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About Spilyay tymoo. (Warm Springs, Or.) 1976-current | View Entire Issue (May 21, 1998)
Spilyay Tymoo Warm Springs, Oregon May 21, 1998 11 Arlene Boileau 4-H & Youth Home Economics Bob Pawelek Livestock Sue Ryan 4-H Assistant Clint Jacks Staff Chair, Madras Deanie Johnson Secretary onarMfmn (Mwatwv EXTBJSOM service (503) 553-3238 Internet Address: http:www.orst.edudeptwsext The Oregon State University Extension Service staff is devoted to extending research-based Information from OSU to the people of 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 materials equally to all people. The Clover speaks- By Sue Ryan This edition the 4-H Program has some news of countywide and stale opportunities available to youth. If your child is in the 4th or Sth grade at school here something you can pass on to their teachers. The Incredible Egg curriculum has just put out their list of 1998- 1999 School Dates for when this kit can be requested from the state 4-H office. With this experience, children get a chance to nurture eggs in the classroom until the chicks hatch. Extension Specialist Dr. Bradford Jeffreys sent us details on how teachers can get the curricu lum in a letter. "The Incredible Egg curriculum is available to Elementary School Teachers who instruct at the 4th and Sth grade levels at no cost. The Guide is a product of a grant funded by the Meyer Memorial Trust. The guides are provided free of charge to teachers as long as funds are available. There are a limited number of incubators to support this educational program throughout the state.'Tor the Fall of 1 998, teachers should turn in request forms by October Sth, but since the incubators are given out on a first-come, first-serve basis the sooner requests are in the better yourchances of getting one. If this sounds like something your child might be interested in learning, contact the Extension office or your child's teacher for more information. This opportunity is also available to clubs or home-schooled kids. Two trainings on the County level may interest you. A brief report in the latest Jefferson County 4-H newsletter had the details. The Central Oregon Farm & Tractor Safety Train ing & Certification will be held in June at Madras High School. Oregon Wage and Hour Rules require minors under 18 years of age to be certified before they can operate farm ma chinery (some exceptions apply). The class is in the VoAg classroom at Madras High school on June 1 Sth, 1 6th & 1 7th from 8 to 5 each day . The class will only take 20 students and is limited to youth who will be 14 to 17 years of age during the agricultural season this summer. Youth need to register & pay at the Jefferson County Extension Office by June 10th, 1998. To reserve a spot contact the Madras Extension office at 475-3808. Here's a news FLASH ! Too late to make it into our camp flyer for the Summer of 1998 here are the facts on a Lead ership Camp. An ADULT and YOUTH LEAD ERSHIP CAMP will be held June 19-2 1st at Crystal Springs. The camp will be for adults of any age and youth in 7th! 12th grades. This 4 H camp will involve FCL classes and cover topics including; effective meetings, conflict management, decision making in groups, deal ing with difficult people, public meetings and testimony, problems encountered by volunteer groups, working with committees, and effec tive presentations. The cost is $50 per person. You need to register by June 5th at the Madras Extension office. And, while you're rushing in to sign up for these great opportunities be aware that the Jefferson County Extension of fice has new hours starting June 1st. The Ma dras office will be open 8:30 to Noon & 1 :00 to 5:00 p.m. This means they will now be closed during the lunch hour. The 4-H program will be holding a Project Learning Tree training for the Early Childhood Education afterschool teachers and camp staff. We should still have room for community members. If you are inter ested in learning about a fun way to teach kids about the outdoors, this training is for you. The PLT workshop will be held Wednesday, June 3rd at the 4-H Center from 8 to 4 p.m. You MUST pre-register by May 22nd. There is a materials fee of $ 1 5. And, a final news FLASH to finish out this Cloverspeaks. Due to some late breaking charitable grant giving the 4-H Program has full-ride scholarships available for the 1998 Culture Camp at Peter's Pasture. Come on into the 4-H office to sign up & get a scholarship to attend camp this year. Funding comes via the Culture and Heritage department through a state PNPC grant. Also, from sepa rate monies we have half-scholarships avail able for the Tri-County Camp activities. This includes the Crystal Springs Camp (there are two sessions one in June, one in August) and the Central Oregon Wilderness Skills Camps. Come on in and sign up! Have a safe & happy Memorial Day-Drive safe & watch out for the other driver!! 