Spilyay Tymoo
Warm Springs, Oregon
January 28, 1999 9
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(503) 553-3238
Arlene Boileau Bob Pawelek Clint Jacks Deanie Johnson
4-H & Youth Uvestock Staff Chair, Madras Secretary
Bernadette Handley Zack del Nero Sue Ryan
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 Exension Service offers Its programs
and materials equally to all people.
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The Clover speaks-
Natural Resource notables-
By Sue Ryan
Here's the latest on what's happening with the
Warm Springs 4-H program.
The 4-H Camp Committee held their first
planning meeting for 1999 on Wednesday, Janu
ary 1 3th. Thecommittee ad vises 4-H Agent Arlene
Boileau on classes, staffing, safety issues and more
for the annual 4-H Culture Enrichment Camp.
(Also known in the past as the 4-H Wilderness
Enrichment Camp).
Committee members attending the January
13th meeting included two of last year's counsel
ors Chris New and Minnie Red Dog, the camp
nurse Mary Smith and office staff Sue Ryan,
Radine Johnson, and Agent Boileau.
One of the first issues the committee looked at
was location. 4-H Agent Arlene Boileau asked the
committee to consider whether the camp should
return to the Trout Lake area or stay at Peter's
Pasture. The 4-H Camp was held at Trout Lake for
many years before bears in the area two years ago
forced the camp to relocate. The Peter's Pasture
site was chosen in part because of 4-H joining with
the Culture and Heritage department to hold a
culture oriented camp. The committee discussed
the issue but did not make a final decision.
Medical Insurance was the next topic. 4-H
Agent Arlene Boileau raised the issue of insurance
and providing medical care for children while at
camp. The committee discussed the issue of in
forming parents about their children becoming ill
or injured. It was decided the camp needs a better
communication system for emergencies. It was
discussed that the camp should coordinate with
Fire Management about using the Shitike Butte
lookout as a relay system. Besides doing head
checks for lice, it was generally agreed it is next to
impossible to examine every child coming into
camp to determine if they are healthy enough to
attend. 4-H Assistant Sue Ryan referred to the state
4-H Reference and Resource manual which out
lines the insurance requirements of the 4-H pro
gram The official 4-H registration was looked at;
which has a medical treatment release authoriza
tion for parents to sign.
The next camp meeting will be March 18th
from2.00- 4:00p.m.
4-H Clubs
4-H welcomes aboard a new leader! Nancy
Seyler will be leading a Quilting club. The club is
looking for members to join. Youth must be in the
7th through 12th grade. Nancy is taking a very
small group only 4 members so sign up today if
you are interested The club will work on design
ing, cutting, assembling, and sewing their own
quilts. A first meeting date will be set when kids
have signed up.
4-HLeaderLois Smith also has herclubundcr
way. The 4-H Sally Bag club plans to meet Tues
days and Thursdays from 5:00 to 7:00 p.m. at the
4-H Center. This is the big basement room at the
Education Building. Youth must be at least in the
3rd grade to participate in the club. Lois is taking up
to 10 children for Sally Bag making.
The Powwow Fun club is getting ready for
dancing at the Lincoln's Birthday Powwow in
February. Leader Julie Johnson has opened the
club to new members. They will meet on Saturdays-January
16th, January 23rd, January 30th
and February 6th from 10:00 a.m. to 12 noon.
Dance practices will be in the 4-H Center.
There is a lot of activity going on in the 4-H
program-but there could be still more! We need
your help to make clubs happen for kids. 4-H
works if there are willing, able, and caring adults
involved. Come by the office today to find out
about being a 4-H Leader. Talk with Sue or Arlene
at 1 1 10 Wasco Street We are the first office off the
stairs from the street Call 553-3238 if you have any
questions. The next 4-H Leadership training will
be February 18th.
by Zack delNero
Range and Pasture Management in Cen
tral and Eastern Oregon
All too often, pasture and range manage
ment receives a low priority even though
grazed pasture is the basis of most livestock
operations. As an OSU Extension Rangeland
Resources Specialist, Thomas Bedell pub
lished Extension Circular 1092 in order to
draw attention to some of the general prin
ciples involved.
In reality, forage is the basic product you
market: the best way to do that is with live
stock. Overall productivity is a function of
both your land resources and the intensity of
the management you can give them.
Forage is often under-utilized in pastures
because of inadequate control of animals.
The common sign is patch grazing - a few
areas overused and much of the pasture
underused. Animals will repeatedly graze
regrowth in small areas and will allow other
plants to reach maturity. Often more than one
year's growth is accumulated, which results
in very low quality forage. This can happen,
and often does, even when you plant a single
species in a pasture. You must match the
grazing pressure to the forage supply to
achieve the desired use level through inten
sive management.
