Spilyay Tymoo
Warm Springs, Oregon
July 31, 1997 11
Arlene Boileau Bob Pawelek
4-H k Youth Livestock
Norma Simpson Sue Ryan
Home Economics 4"H Assistant
Internet Address: http:www.orst.edudeptwsext
Tht Oregon Stat University Extension Service staff Is devoted to extending research-based Information from OSU to the people ol Warm Springs
In agriculture, home economics, 4-H youth, forestry, community development, energy and extension sea grant program with OSU, United States
Department of Agriculture, Jefferson County and the Confederated Tribes of Warm Springs cooperating. The Exenslon Service offers Its programs
and material! equally to all people.
(503) 553-3238
Clint Jacks
Staff Chair, Madras
Bodie Shaw
Ag & Natural Resources
The Clover speaks-
Natural Resource Notables-
by Sue Ryan
4-H Culture Camp has wrapped up at
Peter's Pasture ! We are still cleaning up but
felt that we had a very successful program.
We want to thank each one of these folks for
all their time and energy at 4-H camp.
Deanie Johnson-a great camp secretary
Sue Ryan-All around staff helper
Wilson Wewa, Jr.- Co- Director
Hilda & Effie Culpus-Camp Elders
Lois Smith-BasketMaker Teacher
Sarah Thomas-Recreation Director
J'Dean Kalama-Bead Work Teacher
Tracy Miller-Lead Girls Counselor
Eliza Greene-Drum Maker Teacher
Kuthy Crane-Girls Counselor
Rosemary Charley-Art Director
Julie Johnson-Girls Camp Counselor
Mary Smith-Camp NurseRN nurse from
Madras, OR Volunteer
Alice Wycna-Bead Work Teacher
Priscilla Blackwolf-Camp Cook
Harold Blackwolf-Boys CounselorCooks
HelperAll Around Helper
Agnes Wolfe-Cooks Helper
John Beal II-4-H Agent from Jefferson
County office in Madras
Keith Baker-Hike LeaderVolunteer
Sam Culps-Boys Counselor
Chris Barney-Boys CounselorVolunteer
Jessica Parrish- Girls CounselorVolunteer
Nicole Charley-Girls CounselorVolunteer
Glenn Kelly-Boys Counselor & Volunteer
William Baglcy-EMTWS Fire & Safety
Brad Rumbarger-EMTWS Fire & Safety
Dave Simmons-EMTWS Fire & Safety
RaNeva Dowty-EMTWS Fire & Safety
Bodie Shaw -TeacheWS OSU Ext. Agent
Dallas Winishut, Jr.-Language Teacher
Arlita Rhoan-Language Teacher
Suzie Slockish-Language Teacher
Levi Bobb-W.E.D.D. Work Crew
Vince Simtustus-W.E.D.D. Work Crew
Marsha Soliz-W.E.D.D. Dept. Manager
Anita Davis-C.H.ET. Health Teacher
Judy Charley-C.H.E.T. Health Teacher
Carol Wewa-C.H.E.T. Health Teacher
Anson Begay-C.H.E.T. Health Teacher
THANK YOU ALL !!!!!!!!!
School success begins at home
September 3rd will mark the return to
school for Warm Springs youth. While the
hot temperatures may make that seem a far
away time, class bells will ring sooner than
you think. 4-H has a few tips for making
school an acheivable time.
Children who have parents who think edu
cation is important and take an active interest
in what their children do at school are more
likely to be successful. What can you do to
help ?
Get the children to school on time and
insist on regular attendance. Children who
miss school have a hard time keeping up and
All day demo set
Norma L. Simpson. OSUWarm Spring
Extension Agent-Home Economics
The IHS nutritionist and I will conduct the
second annual All Day Demonstration at the
Warm Springs Wellness Center Kitchen on
August 21 from 9 am to 4:30 pm. This year
we will make freezer jam, acidified toma
toes, fruit leather, talk about safety with
venison jerky in electric dehydrator, make
fruit pie fillings to can with Clear Jel thick
ener. We'll talk about the equipment for drying,
canning and processing, slicers, pitters, de
hydrators, dial gauge testers. And we will
reconstitute pie fillings.
There are some new concerns for food
preservation and fresh consumption includ
ing E. coli in meats, fruits and vegetables.
