Spilyay Tymoo
Warm Springs, Oregon
December 30, 1998 9
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Arlene Boileau
4-H & Youth "
Bob Pawelek Clint Jacks Deanie Johnson
Livestock Staff Chair. Madras Secretary
BemadetteHandley Zack del Nero Sue Ryan
Home Economics Natural Resources 4-H Assistant
Internet Address: http:www.orst.edudeptwsext
Tha Oregon Stat 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 tne Confederated Tribes of Warm Springs cooperating. The Exension Service offers its programs
and materials equally to all people. - -
(503) 553-3238
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The Clover speaks
by Bob Pawelek
Twenty years or so ago, tribal members
who were part of George Schneiterfs Rockinf
4-H club wanted to learn about livestock and
agriculture.
Today, 4-H is different. Maybe not better,
but different.
Now, the Extension agents are directed to
persuade adults to become volunteer leaders.
Thatfs different from the past, when George
pretty much was the leader.
Now, the agents are directed by the uni
versity to teach and train adult volunteer
leaders. This may or may not be as effective
at Warm Springs as back then when George
was the leader. But times change and man
agement styles change with them. For in
stance, agents now receive specialized train
ing to teach adults to become effective 4-H
leaders. Leaders in turn receive that special
ized training from the agents. This is evident
from the training Arlene and Sue give to
adults before the summer camping season.
Agents also do work outside of 4-H. If you
read elsewhere on this page, you'll notice
that we work in matters relating to nutrition,
natural resources and agriculture. Wefre help
ing tribal members develop farm business
plans to increase their net worth. Wefre work
ing with the Tribe to help establish new tribal
enterprises to increase everyonefs net worth.
Wefre offering OSU credit courses to all
tribal, members who want to further their
education.
Other tasks mean we now have to per
suade adults to become 4-H volunteers. And
yes, we depend a whole lot on the adult
volunteer to help the youngsters through
their projects.
The Warm Springs 4-H program is still in
need of adult leaders, especially for livestock
projects. If someone from the community
can step forward to claim that role of leader
ship it would be possible to once again in
volve more children and parents in livestock
production as there once were in George
Schneiter's day.
' 4-H livestock projects arenft intended to
be get-rich-quick schemes. They are intended
to help kids develop skills that will carry
them through adult life. But the kids have to
want to raise the animal in the first place, to
be accountable, and to grow with their club.
In addition to pledging one's "head to clear
ing thinking, heart to greater loyalty, hands
to better service, and health to better living,"
4-H is there to teach kids about the Three Rfs:
Responsibility, self Reliance, and Respect.
Once kids learn the Four H's and Three Rfs,
they turn out to be pretty great kids.
Sincerely,
Texas Bob Pawelek
OSU Extension Agent
Livestock and Ag Production
P.S. Those adults interested in taking an
active, positive role to make a difference in
kid's lives in the community can contact the
Warm Springs 4-H Program to get started.
Natural Resource notables
estolidcs. Biodegradable products are bro-
by the
m
HOME SWEET HOME-
The arrival of the New Year has many
Oregonians (including us in Central Oregon)
thinking ahead to the new millennium. Some
are expressing concerns about the implica
. tions of Y2K computer re-programming on
food and water supplies. Although profes
sionals don't advocate storing emergency
supplies of water and food in case of Y2K
computer glitches, emergency drinking wa
ter supplies are sometimes needed when there
are power failures or natural disasters, such
as floods or earthquakes.
In terms of water storage, plan on one
gallon of water for each family member per
day for drinking, food preparation and per
sonal hygiene during an emergency. Be sure
to plan water for pets, too. It's wise to store
enough water for at least 72 hours (3 days).
Water that is chemically treated by a pub
lic utility won't have to be treated before
storage. You'll heed to store it in containers
that were manufactured for food use, such as
2-liter soft drink bottles with tight-fitting
screw-on lids.
