Tag: Kevin Dixon


College and MDC Partner on Venison Processing and Cooking Videos


November 9, 2021 | Campus News

A partnership between East Central College and The Missouri Department of Conservation (MDC) has produced a series of videos that takes hunters from the harvest to the meal.

The goal of the “Field to Fork” videos is to teach hunters the proper way to field dress and process deer, and to show creative and delicious ways to cook venison.

The first two videos in the series of seven focus on field dressing and skinning a deer, which was demonstrated by Kevin Dixon, associate professor of biology at ECC, and avid hunter.

The third video features Chef Mike Palazzola, culinary arts program coordinator at ECC, butchering the venison and describing each cut of meat.

In the final four videos, Palazzola cooks the different cuts making venison dishes, including fajitas, a double cut venison chop, bacon-wrapped backstrap and Cajun country-fried steak.

The videos were produced by East Central College in partnership with the MDC. They can be viewed now at on the East Central College YouTube channel and the Missouri Department of Conservation YouTube channel.

ECC also will promote a video each week on its social media channels. A link to the list of ingredients and directions are in the description of the YouTube videos.

Processing Venison

According to Kyle Lairmore, education section chief at the MDC, discussions about teaching the public to process their own deer were spawned by the challenge to find processors.

He explained that the past few years, it has been difficult to find a processor with openings or willingness to process hunters’ deer harvests.  Many hunters were on a waitlist for processing that was six to nine months long.

“It became apparent that many hunters would need to process their own harvests which led to a partnership between the MDC and ECC, who stepped up and offered their expertise through their culinary arts program,” Lairmore said.

He approached Dixon, who he knew was a biology professor and long-time hunter education instructor and asked him to share his knowledge about field dressing deer and preparing it for processing.

“As a biologist and deer hunter I understand the importance of proactively managing the state’s deer population through regulated hunting,” Dixon said.

“With my experience of having taken many deer over the years, I hope to help someone new to the sport on how to properly take care of their deer once it’s been harvested,” he added. “This begins with field dressing the animal and taking care to skin it properly to be able to enjoy the healthy meat options venison provides for the freezer.”

Recording the processes provides an educational tool to reach new hunters or teach hunters new skills.

“In some cases, it may be too expensive for someone to take a deer to a processor, and this can help them properly prepare the animal for butchering,” he said. “In other cases, folks may want to be do-it-yourselfers and need guidance on how to get started, and I hope that I can help in some way.”

In the Kitchen

Meanwhile, when the hunting and processing portion of the project was discussed, Conrad Mallady, conservation educator with the MDC, asked Palazzola if he would participate.

“The thought of a sustainable food source right in our back yards and being able to remove some of the intimidation of trying new things for people has always been one of my motivators,” Palazzola said.

“Much of our produce is either harvested from our greenhouse or foraged locally,” Palazzola said. “If you make food approachable and necessary, it will bring family’s back to the dinner table together.”

For the venison recipes, Palazzola said he wanted to create recipes with ingredients people will recognize while teaching them something new.

“I tried to include recipes that were familiar, but just outside people’s comfort zone for a challenge and to highlight all the wonderful ingredients we were fortunate enough to have,” he said.

“I also wanted to shed a different light on how people regard venison in the kitchen, both professionally and recreationally.”

Palazzola encourages anyone who follows the recipes to keep an open mind and make adaptions to their liking.

“I encourage everyone to approach these recipes as a guideline for what the dish could be rather than what it has to be,” he said. “Don’t rely on these recipes to be 100 percent correct for you. I am cooking with all my senses when I approach a dish in this way.

“It’s a bit cliché, but let the ingredients tell you what to do.”


A “Burning” Desire to Save Quail and Pheasant Habitats at ECC


October 18, 2021 | Campus News

Chances are good that if you’ve spent much time outdoors you’ve heard the familiar “Bob White!” call of a male quail courting the hens in the area and staking out his boundaries.

Unfortunately, the opportunity to hear those calls has become much less common, to the point that there may be no quail left in many areas where they once were often heard.

As we build more homes and expand farmlands to meet the food demands of expanding populations, wildlife has suffered the consequences the most. That’s where non-governmental organizations, like Quail Forever and Pheasants Forever in Missouri, become so important.

Pheasants Forever (PF) was founded in 1982 by dedicated outdoor enthusiasts to preserve pheasant populations by improving habitats and educating the public. A group of those concerned pheasant hunters saw the connection between declining populations and habitat loss.

They also saw that quail populations were dwindling across the country from those same issues, and Quail Forever (QF), a branch of PF, began in 2005. Efforts in conserving those bird populations are still at work today where PF/QF works diligently in most of the U.S. and parts of Canada, including Franklin County.

While habitat management and restoration are integral to wildlife management, habitat improvements have benefits to many other non-game species. Many of the wildflowers and grasses that serve as food and shelter for quail are also essential as food sources for multiple species of pollinators, giving benefit to a wide range of species in our local ecosystems.