Tips on food sanitation can save the lives of
your family members and friends. What you
do with foods at home can really make a
difference.
often fall behind.
Visit the school and get to know your
children's teachers.
Show interest in their school work. Ask to
see the work they bring home. Set up a
regular study time and help them with home
work as needed. Limit TV watching to two
hours a day.
Attend school activities such as open
houses, parent-teacher conferences, and spe
cial programs, and volunteer to help with
school events and class projects.
From the University of Washington Co
operative Extension Service.
by Bodie Shaw
Watering Home Gardens and Land
scape Plants
Watering home landscape and garden
plants properly is one of the most misunder
stood problems facing the average gardener.
In most areas of our region, there is not
enough rainfall to support plant growth dur
ing the period when water is critically needed.
If landscape plants are water stressed during
the summer, they may experience severe
problems during the rest of the year, such as
increased insect and disease susceptibility
and decreased winter hardiness.
Water loss from the soil
There are several ways in which water is
lost from the soil. Rain, melted snow, or
water applied by the gardener may percolate
through the soil beyond the root zone.This
water is useless to growing plants.
Water may also evaporate from the soil
surface, leaving it dry. Water from lower
layers in the soil is drawn to the surface by
capillary action and also evaporates. This
continual evaporation may deplete water from
quite deep in the soil.
Transpiration is the process by which a
plant loses water through its leaves. This is a
necessary process for plant growth. A large
tree may lose hundreds of gallons of water a
day in the summer. Water lost from the soil
by evaporation and transpiration must be
replaced by precipitation or irrigation.
Soil-Water-Air relationships
Establishing the correct water-air rela
tionships in the soil is essential for the best
growth of all plant types. Oxygen in the soil
is necessary for plants to grow. Watering too
often or too much is likely to exclude the
necessary oxygen from the soil pore spaces.
Without enough oxygen, plant roots suffo
cate and die. Plant parts above ground ex
hibit symptoms of this stress: wilting, yel
lowing, and drying foliage, leaf drop and
twig dieback may all occur. Constant
overwatering kills most plants. Too little
water, on the other hand, does not allow the
roots to replace water lost by the plant through
transpiration. The roots may dry up and die,
and the top growth begins to show abnormal
symptoms. In both cases, either too much or
too little water, the plant suffers from lack of
Working mothers spend more time with children
1 Sally Bowman, OSU Extension Family
Development Specialist
It defies conventional wisdom about work
ing mothers and families. Statistics show
that in 1975 married mothers spent more
time in direct child care (defined as bathing,
feeding, dressing and driving a child around
while doing nothing else) per family and per
child than they did in the 1920s.
Family life researchers examined the sta
tistics that come from time-use surveys con
ducted in 1977-78. The researchers also dis
covered that as mothers spent most time
working outside the home, it was the mix of
parent-child time that changed, not the over
all amount of time they shared.
Mothers who spent more hours in the paid
labor force actually devoted more time to
shared-housework and shared-leisure time
with their children. "Mothers spent less time
in direct child care, but only with the oldest
child, and fathers appeared to compensate
for this decrease in the mother's time."
The study also demonstrated that house
hold activities shared by parents and children
were gender typed, according to Sally Bow
man, OSU Extension Family Development
specialist. Mothers shared more time with
daughters in meal preparation and family
care activities, while fathers shared more
time with their sons maintaining the yard,
car, and home and taking care of pets.
The research information came from the
Winter 1997 Human Ecology Forum at
Cornell University and the February 1996
Journal of Marriage and the Family.
Natural sweetner can be used in cookinq classes
by Norma L. Simpson
For several years I have been waiting for
the Food and Drug Administration to ap
prove the use of a natural non-caloric sweet
ener called Stevia. On July 21, an extension
service colleague called from southern Cali
fornia to say that Kaa" Jee, a Paraguayan plant
has seed (called Royal Sweet) that can be
grown in the USA.
We enjoyed the leaves of the plant when
we plucked them from the wild bushes to mix
with the local herb tea. One leaf would
sweeten the tea the entire day, serving after
serving after serving. It was tasty in either hot
of cold drinks.
A Paraguayan botanist, M.S . Bertoni, iden
tified the wild plant and named it in 1899.
