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