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