Much of the recent research was conducted
in Japan and in Paraguay, when I worked for
the Texas A and M UniversityParaguayan forMs-crude green powder and brownish liq
Extension Service project funded by the
U.S.Agency for International Development.
Japan bans artificial sweetener and therefore
has been interested in natural sweeteners that
would grow in Japan. Unfortunately the soil
in Japan is not ideal for growing Stevia.
Most of the plant is grown in the border of
Brazil and Paraguay.
I checked the Internet under Yahoo, S weet
eners, Stevia. When I emailed to one ad
dress, I learned that FDA still has not ap
proved Stevia as a food ingredient or as a
sugar substitute but it is ok to sell it as a
dietary supplement.
Stevia is 200 to 300 times sweeter than
sugar, yet does not have any sucrose in it.
Unlike sugar, it does not trigger a rise in
blood sugar. Stevia is available in several
uid extract. It is then processed to become a
white powder used to create a "Working
Stevia Solution" made of filtered water and
white powder. It is so sweet that only a small
drop of solution is mixed from other ingredi
ents. It is stored in bottles with an eyedropper
to control the amount of sweetness used.
One woman has developed lots of recipes
using Stevia. Nicolette Dumke has a book
called Allergy Cooking with Ease, with carob
cake and cookies for healthier cakes espe
cially for birthday parties. I tried to contact
them for more information about the "Work
ing Stevia Solution" and we'll try it this fall
in the Healthy Cooking Classes in the
Wellness Center Kitchen.
Let me know if this research-based infor
mation is of interest to you. Call Norma at
553-3238.
moisture in its tissues.
Heavy clay soils are much more likely to
be overwatcrcd than light soils. Conversely,
light sandy soils are drought susceptible
and tend not to be watered enough. Al
though light soil allow deeper and quicker
water penetration, they dry out more rap
idly because they hold less water. Heavy
soils, on the other hand, are slower to allow
penetration but also dry out much more
slowly. In our community, we have a little
of both soil types.
A good rule to follow in watering plants
is to fill the entire root zone with water, and
then allow the soil to dry out partially be
fore the next irrigation. The amount of
drying depends on the plant species and
size. Large trees and shrubs can be allowed
to dry several inches down in the soil before
rewatering. A small or newly established
plant will need watering before very much
soil drying takes place.
It is essential that gardeners become
familiar with how long it takes the root
zones of the various plants in their gardens
to become completely moistened, and then,
how deeply they can allow the soil to dry
before the plants begin to show stress and
need rewatering. It is also necessary to
understand that quick, light sprinkling will
not do the job of wetting the entire root
zone.
Water penetration
Soil type or texture is a major determin
ing factor of how much water a soil will
hold, or how quickly a soil can be irrigated.
For example, 1 inch of water applied to a
sandy soil will penetrate 12 inches. It will
move anywhere from 6-10 inches into a
good loam soil, and in a clay soil it will
percolate down only 4-5 inches.
Sandy soils allow water to penetrate
more quickly than will heavy, dense soils.
Wetting the entire root zone of plants grow
ing in heavy soils takes much longer than
wetting plants growing in lighter soils.
Sandy loams will accept from 12-3 inches
of water per hour. A clay-loam may absorb
only 110 - 35 inches of water in the same
amount of time. A very dry clay-loam soil
could therefore take as long as 1 20 hours to
completely wet to a depth of 12 inches. A
sandy loam, however, might take as little as
four hours.
Organic matter
Soils to which organic matter has been
Water Land
added will behave differently. For example,
clay soils with added organic matter will ac
cept water more quickly. Organically amended
sandy soils hold water longer, and conse
quently do not need to be irrigated as fre
quently. Compaction and thatch
Water cannot soak into compacted soils, or
soils overlaid with a thatch accumulation, par
ticularly if water is applied too quickly. For
compacted or thatch-choked areas, or possi
bly under the canopy of trees and shrubs, the
best treatment is to aerate the soil by removing
plugs. Mulches around trees and shrubs help
restructure the surface layer of compacted
soils to allow more efficient penetration of
water. Wetting agents can also help water soak
through dry organic layers, like thatch, so that
it moves into the soil. Compacted soils in
which a vegetable or flower garden is to be
planted should have organic matter incorpo
rated into the top 6-8 inches. This allows
easier water penetration after the garden is
established.
