The recent crises at the Osawatomie State Hospital are about much more than accreditation and oversight. They are part of a larger story of neglect toward the mentally ill, now lasting for a half century and counting.

The Osawatomie story is harrowing: a staff member raped by a patient, with subsequent investigations uncovering additional abuses, inadequate oversight of the patients, and staffing problems. Federal officials threaten to suspend Medicare payments to Osawatomie, while Miami County government leaders demand solutions.

Political scientists call this “fire alarm oversight.” The legislature steps in when there is a highly-publicized, immediate crisis. Unfortunately, initiating new procedures at Osawatomie will not fix the underlying problem.

From the nineteenth century to the 1950s, Kansas followed national trends by placing those diagnosed as mentally ill into large, state institutions. Osawatomie State Hospital was just such a place, housed back then in a medieval-looking brick building, since closed. Conditions were often horrific. Patients—including children–were given improperly-administered electroshock therapy and heavy medication. Some were involuntarily sterilized or lobotomized. The 1962 book One Flew Over the Cuckoo’s Nest made many Americans aware of these horrors, until then largely out of sight, out of mind for most people. It later became a popular movie starting Jack Nicholson.

Also in the 1960s, the trend moved toward “deinstitutionalization”: the mentally ill were to be released from state hospitals and placed in community-based care. Patients would live in group homes run by nonprofits, with relatives, or even independently, checking in periodically to state clinics where they could check their dosages of medicine, get talk therapy, and get help finding appropriate jobs and other things to do. That was also a time of great hopes for newer, better, less-intrusive medications.

Things then went sideways due to lack of funding. The anti-tax climate of the late 1970s left state policymakers desperate for funding cuts, and the possibilities of deinstitutionalization were too good to ignore. The new goal was cost containment, not compassionate care. State hospitals lost too many beds to treat those who still needed inpatient supervision, while many of the deinstitutionalized joined the ranks of the homeless, due to inadequate follow-up care.

A good example of these intermingled trends occurred here in the 1990s, when Kansas closed the Winfield and Topeka State Hospitals. There was concern about the quality of patient care in these aging facilities—but their closing was also a tempting target for budget cuts. On the other hand, Wyandotte County legislators have fought for years to keep the tiny Rainbow Mental Health facility from suffering the same fate.

What now? Shall the state make a true commitment to care for those with mental illnesses, fully funding community-based, follow-up care for those who can use it, while also insuring adequate beds and sufficient staffing at state hospitals for those who need round-the-clock supervision? As things stand, most care for the mentally ill is left to the police, prisons and emergency rooms. Not understanding social norms, the mentally ill are often in trouble. Unfortunately, police officers lack the proper training to respond to them. The harsh, authoritarian tone police use to keep order is exactly what provokes a panicked, even violent response from someone with schizophrenia or other disorders. Nor do prisons or regular hospitals have the training or staffing to cope with the special needs of this population.

Proper, fully-funded care for the mentally ill would allow the police, prison, and emergency room staff to return to the jobs for which they trained, reduce the crime rate, and lower stress on affected families. It would offer hope to patients themselves, some of whom are suffering in ways that few others can imagine. In short, it is the right thing to do—but are we willing to pay for it?

Michael A. Smith is an Associate Professor of Political Science at Emporia State University.

I make few if any new year’s resolutions, but this year I’ve decided that 2016 is the year when I will take up smoking. For some time I’ve wanted to learn how, and since making my resolution I’ve been doing lots of research. As with any other subject, the internet teems with “how-to” information on learning to smoke, and as it turns out smoking is actually very healthy….Oh, I can see now that this all sounds bad. What I mean is I’ve decided 2016 is the year when I will learn to smoke meat!

Last year I bought a nice little Char Broil charcoal grill at a garage sale. The guy said he used it to smoke, but my first and only attempt at using it as a smoker fell flatter than western Kansas and I was ready to declare that smoking meat was just not for me. A couple weeks ago at a Sunday school Christmas party, one guy brought a turkey he had smoked and another brought a smoked pork shoulder. That was it; I had to learn how to do that.

Smoking is the art of slowly cooking with some sort of offset heat, unlike grilling, and adding certain wood, woodchips or pellets to give the meat or vegetables a smoky flavor. Commercial smokers are available in several styles and homemade smokers can be made from old tanks, refrigerators, freezers and almost anything else that can be turned into a fairly airtight structure where the heat and smoke can be controlled to cook the product slowly. The only thing limiting homemade smoker vessels is the imagination.

Smokers fall into one of two styles, vertical or offset, and into one of five categories; pellet smokers, propane smokers, electric smokers, charcoal smokers and wood smokers.

Vertical smokers place the heat source at the bottom and the cooking surface directly above, diverting the heat and smoke somehow to make it indirect. Offset smokers place the heat source off to one side of the cooking surface and draw the heat and smoke in and around the meat.

Pellet smokers have an offset firebox, usually with an apparatus that automatically feeds pellets to the fire; they are noted for their simplicity. Propane heat can be used with most any smoker design and propane smokers are also known for their simplicity. Electric burners can also be used as the heat source, also making for an easily-operated-smoker, and are often used in a vertical cabinet of some sort. Both charcoal and wood can be used as the heat source for either vertical or offset style smokers. Although known as the trickiest to control both temperature and smoke application, wood and charcoal smoked meats are known for their taste.

Pellets and woodchips can be purchased in different varieties. Pellets are the heat and smoke source for pellet smokers and woodchips are added as the smoke source for propane, electric and charcoal smokers. Fruit and nut tree woods of various kinds are used as both the heat and smoke source for wood smokers.

As I said, the internet simply teems with information about smoking meat. A wonderful website is www.smokingmeat.com that has all manner of different links from discussion forums to recipes and even a classified section where you can buy used smokers and equipment. I will either rebuild my little Char Broil grill or start from scratch and build what I want. In the meantime, learn to smoke (meat) and continue to Explore Kansas Outdoors.

Steve Gilliland, Inman, can be contacted by email at [email protected].