Five hot tips for summer boaters and anglers from the AGFC
Bring your own shade if you know you’ll be fishing in the open. AGFC photo by Mike Wintroath.
By Randy Zellers
When the heat index pushes into the triple digits on a regular basis, many Arkansans pack up and head to the lake for a day on the water. Whether you’re catching fish or catching rays, the added stress and fatigue of the sun and waves can sneak up on you if you don’t come prepared.
Overexposure to the sun and indulging in too many alcoholic beverages top the list of dangers that can turn an otherwise relaxing trip to the lake into a nightmare. Each year, game wardens and other first responders are called to boat ramps and shorelines throughout the state in response to someone who’s had a little too much of either.
Dodge high noon
The simplest way to beat the heat is to avoid fishing and boating when the overhead sun is blazing down. Summer fishing is best during the first few hours of daylight and dusk, leaving a lot of time to bake in the sun between. Instead of slogging through a sweaty day on the water, get to the lake early and pack up for a nap on shore or at home once the sun is high. If you’re not an early bird, plan to be on the water an hour or two before sunset and enjoy that end of the fishing day. Just be sure your navigation lights work properly so you can make your way back to the ramp safely if the fishing picks up and you stay out a bit later than planned.
Screen time
Most people remember running around during the heat of summer in a bathing suit or T-shirt and shorts, catching that “healthy tan” as a side effect of a day on the lake. Now, we know better. Not only can too much sun cause a nasty sunburn, but it can also cause long-term damage to the skin and even skin cancer.
Pay attention to a product’s sun protection factor. The higher the SPF number, the longer it lasts, but it isn’t a direct correlation to time. The number indicates the amount of shielding from UV radiation. An SPF of 30 allows 1/30th of the sun’s radiation through, meaning it would take 30 times longer to receive the same effects as unprotected skin.
The highest SPF in the world won’t work if it washes off. Even water-resistant sunscreens won’t last long if your skin stays damp from sweat or swimming. Make it a point to reapply every two hours, whether you think you need it or not.
Chase the shade
Stay in the shadows if you want to keep cool. Surfaces exposed to direct sunlight can reach well beyond the ambient temperature. That hot vinyl boat seat can even cause some first- and second-degree burns if you plop exposed skin down on it after allowing it to preheat in direct sunlight. Not only does shade protect from sunburn, but it also prevents those surfaces from absorbing and holding heat.
Some rivers and lakes have backwaters where you can find some overhanging trees for shade, but most fishing action is going to be out deeper, where you’re in the open. A sunbrella, canopy or bimini top on the boat offers shelter, and placing a towel or T-shirt over any hot surfaces you’re likely to sit or stand on can go a long way to cooling those scalding surfaces.
Cover up
Tank tops and cotton T-shirts may feel comfortable for short stays in the sun, but covering up with thin, long-sleeved clothes offers more protection for long days on the water.
Light-colored, lightweight fabrics can block some UV rays, and lightweight facemasks, hoods and gloves help cover more surface area of your skin. A wide-brimmed hat in place of the usual baseball cap also helps provide more shade around your ears, neck and shoulders to reduce exposure to the sun.
Just like with sunscreen, most clothes made for outdoor activity have labels offering their SPF value. Ultraviolet rays can still penetrate through fabrics, so you still must be mindful of the time spent in direct sunlight.
Water, water everywhere
Sun not only stings the skin, it saps your body of moisture. Sugary or carbonated drinks can magnify the drying effect of UV rays. According to the Centers for Disease Control and Prevention, try to drink a cup (8 ounces) of water every 20 minutes or so, but don’t drink more than one-and-a-half quarts (48 ounces) of water each hour. Guzzling too much water all at once can be just as harmful as not having enough. Drink slowly throughout the day, even if you don’t feel thirsty.
It’s best to stick to plain water, without flavor enhancers, electrolyte boosters or other additions when out in extreme heat. These products are meant to rehydrate quickly after you’ve already depleted your system of water through rigorous exercise. When fishing or conducting lower-intensity activities, water works best and your body won’t need those extra salts and sugars packed into hydration additives.