That is probably more than enough infor
mation for this week. Next week I will talk
about water requirements of various plants,
along with the concept of planting native spe
cies. For further information or comments,
give me a call at 553-3238.
Keep internal body watered
By Norma L. Simpson
One of our Hot Hot Days, about 1 00, in
July, I saw a young mother walking on a
treeless country road carrying one 1 8 month
old child, a diaper bag and towing along a
3 year old tot. I offered to take them to
where she was walking. She rejected my
offer saying it's not far. But as I drove
away, I realized that she still had another
half-mile to the nearest home and had been
at least another half mile from the houses
she had left. They all must be hot from the
walk. So I waited at the highway to be sure
that they could safely cross the vacation
traffic to the other part of their road. We
had to wait about 5 minutes, the traffic was
so heavy. For that she was grateful.
In the old days, we would have been able to
walk such a distance, but we are now hobbled
by the mechanical horses that we ride. Yet we
know that dehydration is a very important
consideration for young children and older
people.
Be sure that you have plenty of water for
your journey, by car or by foot. Drink water
even if you are not sweating, to keep your
body full enough of water to prevent heat
exhaustion or heat stroke. Probably a cup of
water every hour in this hot, hot weather.
Remember the caffeine and alcoholic bever
ages will do you little good to replenish your
internal water supply. Water is a nutrient we
need,
The Master Food Preserver HOT LINE
is now open MONDAY through FRIDAY
Until September 30.
Call 1-800-354-7319, 9 AM TO 4 PM.
The statewide free service is provided by Certified
Master Food Preservers and Extension Home Econo
mists in Lane county.
For publications, contact the Warm Springs Extension
Service 553-3238 or check the publications rack out
side Norma Simpson's office in the Education Center
of 1110 Wasco Street.
Eagle Spirits
3rd Annual All-Indian Co-Ed slowpitch
tournament, August 30-31, at Warm Springs
Community Center fields.
12 team "True Double" elimination, entry fee $225, deadline
August 22.
Awards
14 championship jackets
1st thru 6th place
MVP's
Best hitter
Best Glove awards
(1 male1 female)
14 All-Stars; Sportsmanship
Not responsible for theft, injury, and or accidents
Send check or money orders to:
Ricky Minthorn
PO box 955
Warm Springs, OR, 77761
Phone (541)553-1831, no collect calls please.
Call after 9p.m. evenings.
"Glowing" seafood not known to cause illness-
The following informa
tion concerning "glowing"
seafood is reprinted at the
request of Governmental
Affairs general manager
Louie Pitt. The original
article appeared in the
Food Day section of the
Oregonian July 22, 1997.
Q: Recently, as I was
eating some imitation crab,
I took it into my bedroom
while I was getting my
bedroom slippers. In there,
it glowed in the dark. Why?
Is it safe? TN, Portland
A: We were sure there
was an explanation for this
and there is.
Jim Barr at Icicle
Seafoods in Seattle, where
TN's imitation crab was
packaged, passed along
this information on glow-in-the-dark
seafood from
seafood technology spe
cialist Robert J. Price at the
University of California at
Davis:
"The bacteria
Photobacterium
phosphoreum is probably
the most common cause of
glowing seafood," al
thoughne identifies six
others. "Luminous marine
bacteria are common in the
marine environment, and
on the outer surfaces and
the intestines of marine
animals...Most luminous
marine bacteria grow at
temperatures as low as 39
degrees F. P. phosphoreum
ana V. logei can grow at 32
degrees R
These bacteria are able
to grow on seafood in the
refrigerator, but they re
quire sodium or salt to
multiply...Seafoods such as
cooked crabmeat, cooked
shrimp and simulated
seafood products made
from sunmi have salt
added during processing.
These products are the
most common seafoods
associated with lumines
cence or glowing. When
seafood glows, it means
that many luminous bacte
ria are present. This sug
gests that the seafood was
held for a time and at a
temperature where these
bacteria could grow. It does
not mean the seafood is
unsafe or low quality.
There are no reports of
illness from luminous
marine bacteria growing on
seafood."
Price suggests you refrig
erate all seafood products
as close to 32 degrees as
possible to slow the growth
of bacteria. Most refrigera
tors don't chill lower tnan
40 degrees, so pick the
coldest spot in your refrig
erator. He advises consum
ers to eat cooked seafood
products within a day or
two after purchase.