and top winners were revealed early in May. Lucas, population 400, is the Grassroots Art Capital of Kansas and showcases the ingenuity of self-taught artists. Among the opportunities to see and learn about art made by hundreds of Kansas and nationally based individuals are: the Grassroots Art Center celebrating its 25th year in 2021; Bowl Plaza voted the second best public restroom in the U.S. in 2014; The Garden of Eden established in 1907 by S.P. Dinsmoor; Miller’s Park Sculptures; the Florence Deeble Rock Garden; Mri-Pilar’s Garden of Isis; the World’s Largest Souvenir Traveling Plate by Erika Nelson; and Fork Art Park. www.10best.com, lucaskansas.com.
KANSAS TOURISM
JULY 2 Strings and Songwriters: A
merriment in this delightful musical for all ages. Grab your kite and soar to a world where anything can happen if you let it. Huck Boyd Community Center, 785-543-5535.
classical, Broadway and current pop music with breathtaking vocals, humor and a touch of cowboy charm. 18 E. First, 620-663-1981, www. hutchinsonfox.com.
JULY 10 Flea Market Festival, Garden City. T his is an outdoor festival of antiques, collectibles, arts, crafts and food that draws 60 vendors from 19 communities and neighboring states. Lee Richardson Zoo, Steve Quakenbush 620-272-3664.
JULY 10-24 Great Plains Theatre
JULY 10 Jungle Run Car Show, Garden City. R egistration is from 8-11 a.m., show is from 11 a.m.-2 p.m. Lee Richardson Zoo, Jessica Norton 620-276-6243. JULY 10 Summer Spirituality, Concordia. S ummer is a time of fullness, growth, and light. It invites us to embrace God’s gift of Abundance. Spend time exploring God’s gifts in your life. 10 a.m.-3 p.m. Manna House of Prayer, 323 E. Fifth St., 785-243-4428, retreatcenter@mannahouse.org. JULY 10 The Texas Tenors, Hutchinson.
Since appearing on America’s Got Talent in 2009, The Texas Tenors have accumulated a long list of awards and accolades, including three Emmy Awards. The Texas Tenors treat audiences to a unique blend of country,
presents: “The Music Man”, Abilene. You will pick-a-little talk-a-little while passing through Gary, Indiana, and on to River City where our 76-trombone-marching-band will be joined by the PGP Academy members. 215 N. Campbell St., 785-263-4574, www. greatplainstheatre.com. JULY 13-17 Summer Arts Exhibit, Fredonia. 1 0 a.m.-2 p.m. Stone House Gallery, 320 N. Seventh St. JULY 14-18 McPherson County 4-H and Open Fair, Canton. Enjoy the 73rd McPherson County Fair. mcphersoncountyfair.com. JULY 15-18 Theological Institute
Presenter (held virtually) Concordia. Sister Mary Rowell’s extensive background prepares her to present Ecology and Theology: A Profound Invitation to Choose New Life. Thursday 5 p.m.-Sunday at 1 p.m. Manna House of Prayer, 323 E. Fifth St., 785-243-4428, retreatcenter@mannahouse.org.
JULY 16-17 Gunfight on the Santa Fe Trail, Council Grove. C elebrate the 200th anniversary of the Sante Fe Trail with wagons, stagecoaches, music, vendors, gunfights, dance halls, chuckwagons and more. Be sure to check out the bank robbery each day. Search Gunfight on the Santa Fe Trail on Facebook. JULY 16-18 Meriden Threshing Show,
Meriden. T hree days of fun for the whole family! Enjoy threshing, tractor pulls, parades, a children’s pedal tractor pull, live music, flea market and more. 8275 K-4 Highway, 785-6339706, meridenthreshers.org. JULY 16-24 Broadway RFD presents
“Theatre Under the Stars,” Lindsborg. The 2021 production of the musical “Mamma Mia” will be held in Swensson Park on the Band Shell under the stars. All shows begin at 8:30 p.m. Grab your lawn chair and lemonade for a shady evening in the park located on the 400 block of North Main St. , 785-227-8687, www. broadwayrfd.org. JULY 17-18 2021 City Series Golf
Tournament, Garden City. B uffalo Dunes Golf Club Championship. JULY 17-18 “Into the Woods,” Fredonia.
A play by the Fredonia Summer Arts Theater at 7 p.m. on Saturday; 3 p.m. on Sunday. Fredonia High School. JULY 19-25 “Let Creation Flourish” Retreat, Concordia. W e hope to create an environment for profound prayer which enables us to participate in the greening of creation. Sunday at 7 p.m.-Saturday at noon. Manna House of Prayer, 323 E. Fifth St., 785-243-4428, retreatcenter@mannahouse.org. JULY 21-24 Chautauqua County
Fair and Rodeo, Sedan. E njoy some homegrown fun at the Chautauqua County Fair. chautauquacountyfair.net or search Chautauqua County Kansas Fair on Facebook. JULY 21-25 Wilson County Fair, Fredonia. Fredonia Fairgrounds. JULY 22-24 40th Anniversary of the Sheridan Amusement Co., Hoxie. B ring your family for a fun night from 7-11 p.m.
JULY 22-26 Babe Ruth State Tournament, Garden City. 1 3- and 14-yearolds. Peebles Field.
Office 543-6845, phillipsrooks.ksu.edu/phillipscounty-fair.
JULY 24 Downtown Sidewalk Sale,
Horse Show, Hutchinson. The Kansas State Fairgrounds will be the host for equestrian action. 2000 N. Poplar, 620-6693600, www.kansasstatefair.com.
Garden City. D owntown merchants host their annual Summer Sidewalk Sale. Downtown Garden City 620-276-0891. JULY 24 Kansas Grassroots Artist Tour,
Great Bend/Sylvia. I n coordination with the Grassroots Arts Center, tour Bob Mix’s whimsical machines and creations followed by a short drive to Don Brownlee’s 1912 farmhouse with decorated interior. Grass Roots Arts Center 785-525-6118. JULY 24 Tri-Valley Developmental
Services Golf Tournament, Fredonia. Begins at 8 a.m. Fredonia Golf Course. JULY 27 ADA Celebration, Parsons.
T ake part in the SKIL Resource Center annual celebration of the Americans with Disabilities Act from 10 a.m.-2 p.m. The drive-thru event includes free lunch, prizes and vendors plus a free COVID-19 vaccination clinic. Walkers and wheelchairs welcome. Parking lot north of 1801 Main St., 800-688-5615, skilonline.com. JULY 29 Wilson County Barrel Races, Fredonia. Fredonia Fairgrounds. JULY 29 Babe Ruth Midwest Regional Baseball Tournament, Garden City. F or 14 year olds. Peebles Field. JULY 30-31 Czech Festival, Wilson. J oin
us for our 61st Annual After Harvest Czech Festival that includes the Czech queen and princess pageants, parade, czech dancers, rides and games, social garden, vendors, pong tournament, softball tournament, 3-on-3 basketball, talent show, and musical entertainment. 785-658-2272. JULY 30-31 Wilson County PRCA Rodeo,
Fredonia. Fredonia Fairgrounds.