According to the Missouri Department of Conservation (MDC), nearly one-third of Missouri, including approximately 40 percent of the St. Louis metropolitan area, was prairie before westward expansion and settlement began. Today it is estimated that less than 0.5 percent of those original prairies remain.

Efforts in prairie restoration have been done in many areas of the state and nation, including at the campus of East Central College in Union.

In the early 2000s, Dr. Pat Woolley, ECC Professor Emeritus of Biology, worked with MDC, Shaw Nature Reserve and the U.S. Fish and Wildlife Service to restore nearly 10 acres of property on the campus to tall grass prairie. Seeding of the prairie in native warm season grasses and multiple forbs (including many species of wildflowers that are native to the area) was done, and in only a few short years the project came to full maturity.

Several species of grasses and over 30 different wildflowers have been documented in the most intensively managed plot, a 4.5-acre section of land just off the college’s main drive, with a second plot of approximately 4.6 acres near the college’s training center.

These plots support many animal and insect species including many types of bees which are essential to crop and food production. Multiple butterfly species also call the plots home.

After Dr. Woolley’s retirement, management of the now-mature prairie fell to members of the ECC Biology department. In 2008, Kevin Dixon, associate professor of biology, took on the responsibility of managing the areas.

Dixon’s interest was spurred by his love of photography where he would take pictures of the wildflowers and pollinators throughout the blooming season from May through September annually.

In 2013, Dixon noticed that non-native Fescue and Sericea Lespedeza, an invasive species, were beginning to proliferate in the plots. With the help of biologists from MDC, a formal management plan was developed and a late-season prescribed burn was conducted in November 2015.

While the burn did accomplish two main objectives – the ridding of previous years’ thatch and setting back the invasive species – it had an unexpected result of boosting the growth of the tallest grasses, namely Big Bluestem and Switchgrass. This began to choke out the some of the wildflowers throughout the plot.

Another prescribed burn was needed to control the grasses, and the timing lined up well with the original management plan of burning every five years, so Dixon began to look for helping hands to conduct a burn.

Enter Quail Forever & Pheasants Forever.

A local landowner who is a member of PF/QF suggested to Dixon that he contact Wesley Hanks, who is the local PF/QF farm bill biologist. Hanks, a Franklin County native and an ECC alumnus, works with landowners in Warren, Franklin, and Washington counties, helping develop and maintain wildlife-friendly habitats, especially those that will benefit quail and other species of both game and non-game animals.

In early 2021, Hanks and Dixon met at ECC to discuss plans for a prescribed burn. Hanks, a technical advisor for the East Central Prescribed Burn Association (ECPBA), felt confident a burn could be conducted, and recommended doing so near the end of the growing season in early fall to bring back some of the lost diversity in the wildflowers and slow down the ever-thickening grasses.

According to the group’s Facebook page, “The ECPBA is a landowner-led group to conduct and promote the safe use of prescribed fire in Franklin and surrounding counties in East Central Missouri.”

These landowners are volunteers who share a passion for habitat management on behalf of wildlife, especially upland game birds like quail and pheasants. The ECPBA was organized in 2015 in cooperation with MDC, the National Wild Turkey Federation, and the Missouri River Valley Chapter of Quail Forever in Washington. The group obtained a grant to purchase a trailer and burn equipment to conduct prescribed burns.

Hanks contacted members of the ECPBA who gave their approval, and final planning began. On Sept. 24 the second-ever prescribed burn on the restored prairie plot was conducted at the college

There were 13 who turned out to do the burn, including five ECPBA members and four students from ECC’s General Ecology classes, who got hands-on experience with what it is like to use fire for the benefit of habitat management.

The entire procedure took a little over two hours from start to finish, with nearly all the downed thatch turned to beneficial ash which will provide much needed nutrients to subsequent years’ growth.

If you are interested in learning more about Quail Forever and/or joining the local chapter you can visit missouripfqf.org. If you are interested in learning more about and/or joining the ECPBA you can contact Wesley Hanks at whanks@quailforever.org or 636-649-3108.

 


Union PTK Chapter Earns Multiple Awards


June 24, 2021 | Campus News

The Chi Delta Chapter of Phi Theta Kappa at East Central College in Union recently was recognized for individual accomplishments and the work of the chapter.

Each year the honor society chapter participates in regional and international programs related to research and service projects and then report on their work to the statewide organization, according to Kevin Dixon, PTK advisor of the Chi Delta Chapter.

Once the reports are submitted each year, they are judged by the PTK headquarters staff.

On June 14, PTK Missouri Regional Coordinators Jo and Steve Fritts presented the 2021 Missouri Regional Awards hardware to the award recipients in the Chi Delta Chapter.

Typically, an in-person awards ceremony is held in March to recognize the recipients.

However, due to the COVID-19 pandemic. There was not an in-person ceremony this year, said Dr. Wendy Pecka, contact advisor for the Chi Delta Chapter.

