REGIONAL
Wallowa.com
Wednesday, March 23, 2022
A15
Local teens attend entrepreneur summit
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WALLOWA COUNTY SENIOR
BAKER CITY — Two
groups of youth entrepre-
neurs participating in the
Mentor Match Teen Entre-
preneur Program in Wallowa
and Harney counties met in
Baker City on March 11 for
the YES! Rural Youth Entre-
preneur Summit.
The summit off ered teen
entrepreneurs a chance to
present their businesses for
feedback from a panel of
business and entrepreneurial
experts, learn how to prop-
erly introduce themselves,
and end a conversation in a
business setting, and learn
which of four personality
styles each had, and what it
means when dealing with
people and choosing a career.
The event was held at
Launch Pad Baker, and
hosted by Baker County eco-
nomic development director
Bryan Tweit, and Churchill
School, a former elementary
school-turned entrepreneur-
ial hub. Tweit helped round
up the panel of experts,
which included: Bret Car-
penter, professor of entre-
preneurship at Oregon State
University; Brian McDow-
ell, regional economic devel-
opment coordinator for Busi-
ness Oregon; Julie Keniry,
director of Eastern Oregon
University’s Rural Engage-
ment and Vitality Cen-
ter; Lea Hoover of Oregon
Trail Electric Cooperative;
and Vanessa Spreit, who
owns her own marketing
consultancy.
“I really enjoyed listen-
ing to everyone’s business
presentations,” said Shaylee
Root, founder of Good Good
Sugar, a baking business that
promises better than average
sugar cookies. “They were
interesting and inspiring.”
When presenting her
business, Root said she has
learned the importance of
managing her time.
“I have a planner now,”
she said.
Levi
Ortswam
and
Maclane Melville, both stu-
dents at Enterprise High
School and partners in Stead-
fast Recycling, a curbside
recycling business, presented
their business to the panel.
Meal site information: Wallowa 886-8971, Enterprise
426-3840, Home delivered meals 426-3840.
Mon. Mar. 28: Chicken fried steak, mashed potatoes & gravy,
roasted Brussels sprouts, pears & cherry
cobbler (sponsored by Joseph United
Methodist Women)
Wed. Mar. 30: Baked fish, wild rice, mixed vegetables,
coleslaw & lemon bar (sponsored by
Joe & Maxine Town)
Fri. Apr. 1: Menu not available
ENTERPRISE SCHOOLS
(Milk, fruit & vegetables served with all meals)
Mon. Mar. 28: Breakfast: French toast
Lunch: Tacos & refried beans
Tue. Mar. 29: Breakfast: Pancakes & bacon
Lunch: Pork chops with rice & sweet peas
Wed. Mar. 30: Breakfast: Breakfast bars
Lunch: Chicken sandwich & tots
Contributed Photo
Harlie Stein of Enterprise learns the proper way to introduce
yourself with Anna Gahley from Burns.
“Their insights were phe-
nomenal,” Melville said.
“We got great advice on
how to improve our busi-
ness,” Ortswam said.
Enterprise junior Har-
lie Stein founded BS Bou-
tique, handmade jewelry
and accessories, focusing on
leather.
“I liked how they talked
about how success doesn’t
mean being rich, it can
mean doing what makes you
happy,” she said.
The morning session
featured a personality test,
where the teens learned
which of the four basic per-
sonality styles they are:
director, thinker, socializer
or relater.
“Learning more about
my personality and what it
means was really interest-
ing,” said Robin Holtby,
a Native American art-
ist who specializes in bead-
work. “I also learned how I
can improve my business by
marketing better.”
Tizrah Douglas, creator
of a henna tattoo business,
said the panel made her real-
ize she was doing better than
she thought.
“They encouraged me to
keep going, and had sugges-
tions for how to market my
designs online,” she said.
Joseph Charter School
senior Bayden Menton said
learning how to properly
introduce himself was help-
ful, as was hearing the sto-
ries from the other busi-
ness owners. Menton, who
participated in the Men-
tor Match Teen Entrepre-
neur Program last year and
was the top producer for
the year, with his business,
Old School Cutting Boards,
launched a second business
this year, Mountain High
Micro Greens.