JULY 30-AUG. 2 Phillips County 4-H Fair, Phillipsburg. E ntertainment and fun for the entire family. Visit animals, agricultural exhibits, attractions and more. Phillips County Extension
JULY 31-AUG. 1 South Central Stock
AUG. 1 “All Shook Up,” Leavenworth. The River City Community Players of Leavenworth, Kansas, presents: “All Shook Up” inspired by and featuring the songs of Elvis Presley®, book by Joe Dipietro. Tickets available online one month prior through Eventbrite (convenience fees apply), or call to reserve your seat at 913-651-0027. 500 Delaware, 913-6510027, www.rccplv.com. AUG. 1-7 Rooks County Free Fair,
Stockton. The Rooks County Free Fair, the “Fair of Champions”, is one of the longestrunning county fairs in Kansas. Running for nearly 140 years, the fair always features the best of entertainment, including motorcycle races, stock car races, demolition derby, regional entertainment, exhibits, displays and a weeklong carnival on the midway. 900 S. Walnut, 785-425-7189, www. rookscountyfreefair.com. AUG. 4 Organic Gardening Webinar, Virtual. A n introduction into organic agriculture, this webinar will teach about creating organic systems, adjusting gardening practices and effective natural products for produce. Webinar from noon-1 p.m. hnr.k-state. edu/extension/info-center/k-state-gardenhour-webinar-series/k_state_garden_ hour.html. AUG. 5-8 Sumner County Fair, Caldwell. Celebrate the 150th birthday of the Sumner County Fair! Activities include youth exhibit programs, games, food and more. sumnercountyksfair.com or search SUCOFair. KCL
Kansas Country Living publishes events free as space allows. Send event information by the fifth of the month prior to publication to events@ kansascountryliving.com. Acceptance of events does not imply endorsement by the publisher or Kansas’ electric cooperatives. JULY 2021
KANSAS COUNTRY LIVING
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C O M M E N TA RY
Farmers and Ranchers: Always Guests at the Independence Day Table
BY L E E TA FA N E L L I
with food, spending a total of nearly $14 billion each year, according to the American Farm Bureau Foundation. The Fourth of July — Independence Day — will be no exception, with the purchase of picnic provisions expected to surpass $6.7 billion. Arguably the top “Fourth” food tradition is the customary American barbecue with all the fixings. Whether you will be grilling specially seasoned burgers, searing sirloins to perfection, or home-churning vanilla ice cream, Kansas farmers and ranchers have a seat at your family table this holiday, as well as the other 364 days a year. Roughly 58,569 Kansas farms generated more than $18.7 billion in agriculture output in 2017 per the Kansas Department of Agriculture. And, Kansas farmers, ranchers and agribusinesses are feeding the world. Kansas exported over $3.8 billion in agricultural products in 2019, including meat, cereals, oil seed and dairy products. If you were born, raised, and have lived most of your life here, you’ve learned that Kansas is the 34th state with our statehood occurring in 1861. In grade school you were taught that the state bird is the western meadowlark and that our nickname, the Sunflower State, came about because the native North American plant can be found growing in every Kansas county. But, you may not have learned the significance of Kansas agriculture and how it drives our state’s economy. Here are a few examples: f Agriculture is the largest economic driver in Kansas, valued at nearly $65.7 billion in 2017. AMERICANS CELEBRATE HOLIDAYS
Lee Tafanelli
... Kansas farmers and ranchers have a seat at your family table this holiday, as well as the other 364 days a year.
f Kansas is one of the fastest growing dairy
regions in the United States and is the 16th-ranked dairy state for milk production and home to 160,000 dairy cows on more than 300 dairy farms.
f Milk processing capacity in Kansas has grown
significantly in recent years, and now 75% of the milk produced in Kansas stays in the state
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KANSAS COUNTRY LIVING
JULY 2021
for processing (and for making your homechurned ice cream.) f Beef and beef product exports from Kansas
have accounted for 17%-19% of total U.S. beef exports for each of the last five years.
f Meat accounts for nearly 40% of the ag exports
from Kansas.
f Kansas ranks first in grain sorghum
production, growing almost 64% of the nation’s crop.
f Kansas leads the nation in winter wheat
production, growing more than 23% of the nation’s crop.
f Our state ranks third in cattle production and
beef processing.
f Kansas is ranked fourth in sunflower
production, which includes oil products and seeds for human and animal consumption.
f In Kansas, there are 45,759,319 acres of
farmland, which accounts for 87.5% of all Kansas land. More than 21 million acres in Kansas is harvested for crops and over 14 million is pastureland for grazing animals.
f The agriculture sector in Kansas employs more
than 254,000 people through direct, indirect and induced effect careers, or almost 13% of the entire workforce in the state.
This Fourth of July, as we celebrate our independence and the American way of life, from this veteran’s perspective, I salute and thank Kansas farmers and ranchers for their contributions to our state, our country, and to the world. KCL LEE TAFANELLI is Chief Executive Officer of Kansas Electric Cooperatives, Inc. in Topeka. (Kansas
agriculture facts from the Kansas Department of Agriculture, https://agriculture.ks.gov.)
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E N E R GY W I S E
Should Outbuildings Be Insulated? BY PAT K E E G A N A N D B R A D T H I E S S E N
DAV E F 3 1 3 8 , F L I C K R U S E R
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KANSAS COUNTRY LIVING
JULY 2021
F LO R I S VA N H A L M , F L I C K R U S E R
We just purchased a home and noticed the previous owner installed an electric wall heater in the outdoor shed. How much will our electric bill go up if we use this heater next winter? Should we consider insulating the shed at some point? – Lloyd D E AR LLOYD : Good questions! An uninsulated A large machine storage shed like this one can be divided off, insulated and heated or outbuilding can be quite cooled to create a more energy efficient workspace year-round. expensive to heat (or cool) depending on where you live. Even though we’re curand helped the owners rently experiencing July’s warmer temperatures, make efficiency improveI’ll focus on heating since your shed includes the ments. One year, the home wall heater. with the highest energy use Years ago, I worked on a home energy contest had an uninsulated shed that selected homes with the highest energy bills that was heated in order to keep several cans of leftover paint from freezing. The Keeping a newer cost of heating the shed shed in top each winter was more than condition may require insulation it would have cost to replace and proper the paint. venting. The cost to heat or cool your outdoor shed depends Unwanted moist air in a shed or workshop can cause tools on your climate, the size and other metals to rust. of the outbuilding and the price you pay for electricity. I conducted a quick calculation that showed heating an uninsulated 6-foot-by8-foot shed could cost twice as much as heating an insulated 900-square-foot home. Wow! Some outbuildings are heated with wood, which is a sound choice if you have a free source of firewood. Another strategy often seen in workshops is a radiant heater directed at the work area, perhaps in front of a workbench. But if you’re paying for your fuel and decide to keep an outbuilding heated, you should definitely insulate it. An important consideration, unless you live in a desert-dry climate, is the effect moisture
L A R RY 1 93 1 , F L I C K R U S E R
D E AR PAT AN D B R AD :
can have in an outbuilding. Moisture enables rot, insects and mold to wreak havoc on your structure, and rust to degrade tools and other metals. Heating and insulating an outbuilding, if done right, can reduce or eliminate a moisture problem. But insulation installed incorrectly can trap moisture and foster mold growth. Moisture in an outbuilding is usually caused by three things: leaks where water can get through (typically through the roof, windows and doorway); seepage through floors and walls; or condensation when nighttime temperatures drop. To prevent moisture buildup, you need to eliminate moisture sources and prevent condensation. As air cools, it cannot carry as much moisture, and condensation occurs, usually on the coolest object at hand. Insulating walls and ceilings can keep the interior wall or ceiling surface from getting cold enough for condensation to occur. Insulated wall or ceiling cavities need to be carefully air sealed so that condensation does not occur inside the cavity. I should also note that the cost of heating and cooling an outbuilding can be much lower if the thermostat is carefully controlled. Only you can decide if the value of heating and cooling your outbuilding is worth the cost and effort to properly insulate and seal. Even if your shed is not heated or insulated, it’s worth keeping an eye out for mold and mildew. We hope you enjoy your new home and your outdoor shed! KCL This column was co-written by PAT KEEGAN and BRAD THIESSEN of Collaborative Efficiency. For more information on surprise energy hogs, please visit: www. collaborativeefficiency.com/energytips.