Alcohol also isn’t the answer for rehydrating. A cold beer or alcoholic beverage may seem refreshing, but the alcohol actually works against your body’s ability to absorb water into the cells that need it.
Aside from contributing to dehydration, alcohol impairs judgment and can cause very dangerous situations for boaters and their passengers. The effects of alcohol are more potent when out in the summer heat because of natural stress factors like the sun, wind and waves rocking the boat.
This summer, be safe. Take the simple steps that could save your life. Summer heat and alcohol are such mundane things that their dangers are easily overlooked. Bring plenty of water, wear sunscreen or protective clothing and pay attention to what your body is telling you. If you decide to drink, be aware of the added effects of the sun and don’t operate the boat. A designated driver is just as important on a boat as he or she is in a car.
Prepare for the plunge
OK, we said there would be five tips, but a boating safety story isn’t complete without a mention to wear a properly fitting U.S. Coast Guard-approved life jacket when enjoying Arkansas waters. A quick dip can be just the ticket to cool off on a hot day, but it’s always best to wear a life jacket, even if you’re a good swimmer. Three of the most recent boating fatalities in Arkansas occurred when a boater jumped overboard to swim and didn’t bring their life jacket. Let the life jacket do its job and keep you at the surface while you take that cooling swim. Arkansas law requires each boat to have a life jacket onboard and within reach for each person in the vessel, but they don’t work if you don’t wear them. The AGFC wants everyone to enjoy the water this summer, and we want everyone to make it home safely to share the experience with friends.
Visit www.agfc.com/boatered for more information on boating safety in Arkansas.
ASPSF Accepting Fall ScholarshipApplications From Single Parents
ASPSF Recipient Brian Boen hangs out with her kids at the Arkansas Tech University-Ozark Campus.Briana is working toward a bachelor’s degree in business at ATU.
Single parents enrolling in school for the Fall 2025 semester can apply for a scholarship from nonprofit Arkansas Single Parent Scholarship Fund (ASPSF) beginning Aug. 1.
To apply, single parents must to go to aspsf.org/apply and fill out an online form with supporting documentation. Both new students and current ASPSF recipients can apply for a scholarship up to $1,600. The deadline is Sept. 1.
If awarded, single parents directly receive the financial aid and can use it to meet their real-life needs, such as rent, child care, gas, or groceries, while they go to school. Along with the scholarship, ASPSF staff and volunteers provide mentoring, career coaching, and workshops to help recipients balance school, work, and parenting.
“This scholarship has been a huge blessing to me,” said ASPSF Summer 2025 recipient Briana Boen of Franklin County. “I have been able to receive the scholarship almost every semester if not every semester since I’ve started college. The scholarship has helped me by worrying less about the extra things that I can do for my kids.”
Applicants must have a GED or high school diploma but have not yet earned a bachelor’s degree. ASPSF awards scholarships to single moms and dads working toward skilled-trade certificates, associate degrees, and bachelor’s degrees that lead to professional careers with family-supporting wages.
Recipients must be enrolled in at least one three-hour class online or in-person. They must also have a 2.0 GPA, earn medium to low income, and participate fully in the ASPSF scholarship program by attending workshops and communicating with their local program manager.
A full list of ASPSF’s eligibility guidelines is available at aspsf.org/eligibility. ASPSF accepts scholarship applications three times a year: spring, summer, and fall. The next application will open for the Spring 2026 semester in January.
These single parent scholarships are made possible thanks to generous donors, organizations, schools, businesses, and foundations who believe in the incredible power of education. Thanks to community support, ASPSF awarded over 800 scholarships totaling $1.1 million last year.
For more information, visit aspsf.org or contact Jen Lawrence at [email protected] or 501.550.6304.
