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About Spilyay tymoo. (Warm Springs, Or.) 1976-current | View Entire Issue (May 1, 1992)
SpilyayTymoo Listening encourages people to talk about l... r ..... Ci,i.-. i ,11 Vin r imni liii-n Don't rncnnr:iLd bhunini! Others Encourage a presentation of all itic facts and allconstrucuve possibilities. Encourage ihc person to focus on the practical future. Encourage sensible health habits. Respect privacy. Resist any temptation to pass on confidences that have come from in TTrrrrrTTTff 4-H Summer Week Building Bridges of Friendship June 22-26, 1992 Oregon State University, Corvallis, Oregon Your $155 participation fee Includes: Great classes, Pizza Party, talent Show, Barbeque, Special Workshops, Evening Dance, Meals & Lodging, and Spirit Olympics Check with your county Extension office for scholarship availability. Handle lawn mower carefully A lawn mower operated carelessly can be a very dangerous machine. Handle any lawn mower, whether it be a small lawn mower or the larger four-wheel tractor-type, carefully. Otherwise, injuries to the operator or bystanders might result. Treat tractor lawn mowers with the same respect you would show anv four-wheel vehicle such as a car or truckThe following checklist is recommended for safer operation of both small and tractor lawn mowers. For a safer lawn mower: -Inspect the mower for loose nuts and bolts, and make sure all fuel line fittings arc light. -Check the mower blade for dull ness, nicks and imbalance. Be sure to service the mower regularly in ac cordance with instructions in the owner's manual. If a problem arises take the mower to an authorized serviceman. For safe operation: -Know the rules of safe operation recommended for your mower. Read the owner's manual. -Do not refuel a hot engine. Al ways fill the mower gas lank before mowing. -Clear the area to be mowed of children and pets, and do not allow children to operate the mower. -Always keep hands and feet clear " when starting and operating the mower. When mowing, do not pull the mower towards you, always push it. If wheeling the mower from one Metaphoric color Hypcrcolors are the latest hot fad to hit the junior sportswear market. This new style is the result of a metamorphic color system that changes color according to body temperature and environment. Once the heat source is removed, the fabric reverts back to its original color. In order to retain the original properties of the fabric, consumers need to pay special attention to the care labels on these items. Most manufacturers recommend launder Program addresses food safety concerns to producers New quality assurance programs for dairy and beef production in Or egon will address food safety con cerns by improving the food quality control practices of producers, ac cording to the Oregon State Univer sity (OSU) Extension veterinarian. Both programs are sponsored by national and local dairy and beef associations, and are aimed at in creasing the sensitivity of producers to the fact that their day-to-day ac tivities affect the quality of food that will eventually be on someone's table. "The intent is to encourage pro ducers to think about their role as food producers when they evaluate and give treatments to animals," said Don Hansen, OSU Extension vet erinarian. "Veterinarians," said Hansen, "will be key players in making the quality assurance pro grams work and will be actively in volved in the educational aspects of both programs in Oregon." "Eventually, efforts of the diary quality and beef quality assurance programs hopefully will become one unified program in Oregon," Hansen said. "They both have the same goals." "The long-term goal is to raise and maintain consumer confidence in meat and milk products," said Hansen. "And that, over time, inci dents that may reduce thisconfidence, will diminish." "Quality assurance programs are relatively new to agriculture," Hansen noted. "Their establishment is a di rect response to public perceptions that there are harmful chemicals and drug residues in meat and diary food products," he said. "What the consumer perceives is reality," said Hansen. "That means if the consumer believes there is some thing wrong with a particular food timate conversations. Persons who confide in you can be comfortable with aid received only if they feel sure their privacy will be respected. Know your limitations. He a good listener. Good listening encourages people to talk about their problems. I lerc arc a few ways of listening to others: surface to another, leaving the mower unattended or if the mower becomes clogged, turn the mower engine off. Also stop the engine and disconnect the spark plug wire when repairing or cleaning the mower. -With a small walk-behind mower, mow steep slopes sideways. With a riding mower, mow sleep slopes up and down. For safe grounds: Clear the area to be mowed of any rocks, bones, toys or other small objects that could gel caughl in the mower blades. -Try toavoid mowing stccpslopcs. -Keep loose gravel from nearby areas off the lawn. Learning to Uncooked seafood dishes arc tempting treats but not the safest. The best policy is to avoid them entirely. Some people enjoy eating sashimi , sushi and ccviche, but the risks of foodborne illness are greatest when seafood is