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Mobile eateries bring unique food options to Kansas communities IN A REGION where some of the earliest mobile kitchens in history once rolled, communities across the Great Plains are now enjoying the latest wave of restaurants on wheels. Chuck wagons designed specifically for cooking date back to 1866. Rancher Charles Goodnight is credited as being the first to convert an Army surplus Studebaker wagon into a portable kitchen with areas for food prep and clean up, cooking and storage. These wagons followed trail-driving cowpokes — including those leaving Texas headed for Kansas — and are considered the most direct forerunner to our modern food trucks and food trailers. “Food trucks add so much to our community,” said Megan Welsh, manager of the Dodge City Convention and Visitors Bureau. “They are adding in new cuisine and offering accessibility.
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Here in Dodge they are scattered throughout the city so you’ll most likely stumble upon one as you’re wandering around. They are vitally important to the success of our restaurant industry and they played a huge role during the pandemic.” Already focused on to-go grub, many food trucks have reported picking up new followers while restaurant dining rooms were closed and when diners prefer to take the food to eat outdoors or at home. As more people embrace this dining concept and the number of mobile eateries continues to grow across the country and within Kansas, operators are focused on setting themselves apart. That often translates into unique dining options and new cuisine not already served by a community’s bricks-and-mortar restaurants. Sushi fans rave about SAIKO HIBACHI & SUSHI JAPANESE EXPRESS in Independence and SUMO
SUSHI & HIBACHI in Fort Scott. SMOKE N SEOUL , based in Gardner, fuses Kansas City barbecue with Korean barbecue and operates throughout the Kansas City metro area. Sweets lovers will swoon over the specialty flavors of creme brulee served by the Eudora-based TORCHED GOODNESS truck or the slices of layered cheesecake and other decadent sweets at Hays’ mobile ANDBAKERY. The trend is happening in cities and on ranches. Wichita’s large food truck contingent includes ethnic options such as DR. TAWOOK’S mobile Mediterranean kitchen using locally grown ingredients in dishes including falafel and a shish tawook chicken sandwich and NOBLE HOUSE HAWAIIAN PLATE LUNCH , which started as a food truck in 2015 and now also operates a bricks-andmortar Hawaiian restaurant. South of the city, in Derby, order authentic Thai food made from scratch with family recipes at THAI RIFFIC FOOD TRUCK . This spring Bar Mill Beef in northwest Kansas rolled out its FEED WAGON . Scott and Jessica Roesch showcase their Rawlins County ranch raised beef by preparing cheeseburgers and barbecue beef sandwiches, along with sides, at markets and events. And in northeast Kansas, John and Debbie Jenkins of Auburn haul their concession trailer OZ FOOD EXTRAVAGANZA to events in Kansas and surrounding states where they serve food that highlights the Scottish Highland cattle they raise.
K E E P I N G T H E F L AV O R , C U LT U R E R O L L I N G Cynthia Siriphone and Ivan Morales started NOI’S FOOD TRUCK in December 2019 in Dodge City. While Morales first wanted to go with a taco truck, the business and relationship partners decided Mexican food options were aplenty in the area. Siriphone, whose nickname is Noi or “little” in Laos, was already known for making and selling egg rolls based on her Laotian grandmother’s recipe so the pair opted to embrace Siriphone’s heritage. They wondered if diners who hadn’t experienced Laos cuisine would give them a try, so they started with a few basic menu items that many people would be familiar with: egg rolls, shrimp rolls, chicken skewers and sticky rice. They’ve continued to add more Laos ingredients through specials. Some become popular enough they find a place on the regular menu, such as papaya salad or the spicy Laos sausage that Noi’s serves on its own or as part of a banh mi, a sandwich that already fuses Vietnamese and French cuisine. They use Monday through Wednesday to prep each week’s food then open Noi’s noon to 10 p.m. Thursday through Saturday, or until they sell out. The truck is parked regularly at 506 Avenue B in Dodge City, a lot owned by Siriphone’s uncle. They’ve noticed regular customers coming from
They are vitally important to the success of our restaurant industry and they played a huge role during the pandemic.
J E R R I I M G A RT E N -W H I T L E Y
Continued on page 14
FROM LEFT: Poppin Minis freshmade doughnuts and strawberry lemondade from Poppin Squeeze; the Dragon Wagon dishes up authentic Thai street food; and Mexi-Q’s pulled pork nachos.
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Continued from page 13
Jetmore, Minneola and Garden City and they’ve got plans to travel when invited to area festivals and special events. Follow their location and hours on the Noi’s Food Truck Facebook page. Noi’s is one of about 16 food trucks the Dodge City Convention and Visitors Bureau knows is operating in the community. Some are parked at permanent locations and some move around. You’ll find a list of the trucks at the bottom of the bureau’s restaurants webpage at visitdodgecity. org/456/Restaurants, from Provecho, which serves a fusion of Mexican and barbecue that its Mexican-American owners call “Mex-Kan” food, to Chu My’s Food Truck, an expansion of a wellestablished bricks-and-mortar restaurant serving authentic Vietnamese food. Siriphone said Dodge City doesn’t have an ongoing event meant to gather its food trucks in one spot, but she said Noi’s and other trucks participate in annual community events such as the Main Street Festival that happened in early May. Liberal also doesn’t have a rally-type event for its food trucks because most are stationary. Locals know where to find them, and visitors seem to figure it out through word-of-mouth despite the operators not being overly active on Facebook. Sally Fuller, tourism and convention director at the Liberal Tourism & Convention Bureau, believes there are about a dozen food trucks positioned around the city in southwest Kansas, with menus ranging from hamburgers to barbecue, though the majority serve Mexican. While the cuisine is
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predominantly Mexican, each truck has a different focus and recipes based on what they grew up eating and learning to cook at home. The bureau plans to include information on the trucks on its new website, but until then information can be found on a local resident’s taco truck review page on Facebook. Search for LA SUPER LONCHERA to see a series of videos Nathan Smith started making and posting earlier this year. “I am not Guy Fieri and this is definitely not ‘Diners, Drive-Ins and Dives,’ but I truly enjoy the amazing Mexican food trucks in Liberal,” Smith posted on the page, referencing the Food Network program. So far he’s taken viewers into the mobile kitchens of LAS DELICIAS , known for its gorditas, and TACONTENTO, whose chef-owner specializes in tortas, Mexican sandwiches served on soft bread and filled with meat and toppings that feature seasonings and recipes unique to his family and his native Mexico City. Smith also has a how-to video explaining the ordering process at a food truck in Liberal, where most trucks are open daily and have car service rather than having diners come to the truck window for their order. One of the southwest Kansas communities that has created a thriving food truck gathering or rally is Garden City. Garden City Downtown Vision has organized First Friday Food Trucks for several years, inviting local and visiting mobile eateries to gather at Stephens Park the first Friday of each summer month, May through September. You can grab lunch or dinner, or both, as the trucks operate 11
NOI’S FOOD TRUCK
LIBERAL CVB
NOI’S FOOD TRUCK
FROM LEFT: Noi’s shrimp banh mi; prepping food for La Sandrita Antojitos Mexicanos in Liberal; Noi’s is one of about 16 food trucks operating in Dodge City.
