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
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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