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About Spilyay tymoo. (Warm Springs, Or.) 1976-current | View Entire Issue (July 2, 1998)
Spilyay Tymoo Warm Springs, Oregon July 3, 1998 9 Arlene Boileau 4-H & Youth Bob Pawelek Livestock Clint Jacks Deanie Johnson Staff Chair, Madras Secretary eoejaoN A. Mi Jin. Hb 9n j-"rv . wi Zack del Nero Sue Ryan (503) 553-3238 Home Economics Natural Resources 4-H Assistant 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- Natural Resource notables- by Sue Ryan The recent violence that shook Thurston High School in Springfield has prompted a lot of people to ask the question " Why? " Why did it happen? Why didn't anyone do anything ? Did no one notice that there was a youth who evidently expressed his anger through physical rage? A flyer sent out to Girl Scout parents ad dresses this issue by offering advice for per ceiving troubled children before events spiral out of control. I felt it valuable enough to share in this column. This information is provided by the U.S. Department of Health and Human Services. It is a project of the Caring for' Every Child's Mental Health campaign. Indicators of a Troubled Child -Rapid Change in behaviors and emotional energy -Inability to interact socially in a fulfilling, positive way with friends, girlfriends, boy friends, teachers, family, academics, etc. -Thoughts or statements about suicide or homicide -Dangerous risk-taking behavior -Substance abuse (alcohol, drugs) -Hashes of temper, poor impulse control related to feelingsemotions which include an ger or frustration. Benign situations turn poten tially deadly and the child is sorry afterwards -Fascination with weaponry: bullets, guns, gun powder, explosives, bombs and making bombs, knives, anything which could be used as a weapon against another or themselves -Access to weapons, determination to have them, making statements about using them -Interest in causing physical harm to people, themselves, animals, etc. -Emotional unavailability. Child cannot connect with people -Responds poorly or with anger to author ity, rules andor regulations. Parents Should Also Examine: -Peer groups: who are they ? Current infor mation suggests that today's children, even young children, are closer to their friends than to their family members. Know who are your children's friends and peers. -Their own temper. If you find yourself out of personal resources and losing your own temper, get help quickly from professionals. Helping Children Express Anger Some young people turn to anger simply because they don't know how to endure what they are feeling at that moment. They don't know that they have non-violent options to cope with their feelings of rejection, hopeless ness or animosity. Here's how to help. -Listen to what the child is saying about his or her feelings and be willing to talk about any subject. Today young people are dealing with adult problems such as love, sex, relationships, failure andrejection. Unfortunately theirminds and bodies are simply not ready for these stresses. -Provide comfort and assurance. Tell the child that you are about his or her problems. Show confidence in his or her ability to tackle life's ups and downs. -Tell the child that everyone experiences anger. Tell him or her about the last time you felt really angry and how you dealt with that anger in a positive way. -Encourage the child to shift gears and spend time doing things he or she really likes to do -reading a book, playing sports, or walking someone's dog. Alternate activities canrefocus thoughts and help alleviate some of the child's Part two: Water, the ultimate drink angry feelings. -Teach basic problem-solving skills. When upsetting situations arise the child who has practiced these skills is more likely to think consequences of their actions through and will ultimately make a better choice than violence. -Examine how you handle your own anger. Are you setting a good example ? Children who look up to you are likely to imitate you. If you fly into a rage when you get angry young people will come to believe that they should act the same way. -Make sure the rules you set at home for your children are reinforced by other adults. Talk to you children's teachers and role models. They can support your efforts to provide construc tive, fair, consistent discipline. -Acknowledge good behavior. When achild deals with his or her anger in a positive way praise the positive choice. You may also want to reward good beha vior...fix his or her favorite dinner, do something special like take him or her to the movie or allow him or her to invite a friend over. If the child continues to be angry or with drawn for a long time and these approaches don't help seek professional help immediately. Talk toyour family doctororpediatrician about your child's feelings and behaviors. Together you may decide yourchild and family need help from someone with more