J E R R I I M G A RT E N -W H I T L E Y
FROM LEFT: Mr. Bevis’ specialty is Kansas City barbecue; a mac ‘n cheese grilled cheese (oh my gosh with bacon) from Stumpy’s Smoked Cheese; Behr Paws Southern Oven serves up “Big Behrritos.”
a.m. to 7 p.m. Remaining 2021 dates are July 2, Aug. 6 and Sept. 3. Melissa Gallegos, director of the organization that promotes Garden City’s central business district, said the event launched a few years ago with just a couple of trucks and now it’s routinely at full capacity with 13 participating trucks, though there’s room for diners to spread out throughout the park once they’ve purchased food. Expect a handful of regulars who participate each month alongside new trucks that bring in additional unique flavors and menu items. Local trucks were joined at the June event by three trucks from the Kansas City area and others from eastern Colorado and nearby western Kansas communities. Some months, the First Friday get-together coincides with other special events. In June, there was also a historic walking tour at 7 p.m., and the food trucks stayed an extra day to be a part of the community’s Beef Empire Days events on Saturday. Watch the group’s Facebook page (facebook. com/downtowngc) for a list of which trucks are participating and other activities being offered. Among the local trucks at June’s First Friday rally was PINKY’S GRILLED CHEESTRO, a food trailer “bistro” owned and operated by Candice and Jose Rodriguez. The husband and wife duo started their
One of the southwest Kansas communities that has created a thriving food truck gathering or rally is Garden City.
mobile food adventure in 2009 by using all the money they had to purchase a mobile unit from a Boy Scout group as a way to make up for lost income when Jose’s oil field job was lost during the recession. They opened in 2010 while based in Ashland and started by serving Mexican food. The small community of less than 1,000 people supported the trailer, along with regional events, and they also had success when they operated it in North Dakota where they moved for another oil field job. The food truck scene in western Kansas continued to grow while they were gone, though, so when it was time to move back to the state in 2015, they decided to change their concept to offer food that would allow them to stand out. When they moved from Ashland to Garden City, where they both had spent most of their childhoods, they counted about 25 Mexican restaurants and found nobody in the state focused on grilled cheese. A grilled cheese sandwich and mac and cheese concept allows them to experiment and have fun with the food they serve. “Almost anything can go on bread and then if you add cheese, it’s even better,” Candice said. They’ve built a loyal following through social media and their longevity. They even know of fans from Wichita and cities in Colorado who make a stop at Pinky’s part of any road trip through the western part of Kansas. In January 2020, the couple opened a bricks-andmortar restaurant with the same name. During the pandemic they mostly served from the restaurant, closing the dining room when necessary and Continued on page 16 JULY 2021
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THE PRESIDENT ’S PEN Continued from page 15
GARDEN CITY CVB
Duke’s Place satisfies festival foodies with its Cajun and Creole soul food.
offering takeout and delivery. They are running both again, opening the restaurant every day but Sunday and taking the trailer out to special events all summer and fall. At the restaurant, they’ve become known for the twisted Christo sandwich, their artisan twist on a classic Monte Christo. Having a full kitchen allows them to offer a larger menu at the restaurant and to offer specials, including Saturday brunch options. “We don’t have deep fryers and we make everything from scratch, including all of our sides,” Candice said. A recent menu at the food trailer led off with one of their best-sellers: a brisket grilled cheese made with smoked brisket, house barbecue sauce, Havarti cheese and beer braised onions sandwiched between two slices of Texas toast. Another popular dish is the carne asada mac, a shell macaroni in green chili cheese sauce topped with ribeye, shrimp, avocado, pico de gallo and ghost pepper creama. Also offered that day: a grilled cheese dog featuring two hot dogs on Texas toast, a Hawaiian chicken melt sandwich and a smoked chicken and slaw meal. The menu continues to evolve, she said, as they get inspired by food shows on television and how their customers respond to the specials they create. The couples’ grown children work in the business along with other family members. “My family is Hispanic and we have German ancestry, so I grew up seeing all kinds of different food,” Candice said. “Our goal with Pinky’s has always been to incorporate a lot of ethnicities into our food. We have a Vietnamese sandwich and then we spun that into a salad. We have Mexican, we have African, we have all kinds of different flavors.” KCL
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July Always Starts With a Bang BY T E R RY H O B B S JULY ALWAYS STARTS WITH A BANG! Fireworks, sizzlin’
temperatures, beef burgers and hot dogs fresh off the grill, a slice of ice-cold watermelon, swimming at the lake, a funnel cake at the county fair. Lots of summer treats to beat the heat. This is truly a great Terry Hobbs summer to enjoy everything that we have been yearning for the last several months. Being the music buff I am, I realized that I enjoy most of the songs that have the word “summer” in the title. One of my favorite summertime songs has the lyrics “in the summertime when the weather is high you can stretch right up and touch the sky.” I must’ve been playing that song in my mind when I recently attended a youth baseball game on a warm summer evening. As one of the teams took the field between innings, I glanced at the flagpole located near the scoreboard. As a gentle breeze began to blow, I could see the fabric of Old Glory as it stretched unfurled in the summer sky. That flag as it waved so stately and steadfast against a background of blue heaven was truly a beautiful sight. I began to think that this is a view replicated all over America each and every day of the year. That grand old flag proudly flies at service organizations, courthouses, schools, and from floats and bumpers of pickup trucks in parades everywhere in this country. The Stars and Stripes as it proudly flies in the summer breeze emboldens my pride in our history, our independence, our freedom, and our people. God bless America! As the summer continues, remember to be energy conscious using electrical appliances wisely during peak high temperatures. KCL TERRY HOBBS is the board president for Kansas Electric Cooperatives, Inc. He is also a member of Western Cooperative Electric’s Board of Trustees in WaKeeney.
DENNIS GAINER, NRECA
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Keys B Y PA U L W E S S L U N D
T O U N D E R STA N D I N G T H E N E W
Electric Grid BY PA U L W E S S L U N D
With thousands of miles of power lines, nearly 200,000 utility employees and 7,300 power plants, America’s electric grid and all its parts must work together to keep power flowing smoothly.
and equipment that deliver power; and a home or business that receives the power. To understand the grid more deeply, here are four ways it’s adapting to the world’s new realities.