4-H members named to statewide ambassador program May 8, 1998 By Tom Gentle, 541-737-0801 SOURCE: Duane Johnson, 541-737-131 1 CORVALLIS-The Oregon 4-H Ambassa dor program has selected 1 15 outstanding Or egon 4-H members from across the state to participate in its activities during the coming year. "This group represents the largest num ber of 4-H members ever chosen for the presti gious program, and is a reflection of an in crease in 4-H membership in recent years," said Duane Johnson, Oregon State University Extension 4-H youth development specialist. Last year, more than 50,000 youth took part in 4-H programs, an increase of8,500 partici pants. "Participation in the ambassador pro gram is one of the highest honors a 4-H mem ber can earn," Johnson said. To become an ambassador, 4-H members must undergo a rigorous review of their accomplishments in 4 H and in community and school activities. Ambassadors must be at least in the 1 0th grade. The ambassadors fulfill an important function for the OSU Extension 4-H Youth Program. They promote the 4-H Program throughout the state and participate in a variety of state, county and local activities. Included among those ac tivities are giving talks about 4-H to commu nity groups, setting up 4-H displays in stores and shopping centers, promoting 4-H activities on radio and television talk shows, and recruit ing new 4-H members. In addition, the ambas sadors train 4-H leaders and members, and provide leadership for 4-H educational pro grams at the county and state level. The new ambassadors will learn more about their re sponsibilities to help represent and promote the 4-H program at the 4-H Ambassador Week end, June 19-21 at Linfield College in Herb gardening: get ready... get set... Grow oregano!- Everyone can grow herbs, whether in the garden, or in a container. The sweet smell of herbs in summer is one of the nicest things about growing them. Their flavors add that something special to a variety of dishes. Herbs can also be substituted for salt. They add much needed seasoning and flavor to low salt diets, which may seem bland at first. Most herbs prefer well-drained soil, and a sunny spot. Sunlight develops their natural oils which produce the herb's characteristic scent and flavor. One of the easiest herbs to grow is oregano. The hardiest oregano (origa num vulgare) is the . common name for wild marjoram that is native to the Mediterranean, and yet grows in and stored. Rubbing the herb between the palms of the hands is one way of making a ground spice, that can be easily stored and used. 6. Hide 'em! Place herbs in airtight containers and store in a cool, dry, dark area to protect color and fragrance. 7. Use 'em! Oregano like most herbs (especially fresh ones) should be added at near the end of the cooking process, even when you cook at a gentle simmer. This allows the herbs oils to release and fragrance and taste to penetrate the dish. In warm climates, the herb has a definite smell and a slightly peppery flavor. Oregano is the herb that provides the smell and flavor of pizza. Oregano goes well with tomatoes and is a natural seasoning for to- vastly different climates from-the Himalayas mato 'dish. It also goes particularly well to the British Isles, to Mexico, and Oregon. Oregano was practically unknown in the United States until after World War II, when pizza became popular. Oregano vulgare is a low growing, perennial herb that grows well in the climates in Central Oregon. Perennial plants grow year after year. It has an upright growth of 8 inches to 2 12 feet, spreading underground by stems. The plant has me dium sized oval leaves, with purplish pink blooms. It grows in the sun, and is not fussy about soil type. It is low growing and needs space to spread. It often resembles a groundcover. Fresh oregano can be har vested as needed for cooking. Like many other herbs, oregano also dries well, and can be used as a ground herb. Follow these easy steps for drying herbs: 1 . Beat the sun ! Har vest herbs in the early morning. Oregano, like most herbs should be harvested in the early morning to retain the plants & oils before the hot sun comes up. Gathering the herb early after the dew has evaporated also minimizes wilting. Oregano should be har vested before the blossoms flower. 2. Bathe. Rinse the harvested herbs in cool water. Gen tly shake the herbs to remove excess water. Separate out all bruised, soiled, or imperfect leaves and stems. 