“We are very proud of the hard work you put into these submissions,” she told the PTK members. “I only wish you all could have participated in the convention in person to understand how exciting it is for your work to be honored with these awards. Not every chapter gets to experience this.”

Chi Delta Awards

Listed below are awards the Chi Delta Chapter received:

  • Distinguished Chapter Award — one of six awards for Missouri.
  • Honors in Action Award — one of six awards for Missouri.
  • Honors in Action Distinguished Theme Award (theme of Perceptions of Progress) — one of three awards for Missouri.
  • College Project Award —one of six awards for Missouri.

Following are individual awards that members of the Chi Delta Chapter received:

  • Distinguished Chapter Officer – Lucille Vanek, chapter president — one of six awards for Missouri.
  • Distinguished Chapter Member – Sarah Murphy — one of two awards for Missouri.
  • Continued Excellence in Advising Award – Wendy Pecka —one of three given for Missouri.

Dixon explained that the Honors in Action projects involve scholarly research that lead to a service project for the community.

The Union chapter’s 2020 project was “Slicing the Stigma on Community College,” and the students prepared a PowerPoint that was sent to local high schools on the benefits of starting at a community college.

The College Project is focused on providing a service to the campus or college, and last year’s program began a project of revamping the look of trash receptacles on campus to make them more “visible” in hopes campus littering will decrease. That project will be continued into this fall, Dixon added.

PTK membership is by invitation only. Students must have a 3.4 GPA as a full-time student for a semester to join PTK. Once they are inducted into the honor society, students must maintain an overall GPA of 3.2.

Membership is open to all majors throughout the college, including anyone working toward a degree or certificate.


PTK Advisor Recognized for 25 Years with Chapter


December 16, 2020 | Campus News

Phi Theta Kappa (PTK) Advisor Kevin Dixon was recognized for 25 years of service to the honor society at East Central College.

Dixon, associate professor of biology, has worn many hats in the Chi Delta Chapter of PTK since 1995, including co-adviser, adviser and contact advisor.

He got his start with the organization as a student.

“I joined as a student and a couple of the student officers asked me to get involved,” he said. “I kept going from there.”

ECC President Dr. Jon Bauer presented Dixon with a pin to commemorate the 25 years of service and time given to students.

“This is a great accomplishment and Kevin has done a lot for PTK over the years,” said Bauer, who also was a PTK member as a student.

Dixon added that PTK is an organization where students from all areas of study get involved.

“I like that I get a chance to work with students from majors all across the college,” he said.

Phi Theta Kappa honor society recognizes and encourages scholarship among two-year college students. The organization provides students with opportunities for individual growth and development through participation in honors, leadership, service and fellowship programming. Dixon is associate professor of biology at ECC.

Students must have at least a 3.4 GPA and be a full-time student for one semester in order to be invited into PTK. After being inducted, students must maintain at least a 3.2 GPA.

For more information about PTK or to inquire about membership, email Dixon at kevin.dixon@eastcentral.edu, or Dr. Wendy Pecka at wendy.pecka@eastcentral.edu.


ECC Faculty Volunteer to Receive Pie in the Face for Charity


October 24, 2016 | Campus News

It’s called “The Coin War,” and it’s pitting East Central College faculty members against each other.

“I’m not too worried about being pied in the face,” admitted instructor Kevin Dixon. “I just want to be able to clean up the mess before a class!”

From Oct. 10-28, donation jars will be at the main desk in the Learning Center. The jars will have the names of seven members participating in the competition. The faculty member who raises the most money will be determined the “winner,” and will get the “honor” of getting a pie smashed in his or her face on Oct. 31. The staff members include: Aaron Bounds, Dr. Isaiah Kellogg, Dr. Wendy Pecka, Kevin Dixon, Amber Dunn, Gregory Stotler, and Richard Hudanick.

“I have to admit the thought of ‘stuffing the box’ crossed my mind, but I decided to not worry about it and just let what happens happen,” Dixon said. “Although, I could be encouraged to do so.”

Another staff member did not appear to be concerned about possibly being pied in the face.

“When I was asked to volunteer for this event, my immediate thought was ‘It is a good cause I would like
to help out with,’” Bounds said.

Donations will be given to the Franklin County United Way for assistance to families, children and elderly in need.

“United Way is a great organization that helps out in the community in so many ways. My wife and I donate to them through the payroll deduction plan here at the college, and I figure this is a small way to help even more,” Dixon said.

If you’d like to see one of these staff members get pied in the face, drop your spare change off today!


Phi Theta Kappa Advisor Honored


May 2, 2016 | Campus News

Kevin Dixon (left) was recognized recently for his 20 years of service as advisor for the Phi Theta Kappa chapter at East Central College.   Dr. Jon Bauer, ECC president, presented Dixon with a pin to commemorate the service and time given to East Central students.

Phi Theta Kappa honor society recognizes and encourages scholarship among two-year college students. The organization provides students with opportunities for individual growth and development through participation in honors, leadership, service and fellowship programming. Dixon is associate professor of biology at ECC.