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About Spilyay tymoo. (Warm Springs, Or.) 1976-current | View Entire Issue (Feb. 22, 1983)
Spilyay Tymoo FEBRUARY 22, 1983 PAGE 9 Inexpensive homemade playthings Family L p n n n ri Try making some of your children’s toys and save mqney and find that they last longer and are enjoyed more by your children. •Play Equipment You can provide excellent play equipm ent for your children by using such simple materials as boards and old tires. Play equipment need not not be expensive or fancy; children care more about what they can do with it rather than how it looks. Old tires are free from many tire stores, gas stations and garages. If you can find a large tire from an old tractor or an old truck tire, it’s a fascinating toy. Paint the tires with latex paint so your youngsters won’t get black marks all over them. Tires can be stacked to climb through like a tunnel or used to make an obstacle course. You ines— can bolt tires together to make a “cube” for climbing and wriggline through—or attach them to a raised bar for swinging or just hanging by the knees. Use what you have. Large, empty boxes let imaginations run riot; they can be anything from a fort to a slide. Wooden sawhorses are great imagina tio n stim u lato rs, too. A balance bar, not too far off the ground, is hard for a child to resist. •M itten Puppets Why is it—children only lose one mitten from a pair? And, if they have two pairs of mittens that match, they lose the same hand from boths pairs. If you have a collection of single mittens and gloves, why not make puppets? They’re so simple to make, your children can probably do it themselves once you show them how. You’ll need one mitten, a small piece of red felt, a large needle, bright-colored yarn, 2 p i n g p o n g b a l l s , , w h ite household glue and a felt-tip markers. Put the inside of the mitten— top half only-on the felt and draw around it. Cut out the felt piece; this will be the upper mouth. Do the same thing for the inside of the thumb; make the felt piece about inch larger than the thumb. Glue in place on the mitten. For the “hair,” thread the needle with yarn and stitch through the mitten from the outside. Leave the yarn end unknotted. Tie the yard ends around the stitch so they won’t come loose. Do this several times until the puppet has enough hair. Glue the pingpong balls on the mitten—about where the knuckles usually hit. Let dry and then draw the eyes with the marker. If you’re making a puppet with a glove, you don’t need the red felt mouth. Just glue on the eyes for a puppet that vaguely resembles an octopus or a spider—very vaguely. Don’t be confused when buying sausage Don’t be confused when you’re buying beef sausage. Look at the label to tell the difference between the three types. If the label says “All b eef’ you can be sure that the sausage contains .30 percent fat or less. The U .S. D ep artm en t of Agriculture requires the fat limitation. However, if the label reads “Breakfast Sausage” the fat content is not limited. The sausage will have more than 30 percent fat—most of which will fry out and be wasted. „ Compare the unit price for those sausage types; if the prices are at all close, you’ll get more for your money by buying the “All Beef’ sausage because it has less fat. The third kind of sausage contains no beef, pork or any other meat; it’s entirely made fro m fla v o re d , veg etab le p r o te in ( u s u a lly fro m soybeans). You may prefer this kind for dietary or religious reasons. However, it tastes quite a bit different from regular meat sausage; the texture is also very different. The label will clearly state this p r o d u c t is m ad e fro m texturized vegetable protein. Check the label to end sausage confusion. Jacks recognized by peers Clint Jacks was recently honored by Oregon State University extension service staff peers when he received one of five Oregon Extension Association Experienced Staff Awards given in 1982. E ach y e a r an aw a rd s committee within the Oregon Extension Association made up of other OSU extension a g e n ts e v a lu a te s w o rk perform ance of new and e x p e rie n c ed a g e n ts fro m throughout Oregon. Awards are given to agents w ho p la n a n d c o n d u c t outstanding extension service educational programs. Variety of programs, appropriateness of program and delivery, and participating in community an d OSU extension staff activities is considered when recipient of the awards are chosen. Jacks, currently extension staff chairman for the Jefferson County extension service, was an agent for eight years at the Warm Springs office of the Jefferson County extension service until October of 1982. During that time, Jacks c a r r ie d o u t e d u c a tio n a l p ro g ra m s in a g ric u ltu re livestock production, home h o r tic u ltu r e , c o m m u n ity p lan n in g and 4-H yo u th development. Each program was designed to meet the needs of the Warm Springs Indian Reservation population. One such program was the Equine Infectious Anemia (ElA) control and educational program .' ' ElAj* som etim es from Pennie Albrandt, Lee Hamilton and Doris Brackett Check your salt Intake The U.S. Dietary Guidelines suggest Americans avoid eating too