3. Bunch 'em. Tie the stems together in small bunches and hang them upside down. Herbs should be dried in a warm, dry shaded area. Do not hang them against a wall. Air needs to circulate freely around the drying herbs to remove moisture without destroying the oils. 4. Bag it! One effective way to protect herbs from dust is to place each bunch inside a paper bag. Gather and tie the bag firmly around the stem ends so that the herb leaves hang freely inside the bag. Cut out the bottom of the bag and cut out small air holes in the sides of the bag to provide air circulation for drying. 5. Crispy yet? Drying takes about 2-3 weeks, depending on the weather. Drying is completed when the leaves and stems are crispy, and crumple easily in the fingers. Dried leaves may be left whole or crumpled with beans, meat, and onion. Oregano also adds flavor to tish, chicken, pork, and lamb. Following are some guidelines for using oregano in your cooking: Ground oregano: 14 -34 teaspoon in 1 pound of ground beef; 14 teaspoon to 12 teaspoon for 1 pound of pork; Leaves: 14 teaspoon to 34 teaspoon to 4 eggs for egg salad; 14 teaspoon to 12 teaspoon in 12 cup of butter for baked pota toes, bread or basting fish; 14 teaspoon to 1 2 teaspoon in 2 cups of spinach, green beans; 12 teaspoon to 1 teaspoon in 3 cups of tomatoes; 1 teaspoon to 3 cups of flour in making yeast breads; 18 teaspoon to 14 teaspoon in 2 cups tomato, spaghetti or bar becue sauce. The OSU Extension office has 75 free oregano plants for Warm Springs residents, to start herb gardens. See Diane Bohle or Lynne Breese in the Home Economics office for your free oregano plant, and for recipes using oregano. Please return plastic pots to Diane after you have planted your oregano in your garden. OSU Master Gardener Volunteer: Home Gardening Advice Available Do you have questions about plants, veg etables, trees, bugs, fertilizing, plant dis eases, pruning or soil? Diane Bohle, a Mas ter Gardener volunteer will be available to find answers to home gardening questions. Home owners often ask what kind of plant do I have? What kind of plants or trees would do well in my yard? Does my shrub have a disease? What kind of insect did I find in my home or yard? What kind of damage can it do? What should I do to get rid of that insect? These kinds of questions can be answered by a Master Gardener volun teer. Master Gardener training involves classes and volunteer time at the extension offices to pay back their training. Master gardeners will try to find answers to your questions. If an answer cannot be found, the insect or plant will be sent to OSU for iden tification by a specialist. Diane will be avail able to answer your gardening questions in May and June at Warm Springs, at the Extension office. Please bring in sects in sealed jars for identification. Found: Mystery Calories! Are you a "just-one-biter?" The just-one-biter typically sounds something like this: "I never eat between meals," and "I rarely have dessert." These comments are often followed by "I can't figure out why I'm still gaining weight." Alice Henneman, Extension educa tor for the University of Nebraska Coopera tive extension has identified those tiny bites of food we might overlook throughout our hectic days that add up to a surprising num ber of "mystery calories." Do, any of the follo wing "justonebites" sound familiar? Bite !: One-fourth cup of orange juice remains in the carton. Might as well finish it. 26 calories. Bite 2: 2 table spoons of granola left. Not worth putting the box away. 64 calories. Bite 3: 2 teaspoons of powdered cream substitute-to make coffee taste better. 20 calories. Bite 4: Just a small sample of cake.. .and maybe a second sliver would be ok. 73 calories. Bite 5: You forgot to leave the mayo off your sandwich, oh, well. 100 calories. Bite 6: Add two mints since you had an onion on your sandwich. 20 calories. Bite 7: Just one little chocolate kiss, to give you energy for the afternoon. 25 calories. Bite 8: A second chocolate kiss to celebrate finishing an afternoon project! 25 calories. Bite 9: A handful of peanuts to ward off afternoon munchies. A very small hand ful. 105 calories. Bite 10: You have a small sample of cheese on a cracker at a grocery store. 55 calories. Bite 11: One-fourth cup of extra macaroni and cheese.. .the kids weren't too hungry. 108 calories. Bite 12: You sample 2 ounces of fat-free chocolate pudding from a new recipe. 