About Arkansas Single Parent Scholarship Fund: Statewide nonprofit Arkansas Single Parent Scholarship Fund (ASPSF) is dedicated to ending single parent poverty through higher education. Since 1990, ASPSF has awarded more than $50 million in scholarships and provided services that empower single parents to complete their education and pursue higher-paying careers. With the help of volunteers and community support, ASPSF creates multigenerational change, transforming lives for both single parents and their children. Learn more at aspsf.org.
COSL Announces Regional Tax Auction Results
The recent auction of tax-delinquent properties in Crawford, Franklin and Logan counties raised over $625,800, the Commissioner of State Lands announced.
The regional auction drew 105 registered bidders, who purchased 51 of 53 available parcels for $628,843.85 Results were as follows:
Crawford County: 31 parcels offered; 30 parcels sold; $308,943.85 total; $28,625.50 taxes collected
Franklin County: 5 parcels offered; 4 parcels sold; $58,500 total; $6,849.62 taxes collected
Logan County: 17 parcels offered; 17 parcels sold; $258,400 total; $19,021.69 taxes collected
The auctions offered real estate parcels with taxes delinquent since 2020.
“Most owners redeem their property by paying the delinquent taxes; we only auction a fraction of the parcels certified for delinquent taxes,” Commissioner Tommy Land said. “Of course we hope property is redeemed if the owners want to keep it, but it is vital that the parcels return to the county’s active tax rolls.”
The COSL office disburses taxes and interest to the county, whether that money is collected through redemption or sale.
“Last year, the Commissioner of State Lands Office sent more than $18.7 million to school districts and county governments,” Land said. “Of that, $553,388.75 went to these three counties, helping fund everything from roads to schools.”
Those turnback amounts were:
Crawford County: $308,847.02
Franklin County: $128,865.85
Logan County: $115,675.88
Auction sales are final.
Unsold parcels may be redeemed online at www.cosl.org, using a credit or debit card, or owners can call 501-324-9422 to request a Petition to Redeem. Redemption does not grant ownership; it simply makes the taxes current.
Parcels that did not sell at the public auction will be available after 30 days and can be purchased through an online auction by viewing the Post-Auction Sales List at www.cosl.org.
Tritt Announces Bid for Arkansas House District 46 Seat in 2026 Republican Primary
Ted Tritt announced his intention to run for the Arkansas State Representative District 46 seat in the Republican Primary, March 3, 2026. The district covers portions of Franklin, Logan, Scott, and Sebastain Counties. The current State Representative, Jon Eubanks, is not running for re-election.
“I have always loved our area of the State and know that I would like to have the opportunity to represent our communities in the State Legislature. With my business and civic background I feel I have the experience to be a Representative. It is of my strong belief that everyone has a voice, and deserves to be heard because that is the job. With shrinking jobs and opportunities one of my focuses would be on increasing economic development through combined efforts from state, county and local governments, so people do not have to leave home to get a good job. I also know we must offer educational opportunities, both traditional and vocational, so we can provide industry with an educatedworkforce. Another concern is health care. We cannot afford for our hospitals to close or the cost of our health insurance to skyrocket. I believe my work and civic experiences gives me insight into those issues and others. With a continued effort and focus on quality of life. I look forward to visiting with people across the district asking for their vote and support, as well as, learning about issues that are important to them.”
Tritt was born in Ozark, Franklin County but grew up in Logan County and still owns the family home place. Heworked for the local farmers in the farming doing a variety of jobs but enjoyed row crop farming a few weeks of the summer in Cross County helping family there get their fields planted the most. He entered the oil industry in 1979 with a Gulf Oil Company Distributor focusing on Commercial, Retail and Wholesale accounts and later became the Operator and Manager for the Paris Branch of Littlefield Oil Company. In 1987, along with the operations of the fuel business, he and his family ventured into private businesses. Over a period of time they established a Fuel Station and Service Canter along with a Hardware and Farm Store and an Insurance and Investment Company. With the sale of these businesses, children out of school and gone from home, Tritt returned to the fuel industry where he eventually worked covering the Southeast United States and Caribbean countries for the next 20 years.