1
Resilience in the Face of More Severe Weather
Last year was the busiest recorded hurricane season along the Atlantic Coast. Wildfires are increasingly intense, especially in the west, and ice storms and cold weather surprised the South this winter. These changes call for new ways to make sure the lights stay on. Continued on page 19
Last year was the busiest recorded hurricane season along the Atlantic Coast. Wildfires are increasingly intense, especially in the west, and ice storms and cold weather surprised the South this winter. These changing weather patterns call for new ways to make sure the lights stay on.
A N D R E A K E E , C H I C K A S A W E L E C T R I C C O O P E R AT I V E
AMERICA’S ELECTRIC GRID is often called the most complex machine in the world. That’s not a stretch when you think about what it does: It runs your refrigerator and charges your phone, all from a ray of sunshine, a lump of coal, falling water or a prairie breeze. In between those starting and ending points are 160,000 miles of high-voltage transmission lines, millions of miles of low-voltage power lines, 7,300 power plants, nearly 200,000 electric utility employees, thousands of electrical substations and transformers that adjust voltage for the cross-country trip along transmission lines, then back down before it enters your house — and all these parts must work together to keep power flowing safely. In addition, this complex network is adapting to weather patterns, increasing cybersecurity threats, consumer expectations and additional decentralized power sources like rooftop solar panels. Those are big changes for such a vast and intricate system, “But the silver lining is that technology is available to help address that,” says Venkat Banunarayanan, vice president of Integrated Grid Business & Technology Strategies with the National Rural Electric Cooperative Association (NRECA). For all its complexity, the electric grid can be described in three major parts: a power source (like a natural gas plant or wind turbine); the wires
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YO U R P L A C E I N T H E G A R D E N
Limiting Plant Stress May Delay Bolting
BY C Y N T H I A D O M E N G H I N I , P H . D .
a crop of lettuce with hopes of a leafy green harvest only to find a bouquet of flowers before the greens were ready, you are familiar with what gardeners refer to as “bolting.” This is undesirable for the gardener because it interrupts and typically ends the vegetative growth. There are ways to delay and even prevent bolting by providing desirable growing conditions. Outside the garden, bolting is related to running away fast. This image symbolizes what a plant looks like as it bolts. Bolting is a plant’s response to the growing conditions and, with annuals, it’s a sign that the end of life is coming soon for that plant. Though a plant isn’t going to physically run away when it bolts, it does rapidly grow away from the vegetative stage to flowers and seeds. It is easy to identify when a plant is bolting because it will send up a taller stalk that is often woodier than the rest of the plant. This growth will happen quickly and will likely only have a few leaves. The stalk will develop flowers and the vegetative growth will slow or even stop altogether because the plant’s energy shifts to seed production. Plants such as broccoli and cauliflower will show yellow flowers opening on developing heads. Younger plants may grow tall and flower and never produce an edible head. Cool season vegetables, including turnips, spinach, radishes and cauliflower among others, are subject to bolting as the temperature rises and day length increases. As we get into our summer heat you will notice the cool season vegetables finishing their life cycle and promoting the growth of future plants by developing flowers and setting seeds. Bolting is premature flower development, which can happen if spring crops are started too late and don’t reach maturity before the summer heat. Other environmental factors can promote bolting as well. Plants that are under drought stress may respond by sending up flowers to ensure seeds will be produced before the plant dies. If the roots are restricted, the plant may bolt as well. Limiting the amount of stress on your plants is a good gardening practice that not only prevents disease, but also prevents premature bolting.
IF YOU’VE EVER PLANTED
Cynthia Domenghini, Ph.D.
Though a plant isn’t going to physically run away when it bolts, it does rapidly grow away from the vegetative stage to flowers and seeds.
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Once a plant has bolted the harvest is usually over. Leaves on bolted plants will be bitter and unpleasant. To prevent bolting keep the roots stress-free. Keep a layer of mulch over the soil to cool plant roots. Ensure the garden is receiving sufficient water to prevent drought stress. Root stress caused by transplanting can also encourage bolting so if you are a container gardener be sure to choose the right container for your plants to mature into. Direct seed crops that are sensitive to transplant-shock such as carrots and other root vegetables. Follow the recommended planting date for your zone to avoid planting too late in the spring or early in the fall. Reduce sun exposure by adding a shade structure over your sensitive crops as the day-length increases. If your efforts to delay bolting are unsuccessful, you may decide to gather the seeds that develop for next year’s garden. While it may be disappointing to see the harvest end so soon, it is amazing to understand the processes in the garden. Each plant is in tune with the environment around them. This interconnected relationship allows the plant to respond in a manner that ensures future generations of plants. KCL CYNTHIA DOMENGHINI is an instructor and coordinator for K-State’s horticultural therapy online certificate program.
This lavender (Lavandula angustifolia) plant bolted due to root stress in the restricted plug tray it was in prior to planting in the ground. As a perennial, it will not die as a result of early flowering, but the vegetative growth has slowed as energy is redirected to flower and seed development.
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Keys B Y PA U L W E S S L U N D
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Electric Grid
Continued from page 17
Electric utilities are increasing grid resilience by integrating weather forecasting with other smart technologies that monitor electric current and analyze how to respond. NRECA’s Banunarayanan calls this “predictive technology.” By knowing how weather will affect power equipment, he says, “An electric co-op can preposition work crews so they can quickly respond to the outage, and they can redirect the flow of electricity to take an alternate route to minimize the duration of a power outage.”
2
Strengthening Cyber Safety
Cybersecurity measures have become standard operating procedure for utilities to protect against cyber attacks. Electric co-ops and other utilities work closely with the U.S. Department of Homeland Security to monitor and strengthen defenses. “Utilities are constantly improving to make sure they are more cyber-resilient,” says Banunarayanan. Electric co-ops also urge consumer-members at home to protect themselves from hackers. When devices like printers and smart TVs connect to the internet, that actually makes them part of the electric grid.
3
More Power to Consumers
A L E X I S M AT S U I , N R E C A
Many utilities have voluntary programs that manage electric loads by turning off water heaters or air conditioners for short periods of time. Those programs add another layer of coordination. Additionally, homeowners are installing solar panels on
Large fields of wind turbine farms require building transmission lines to new locations. Annual spending on the U.S. transmission system has increased from $9 billion a year in 2002, to $40 billion in 2019.
their roofs or in their backyards, with some even selling excess electricity back to the utility — over the electric grid.
4
Utilities Keeping Up with the Change
Large fields of wind turbine farms and solar power arrays require building transmission lines to new locations, and planning for a kind of power that might only operate when the sun shines or the wind blows. These changes are necessary and helpful, but they are also expensive. Annual spending on the U.S. transmission system has increased from $9 billion a year in 2002, to $40 billion in 2019. But that spending is paying off. In 2017, Americans experienced about eight hours of power interruptions, according to the Energy Information Administration. By 2019, that was down to five hours. “Power outages have been going down because there’s investment being made to increase the robustness of the grid,” says Banunarayanan. “I expect the reliability of the grid to increase.” KCL writes on consumer and cooperative affairs for the National Rural Electric Cooperative Association, the national trade association representing more than 900 local electric cooperatives. From growing suburbs to remote farming communities, electric co-ops serve as engines of economic development for 42 million Americans across 56% of the nation’s landscape.
PAUL WESSLUND
The electric grid is constantly adapting to changing weather patterns, increasing cybersecurity threats, consumer expectations and additional decentralized power sources like rooftop solar panels.