To store water from a well or spring that
isn't chemically treated but is known to be'
free of pathogens, add two drops of liquid
household bleach per gallon of water before
sealing the container. Make sure that the
label indicates that the bleach is free of soap
or fragrance and contains 5.25 sodium
hypochlorite as the active ingredient.
By Bernadette Handley, OSU Extension
Home Ec Agent
Rotate stored water from the tap at least
every six months, advises Carolyn Raab,
OSU Extension Foods and Nutrition Spe
cialist. The "flat" taste that develops during
storage can be improved by pouring the
water from one container to another before
use.'
To store commercially bottled "spring"
water, distilled water, or carbonated water,
keep it in its original sealed container. Once
opened, use it and don't store it further.
Again, rotate every six months for best qual
ity, '
Okay . . .so now you have your water safely
stored. . .what resolutions have you made for
the year 1 999? How about planning a course
for healthy living? Ellen Schuster, OSU
Extension Nutrition and Foods Specialist,
recommends REALISTIC goals - ones that
are "do-able" that you can achieve. How
about starting with just one a month?
January-Start the New Year with Break
fast! Eating something when you get up is an
important part of good nutrition. Take a few
minutes the night before to think about what
you can quickly prepare in the morning.
Think quick and easy! , - - -
February-Focus on eating low fat foods.
Borrow a low fat recipe book from the li
brary or the extension office. Try one new
low fat recipe each week and share.
March-Serve yourself a smaller portion
at mealtimes. And eat s-l-o-w-l-y.
April-f you haven't started a new exercise
routine., this is the time. Walk a few minutes
each day and build up to 30 minutes. Ready ... .
Set.... GO!!!
, 'May-Focus on low fat healthy snacks.
Choose a few crackers with low fat cheese
for an afternoon snack. . . .Or a piece of fruit. . .
Or yogurt with veggies.
June-Try a new vegetable or fruit each
week or one straight from the garden.
July-Get out the grill and roast foods. Try
a different combination each week.
August-Need a cool down? Mix fruit juice
with seltzer and add a slice of lime. Or mix
fruit and ice in the blender for a refreshing,
low calorie, low fat treat.
September-Make sure to pack salads, yo
gurt, fresh fruits and vegetables in your lunch
for home or school. Or freeze low fat left
overs and reheat.
October-The days are cooler and exercis
ing outside is not fun. Check out the hours at
the Community Center and sign up for an
indoor class.
November- Think ahead to how you will
avoid holiday weight gain. Balance out heavy
meals with lighter meals. At parties, focus on
the fun people, not the food.
December-It has been almost a year since
you made your resolutions. Pat yourself on
the back for sticking to them. Time to plan
new ones for 2000!!
by Zach del Nero
Biodegradable Plant Based Hydraulic
Fluid
Dawn Lyons-Johnson recently reported
that scientists at the National Center for Ag
ricultural Utilization Research have devel
oped a commercial-grade, biodegradable
hydraulic fluid to power heavy equipment.
An environmentally friendly alternative to
petroleum-based hydraulic fluids, this new
process creates a key component from veg
etable oilseeds such as high-oleic soybean
oil.
A class of long-chain esters, estolides are
the basic ingredient in many hydraulic flu
ids. These fluids, under pressure, transmit
power to moving parts of many machines,
including heavy equipment. Scientists de
veloped a plant-base estolide from
meadowfoam seed, a crop developed and
bred by the Agricultural Research Service
(ARS) and grown primarily in the Northwest
for cosmetics and other facial-care products.
Meadowfoam showed promise as a basestock
in hydraulic fluid, but poor low-temperature
properties and high costs were prohibitive.
The same technology was applied to other
vegetable oils, particularly those high in oleic
acid, such as sunflower, safflower, and some
soybean to serve as starting material for the
formation of estolides. "'
Petroleum-based hydraulic fluids and lu
bricant basestocks do not degrade well. In
response to tighter environmental regula
tions, construction equipment manufactur
ers recently began seeking a biodegradable
alternative. In tests, about 30 of a petroleum-based
hydraulic fluid degraded in 28
days, compared to 80 for vegetable-based
ken down into harmless products
action ot living microorganisms.