Tritt has been active in in his community for years working with the North Logan County Chamber as Board Chair and Chairman of Industrial and Business Development. He also completed both the Leadership Logan County and a University of Arkansas Community and Economic Development Leadership class. He worked with many others, including Rep Frank Willems, Lloyd George and Charlie Selman, to help make Mount Magazine State Park a reality. He is a former Chair of the Arkansas River Valley Area Council (ARVAC) and was on the founding Board of Helping Hands. Tritt has also volunteered for Make a Wish and Special Olympics. In 2000 he hosted a Business Delegation exchange from Ukraine.
How do I store beef in the freezer?
STEAK OUT — A comparison of top sirloin steaks when frozen in a large section and then cut after thawed, top, and a steak that was frozen individually as a pre-cut steak, bottom. (U of A System Division of Agriculture photo)
By John Lovett
University of Arkansas System Division of Agriculture
Arkansas Agricultural Experiment Station
Steaks and balloons have something in common — at least when it comes to freezing temperatures, according to Derico Setyabrata.
Setyabrata is an assistant professor of meat science and muscle biology with the Dale Bumpers College of Agricultural, Food and Life Sciences at the University of Arkansas and the Arkansas Agricultural Experiment Station, the research arm of the University of Arkansas System Division of Agriculture. Setyabrata’s recent study showed that successful long-term storage of bulk beef purchases comes down to size and cut.
The study, published in Meat and Muscle Biology, the official journal of the American Meat Science Association, takes a deep dive into the science of freezing beef. Researchers compared three cuts of meat, in whole sections and cut into steaks, with freeze-thawing cycles in industrial blast freezers and two types of freezers found in most homes.
“There are some muscle-specific differences, but all in all, what we see is if you store it as a roast or a bigger section, usually the products maintain the quality a little bit better compared to steaks, but overall, not much of a difference,” Setyabrata said.
While large sections, such as a roast, froze more slowly and resulted in greater moisture loss compared to individual frozen steaks, the bigger sections of meat offered better color quality compared with the individually frozen steaks.
Ultimately, preserving the quality of the meat comes down to limiting moisture and air in the package, which will lead to ice crystals that destroy meat at the cellular level.
Ice and air
“Imagine your meat product as a balloon, and once you have ice crystals there, the balloon pops and then there’s nothing,” Setyabrata said. “That causes a lot of issues, like excessive moisture loss because those cells are damaged. If you don’t store it correctly … or if it’s stored too long and not in well-packaged conditions, it can also lead to a lot of oxidation issues.”
Oxidation, which is the chemical reaction of oxygen with a substance, can lead to off-flavors and odors, discoloration and decrease the juiciness of the meat.
To limit damaging ice crystal formation in the meat, Setyabrata recommends removing the meat from the package it was brought home in and vacuum sealing it. Setyabrata said resealable plastic freezer bags could also be used for those without a vacuum sealer.
“I think that will definitely improve your meat quality, even if you move it into a ZiplocTM bag and try to remove as much air as possible,” he said. “That already helps improve the potential quality of the products following storage. The freezer is still the best way to preserve your products.”
If it’s done properly, Setyabrata said that beef samples can be stored frozen for up to one year, and sometimes two years without significant impact to quality, if the freezer’s temperature does not fluctuate much. Temperature fluctuations in the freezer caused by being opened regularly or packing product over the freezer capacity will decrease product longevity, however.
“A lot of the time, for us as consumers, we only have one freezer that also has everything else in it, so we open and close it all the time, and that actually causes a lot of issues because of the temperature fluctuations,” Setyabrata said. “With temperature fluctuations, I would still probably say about half a year or so, and the meat will still probably be good.”
If not packaged correctly, Setyabrata said, degradation of meat quality advances from ice crystal formation after being stored for just a month.
“Once you can see that there are ice crystals on it, that shows that there is quality degradation from the moisture, and the ice crystals build up around it,” he said.