“I’ve learned so much
more than I ever thought,
about who I am as a person
and what I value,” he said.
The Mentor Match Teen
Entrepreneur Program was
launched in 2010 as a way
to introduce rural teens to
entrepreneurship and busi-
ness so that they could learn
how to create economic
opportunity for themselves
and others. Stacy Green is
the creator and adviser of the
program, which is funded
and administered by Build-
ing Healthy Families.
Bear, cougar hunters must check in animals again
EO Media Group
Meal sites are open for in-dining!
Contributed Photo
Wallowa County teens, from left, Bayden Menton, Maclane Melville, Levi Ortswam, Harlie
Stein, Shaylee Root, Robin Holtby and Tizrah Douglas at the YES! Rural Youth Entrepreneur
Summit in Baker City on March 11, 2022.
SALEM — After a nearly
two-year hiatus due to the
pandemic, a state rule that
requires bear and cougar
hunters who harvest an ani-
mal to have it checked at an
Oregon Department of Fish
and Wildlife (ODFW) offi ce
is back in eff ect as of Satur-
day, March 19.
The rule, which dates
back many years, requires
successful cougar and bear
hunters to bring certain parts
of the animal to an ODFW
offi ce within 10 days of har-
vest. The requirement was
suspended during the pan-
demic, as ODFW offi ces
were closed to the public.
Although the check-in
rule has resumed, ODFW
offi ces remain closed to the
public and aren’t expected
to reopen until May 1 at the
earliest, so hunters will need
to set up an appointment.
A list of fi eld offi ces is
available at https://myodfw.
com/contact-us.
For cougars, hunters are
required to bring the hide
with skull, and proof of sex
attached. For female cou-
gars, the reproductive tract
must be brought to the
check-in as well.
Bear hunters are required
to bring only the skull
(although ODFW also
asks hunters to voluntarily
include the reproductive
tract for research purposes).
If a cougar or bear skull
has been frozen, it must be
thawed prior to the appoint-
ment, and hunters should
prop open the animal’s
mouth to make it easier for
ODFW biologists to extract
a tooth. ODFW uses the
teeth to gauge the animal’s
age, information that helps
the agency estimate bear and
cougar populations.
Hunters also will need to
show their license and tag
during the appointment, and
report the unit where they
killed the animal.
Cougar season is open
year round in Oregon.
Thur. Mar. 31: Breakfast: Ham & eggs
Lunch: Pizza
To sponsor a senior meal,
call 426-3840 or stop by the
Community Connection office.
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The spring bear season
opens April 1.
Roadkill salvage
Also starting on Saturday,
March 19, residents who sal-
vage a roadkilled deer or elk
will have to call the nearest
ODFW offi ce and schedule
an appointment to have the
animal checked and turn in
the head (including antlers,
if it’s a buck or bull).
The appointments are
required within fi ve busi-
ness days of collecting the
carcass.
The purpose is to allow
ODFW biologists to take tis-
sue samples that are tested
for Chronic Wasting Dis-
ease, a potentially devas-
tating affl iction that has not
been confi rmed in Oregon.
Deer with the disease
were found in Idaho last year
within 30 miles of the Ore-
gon border, however.
Oregon’s roadkill salvage
rule took eff ect Jan. 1, 2019.
The law requires people
to fi ll out a permit within
24 hours of salvaging the
deer or elk. That can be done
online. The permit includes
details such as the person’s
name, where and when the
animal was salvaged, and
whether the person who col-
lected the meat also struck
the animal.
It is legal, in certain cases,
for a person to salvage a deer
or elk that another driver
struck. That’s lawful so long
as the animal is dead and
doesn’t have to be put out of
its misery with a gunshot.
But if a driver hits and
wounds an animal, then
has to euthanize it, only the
driver can legally salvage
the meat. In those cases
the driver is also required
to immediately notify law
enforcement.
The driver who hits an
animal can also salvage the
meat if a police offi cer dis-
patches a wounded animal.
More
information
is available at https://
m y o d f w. c o m / a r t i c l e s /
roadkill-salvage-permits.