Estolides form when two fatty acids- the
building blocks of vegetable oils- link to
gether. ARS researchers used a blend of fatty
acids that could be obtained from high-oleic
oils. Oleic acid is commonly used in formu
lating food products that seem to show po
tential for lowering blood cholesterol in hu
mans. It also displays chemical properties
scientists want in formulating biodegradable
hydraulic fluids.
Caterpillar, the heavy equipment manu
facturer based in Peoria, Illinois, is testing
the new biodegradable hydraulic fluid in
cooperation with ARS and Lambent Tech
nologies. A provisional patent has been filed
on this new product and Lambent is seeking
licensing rights to market the product commercially.
E.Coli case prompts health warning
KIDS COOKING CLASS
Classes will focus on basic cooking
skills, healthy food choices and kitchen
safety.
When: 112,29, 39,46,511
Time: 3:30 P-5 P
Where: Education Building
Age: 7- 8 years old
Instructor: BemadetteHandley, OSU
Ext Home Ec Agent
Contact OSU Ext 553-3238 to
reserve your spot.
STOCKMAN'S ROUNDUP: High performance hooves
Four weeks ago, a Washington County
girl became infected by Escherichia coli
0157:H7, and health officials say the inci
dent points out the importance for consumers
to use food safety precautions when handling
raw meat.
The infection occurred after a toddler put
a small amount of raw hamburger into her
mouth before her mother could stop her.
Subsequent testing of leftover meat con
firmed the presence of E. coli 0157:H7.
'This incident provides a strong reminder
that ground beef can have dangerous bacte
ria," stated Dr. Paul Cieslak, an Oregon Health
Division epidemiologist.
i "Since you can' t see or smell or taste these ,
bacteria, the only way to play it safe is to
assume that all uncooked meat is contami
nated and should be handled carefully."
The ground beef that tested positive was
purchased from an Albertson's supermarket
at 14300 Barrows Rd., Tigard, on November
14, 1998. Because the meat was ground at the
store from a blend of several ground beef and
whole meat products that had been sold
throughout the previous week, health offi
cials could not trace the original source or
specify which other meat products might
have be contaminated. However, DNA fin
gerprinting of other 0157 strains in Oregon
shows no other cases that match this child's
strain, according to Cieslak.
Any raw meat may contain microorgan
isms that cause disease. "At present there is
no reliable way to prevent contaminated meat
from entering retail channels. Consumers
should understand that no matter where or
when they buy meat, there is some risk if they
aren't careful," emphasized Dr. Cieslak. The
Health Division advises the following food
safety precautions:
Cook ground meat completely (to an
internal temperature of at least
160F). Freezing does not kill these or
ganisms. Clean and sanitize utensils, cutting
boards, and other surfaces that touch raw
meat. That means washing them with hot
water and soap. Sanitize countertops with a
bleach solution or other disinfectant.
Store and defrost hamburger and other
meats in a way that prevents meat juice from
dripping on other foods or surfaces. Trans
port meat packages in a separate plastic bag,
and refrigerate them in a pan or similar con
tainer. Wash hands thoroughly with soap after
handling raw meat, before eating, after using
the toilet, and after changing diapers. E. coli
0157:H7 and many similar infections can be
easily spread from one person to another.
E. coli 0157:H7 is a bacterium that can
cause mild to severe intestinal illness, in
cluding abdominal cramps and diarrhea,
which is often bloody. Symptoms usually
develop within 2-5 days after exposure. Some
patients develop complications that can re
quire hospitalization. A few patients, espe
cially young children, may suffer serious
kidney damage. In addition to beef, other
sources include venison and other meats,
raw milk and unpasteurized apple cider, con
taminated fruits and produce, and fecally
contaminated water.