mental health train ing. For free information about mental health, including publications and referrals to local and national resources call 1-800-789-2647 or log on to http:www.mentalhealth.org Help wanted!! Help needed for Warm Spring 4-H Cul ture Enrichment Camp Boys counselors, teachers July 15, 1 998 is the deadline to enroll in 4 H Culture Camp So come on in to the OSU Extension Office to enroll your camper as soon as you can at the Education Building 4-H Leaders needed for thel998 fall 4-H Program, If you have a skill and many of you do, please call 553-3238 or better yet come on in to the OSU Extension Office and start your 4-H club Hurry! Water is the ultimate drink. The last Spilyay answered questions about how much water people need and the kinds of foods that supply water such as fruits and vegetables. Coffee, tea, and some soft drinks with caffine can cause your body to lose water, so they are not the best choices. People need to keep their fluid intake up even when they are not thirsty. This is espe cially true for the very active, the sick, the very young and for seniors. Thirst is one way to tell if you need water, but it is not always a good way. Other signs that your body needs more water include excess perspiration, constipa tion, dark yellow urine, fluid retention, and fatigue. Here's what eight glasses of water a day can do for you: Regulate properbody temperature through perspiration. Maintain proper blood pressure. Aid digestion and carry nutrients to the cells. Flush out bodily waste and impurities. Reduce the amount of fluids held in the body. If this sounds contradictory to you, here's what happens: The body perceives inadequate water supply as a threat, so it starts retaining every drop; once the body gets enough water, it will release stored levels. Prevent kidney stones. Aid kidneys and liver in using stored body fat -this is an important factor in weight loss. Moisturize your skin from the inside, pre venting dryness. Cold water is the "best buy" in terms of quenching your thirst and replenishing your body with fluids. Fruit juices such as tomato juice, apple juice, and unsweetened grapefruit juice contain salt that can replenish body salt lost In perspiration. Juice may1 quench your thirst better than plain water or highly sugared punch or soda pop. Don't forget that most punches and soda pops have 80-100 calories per 8 ounce glass. It is easy to consume up to 500 calories in one day drinking just a few servings of these beverages. Other thirst quenchers are fresh fruit, especially melons and cool, crispy vegetables such as carrots and celery stick. Edited from "Friend to Friend Newsletter" 4th Issue: Seaside Wellness Team and OSU "The Balancing Act", a newsletter for working people. by Zach del Nero, Natural Resources Extension Agent The Warm Springs Salmon Corps Have you heard of the Warm Springs Salmon Corps? Salmon Corps has been working here in the community for the past four years, with many successes. The Salmon Corps is a non profit program supported by partnerships be tween the Confederated Tribes of the Warm Springs, the Earth Conservation Corps, Americorps, and several private and public agencies. So what does Salmon Corps do? Crew members, aged 18-25, are actively involved in watershed restoration, community service, skills training, and education. On the watershed, crews are involved in riparian fencing, re-vegetation, and in stream cleanup efforts. Salmon Corps fences stretch for several miles along the Deschutes and Warm Springs Rivers, providing protection for these sensitive riparian areas. Popular fishing sites are maintained with "walk-throughs," which allow access but prevent livestock from enter ing. Alternative water sources such as solar jacks, spring-diversion troughs, and water gaps for livestock are developed in cooperation with the Range and Ag Department These provide adequate water for animals while protecting the sensitive riparian zones from livestock dam age. Riparian fencing is the primary work detail for Salmon Corps, but that's not all they do. This year, the crew planted several hundred oak trees in the Skookum Creek area and sev eral thousand Cottonwood and Ponderosa Pine in the Murderer's Creek area of John Day. Salmon Corps efforts are not limited to the reservation, but extend into ceded lands as well. As one crew member put it, "we do the (work) no one else wants to do." Salmon Corps serves the community in many other ways also. During the school year, Agents hired We have two new faces here at the OSU -Extension office Zach del Nero the new Extension Faculty, Natural Resources and Agriculture Agent And Bernadette Handley the new Home Economics Agent. We will have an open house on August 12, 1998 Time 1- 5 PM Refreshment will be served. crew members actively support the SMART reading program at Warm Springs Elementary. Twice a week, crew members spend up to 1 hour reading