50 calories. The grand total extra calories for the day is 671. If these extra calories are eaten daily, it might be possible to gain as much as one pound per week . On an average, an addi tional 3500 calories above your body's needs scan lead to a weight gain of one pound. Henneman suggests the following ways to fight the "just-one-bite" syndrome: 1. Plan and keep handy healthy snacks to avoid be ing hungry and eating high calorie tempta tions. Rice cakes, apples, bananas, whole grain crackers are low calorie alternatives. 2. Make yourself write down every "just-one-bite," You may cut back so you don't have to write them down. 3. Only eat if you are sitting down. You may feel pretty silly eat ing 2 Tablespoons of cereal at the dinner table all by yourself. 4. Allow yourself to resist that little bit of leftover food, or try to scale down the recipe to remove the tempta tion of too many leftovers. Henneman stated that the bottom line is, "think before you bite," because one little bite could be the STOCKMAN'S ROUNDUP: Researchers working on tenderness- ft 4 by Bob Pawelek OSU Livestock Agent It has been well-documented that Brahman type cattle, are more variable in tenderness than English and Continental breeds such as Here ford, Angus and Charolais. However, new re search out of Texas A&M and Texas Tech sug gests that the earlier documentation may have unjustly made a scapegoat for the beef industry's tenderness problems. With all the hullabaloo about the toughness of cross cattle, the Texas research en pooled resources to see if they could make the long-eared critters more consistently tender via electrical stimulation (ES) and aging. ES and aging did make beef more tender. While not a shocking find, it holds broad implications for the beef industry, especially in light of the National Cattlemen's Beef Association plan to reduce the percentage of tough beef in the U.S. supply 50 by 1999. The study revealed cattle were accept ably tender to start with. In fact, one group of cattle was actually more tender than the group of Bos taurus cattle evaluated. 'That's a little jolt ing. What prompted the study," says Tech meat scientist Mark Miller, "was the success of a beef packing plant in marketing beef from cattle." Though the plant slaughters cattle with a very high percentage of breeding, they've received no reports of tenderness problems from custom ers. The packer attributes that success to its use of a moderately high-voltage ES. The two Texas universities set out to see for themselves whether ES was responsible. Their study evaluated three groups of cattle (360 head total) processed at three packing plants. The tabledetailsthedifferees in how each group was fed. Though the cattle were not fed exactly the same, they were true-life examples of cattle going into the food supply. Two grou pscontainedhigh percentages of bl ood ; the third group, taurus. Half of the carcasses at each plant were treated with ES. Strip loins were tested for tenderness using the Warner-Bratzler shear-force test after aging 7, 1 4,2 1 , and 28 days. A trained sensory panel evaluated steaks aged for 14 days broiled to an internal temperature of 1 58 degrees Fahrenheit The result contained some surprises", says Miller. Based on the National Consumer Retail Beef Study, if meat measures 8.5 lbs of shear force or less, most consumers will consider it tender. Using that as the threshold of acceptability, 92 of the cattle processed at Packer 3 were acceptable prior to ES. Only 66 of the cattle met that standard. "We need to do a better job of characterizing cattle of all breed types for tenderness," says Miller. To make genetic im provements, he says producers will have to evalu ate tenderness by bloodline rather than breed. That will take time. Adult help needed Remember how much fun you had playing and learning about the forest and all the animals? You learned how to respect the animals and the land you were living on. Now you can pass this knowledge on to the young children of Warm Springs. Adults are needed for a variety of position at camp; Camp Counselors, bead work teacher. Basket teacher, sweat house teachers, girls & boys & teachers of all kinds. The camp area is Peters Pasture about 30 miles west of Warm Springs, around Mt Jefferson area. And is very primitive, you will cat outdoors sleep in a tent or teepee, watch children learn and most of all enjoy yourself. Please call or stop by the OSU Extension office and talk with Arlene Boileau or Wilson Wewa in the education Building. 