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About Spilyay tymoo. (Warm Springs, Or.) 1976-current | View Entire Issue (April 20, 2011)
Pgge 10 Spííy^y Tymoo, Warm Springs, Oregon Oregon State University Extension Warm Springs A p ril 20, 2011 The Agriculture and Natural Resource Program The A griculture and Natural Resource Program at Warm Springs focuses on outreach education and learning with a focus in range management, live stock, farm production, weed management, garden ing, and other natural re source related issues. Here is a snapshot of some of our ongoing and upcoming pro grams: Courtesy photo. The OSU Extension Warm Springs Office is located in the Education Building. Office hours are Monday-Friday, 8 a.m.-5 p.m. Programs offered by OSU Extension Warm Springs Oregon State University Extension offices are in every county in Oregon. In Warm Springs, we are fortunate to have all facets represented: Family & Community Health (FCH), Oregon Food Nutrition Program (OFNP), 4-H, Natural Resources, and Agriculture. The Oregon Food Nutrition Program focuses on health and nutrition starting at an early age. We deliver classes within many programs here in Warm Springs. Throughout the year we offer adult Food Preservation, Food Safety, Budgeting, Baking, and many other fun and unique seasonal classes. Our staff includes: Jeanette Henderson, Sara Smith, Morning Rae Ferris, John Brunoe, Arlene Boileau, and Danita Macy. Please feel free to call us with your food questions as our Master Food Preservation line in operating. We can be reached at 541-553- 3238. Please ask for Danita Macy or Jeanette Henderson. The month of April is filled with important dates "Week of the Child” and "Child Abuse Prevention Month.” This month in particular we are focusing on the health, wellness, and future of our children. Parents and family members play an important role in the future of our children, as children mirror habits (good and bad) of adults. Childhood obesity rises each year, along with diabetes. Begging the question what can one do to change this unhealthy future for our children? Parents have busy schedules and are doing the best they can for their families. Yet, making small and simple changes can affect greater change over time. • High sugar soda pop has a lot of calories and no nutrition for growing brains: try water (it’s free) or 100% fruif juice that contains essential vitamins, such as vitamin C. • Rather than sending your child off to school with a whole bag of chips, send a smaller snack size bag of chips or make a trail mix with whole grains and dried fruit. (See recipe) • • • Get children involved in outdoor sports and other activities. There are many beautiful places to walk in our community and it doesn’t cost a thing to walk. Start a family game nighf or a family book reading night. Eat dinner together as a family. In 2005, The Center on Addiction and Substance Abuse (CASA) published a study showing the importance of eating together as a family. The CASA study revealed that among those families who eat together three or less times a week, 45% report the TV being on during meals. The ramifications of TV dinners go beyond nutrition. Kids in the families eating with adults less than three times per week reported higher levels of family tension, less conversation, and lower self-esteem than families who eat together more often, without television. Our children are our greatest treasure by providing them a healthy start they have a greater chance to at a healthy future. -D a n ita Macy Makes 8, A cup servings 1 Ingredients: 1 cup dried apple slices or other dried fruit 1 cup air popped popcorn 1 cup raisins 1 cup cereal (any variety) 1 cup nuts Add all ingredients to a medium bowl; mix well. Divide into equal portions and put in plastic bags to store. 4-H Culture Veggie Stew 6 servings, 1 1/4 cup each This recipe is a good source of vitamin A, which keeps eyes and skin healthy. Ingredients: 1 tablespoon vegetable oil 1/2 cup peeled and diced onion Directions: 1. In a deep pot add 1 table spoon of vegetable oil. 2. Add onions and celery and sauté until they are soft. 3. Add the rest of the veg etables, 1 cup w ater and chicken broth granules 4. Season with salt and pep per 5. Cover and simmer slowly for 30 minutes or until carrots and potatoes are tender. Bright Ideas: If the stew gets too dry, add more water. Source:GlendaHyde, Deschutes County, Oregon Livestock Clinics Our second annual Bru cellosis vaccination clinic occurred on February 17th, 2011. We offered at cost vaccination service for trib- ally owned heifers. Our an nual Horse V accination clinic was held on April 6th, it offered at cost vaccina tions and Coggins testing for tribal member horses. Both of these clinics were in col laboration with the Range and Ag. Department. We are now planning more clinics focused on livestock health care at Warm Springs. Come by and visit us at the Extension building! We welcome new ideas and sug gestions for outreaching this program to the community. - Fara Brum m er; Blaine Begay Spring Into Gardening Saturday, April 23, 2011 9:30 a.m.