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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.

If you have an Android phone or tablet, you can subscribe via Google Podcasts.

Mar 29, 2021

Being physically active is one of the most important actions we can take to improve our health. The Physical Activity Guidelines for Americans provides recommendations for all ages to help foster normal growth and development and make people feel better, function better, sleep better, and reduce the risk of a number of...


Mar 22, 2021

Activity can be a big player in disease prevention. K-State Research and Extension family and consumer science specialist and the state coordinator of Extension’s Walk Kansas, Sharolyn Jackson, says it is also a big player in managing disease. This year’s Walk Kansas, which begins March 28th and runs through May...


Mar 8, 2021

The Academy of Nutrition and Dietetics recognizes National Nutrition Month each March to bring focus to healthy living. This year’s theme, Personalize Your Plate, encourages people to choose foods that are healthy and that appeal specifically to them. K-State Research and Extension nutrition specialist Sandy...


Feb 22, 2021

In Kansas, 9.4% of the adult population have been diagnosed with diabetes and it is the 7th leading cause of death. It is also costly. Those who have diabetes have medical expenses that are nearly two-and-a-half times higher than those who do not have the disease. K-State Research and Extension is launching an...


Feb 8, 2021

The International Food Information Council conducted a year-end survey to see what changes were made since consumers spent more time at home. 47% of the respondents said their eating habits stayed about the same, but 32% said their eating habits became healthier. Kansas State University food scientist Karen...