Consumer panel results
Grading three cuts of meat — paired strip loin, top sirloin, and eye of round — in large sections and steaks, stored in three kinds of freezers, the results of the study suggested that product size has a greater impact on determining final frozen meat quality than the type of freezer used. The three types of freezers tested in the study included a freezer in a standard home refrigerator, a standard home chest freezer, and an industrial blast freezer.
Based on trained consumer panel responses collected by collaborators at Texas Tech University, individual steak freezing increased the product’s toughness for the beef strip loins and top sirloins, but eye of round samples were not impacted, potentially due to their high connective tissue content, the study noted.
Consumers rated all sensory traits similarly for paired strip loins and eye of round muscles, whereas large sections in a standard home refrigerator’s freezer received a lower tenderness rating in the top sirloin muscle.
Based on the study’s results, product size during freezing will govern frozen meat quality and could potentially cause detrimental effects on consumer acceptability and satisfaction.
Ultimately, the researchers found that typical consumer freezing practices only minimally impacted the final product quality.
The full study, “Impact of Product Size and Subsequent Consumer Freezing Practices on Meat Quality and Palatability of Different Beef Muscles,” was conducted with support from the National Cattlemen’s Beef Association, a contractor to the Beef Checkoff, and from the Arkansas Beef Council.
Setyabrata’s co-authors at the University of Arkansas included lead author Paul Olaoluwaniyi Dahunsi, graduate research assistant in the animal science department; Ashley Rivera Pitti, meat lab undergraduate research assistant; Palika Dias-Morse, animal science program associate; and Morgan Denzer, instructor in the food science department.
From Texas Tech, Sebastian Hernandez, postdoctoral research associate, Thomas W. Dobbins, graduate research assistant, and Jerrad F. Legako, associate professor in the department of animal and food sciences, were also co-authors. Kelly Vierck, extension meat specialist and assistant professor at the University of Tennessee Institute of Agriculture, also contributed to the study as a co-author.
Catch Setyabrata talking about this research and more in the July 2025 episode of the Food, Farms & Forests podcast.
Mention of trade names does not imply endorsement by the University of Arkansas System Division of Agriculture.
To learn more about the Division of Agriculture research, visit the Arkansas Agricultural Experiment Station website. Follow us on X at @ArkAgResearch, subscribe to the Food, Farms and Forests podcast and sign up for our monthly newsletter, the Arkansas Agricultural Research Report. To learn more about the Division of Agriculture, visit uada.edu. Follow us on X at @AgInArk. To learn about extension programs in Arkansas, contact your local Cooperative Extension Service agent or visit uaex.uada.edu.
About the Division of Agriculture
The University of Arkansas System Division of Agriculture’s mission is to strengthen agriculture, communities, and families by connecting trusted research to the adoption of best practices. Through the Agricultural Experiment Station and the Cooperative Extension Service, the Division of Agriculture conducts research and extension work within the nation’s historic land grant education system.
The Division of Agriculture is one of 20 entities within the University of Arkansas System. It has offices in all 75 counties in Arkansas and faculty on three system campuses.
Pursuant to 7 CFR § 15.3, the University of Arkansas System Division of Agriculture offers all its Extension and Research programs and services (including employment) without regard to race, color, sex, national origin, religion, age, disability, marital or veteran status, genetic information, sexual preference, pregnancy or any other legally protected status, and is an equal opportunity institution.
COSL announces Scott and Sebastian County
The recent auction of tax-delinquent properties in Sebastian and Scott counties raised over $673,800, the Commissioner of State Lands announced.
The regional auction drew 111 registered bidders, who purchased 44 of 45 parcels for $673,880.28 Results were as follows:
Scott County: 10 parcels offered; 10 parcels sold; $81,634.67 total; $7,593.25 taxes collected
Sebastian County: 35 parcels offered; 34 parcels sold; $592,245.61 total; $41,620.96 taxes collected
The auctions offered real estate parcels with taxes delinquent since 2020.
