Chef Anthony makes watermelon refreshers

Let’s face it — it’s currently hot in the 4-states thanks to it being summer. Chef Anthony steps into the studio and makes a watermelon refresher that’s a little spicy and will keep you cool. Here’s what you’ll need:

  • 1 watermelon
  • 2 cups of sugar
  • 5 jalapenos
  • 2 cups of water

Previous Chef Anthony segments:

Chef Anthony helps with back to school lunches


Chef Anthony helps with back to school lunches

It’s August and that means it’s time to head back to school and the 4-states are no exception.  Packing lunches can be monotonous and get boring for kids. However, Chef Anthony steps into the studio and helps you with making lunches your kids will love!

Other Chef Anthony segments:

Chef Anthony turns pasta into ravioli


Chef Anthony turns pasta into ravioli

If it’s Thursday you know Chef Anthony hit the KOAM studio with another quick and easy and, most importantly, tasty recipe. First up, the Chef shows us how to make the pasta with just a few simple ingredients…as simple as all-purpose flour, two eggs, some olive oil and salt as needed.

Next up comes the sauce for the ravioli, and once again Chef Anthony keeps it simple and tasty with just a few ingredients: canned or crushed tomatoes; garlic cloves, crushed peppercorns, and thyme and rosemary if you prefer. Add a pinch of salt and sugar to taste and this recipe is ready to go. We’ve got all three segments for you to check out and enjoy some homemade raviolis tonight!

Chef Anthony Fischer is a culinary instructor at the Pittsburg High School.


Pitt State to get first officially licensed beer

Pittsburg, Ks. – With just over ten universities around the country with an officially licensed beer– Pitt State joins this group with their first officially licensed beer the “Golden Gorilla Ale”.

The beer comes from a partnership with Pittsburg brewery– The Jolly Fox Brewery.

KOAM’s Jaylon Banks caught up the Brewery’s CEO– Joel Stewart on the partnership.

“Just to create something unique for Pittsburgh. It creates a great community environment and it’s enjoyable for everyone,” says Stewart.

When asked how the beverage is specific to the Gorillas– this is what he had to say; “A golden ale was the most opportune thing to brew. It’s just easy drinking beer that’s not bitter. It’s not overly flavorful. It’s very balanced.”


Last weeks for summer meal programs

GIRARD, Kan. – Organizations partnered up to feed Kansas youth during June and July.

This is the last week students or guardians can pick up free boxed meals a part of the USDA’s Summer Food Service Program in Kansas.

Girard, Kansas, finished its summer program today at the Girard Public Library.  Barbara Bailey, Girard Public Library director, said the programs numbers have continued to increase every year.  “It helps feed the kids through the summer, gives them a little extra to it,” said Bailey.

The boxes are filled with a total of 10 meals each week.  Kari Cronister, a mother of five children from Pittsburg, said, “Having it at the library my kids are so excited to come in and go to the library and do things there too, so I think it’s just drawing people in from the community.”

The program does not require registration to participate and does not demand participants live within close proximity of a site.  The only requirement is legal guardians have to bring a waiver each week to pick up.

Missouri summer meal programs have about two weeks left before ending for the 2022 summer.

For more information on the program or to find a nearby site, visit the Kansas Food Bank website.


Holly Miner makes canning and food preservation fun and easy

Holly Miner stops by the KOAM studio to sit with Tawnya Bach and talk about food preservation, canning, and salsa. She’s hosting a food preservation class that teaches participation in preparing foods, how to make a peach apple salsa using a waterbath method, and pressure canned carrots. Each participant gets to take home a jar prepared in class. Here’s all the information you need to know.

  • Call Holly Miner at 620-331-2690 to register.
  • Available presentation dates: August 2nd, 9th and 11th.
  • This is a grant-funded event and the $25 fee has been waived.

Holly Miner is a Family and Consumer Sciences Agent for K-State Research and Extension. You can reach her by phone at 620.331.2690 or email at haminer@ksu.edu.

Take a look at this additional list of resources on canning and food preservation:




Local Gardeners find ways to adjust to the summer heat

WALNUT, Ks. – Up until today we have seen over ten days of triple digit heat in the Four-States, and it has led to a difficult time for anyone with a garden.

KOAM’s Jaylon Banks caught up with Jamie Burke of the Burke Family Gardens on some of the challenges they have faced and some tips on how they have adapted.

“Last year we watered our garden once a week, maybe a couple of times a week.  Right now we’re watering our garden every day, and it’s for a couple hours at each section every day,” says Burke

Tips on how to better take care of your garden in the summer heat:

  • Lay down mulch on the soil because it acts insulator to the soil and keeps in moisture longer
  • Water the ground of the bed and not the top– with prolonged sun exposure and heat– the water droplets can act as a magnifying glass– causing sunburns
  • Give the plants or produce some shade by planting trees around, growing sunflowers, or placing a sheet up
  • Move what you can indoors– Still place it by a window so that it gets enough sunlight.



Joplin Schools shift back to its pre-pandemic reduced-price lunch program

JOPLIN, Mo. – The NSLP’s decision to stop providing free school lunches as a result of the pandemic has Joplin Schools switching back to its typical low-cost program.

Families seeking assistance on school lunches must fill out an online application to determine their students’ eligibility for free or reduced-price lunches on campus.

Joplin’s Nutrition Services Director, Rick Kenkel, is urging all families to fill out the form, even if they have not previously applied or been eligible for free/reduced meals in years past.

“There have been a lot of changes to our local and regional economy over the past three years,” said Kenkel. “Even if your family didn’t qualify for free or reduced meals previously, there’s a chance you could do so now, and we want to be sure we capture that availability as quickly as possible for the new school year.”

Joplin provided the average lunch cost for the following students:

  • Joplin Early Childhood and all elementary schools – $1.90
  • Middle Schools – $2.05
  • High School – $2.25
  • Reduced lunch cost – $0.40

Historically, about 60% of Joplin Schools students have qualified for free or reduced-price meals.

To learn more or enroll a student, click here.


Chef Anthony makes noodle dishes pho and Ramen

Chef Anthony heads back into the studio to cook up some super easy and super delicious noodle dishes. First up is everyone’s favorite, Ramen. Don’t let this humble noodle fool you – with just a few small extra ingredients, you can turn these noodles into a complete meal.


Up next, Chef Anthony prepares pho, a hearty and delicious Vietnamese soup made from rice noodles. This time around, Chef Anthony steps it up with the addition of some sautéed vegetables and chicken stock.


Chef Anthony Fischer is a culinary instructor at the Pittsburg High School.


Check out these other Chef Anthony segments from the KOAM Morning News:


Oklahoma officials close to completing State Obesity Plan

OKLAHOMA CITY, Okla. – The Oklahoma State Department of Health announced its plan to implement a State Obesity Plan.

Across the nation, 31.9% of the adult population are considered obese compared to 36.4% of adults in Oklahoma, which equates to approximately one million adults in Oklahoma’s population being obese.

“The plan focuses on strategies for each age group which can make a direct impact on the environment contributing to chronic health conditions, with a particular focus on obesity,” said Fahad Khan, Director of Community Analysis. “While the plan was coordinated by OSDH, it will take all partners working together to accomplish the goals and objectives set forth to achieve Governor Kevin Stitt’s goal of being a top 10 state.”

While personal responsibility will always be a component of weight management, the plan aims to identify environmental changes which will make it easier for all Oklahomans to choose to be healthier, officials say.

To learn more, click here.