eaten raw, say extension seafood specialists. To play it the safest, cook all fish and shellfish before eating them and exercise special care in handling. Just as the consumption of rare meat, raw eggs and raw milk carries a risk of foodborne illness, so docs eating raw fish, oysters, clams and system new style ing in cold water, a gentle machine wash and no bleach. If ironing is required, use a cool iron. Avoid us ing stain removal products directly on the garment as they may remove the color. S ince the colors may bleed, even in cold water, these items should be washed separately. If the item is accidentally washed in hot water, no harm will come to the color changing properties. However, bleeding may be so extensive that the color change is not longer vivid. product, then as far as the producer is concerned, that is a problem inat must be solved." Hansen emphasized that quality concerns in the dairy industry go beyond dairy products. "The dairy producer who sells a cull cow is, at that point in time, in the beef business," he said. "Dairy producers need tobejustasconcemcd about antibiotic residues and prime cut blemishes (caused by hypodermic injections) in their cull cows as their counterparts in the beef business. That cull cow is most likely heading for someone's dinner plate. Both in dustries are saying to themselves nationwide, 'We have to respond to Vitamin D important for bones Studies indicate that women and teens are not getting enough vitamin D, says Margaret Lewis, Oregon S tate University Extension nutrition spe cialist. This is especially true in winter, when sunlight doesn't reach the skin to produce vitamin D. Vitamin D helps the body absorb calcium to make strong bones. Lack of vitamin Extension Mini-College June 15-18 Oregon State University, Corvallis Four days of classes, workshops, tours and new friends. Co-sponsored by OSU Extension Service and Oregon Extension Homemakers Council Warm Springs. Orkaon Stop talking. You cannot listen while you arc talking. Try to put yourself in the oilier person's place. Don't assume, how ever, that the person's responses are or should be the same. Show that you arc paying at tention. Initiate and maintain eye contact with the person. Tukc your cues for response or action from what the person is saying. To help the person begin, use "door openers" opcn-cndcd ques tions that allow the person to go into the subject at length. "Tell me about it.-'Lct'sdiscussit'Tm listening." "This seems really important to you." Keep encouraging the person Ensure safe satisfying meals These days, food safely is a major concern for a lot of people. The fol lowing lips for handling meat and poultry will help ensure a safe and satisfying meal. Thaw meat in the refrigerator. To speed up thawing, submerge the package in a sink or bowl of cold running water. Hot water will thaw only the outside of the meat and "awaken" bacicria while the inside of the chicken will remain frozen. -Don't cut raw meat on a wooden culling board. Bacteria can hide in the wood porcsand knifecuts, making the culling board hard lo clean. In stead, use a plate or plastic cutting board that can be washed with soap and warm water or put in the dish washer. -Wash your hands with soap and warm water after cutting raw meat. -When cutting cooked meat or olhcr rcady-to-eal food, always use a clean knife. Using the same knife that you used to cut raw meal can spread bacicria from the raw meat to the cooked food. Also, don't cut vegetables or other raw foods on the same counter or cutting board used to cut raw chicken. -Cook poultry to at least 160 de prevent foodborne illness mussels, say specialists. Parasites too small to sec may be present in raw seafood. These parasites can be de stroyed by cooking or hot smoking the fish, or by freezing it for at least 72 hours. However, parasites may survive such procedures as brining, pickling, cold smoking and marinat ing. In addition toparasitcs.acommon saltwater microorganism, vibrio vulnificus, is carried at times by oys ters, particularly in summer months in Gulf Coast waters. The organism can cause severe illness and death for individuals with certain medical conditions. People with chronic liver disease or weakened immune systems should not eat raw or partially cooked oysters. Raw seafood causes illness if it has spoiled or been contaminated. Illness also can result from eating seafood thatcontains toxins produced naturally in a fish. People also become ill if they are allergic to a species of fish, raw or cooked. This is a food allergy that is often mistaken for food poisoning, warn the specialists. Seafood safety begins at the point of purchase. Con sumers can help prevent foodborne illness by following these tips when consumer concerns - We have to do something to show we are con cerned,'" said Hansen. That's what these quality assurance programs are about. The two programs differ. For the dairy producers, new regulations will be in place by a pasteurized milk order. The beef quality assurance program is voluntary and emphasizes education in an attempt to persuade producers to change some of their practices. According to Hansen, both indus tries are looking for an enhanced image. They want to "consciously, proactivcly" avoid problems and let consumers know they have