“Most owners redeem their property by paying the delinquent taxes; we only auction a fraction of the parcels certified for delinquent taxes,” Commissioner Tommy Land said. “Of course we hope property is redeemed if the owners want to keep it, but it is vital that the parcels return to the county’s active tax rolls.”
The COSL office disburses taxes and interest to the county, whether that money is collected through redemption or sale.
“Last year, the Commissioner of State Lands Office sent more than $18.7 million to school districts and county governments,” Land said. “Of that, $937,300.88 went to these two counties, helping fund everything from roads to schools.”
Those turnback amounts were:
Scott County: $61,315.51
Sebastian County: $875,985.37
Auction sales are final.
Unsold parcels may be redeemed online at www.cosl.org, using a credit or debit card, or owners can call 501-324-9422 to request a Petition to Redeem. Redemption does not grant ownership; it simply makes the taxes current.
Parcels that did not sell at the public auction will be available after 30 days and can be purchased through an online auction by viewing the Post-Auction Sales List at www.cosl.org.
BACK TO SCHOOL: After-school ideas for smart snacking
Snacking shouldn’t be overlooked. After a full day of learning, the body needs a little refueling. (Image via Pixabay)
By The U of Arkansas System Division of Agriculture
A little extra time spent on Sunday can make after-school snacking a little easier, said Teresa Henson, extension assistant professor-nutrition, for the University of Arkansas System Division of Agriculture. By the U of Arkansas System Division of Agriculture. 354 words. With art of MyPlate, file art of fruit kabobs, trail mix.
Henson is part of extension’s family and consumer sciences, which provides life skills training for home, food and finances.
Snacks shouldn’t be overlooked.
“After a full day of learning, kids need a snack to recharge,” she said. “Whether they’re heading to basketball practice, a baseball game, or just unwinding at home, having healthy options ready can make a big difference in supporting their energy and well-being.”
With family members coping with full and sometimes competing schedules during the school week, Henson suggests that “prepping snacks in advance on Sunday can make weekday afternoons stress-free.”
School-age children need snacks to fulfill their daily nutritional requirements from all the MyPlate food groups, according to the Dietary Guidelines for America 2020-2025. My plate recommends servings from five food groups: dairy, fruits, grains, proteins and vegetables.”
MyPlate, which replaced the Food Pyramid, calls for:
- Half of a consumer’s plate to be made up of fruits and vegetables,
- Half of all grain-based foods be whole grain,
- Consumers to move to low- or fat-free dairy milk, yogurt or fortified soy versions
- Varying proteins to include seafood, meat, poultry, eggs, nuts and pulses such as lentils.
Henson offers some easy and healthy after-school snacks organized by food groups:
Fruit:
- Fruit kabobs
- Sliced fresh fruit and yogurt dip
- Cheese sticks with fruit
- Fruit and yogurt parfaits
- Unsweetened applesauce with cinnamon
- Muffins made with fruit
Grains:
- Homemade chewy granola bars with whole-grain oats
- Trail mix with whole grains such as oats or cereal
- Peanut butter and jelly on whole wheat bread
- Whole grain snack crackers and cheese
- Whole grain pita pocket with ricotta cheese and apple
- Popcorn
Dairy:
- Yogurt in dips and parfaits
Protein:
- Packets of nuts, cheese, meat
- Trail mix with nuts
- Peanut butter on a sandwich or crackers
“Having healthy snacks ready for your kids after school is a great way to keep their diet balanced and nutritious,” Henson said.
Find recipes and more online at the Cooperative Extension Service.
To learn about extension programs in Arkansas, contact your local Cooperative Extension Service agent or visit www.uaex.uada.edu. Follow us on X and Instagram at @AR_Extension. To learn more about Division of Agriculture research, visit the Arkansas Agricultural Experiment Station website: https://aaes.uada.edu/. Follow on X at @ArkAgResearch. To learn more about the Division of Agriculture, visit https://uada.edu/. Follow us on X at @AgInArk.