553-3238. Camp Counselor Training will be provided July 14.15,16, 1998 at HeHe Longhouse. problem. Reusing Packaging Materials in the Mi crowave May Pose Food Safety Risks It is not uncommon for many people to heat leftovers in plastic margarine tubs and other "single serve" containers in the micro wave. Although re-using the packaging this way makes environmental sense, it may not be in the best interest of your health. Most packaging materials are designed for just one use. When manufacturers design pack aging, they consider factors such as the in gredients in the food and the amount of heat used during processing. With the exception of glass jars, manufacturers assume that con sumers will discard or recycle the container after the food Is eaten. The Food and Drug Administration is responsible for ensuring the safety of packaging for its intended use. However, re-using the packaging in a differ ent way could create a food safety concern. For example, additives that keep plastic flex ible can migrate into food under some condi tions. This is most likely to happen when the container is heated and when food contains fat, acid, or alcohol. Carolyn Raab, Oregon State University Extension Foods and Nutri tion Specialist suggests taking the following precautions: 1 . Don't use packages from non food products, such as plastic laundry buck ets as food containers. 2. Don't heat food packaging, such as plastic margarine con tainers, unless the original package gives heating instructions. Many food products are filled into containers at low temperatures and are not designed to withstand higher heat. 3. Don't reuse packaging that contains "heat susceptors" for browning or crisping. The adhesives that hold the susceptor to the original package may be damaged in the origi nal use and the material is more likely to migrate into your food. 4. Unless packaging is marked "microwave safe," don't use it in a microwave oven. Soft plastics are likely to blister, flake, deform, and melt which allows plastic additives to penetrate the food. 5. If you bring restaurant leftovers home in a plas tic foam tray, transfer the food to a micro wave safe container before heating it. 6. Don't reuse porous packaging materials such as Styrofoam cups and foam meat trays. They have air spaces that can harbor food particles and bacteria. 7. If you are storing food in a flexible film bag like a bread wrap per, use it with the printed side out. Printing inks may contain materials that are not meant for human consumption. 8. Don't re-use egg cartons for storage of hard cooked eggs or for crafts. They could be a source of bacteria. 8. If you use plastic film to cover a container in the microwave, don't let it come into di rect contact with the food. Washing Clothes After Gardening As spring approaches, more of us will be in our gardens, digging, planting, pruning, and often spraying pesticides. Typically, the home gardener, just like farmers and ranch ers need to take steps to wash items that have been worn when handling, mixing, or apply ing pesticides. It is important to take proper steps in washing clothing that may be con taminated by pesticides. Steps to Washing Contaminated Cloth ing:!. Pre-rinse items by hosing off, soaking in a bucket or using the pre-rinse cycle. 2. Set washing machine on: Hot Water Tem perature 2. Full Water Level 3. Normal Wash Cycle 3. Wash Only a Few Garments at a time. 4. Use a heavy duty liquid detergent. 5. Do not wash contaminated clothes with other clothing items. 6. Rinse in warm water. Rinse twice if possible. 8. Line dry to avoid con taminating drier. 9 Run empty water through a complete hot water cycle with detergent. Edited from Home Economics Newslet ter, March 1998, Hood River. If you are tired of being "pre-approved" for new credit cards, an amendment to the Fair Credit Reporting Act that became effec tive September 30, 1997 offers a solution. Under the terms of the amendment, you can ask the major credit bureaus to remove your name and address from their list for unsolicited credit and insurance offers for two years. If you want to be off these lists permanently, call the credit bureau and ask for an "opt-out" form. A phone call to any one of the three nationwide credit bureaus will get you off the lists. Call either: Equifax Options 800-556-47 1 ; Trans Union 800-680-7293; Experian Credit Marketing "OPT OUT" 800-353-0809. McMinnville. The weekend, sponsored by the Oregon Farm Credit System, will also include classes on life skill development, workforce preparation and citizenship, Johnson said. The focus of this year's training includes effective communications, teamwork, resume develop ment, and youth leadership in community and state issues. Some of the ambassadors will be invited to participate in the 1998 National 4-H Youth Congress in Memphis later this year. Selected as 1998 Oregon 4-H Ambassadors are: ALBANY: Mandi McDowell, Evie Moe, Erica Ward ASTORIA: Katie Weidman AZA