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Call Kansas Home BY M A R I LY N J O N E S
Kansas residents have come up with new innovations, inventions and foods since the territory became a state in 1861. The list is long and varied. Up, Up and Away
Goodland natives William Purvis and Charles Wilson built the FIRST in 1909, only six years after the Wright brothers successfully flew an airplane. Inspired by the sight of children playing with a whirligig, the two men took donations for $30,000 to begin Goodland Aviation. Funds ran out in 1911, just before the United States granted them a patent in 1912. Although Goodland Aviation was unsuccessful, the concept was revolutionary and led to the helicopter as we know it today. David Blanton invented AUTOPILOT in 1954. Growing up in Wichita, Blanton always had a fascination with airplanes. His father purchased a small plane when he was 5 years old. He loved to refashion toy airplanes as a boy as well. In 1942 Blanton joined the U.S. Navy and began to fly for his country. After fighting in World War II and returning home, Blanton wanted to be an aeronautical engineer and went on to found Javelin Aircraft Company of Wichita. His business created small planes, aircraft fuel systems and the autopilot.
SILLER HELICOPTERS, INC.
HELICOPTER
ABOVE: The helicopter can be traced back to two
Goodland natives William Purvis and Charles Wilson. BELOW: David Blanton invented autopilot in 1954.
Food, Glorious Food
D E LTA A I R L I N E S
Pizza Hut, White Castle, and ICEE can trace their origins to Kansas. Wichita State University Campus is home to the first PIZZA HUT. Brothers Dan and Frank Carney started one of the most popular pizza chains here in 1958.
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The brothers, then WSU Operator students, had the humble Assistance, Please goal of opening a small It used to be an pizza shop. Run with the operator would connect help of fellow students and telephone callers. In the family, the restaurant was late 1800s, undertaker a success, and the brothers Almon Strowger had opened a second location a thriving business in Topeka. Soon, more foluntil a new undertaker lowed. Today, you can find arrived in town. The new Pizza Hut in more than undertaker’s wife was the 100 countries worldwide. local telephone operator. The first WHITE CASTLE She was directing calls for Pizza Hut began as a small pizza joint on opened in 1921 in Wichita. Strowger to her husband. the campus of Wichita State University. Creator Billy Ingram was Strowger did not think intrigued by this idea of the hamburger sandwich. that the idea of an operator connect calls was necHe came up with the name: White for cleanliness essary and created an invention that would ALLOW and Castle for permanence and strength. CALLERS TO DIRECTLY CONTACT EACH OTHER . The restaurant became so popular the business Though many other people had this idea, he was began opening locations all over the Midwest. the first to develop a working model. The ICEE was invented in 1958 by Omar The invention allowed callers to dial each other Knedlik, a Dairy Queen owner in Coffeyville. directly, eliminating the need for telephone switchBecause he didn’t have a soft drink fountain in board operators. He received a patent for it in 1891 his store, he froze bottles of soda and sold them while living in Kansas City. to his customers, still frozen. He decided he The AUTOMATIC FIRE ALARM , invented by wanted a machine that could produce frozen, carKansas City Fire Chief George C. Hale at the turn bonated drinks. Within five years, he had designed of the 19th century, could alert the city’s central the first ICEE machine. fire station to the fire’s exact location. He was The COLEMAN STOVE began its evolution in also the holder of more than 60 other patents for World War II when the company designed the G-I firefighting equipment, including a special harness Pocket Stove. After the war, the stove sold for its that would allow firefighters to harness horses to many home and outdoor uses. You could do light the fire wagon within a few seconds and the water cooking at home, make coffee and hot drinks, or tower, capable of shooting five and a half tons of prepare a bowl of soup. You could also use it in the water per minute. workshop to heat a glue pot or a soldering iron. Kansas residents have a lot to be proud of, Outdoors the Pocket Stove was ideal for and well, they should. Add to this list medical picnics or camping trips. breakthroughs, natural science, astronomy, and The stove developed into a fold-up camp stove; archeology. a staple of camping enthusiasts. Maybe you’ll be the next great inventor to make your home state proud. KCL
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Kansas
Kayla Weilert, Butler
CLOSE-UPS L AY O U T D E S I G N B Y P AY T O N E N Z B R E N N E R
Have a fun snapshot of your kids or grandkids? Or a stunning photo of a rural Kansas scene? Share it with Kansas Country Living by emailing photos@kansascountryliving.com. Include the photographer’s name, name of subjects if you want them identified, name of your electric co-op, and where in Kansas the photo was taken. (Photos must be at least 300 pixels per inch.) KCL Roger Hrabe, Western
Jean Cox, Rolling Hills
Ken Grochowsky, Flint Hills
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Jessica Brucken, Prairie Land
Holly Rundus, Rolling Hills
Marie Moore
Alma Deutsch, Rolling Hills
Ginny Fuhrer, FreeState Barb Beardslee, Prairie Land
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C O O K I N G M Y WAY H O M E
Secret Ingredient: A Much-Used Sauce That No One Can Say BY R E B E C C A H O WA R D
had me game to make homemade barbecue sauce, so I went to the well — the little cedar recipe box filled with family recipes. Sure enough, there was one for “Junior’s Barbecue Sauce,” (my dad was a junior and was known by the moniker for most of his life). The recipe was oldschool, using real tomato juice, brown sugar, spices and vinegar, but was a little heavy on the cumin (my dad’s favorite) and bay leaves (it called for 15!). One ingredient also found in the recipe — along with so many others in the box — was Worcestershire sauce, that tangy, but tongue-twisting, common condiment made of who-knowswhat, with its rich, salty-sweet-spicy bite that adds immediate depth of flavor to all manner of sauces, meats and so much more. A bottle of Worcestershire sauce (we always pronounced it with an extra syllable, but the correct way to say it is WOOS-ter-sheer), was always in my parents’ pantry, as it is in mine now. As a youngster, I remember studying the ingreWARMER DAYS
Rebecca Howard
dients listed on the bottle of that liquidy, dark potion, smeared with more than one set of household cooks’ fingerprints, wondering, just what are anchovies, anyway? Whatever was in it, the sauce was used considerably in a wide array of cooking. A dash (or more) in everything from meatloaf to the gravy topping the meatloaf sometimes made the difference in completing that just-right taste.