books to individual school chil- Waters Land t U ension wish boy 4th of. July! Many booklets available at the OSU office Master Food Preserver Hot Line: Call 1-800 354-7319; July 15 - October 15; Monday through Friday; 9 a.m. - 4 p.m. Do you have a question about canning or food safety? Call the toll free OSU Master Food Preserver Hot Line, 1 (800) 354-7319. The Hot Line is staffed by trained OSU Master Food Preservers who will answer your questions. Following is an example of a typical questions received by the Hot Line: Can you help me figure out the can ning times and pressures for my alti tude? This is a good question. Altitude does affect canning times and pressures. Foods canned at improper times and pressures can be fatal as toxins remain activated. Boiling temperature of liquid is lower at higher elevations. Therefore recom mended processing times and pressures at altitudes above sea level will be higher. Altitudes at Warm Springs are very dif ferent depending on your location. Up-to-date canning booklets from OSU Extension are available. The cur rent Ball Book or the current Kerr Book will provide correct times and pressures for safe home canning. There are booklets and bulletins avail able at the Extension office on the fol lowing topics: Canning Vegetables; Can ning Fruits; Canning Tomatoes and To mato Products; Canning Salsas; Canning Salmon; Picketing Vegetables; Freezing Fruits and Vegetables; Jams and Jellies; Making Berry Syrups at Home; Preserv ing Apples; Low Sugar Fruit Spreads; Drying Fruits and Vegetables; Making Dried Fruit Leather; How to Make a So lar Food Dryer and Solar Drying in the Car and Canning Equipment. Don't mix bacteria with back yard barbeques, use these safety tips Taking a few precautions at this summer's backyard barbeques can prevent food poi soning and keep your family and friends healthy. Meat and poultry must be handled carefully and cooked properly to destroy bacteria, including E. coli, which occurs natu rally in animals' intestinal tracts, says Carolyn Raab, Oregon State University Extension foods and nutrition specialist. Following are some food safety tips for your barbeque: Think: "Wash well! "Encourage adults and children to wash their hands if they are helping you handle food. Hands should be washed for at least 20 seconds with soap and water. Singing the "Happy Birthday" song while washing hands will help the time speed by for children. The song takes about 20 seconds to sing. Handwashing prevents the spread of bacteria. Think: "Well done!" Cook poultry and ground meat until the pink color is gone. Partially pre-cooking poultry in the oven will reduce bar-b-que time. Practice: The 2 plate rule: Have a "raw" meat plate and a "cooked" meat plate. Don't put cooked meat and poultry back on the same plate used before cooking. The juices from the raw, uncooked meats can also be a source of bacteria. Practice: The 2 knives rule: Use differ- STOCKMAN'S ROUNDUP: fe a beef alliance in your future?- by Bob Pawelek OSU Livestock Agent In the 1970's, beef was the consumer's choice for dinner. Today, 25 years later, we have lost more than 25 of our mar ket share to pork and poultry. This di lemma has beef producers asking, "How can we regain our market share while improving our bottom line?" The answer to both questions, in a growing number of producers' minds, is a system where cattle are priced on their individual value, rather than average price. To help capture this individual value, many producers are forming mar keting alliances. These alliances are gaining popular ity because producers know some cattle are better than others, so naturally they are worth more. Ranchers also know con sumers are fed of with 25 of their own beef purchases resulting in a bad eating experience. Some livestock producers join groups easily and others hold back. If this way of marketing is uncomfortable for you, rest assured most marketing alliances strive for common goals. Feedlot performance Producers are learning how their cattle perform in the feedlot and select sires that have carcass trait information. Uniform cattle Producers focus on short calving sea sons, a genetically uniform herd and a sound health program. Source verified The cattle are source-verified. Ranch ers are willing to stand behind their prod uct. Most producers are becoming very comfortable with this concept and it in spires confidence with the consuming public. The goals seem to be very do-able, and appear to have a lot of common sense, but are we looking at the whole picture. Feedlot operators claim there is more money laying out there for produc ers through improved feed conversion than there will ever be with carcass pre miums. The key to marketing profitable cattle is avoiding discounts. If that means a rancher has to participate in an alliance to learn how, then I'd recommend join ing one. But in chasing a premium, don't lose sight of all the