much sodium. As a result, many people have tried to put away their salt shakers and are turning to the spice rack. However, one alternative to salt is salt substitutes. Salt consist of sodium chloride. The major ingredient in salt substitutes is potassium chloride. Is one better for you than the othei? According to Joan Weiner, Oregon State University Extension foods a n d n u tr itio n sp e c ia list, probably hot. Too much or too little of either of these essential minerals can cause problems, she says. “Most people get more than enough potassium from food to meet their daily needs,” Weiner notes. “ Meats, milk, many fruits, and dark leafy vegetables are all good sources of this mineral.” Weiner added that the frequent heavy use of salt su bstitutes could increase potassium intake beyond the ranges known to be safe. “Little is known about the effects of long-term high potassium diets,” she reports. Weiner also warns persons who are on physicial prescribed sodium restricted diets to be very careful when choosing salt substitutes. Some of these products contain quite a bit of sodium, although less than regular table salt, she says. Instead of switching to a salt substitute try learning to enjoy lightly salted or unsalted flavors of foods. It may take several weeks or more, but your palate will adapt. If foods taste too bland, experiment with herbs and spices such as basil, rosemary, dill, garlic, ginger, paprika, parsley, or white pepper. Selecting your foods wisely will also reduce the sodium in your diet. Try not to rely on frozen prepared foods such as TV dinners and vegetables in special sauces. Many canned foods are also high in added salt, as are packaged mixes and cereals. Learn to read labels and watch for words like salt, sodium, monosodium gluta mate, or other forms of sodium that appear in the ingredients’ listing. Limit your intake of s a lty sn a c k fo o d s a n d condiments such as soy sauce, ketchup, steak sauce, pickles, onion and garlic salts. If you are still tempted to switch to a salt substitute, be sure to check with your doctor f irs t, W ein er says. S a lt substitutes are not recom mended for people with certain health conditions, especially those with kidney problems. Help offered for discipline Jacks received honor from peers known as “swamp fever” is an incurable disease that occurs in h o rse p o p u la tio n s . C lin t coordinated cooperative work between BI A personnal, tribal natural resources personnel, Tribal Council and tribal range committee members, livestock owners, ridebosses, extension serv ice a n d o th e r tr ib a l department personnel toward development of a control and eradication procedure for the reservation. Another role Jacks was involved in while working at the Warm Springs office was coordination of reservation natural resources. Through work with different Tribal departments and committees, BIA, and tribal management, planning and recommenda tions toward natural resource coordination were started. C lint Ja c k s is a 1962 graduate of Graceland College where he received his AA degree in general studies, a 1965 Sacramento State College graduate with a BS degree in biology, a 1970 OSU graduate with a second BS degree in farm crops, and a 1972 OSU graduate with a masters degree in soil fertility. He is active in L ions, ch u rch a n d o th e r community events in Warm Springs and Madras. F u n , f a s c in a tin g a n d frustrating are all words used by parents to describe their preschool boy or girl and their efforts to help their child grow and develop. P a re n ts of preschoolers have a lot of questions about such topics as discipline, teaching their child about money and about how parents themselves should act. “Oregon’s Children,” a series o f six letters for parents of preschoolers, is designed to help parents answer some of the concerns they have about raising a child in the three-to- six age bracket. The series will be available to Warm Springs families with preschool children beginning in March. Registrations are now being accepted at the County Extension office by calling553- 1161 ext. 238 and giving your name and post office box number. T h e new e d u c a tio n a l program is an extension of last year’s letters for parents of infants and toddlers, adds M arcelle S tra ttm a n , OSU Extension human development specialist, who wrote some of the letters and who coordinated th e “ O re g o n ’s C h ild r e n ” program. “We decided to offer the information in a series of letters because parents of young children often find it difficult to attend meetings, but are eager to receive helpful information,” the specialist explains. “This way, they are able to study and refer back to the materials at home when they have time.” The letters will cover such subjects as clothing, discipline, money and developing self- confidence in children as well as information about parents as te a c h e rs an d how p r e s c h o o l e r s g ro w a n d develop. I n a d d itio n to M rs. S tr a a tm a n , o th e r O SU Extension specialist contribut ing tto the series included Ardis Koester, textiles and clothing, Margaret Lewis, nutrition; and Alice Mills Morrow, family economics. OSU graduate hom e econom ics stu d e n ts assisted also.