A Place — and a Sauce — with Tangy History
Worcester, England (in the historic and ceremonial county of Worcestershire), was the birthplace of its saucy namesake, said to have been created in the early part of the 19th century by chemists William Perrins and John Lea, according to “The Oxford Companion to Food,” by Alan Davidson (Oxford University Press: 1999). Apparently, duo’s initial attempt at a spicy vinegar sauce was so strong when first mixed that it was considered inedible and left in a barrel in the basement. A few years later, the barrel was rediscovered and, upon tasting, the sauce’s aging had produced an improved, milder flavor, so the first bottles of Worcestershire sauce were made. Worcestershire sauce is one of the important supporting players in Worcestershire sauce’s one-of-ahomemade barbecue sauce, a perfect cooking venture for Fourth of July or kind taste is the sum of its ingredient any summer grilling. I tweaked my dad’s original recipe (removing excess bay parts, which, as a whole in the ferleaves and cumin and adding a couple elements of my own) to make a sauce that is, humbly speaking, an ideal balance of smoky, sweet, spicy and savory. mented final product, no longer taste like themselves. The sauce includes f 1 onion, finely diced f 1/4 cup brown sugar f 1/4 tsp. dry mustard anchovies (I know what they are now), f 1 clove garlic, minced f 1 bay leaf f Dash of liquid smoke tamarind (a tropical, bean-like fruit), f 2 cups tomato juice f 1 tsp. paprika f Pinch of chipotle vinegar, sugar, molasses, garlic, onions, chili powder f 1/2 cup ketchup f 1 tsp. garlic powder salt and pepper. The original Lea & f 1-1/2 tsp. salt (adjust f 1/4 cup Worcestershire f 1/2 tsp. celery seeds Perrins is one of many different brands to taste) sauce f 1/4 tsp. cumin of Worcestershire sauce on the market. f 1 tsp. ground black pepper f 1/4 cup apple cider vinegar There are even powdered variations that provide a way to sprinkle or rub in In a medium saucepan over medium heat, sauté onion in about a tablespoon of olive oil for several minutes until softened, adding the minced garlic during the last couple minutes of that classic flavor. cooking. Add the other ingredients to the saucepan, stirring until blended, and continue to cook If you have got the time and gumpat a simmer over medium-low heat, stirring occasionally until sauce has thickened, 20 to 25 tion, you can even make your own minutes. Adjust seasonings to taste. Worcestershire sauce. In her book, Brush on meats or grilled veggies at the end of their cooking period. Or use as a condiment or “Make the Bread, Buy the Butter: dipping sauce. What You Should (and Shouldn’t!) Can be stored in an airtight glass container in the refrigerator for up to one week. Makes 2 cups. Cook from Scratch to Save Time and Money” (Atria Books: 2012), author
Junior’s (Daughter’s) Barbecue Sauce
24
KANSAS COUNTRY LIVING
JULY 2021
Jennifer Reese shares Emeril Lagasse’s recipe for Worcestershire sauce that includes anchovies, spices, molasses and horseradish and is cooked for six hours.
’Shire Thing — Ways to Use the Secret Sauce
The savory “umami” taste of Worcestershire sauce is ideal in tomatoey foods or to enhance meats but is also a surprising little something playing a big role behindthe-scenes in other dishes. f DRINKS: That classic tomato/celery cocktail served at many a brunch and bar, the Bloody Mary gets some of its kick from a splash of Worcestershire sauce. f SAUCES: Barbecue and teriyaki sauces
are keenly tangy from Worcestershire sauce, among the ingredients, but other sauces, like shrimp cocktail and classic marinara often include Worcestershire. It makes sense, too, in any beef sauces or gravies, but can add a depth to chicken or turkey gravy, too. Cheese sauces, such as the one for Welsh rarebit, also include Worcestershire sauce for a nice balance to all that cheesy richness.
f DRESSINGS: Many don’t realize that what
makes Caesar salad so tasty and tangy is a little Worcestershire sauce in the dressing. It also comes into play in vinaigrettes, French dressing and some dressings for slaw.
f MEATS, SEAFOODS AND EGGS: Worcester-
shire sauce is a perfect condiment for cooked burgers, steaks, pot roast and even shellfish, but it also adds seasoning mixed into meatloaf and meatballs or added to beef or pork roasts or glazes for fish and seafood before cooking. Worcestershire sauce is often added to the filling for deviled eggs.
f SOUPS AND STEWS: Beef vegetable or all-veg-
etable stew gets a boost from Worcestershire sauce, as does seafood chowder or classic French onion soup, bringing out layers of flavor
in all those caramelized onions. It also deepens the hearty tastes of beef, turkey, chicken or veggie chili. f VEGETABLES: A splash or two of Worcestershire
sauce is ideal in a pot of ham and beans or baked beans. But it also provides a savory little kick to cooked string beans, too. It adds nice tang to stir-fried or roasted vegetables. Fried rice takes on a little color and a flavor charge from Worcestershire sauce. KCL
REBECCA HOWARD grew up in Kansas and has written for the Los Angeles Daily News, the Los Angeles Times and LA Parent Magazine, and currently writes the food blog, “A Woman Sconed.”
JULY 2021
KANSAS COUNTRY LIVING
25
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for puzzle on Page 31
CROSSWORD ANSWERS
Acceptance of advertising by Kansas Country Living does not imply endorsement by the publisher or Kansas’ electric cooperatives of the product or services advertised.
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27
let’sdish
Breakfast Burrito
Tart Lime Smoothie
CULINARY.NET
CULINARY.NET
Coffee Steak Seasoning STERLING SILVER MEATS
f 2 tsp. canola oil
f 2 kiwis, peeled and halved
f 1/3 cup dark roast coffee, finely ground
f 1 small red onion, diced
f 2 ripe bananas
f 1/3 cup chili powder
f 1 red bell pepper, seeded and diced
f 3 Tbs. fresh mint, chopped
f 1/3 cup smoked paprika
f 1 can black beans, drained and rinsed
f 2 limes, juice only
f 1/4 tsp. red pepper flakes
f 1/2 cup kosher salt
f 1 cup orange juice
f 2/3 cup dark brown sugar
f salt, to taste
f 2 cups ice, crushed
f 5 Tbs. sugar
f pepper, to taste
In blender, blend kiwis, bananas, mint, lime juice, orange juice and ice until smooth.