concern for their safety, he said. D in the diet may produce rickets, particularly among children. Rickets is characterized by a softening and bending of the bones. "Teens and women are the ones most likely not getting enough vita min D," says Lewis. Teens are not getting enough vitamin D to use cal cium and phosphorus to form bone mass. Women, especially those in their late 50s, lose bone calcium in the winter, when vitamin D levels are the lowest. "Very few foods in the American diet contain enough vitamin D to meet the recommended dietary al lowance (RDA) for good health," saysLewis. "However, fortified milk is a good source because vitamin D is added. Two, 8 -ounce glasses of m ilk per day provide 100 percent of the RDA for vitamin D for adults over age 25." Lewis cautioned against taking vitamin D supplements higher than the RDA because the vitamin is stored in the body and can be toxic at high levels. problems to talk. S:ivinn "umiii hum to talk. Savint! "umm hnini," Nod ding. "Oil?" "So?" '"Ihen?" "And?" "Tell me more." "How did you feel alxml that?" "What does that mean?" Ask questions and listen to the answers. Especially fy W t,nd out how the person feels. Don't guess what the person is going to say and answer that without really listening. Check out what you understand the person to be saying to be sure you re getting their meaning. Repeat w hat you think the person said, ask ing if you arc right: "Is this how you feel?" Or "Is that it?" Try to a void judging the person. This can stop communication. grees F. to kill disease-causing bac teria. Many meat thermometers list 180-190 degrees F. for poultry as a precaution. After cooking, store meat in a covered container in the refrigerator. Cooked meat will be fine if left out for about an hour, however, it is best to store meat in the refrigerator cs soon as possible after a meal. Check publication dates on Canning season's nearly here. Make sure you have up-to-date in structions before fruits and vegetables ripen. Check publication dates on your canning manuals and bulletins. Be cause the U.S. Department of Agri culture changed many home canning rccommcndalions in 1988, it's im portant to use publications that have been revised since that date. The Oregon State University ex tension Service has a variety of home canning publications that arc based on the new US DA recommendations. These include bulletins on canning vegetables (PNW 172), canning fruits (PNW 199), canning tomatoes and buying, storing and preparing sca- lood: Make sure shellfish arc alive when purchased. Never accept dead oysters, mussels or clams unless they're cooked or the meat is shucked and chilled. When catching live seafood along the coast, make sure the waters arc approved for harvest by checking with local health officials. Store seafood at the right tem perature to control bacteria. Keep fresh, pasteurized or smoked sea food products refrigerated at 32 to 38 degrees. Freeze raw seafood that will not be used within two days. For seafood eaten raw, hard freeze it for seven days to reduce the risk of ill ness. Keep live lobsters, crabs, clams, oysters and mussels in a refrigerator. Cover the fish with damp paper towels don't put them in airtight plastic bags or containers. Do not cook or eat shell fish that have died during storage. Thaw frozen seafood in the re frigerator or in ice cold water not at room temperature, when bacteria multiply quickly. Do not cross-contaminate raw and cooked foods. Wash hands and utensils after touching the food and sanitize cutting boards. Cook fish until it turns opaque in color and reaches an internal tem perature of 145 degrees. Follow package directions when cooking or heating processed frozen foods. If buying from roadside seafood vendors, make sure the product is fresh, well iced, and that the smell is not offensive. 'Reach For Your "Reach For Your Wings," bal ance in action seminars on reducing health risk behaviors and enhancing self-esteem, with Julie Evans, M.S. are being held Friday, May 15, 1992 at the Warm Springs Community Center. The first session, "The Art of Bal ancing Work and Play," will be from 1:30 to 4:30 p.m. You will come away with essential methods for ad dressing stress management and taking care of yourself. The second session, "The Formula for Success," will be from 6:30 to Planting warm season vegetables The time will soon be at hand to plant warm-weather vegetables such as green beans, squash, melons and peppers. These kinds of vegetables grow best when all danger of frost is past and the weather has been warm long enough to warm up the soil pretty well. When planting warm-season crops be sure to pay close attention to the spacing recommendations given for the vegetable variety on the seed envelope. If setting out transplants, shelter from the wind may be needed to first fev days of growth to give the young plants a chance to get estab lished. Gardeners in higher elevations need to be particularly careful in Preservation tips updated by satellite Orccon Master Preservers will join Washington Slate and Idaho volunteers for a food preservation and safety update by Satellite on May 15, 1992 from 8:45 a.m. to II a.m. (PT) in the Warm Springs Commu nity Center. If you plan to attend, please con tact Norma Simpson, OSU Extension Home