LEA: Hope Gard BANKS: Brandee Williams BEAVER: Katie Pearn BLODGETT: Annika Kessi BONANZA: Kendra Smith BORING: Angela Buckwalter BURNS: Shelly Simpson CANBY: Elizabeth Perkin, Shirine Salem CANYON CITY: Erick Keerins CENTRAL POINT: Kinsy Biskeborn, Layton DeZell, Christine Petersen CHILOQUIN: Cassy Dimick-Gallagher CLATSKANIE: Jenny Jauron CLOVERDALE: Tami Buell, Amy Hopkes CONDON: Sam Bates COOS BAY: Penny Gillson CORBETT: Heather Marsh CORVALLIS: Leslie Charles, Dara Easley, Denise Giles, Sarah Greer, Ashley Packard COTTAGE GROVE: Chris Cochrane COVE: Jessie Barreto, Brandon Ritter DEXTER: Jen nifer Newcomer EDDYVILLE: Shane Grant ENTERPRISE: Shawna Rahn EUGENE: Danna Magnuson, Ryan Magnuson FOREST GROVE: Kendra Brenner GRANTS PASS: Anya Hunt GRESHAM: Kelly Nemmert HILLSBORO: Myra Coe IONE: Jessica Krebs JUNCTION CITY: Andrea Adams, Rachel Mourek KEIZER: Sarah Boatner KLAMATH FALLS: Rachel Cook LA GRANDE: Tove Ryman LEBANON: Kari Ainsworth, Jed Smith, Karen Thomson LINCON CITY: Jen nifer Fitzpatrick LOSTINE: Ramirose Attebury, Lacey Vernam MCMINNVILLE: Rebecca Kirk MEDFORD: Jessica Cartwright, Brooke Huard MILTON-FREEWATER: Tiffanie Forthman, Kevin Walker MOLALLA: Kara Goggin MONROE: Erin Holman NEHALEM: Abigail Collett, Joel Collett, Jen nifer Gallusser, Megan GallusserNEWB ERG: Kara Holveck, Kelly Mills, Sharon Reilly, Laura Stewart OREGON CITY: Sabrina Balgamwalla, Karen Jeffrey OTIS: Ken Gibson PHILOMATH: Sara Gourley PLEASANT HILL: Daniel Olson, Jennifer OlsonPORTLAND: Andrew Bemhard (Zip Code: 97232), Megan Marconi (97215), PeterMattson (97229), Katie Mengershausen (97214), Vanessa Stewart (97201) PRINEVILLE: James Kessel RAINIER: Ryan Blaylock, Jessica Villhauer, Jared Villhauer REDMOND: Jessica Haavisto ROGUE RIVER: Arianne Cease, Jason Krebs ROSEBURG: Vicki Fry SALEM: Cheri Andersen, Tiffany Andersen, Erin Jensen, Bryan Gonzalez, Noelle Reeves ST. HELENS: Lacy Ogan, Kirsten Syrstad SCIO: Ben Gerding, Jr., Becky Pape, Brian Pape SEAL ROCK: Kyla Ryan SHERIDAN: Luke Monroe SHERWOOD: Kristi Price SILVERTON: Amariek Jensen SUMMERVILLE: Melissa Forester, Julie Smith SUTHERLIN: Darci Boak TILLAMOOK: Janell Alberto, Becky Hogan, Tifany White TOLEDO: Casey Hettman TROUTDALE: Tara Dunlop UNION: Axel Clark, Audrey Stockhoff, Mia Swanson, Christy Upshaw VERNONIA: Dawn Pendell WILSONVILLE: Brian McGregor . Welcome to the World of 4-H What is 4-H? And who works in the 4 II world here in Warm Springs? In Oregon 4-H is a part of the Oregon State University Extension Service. Each county has an Extension Office Which ad ministers the 4-H program. 4-H is an experi ential youth education program for boys and girls in kindergarten though 12th grade. For youth in grades K-3rd, the program is de signed to meet the developmental character istics of young children. It emphasizes coop erative learning and excludes competitive events. Youth in grades 4-12 usually belong to 4-H clubs or groups and select project or activities From the large number available to them and may choose to enter fairs or other competition. At Warm Springs Arlene Boileau and Sue Ryan administer the 4-H Program and what is it that we actual do? We search for 4 -H Leaders to lead the 4-H Clubs in the following areas: beadwork, sewing, cooking, livestock, radio, computer. What ever you can teach can be a 4-H club. How does the 4-H program work? It's often said It is better to build a child then to mend an adult. This is it in a nutshell, is the main objective of the 4-H program. In 4-H, volunteer leaders encourage youth to gain knowledge and learn practive life skills, and to apply both in their project area. Members learn to work together as a team and develop a sense of fair play 4-H mem bers learn decision fi making skills thought project work, judging contest and other 4-H activities. As 4-H members mature, they have opportunities to learn and practice lead ership skills within their own club, at county activities, and during state events. They also begin to develop an appreciation and understand of their community through individual or club ser vice project Members improve their commu nication skills through working together and interaction in the club, presentation, and 4-H recordkeeping. They also develop positive attitudes about themselves and others, learn basic health and safety practices have educa tional and vocational experiences, and learn how to set and achieve realistic goals for themselves through individual time manage ment. All of this doesn't happen at once, but develops gradually as members continue their involvement in 4-H under the guidance of their leader. Be sure and read the next Spilyay to find out more. i