The number of E. coli 0157:H7 infec
tions in Oregon has remained fairly constant
over the past four years; 1 03 cases have been
reported to date in 1998. Many infections are
mild or asymptomatic and are never diag
nosed, Dr. Cieslak said.
by Bob Pawelek
OSU Livestock Agent
New studies are out that say that horse
shoes may not be all that necessary, and
perhaps even harmful.
According to Jaime Jackson, a farrier,
horseowners should consider removing their
horses' shoes and "going barefoot With
proper attention to the feet by a qualified
hoof care provider," states Jackson, "the
hooves will immediately begin to toughen
naturally. Horses suffering from hoof-related
lamenesses will also begin to heal with
natural hoof care. The horses will perform
better and experience fewer debilitating
lamenesses.
Jackson bases his observations on his own
studies of wild horses and on current Euro
pean research on domestic horses.
In the early 1980s, Jackson entered into
America's wild horse country to investigate
what he thought might be a model for natural
barefootedness and hoofcare. States Jack
son, "What I saw were sound horses with
perfect hooves by industry standards. I be
gan to adapt the shape of their naturally worn
hooves to my clients' horses and in some
instances, asked horse owners to provide
more natural living conditions to help toughen
the hooves. Invariably, unshod horses in my
care developed better-quality hooves with
fewer problems than those shod."
Further inquiries into barefootedness led
Jackson to a German veterinary researcher.
Dr. Hiltrud Strasser.
At her clinic in Tubingen, Germany, .
Strasser and her associates treat all lame
horses by removing their shoes and trimming
the hooves according to the principles of
hoof care outlined in Jackson's book, "The
Natural Horse: Foundations for Natural
Horsemanship."
Jackson points out that scientific natural
hoof care is unlike conventional
horseshoeing. "The hoof is trimmed much
differently and more frequently. But the re
sult is a superior hoof without any of.the
problems that are caused by shoeing." Jack
son notes that a wide variety of terrains, such
as are roamed by America's wild horses.
provide excellent environments to encour
age barefootedness. ' Jackson claims that
horses in his care that are being ridden bare
foot many hours a day - over rocky ground,
through streams, and over every type of ter
rain in between.
Jackson believes that most horse
lamenesses can be traced to imbalanced,
unnaturally shaped hooves and the wearing
of horseshoes. "I would liken it to persons
wearing ill-fitting shoes. Unlike horses, how
ever, people can change their footwear. A
shod horse can'tOand lameness is often the
result.
Jackson explains that a little-known prop
erty of naturally worn hooves, called the
"hoof mechanism" by European researchers,
is responsible for successful, high-performance
barefootedness seen in unshod horses.
Jackson says that without the fixed horse
shoe, the hoof is free to expand and contract
naturally. Blood flow increases throughout
the hoof, making it healthier. A natural
calousing action takes over. The hoof wears
naturally.
According to a recent study, approximately
17 percent of horses in the United States are
now going barefoot Jackson says he expects
this figure to rise dramatically as horse own
ers become aware of the natural trim and
health benefits of barefootedness.
Guidelines for natural trimming are found in
Jackson's book, available from Star Ridge Pub
lishing. Their phone number is 1-800-499-5606.
P Parenting Series
When: Monthly ; MMdv-
Time: 12- 1PM & 7- 8 PM' r
Where: Education Building -llillr
DATES TOPIC
January 20 Home Handy person " r'MS"
February 17 Parenting the older child
March 17 Stress Management for the parent
April 14 How to keep your child busy
May 20 Summertime activities - what to do with your child?
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Woman's Stress Man
aeement Workshop
When: January 23
Time: 8:30 AM -
2:30 PM
Where: Education
Building
Cost: $ 5 includes
lunch and snacks
Enrollment:
Limited to 15
Contact OSU Ext
553-3238 to reserve
your spot.
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Happy New Year
from OSU
Extension
ir. OSf'
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