other advantages your own herd has to offer. ent knives and forks to cut and spear raw meat and other food. Consider this problem: What would happen if the same unwashed knife used to cut raw meat with bacteria is used to cut fruits and vegetables? The food safety risk is the transfer of the bacteria from the raw meat to the fruits and vegetables. Practice: The 2 hour rule: Food safety risks increase when perishable foods are unrefrigerated for more than 2 hours. Two hours includes preparation, (include driving time to a picnic), setting up, and serving. If there are leftovers refrigerate them as soon as possible. If you aren't sure perishable foods are safe, throw them out. The danger zone when bacteria multiply fastest is between 40 degrees and 140 degrees F. Practice: The 2 container rule: Large batches of leftovers should be divided into smaller portions in shallow containers so food can cool more quickly: Do not stack items cooling or freezing in order to allow air to circulate. Remember minimize food-related ill ness risks by keeping cold foods cold, and hot foods hot! -Edited from OSU "We Wish You Well. Mud & grass be gone!- dren and reporting on the child's progress. In the fall and winter, the crew cuts, splits, and delivers firewood to community elders and needy individuals. The Salmon Corps is al ways available to support our Elders, providing assistance to the Senior Center whenever needed. Off reservation, one project sent the crew into northeast Portland to build a play ground for community renovation, earning them a spot in the Oregonian newspaper. Skills training and education are integral parts of the Salmon Corps program. Crew members receive training in First Aid and CPR, chainsaw use and safety, and on the job skills. GED certification is provided for individuals without a high school diploma. Crew members may serve up to two years, receiving a $4,725 scholarship for each year completed. This schol arship may be applied toward higher education or vocational training. Now that you know what they do, you may want to know who they are. Roland Kalama recently took over the Field Director supervi sory position for Warm Springs Salmon Corps. Roland has a lot to offer his crew with his knowledge of fishing, strong moral character, work ethic, and good humor. Kate Caldwell, crew leader, "immigrated" from Summer Lake and has made a significant contribution to the crew and the community. James Arthur, Chris topher "Tuffer" Chee, Wayne Eaglespeaker, Felix "Phil" George, Phillip "Jake" Johns, and Gerald Tufti make up what has been the most productive Salmon Corps crew yet. Many people begin this program, but not all complete it. These individuals continue to strive to im , prove themselves, their community, and the resources around them, which is worthy of our respect and attention. Presbyope on rise Yikes! Are you a "Presbyope?" Relax, it's Part of Life If you're called a "presbyope", relax. Presbyopia isn't a dreaded fatal disease. It simply means your eyes are aging and less able to focus as you approach your 40s. As people in the "baby boom" generation mov ing into this age range, awareness of presbyopia is on the increase. Currently there are 76 million baby boomers. It is estimated that 21 percent of the population or 65 mil lion people will be older than 65 in forty years. The first symptoms are blurred near-vision, difficulty in reading small print or hold ing reading material at arm's length, accord ing to a presbyopia specialist. As the eyes and their lenses change, they begin to loose their flexibility and ability to focus on ob jects at close range. Here are some tips for all us presbyopes or presbyopes to be: Light up your life. Mature eyes need more light to see. Older adults should in crease lighting levels, diffusing them evenly to reduce glare. A second lamp in a room will help spread out light and eliminate shadows. Rest your eyes. Periodically, look into the distance. Wear sunglasses. Sunglasses help eyes adapt more easily to evening light. Alter driving habits. Confine driving to speeds, places, and hours that are most com fortable. See an Eye Doctor. Don't let poor vision interfere with your ability to enjoy and see life. People over 40 should seek an eye ex amination by a licensed eyecare professional once a year. -Edited from F.Y. Eyes News (10), Better Vision Institute. Playing and working outdoors in summer time can be hard on clothes. Here are two ways to get out mud and grass stains: Mud: Let the mud dry, then brush it off. Rinse under cold water, pretreat with a paste of powdered detergent and water or a liquid laun dry detergent Let set a few minutes. Launder. Grass: Pretreat or soak in warm water and a product containing enzymes. Soak about 4 hours. Launder with a detergent containing enzymes and bleach safe for the fabric. -Edited from OSU Extension The Balanc ing Act", a Newsletter for Working People. i