f 2 Tbs. garlic powder
f 4 eggs f 4 egg whites
Pour into glasses to serve. Yields: 1 1/2 cups
f 1 tsp. cayenne pepper
f 1/2 cup shredded pepper jack cheese
Mix everything together and store in an airtight container for up to three months. Yield: 2 cups
f nonstick cooking spray f 4 flour tortillas f 1/4 cup sour cream f 1/4 cup salsa
f 1 Tbs. cumin, ground
Sunshine Smoothie
Montreal Seasoning
CULINARY.NET
STERLING SILVER MEATS
f 2 cups orange juice
f 2 Tbs. black peppercorns
f 2 cups grapefruit juice
f 2 Tbs. coriander seeds
f 2 bananas, peeled and cut into chunks
f 1 Tbs. mustard seeds
f 1 cup vanilla yogurt
f 1 Tbs. allspice seeds
f 1 tsp. vanilla extract
f 1 Tbs. dehydrated garlic
f 1 large tomato, seeded and diced f 1 avocado, sliced f hot sauce (optional)
In large skillet, heat canola oil over medium heat. Add red onion and red bell pepper; cook 8 minutes. Add black beans and red pepper flakes; cook 3 minutes. Season with salt and pepper, to taste. Transfer to dish. In medium bowl, whisk eggs and egg whites. Stir in cheese until combined. Heat large skillet over low heat, add egg mixture and scramble 3 minutes, or until cooked through. Spread sour cream over tortilla. Spread salsa over sour cream. Spoon 1/4 bean mixture over salsa. Spoon 1/4 scrambled eggs over bean mixture. Top with diced tomatoes and avocado. Drizzle with hot sauce, if desired. Roll-up burrito. Repeat three times with remaining ingredients and serve. Yields: 4 servings
In blender, blend orange juice, grapefruit juice, banana chunks, yogurt and vanilla extract until smooth. Serve immediately. NOTE: If smoothie is too tart, reduce to 1 cup grapefruit juice. Yield: 2-4
f 1½ Tbs. dill seed, dried f 1 Tbs. rosemary leaves, dried f 1 Tbs. smoked paprika f 3 Tbs. kosher salt f 1 tsp red pepper flakes
Toast first four ingredients and cool. Combine and coarsely grind. Add next garlic, rosemary and dill and grind. Mix with remaining ingredients and store in an airtight container for up to three months. Yield: 1 cup
28
KANSAS COUNTRY LIVING
JULY 2021
Buffalo-Pecan Pimento Cheese Dip
Grilled Bone-In Pork Chops
Mini Pecan Lemon Berry Tarts
AMERICAN PECAN
EATPORK.ORG
AMERICAN PECAN
f 1 cup raw pecan pieces
f 4 porterhouse (bone-in loin)
Mini Pecan Crusts f Nonstick cooking spray f 2 cups pecan pieces f 1/4 cup butter, melted f 2 Tbs. sugar Lemon Filling f 1/2 cup lemon curd f 1/2 cup blueberries, raspberries or combination f powdered sugar, for dusting (optional)
f 2 cups sharp cheddar cheese, freshly grated f 1 jar (4 oz.) sliced pimentos f 2 Tbs. red hot sauce f 2 Tbs. mayo f 1 tsp. kosher salt f 1/2 tsp. fresh cracked pepper f 1 Tbs. chives, freshly chopped f veggies, for serving f crackers, for serving
Preheat oven to 350 F. On baking sheet, spread pecans and roast 8-10 minutes, or until golden brown and fragrant, tossing once halfway through. Remove from oven and set aside to cool completely. In bowl, combine cheddar cheese, pimentos with juice, hot sauce, mayo, salt and pepper. Stir until combined. Add 3/4 of pecan pieces and mix until combined. Place dip in serving bowl and top with remaining pecan pieces and freshly chopped chives. Serve with veggies and crackers. Yield: 30 servings
pork chops 3/4-inch thick f 2 (6 oz.) cans pineapple juice unsweetened (1 1/2 cups) f 3 scallions, white parts sliced into thin rounds f 3 Tbs. ginger peeled and minced f 3 Tbs. soy sauce, reduced-sodium f 2 Tbs. sesame oil dark f 2 Tbs. light brown sugar f 3/4 tsp. black pepper freshly ground f 1/2 tsp. coarse salt Mix pineapple juice, white parts of scallions, ginger, soy sauce, sesame oil, brown sugar, pepper and salt together in large, resealable bag. Add chops, seal bag and refrigerate for 2-10 hours. Prepare a medium-hot fire in grill. Brush grill grate clean and lightly oil grate. Remove chops from marinade, shaking off excess marinade. Do not pat dry. Discard remaining marinade. Grill chops directly over heat, turning once, until internal temperature on a thermometer reads 145 F, 8-10 minutes, followed by a 3-minute rest time. Yield: 4 servings
TO MAKE MINI PECAN CRUSTS: Preheat oven to 350 F. Line mini muffin tin with paper liners or spray with nonstick cooking spray.
In food processor, blend pecan pieces, butter and sugar until mixture forms coarse dough. Scoop about 2 teaspoons pecan mixture in each muffin tin. Use back of wooden spoon or fingers to press mixture evenly along bottom and up sides of each muffin cup. Bake 12 minutes, or until crusts are golden brown. Allow crusts to cool completely before removing from pan. TO ASSEMBLE CRUSTS: Spoon 1 teaspoon lemon curd into each mini pecan crust. Top with one raspberry or three small blueberries. Dust with powdered sugar, if desired. Yield: 24 tarts
JULY 2021
KANSAS COUNTRY LIVING
29
SAFETY
Yes, We’ll Say it Again — Look Up, Around and LIVE AS FAR AS KANSAS ELECTRIC COOPERATIVES are concerned, we can never remind our readers too often or too many times to pay attention around electrical poles and lines while planting, spraying, harvesting — basically while performing any farm and home chores where man and machinery could collide with hazardous objects, including overhead power lines. When working in the field and backyard, use a spotter. Who is your spotter — the person assigned to watch for clearance distances and hazardous objects when you are moving machinery and equipment for any type of task? Farm and ranch equipment gets bigger and more sophisticated, yet no matter the bells and whistles of the equipment using a spotter provides a critical element to farming, construction and home safety. A spotter can alert equipment operators to any potential hazards that could interfere with farm and other heavy equipment and vehicles — power lines and poles, buildings and other structures, and other people who might not be paying attention.
The Important Role of the Spotter f The spotter should be qualified to take on the
responsibility and not asked to spot simply because he or she isn’t busy that day.
f The spotter should be trained to identify the
minimum clearance distance from objects and hazards — 20 feet for overhead power lines.
f Everyone, especially the spotter, must know
safety protocols for accidental contact with power lines and be able to communicate with the equipment operator the proper response.
f The role of a spotter should get the respect it
deserves and that person should be trained to handle the role successfully. Think about this: If you’re not willing to allow someone to operate an expensive piece of equipment without proper training, why allow someone to be in charge of protecting that equipment and its operator without providing adequate instruction?
f The spotter and equipment operators should
participate in pre-event safety planning, mapping out a safe route to complete the task at hand, identifying potential hazards to avoid.
f Standard hand signals should also be practiced
and understood by everyone involved in the work that day, even if two-way radios are in use.
f The spotter must pay attention to the task at
hand. A spotter can’t successfully perform the job while talking on the phone or texting, chatting with others on-site or trying to do any other task.
f The spotter should wear highly visible clothing
so equipment operators and others know who they are to pay attention to. Outfit the spotter with a brightly colored vest or shirt that stands out from everyone else on the site.
f Anyone operating the equipment should stop if
the spotter is not in full view or if the operator is unclear of the spotters instructions.
f Spotters must be aware of their surroundings at
all times and never cross the path of a vehicle or moving equipment. They must always be aware of any trip or fall hazards.
f The spotter must be willing to stop work prog-
ress to ensure the safety of everyone.
Resources: OSHA, National Safety Council, the CDC, Safety Management Group and Incident Prevention Magazine. When working near or under power lines, spotters can help direct equipment operators safely around the poles and lines.
30
KANSAS COUNTRY LIVING
JULY 2021
Picnics Across 1
Cook over a charcoal fire
6
Enjoyment for all
8
Tropical fruit that’s yellow inside
9
Salad ingredient
11
Non-alcoholic drink, 2 words
14
Golf course start
15
Above
16
Romantic picnic essentials
21
Chip with a topping
22
Birthday items
23
Club, BLT and Cuban
26
Hello!
28
Omelet type with ham
29
Needing a refill
Down 1
Where tents can be pitched
4
EVOO or sunflower
5
Started a camp fire
6
Banana or orange
2
Canopy
7
Girl in the family
3
Tamed, as a horse
10
Unagi, at a sushi bar
12
Some family reunion attenders
13
New Year’s ___
17
Zodiac division
18
Beverage made from rice
19
In a savory manner
20
Light biscuits
22
Pancake’s kin
24
Very small
25
Food container
27
Increase
ANSWERS CAN BE FOUND ON PAGE 26 JULY 2021
KANSAS COUNTRY LIVING
31
Y OW FAMIL H NED
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