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Radio stations are free to use clips from any of the episodes below. 

A selection of fully produced segments are made available weekly on the "For Radio Stations" page at the K-State Research and Extension news page, where previous Sound Living episodes are stored.

Captioned episodes are available on our Sound Living page on YouTube.

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Nov 15, 2021

The cost of a typical Thanksgiving feast will be more expensive this year. According to the American Farm Bureau Federation, prices will be higher on just about everything because of inflation. The average cost of preparing Thanksgiving dinner last year was about $47. This year the cost is expected to be at least 5% more. While we can’t control costs, we can control what we serve and how it’s prepared. The typical Thanksgiving meal – turkey, stuffing, cranberry sauce, sweet potatoes, green beans, rolls and pumpkin pie – is relatively healthy. Unfortunately, K-State Research and Extension nutrition specialist Sandy Procter says we often take those foods and prepare them in a not-so-healthy manner.

Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more.

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K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.