— 11:30 a.m. Central Oregon Agricultural Research Center (COARC) 850 NW Dogwood Lane, Madras (1 mile N of Madras, Corner of Hwy 26 & Dogwood) FREE-Open to the public 2-hour class will include a tour of COARC.In addition, offer tips and maintenance and selection of ornamental plants for the home and landscape in Central Oregon. Workshop Topics: Pruning Fundamentals for Trees and Shrubs Care, Maintenance, and Selection of Perennials Managing Common Insects and Disease Problems ■ Healthy Recipes Crunchy Snack Mix W orkshop - Range Restoration (Manag ing Invasive Species) On May 18th, we will be hosting a workshop focused on restoring the range by m anaging weedy grasses such as medusahead and O ngoing W eed Plot Research In collaboration with our Central Oregon Agricultural Research Station, weed plot research is occurring at Warm Springs. Herbicide and seeding trials are fo cused on learning how to manage range weeds in a cost effective way. • * 2 stalks chopped celery 2 carrots, sliced in 2” sticks Tmedium potato, diced 1 can (about 15 ounces) diced tomatoes, with juice 1 zucchini, sliced, 1/4 inch thick 2 sprigs parsley, minced 1 cup water 1 teaspoon chicken broth granules (or 1 bouillon cube) 1/2 teaspoon salt 1/4 teaspoon pepper The Agriculture in the Classroom Program In collaboration with Fam ily and Com m unity Health. This program in volves the 4th Grade El ementary school children in hands on projects, such as making ice cream and but ter and growing a garden. School youth learn about basic agricultural principles and develop skills in math and spelling while having fun! This year, John Brunoe (Educational Program As sistant), will be leading the youth in growing their own garden which is situated just off Highway 26. cheatgrass. Topics will focus on utilizing weedy species to manage as w ell as move range conditions closer to a desired state. State University Extension Service. For more recipes and other resources on eating well for less, see our web site at www.healthyredpes.onegonstate.edu © 2007 Oregon State Univer sity. Partial funding for the Or egon Family Nutrition Program is made available through the Oregon Department of Human Services from the USDA Food and Nutrition Service. OSU Ex tension Service cooperating. OSU Extension Service offers educational programs, activi ties, and m aterials without discrim ina tion based on race, color, reli gion, sex, sexual orientation, national origin, age, m arital status, disability, or disabled veteran or V ietnam -era veteran status. OSU Extension Service is an Equal Opportunity Employer. Materials will be made avail able in large print, Braille, on audiotape, co m p u te r disk, verbally, or other form ats upon request. Please contact OSU E xten sion. To find out if you are eli gible for Food Stamps, call 1- 800-SAFENET. Enrichm ent Summer Camp The planning process for the 2011 Warm Springs Cultural Enrichment Camp is underway! This year we are redesigning the 4-H Camp to focus on recon necting the Warm Springs youth with our natural resources. Our goal is to provide a safe place for youth to bond not only with the natural resources, but also with the cultures and traditions of the Confederated Tribes of Warm Springs. This years 4-H camp will be gin on Sunday, August 14 and will run until Saturday, August 20, 2011. The location of the 4-H Culture Camp will remain at Peter’s Pasture (25 miles west of Warm Springs). We are wel com ing both male & female campers, who have just com pleted grades 4-7. For more information, please contact Arlene Boileau at 541 - 553-3238. Oregon State UNI VERSI TY 4-H/Culture & Heritage May Activities May 4: Carol’s Room (Mothers Day Cards May 11: After-School Activity (Paper Planes) May 18: Carol’s Room (Flowers) May 25: After-School Activity (Flowers) **Every Monday in May: Language, Crafts, & History. Johnson O’Malley Program at the JCMS, 3:30-5:30 p.m. **Every Thursday in May: Social Dancing at the Senior Center, 5:00-7:00 p.m. Oregon State University Extension Warm Springs 1110 Wasco Street P.O. Box 430 Warm Springs, Oregon 97761 (p) 541-553-3238 (f) 541-553-3368