Economics Agent, telephone: 553-3535, by May 5 to be sure you receive current materials when you view the satellite program. Topics include "Checking Acid Conicnt (pi I) of Salsa Recipes for Canning"; a refresher on "Pressure tomato products (PNW 300), and nickinc vcectablcs (PNW 355). Contact the county Extension office for copies. The OSU Extension Service also has up-io-daic instructions for can ning seafood (PNW 194)andcanning meat, poultry, and game (PNW 361). The 32nd edition of the Ball Blue Book and the 1990 Kerr Kitchen Cookbook include the new US DA 4-H Calendar of Happenings for the 1992 spring season, fair dates April & May 4-H clubs are meeting check at the OSU Extension office for the 4-H schedule. April 24, 25, 26 Tri-County Leadership Camp May 6, 13, 20 Tri-County Leadership Training June 14-18 Tri-County Camp dates June 22-26 Summer Week at OSU in Corvallis, Or egon July 23-26 Jefferson County Fair. Theme of fair is "Harvest & Heritage" July 29 - Aug. 2 Deschutes County Fair August 9-14 4-H Wilderness Enrichment Camp at Trout Lake August 12-16 Crook County Fair . August 20-23 Wasco County Fair V 1 t " Controlling weeds in your garden It's time to muster the home gar den weed patrol. As newly planted garden vegetables begin to grow weeds will start coming up in the garden too. It's important to remove this weedy competition if the veg etable plants arc to flourish. As you contemplate weed removal don't be too quick to rely on herbi cides. "Applying chemicals to control weeds in such a small area isn't effi cicntor cost-effective. Removing the weeds with a hoc may be hard work, but it's more effective and cuts down on the amount of chemicals used on the garden. Other means of controlling weeds include using mulches, both organic and non-organic. For example, a one inch layer of bark dust or sawdust will deter most annual weeds. A mulch of newspaper, five sheets thick, covered with bark dust, clean straw or compost, will help control weeds plus help conserve soil moisture. Also, plastic material, such as clear Wings" seminars 9:30 p.m. In this session you will learn goal setting, overcoming ob stacles and communicating. Attend one or both sessions for $5. (non-refundable). Registration deadline isMay 1, 1992. Each session will be limited to 60 individuals. Marinated vegetable salad 14 cup olive oil 14 cup dry white wine 2 Tbsp. red wine vinegar 1 Tbsp. snipped fresh parsley protecting their warm-season plantings against late frosts. Protec tive coverings for young plants can be made of newspaper or any kind of light plastic, or wax-paper hot caps may be used. May 3-9, 1992 Drinking Water Week National Drinking Water Week is May 3-9. This month is the perfect lime to use some of the suggested releases and other information you received earlier in the Blue Thumb kit. Water quality is one of the major Extension initiatives both in Oregon and nationally. If you need additional information, please contact Mary Ann Sward. Mav 1. 1992 I'AfiK 7 Information provided by: Warm Springs OSU Extension Office 1131 Paiuto Street 553-3238 Cooker Gauge Testing" and how to maintain quality control of preserved foods. "Canning Smoked Fish" a taped video discussion included in the satellite will be available for groups to use after May 15. Oilier topics deal with quality "How to dispose of commercial and home canned spoiled canned food." And current concerns with qual ity in all types of processed foods. Also mark your calendar for a food preservation workshop June 18 for advanced Master Food Preserver VoluntecrsatOSUinCorvallis.Morc details will appear in Spilyay when they arc available. canning info recommendations. "Older editions shouldn'tbcuscd,"cauiionsCarolyn Raab, OSU Extension foods and nu trition specialist. "Canning recommendations have changed a great deal over the many years that Ball and Kerr publications have been on the market," she says. "Investing inthcmostcurrcntcdiiions will ensure that home-canned prod ucts arc safe to cat. or black polyethylene sheeting will heln with weed control and moisture conservation. Landscape cloth stops the growth of most weeds, but allows water to pass through. Oregon 4-H Outdoor Discovery Team Is it for you? it is if. . -vou will complete the 7th or 8th grade in June 1992; -you would like to learn more about Western Oregon ecology; -you are in good physical condition; -vou would like to spend 3 davs doint! habitat improve ment work at the Oregon 4-H Center. For more information, call the Extension office 475-3808. Applications due May 15. set for May 1 5 This seminar sponsored by the Warm Springs 4-H Program, Oregon Suite University. For more information call Paula Moses at 553-3238 or Carol Stevens at 553-1047 after 5 p.m., Monday through Friday. 12 tsp. sugar 14 tsp. salt 14 tsp. crushed dried basil leaves 1 cup avocado chunks 1 cup sliced fresh mushrooms 34 cup halved cherry tomatoes 12 cup sliced ripe olives 13 cup chopped red onion 3 cups cooked rice, cooled Red onion rings for garnish To make dressing, combine oil, wine, vinegar, parsley, sugar, salt, and basil. Combine avocado, mush rooms, cherry tomatoes, olives, and onions in shallow pan. Pour dressing evenly over top. Cover and chill 2 to 3 hours. Add rice; toss lightly. Gar nish with red onion rings. Yield: 8 servings. i