To accomplish this, subdivide pastures
into several units with fences and move stock
in accordance to a plan based upon the kinds
of pastures or range plants. Right here at
Warm Springs, Edison Yazzie has realized
some of the benefits of such a program on his
family 's operation. Working with OSU Live
stock Agent Bob Pawelek, Edison has seen
increases of 50-100 pounds per calf per sea
son. Close control of grazing livestock is the
key to correct and proper forage utilization.
It may be necessary to mow periodically in
the absence of sufficient grazing pressure.
Whenever possible, provide your animals
with what they prefer to eat. This is possible
whenever planted pastures, both dryland and
irrigated, are available. This may be termed
"fitting the resources to the animal."
In situations where pastures have not been,
or cannot be, planted with another species, fit
the animals to the resources. Match the num
bers of animals or demand to the most op
portune time for the major forage species.
For example, pasture dominated by
cheatgrass (pretty common around here)
should be hit hardest in the early spring
when it is most palatable.
Four management principles are impor
tant: (1) correct stocking rate for the plant
species present, (2) correct season of use for
those species, (3) uniform distribution of
grazing, and (4) correct kind and class of
livestock for the resources you have. Main
taining forage production through proper
forage use becomes the key to successful
management.
You must recognize how plants grow and
what their basic needs are. Each plant spe
cies is different, but effective management
schemes can be developed for numerous
mixtures of species. Perennial species grow
differently than annuals. The survival mecha
nism of annuals is their seed. That is why, to
perpetuate annuals, you need to provide for
seed production. This is not required for
perennials every year; except that setting
seed is the signal for completion of the
plants' normal growth process. Seed is re
quired to establish new plants of most bunch
grasses, however.
Plants must be allowed those processes.
As an example, perennial grasses and forbs
store food energy in roots and crowns and
draw on that food to make new growth.
Grazing at the wrong time, especially if too
severe and too long, can hurt the plant by not
allowing it to restore energy reserves. This
permits other, less palatable plants to in
crease and outcompete the desirable plants.
Annual grasses and forbs develop a com
pletely new root system every year. After
germination this root system must be al
lowed to develop. Once the annual has a root
system under it, the tops can handle grazing.
It then becomes important to tailor the amount
of shoot or top growth remaining since by
removing all top growth the plant will be
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practically dead.
Plants contain more overall nutritive value
when young than after seed heads emerge.
But high moisture content in young plants
can limit forage dry-matter intake. Virtually
all plants in immature stages contain bal
anced nutrition, so grazing animals seldom
need more than trace mineralized salt. Ani
mals will always prefer regrowth of a plant to
the same plant that has not previously been
grazed. This is because the regrowth is
younger, more succulent, and probably more
nutritious plant tissue.
On ranges and unimproved pastures, the
basic cause of deterioration is grazing-re-lated,
whether from livestock, game, rodent,
or insects. Other less desirable species can
invade whenever bare areas open up. Look
for the correct causes for pasture or range
deterioration; do not confuse symptoms with
causes.
You can obtain specific recommendations
on forage species, fertilization, and irriga
tion from the OSU Extension Service right
here at Warm Springs.
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HOME SWEET HOME-
With all the media generation of Y2K
(Year 2000) concerns, I thought it appropri
ate to continue the series of articles on emer
gency preparedness. This week's focus is on
emergency food supplies. An emergency food
supply will nourish you until services (elec
tric, gas, etc.) are restored. For emergencies,
select food items that keep without refrigera
tion, are easy to prepare and require little or
no cooking. Be sure to select foods your
family likes so you won't have to waste.
Canned and dried foods are good choices.
When buying canned foods, select contain
ers that are the right size for one meal so there
won' t be leftovers that could spoil. Although
smaller container sizes and pre-prepared
foods may be too expensive for everyday
meals, they're just right for emergency situ
ation. The size of your emergency food sup
ply will depend on your needs. A 3-to-5-day
supply is sufficient for short-term emergen
cies. Some families prefer to have a 1 or 2
week supply on hand.
Planning is the first step in assembling
your emergency food supply, says Carolyn
Raab, OSU Extension foods and nutrition
specialist. In the short run, getting sufficient '
calories is the first requirement. However,
stored food should also be as nutritious as
possible. Inactive women and some older
adults need about 1 ,600 calories per day. The
requirement increases to 2,200 calories for
children, teenage girls, active women and
most men. Teenage boys and active men
need at least 2,800 calories per day.
At the 1 ,600 calorie level, plan on these
amounts of food each day: 6 servings of
By Bernadette Handley, OSU Extension
Home Ec Agent
breads and cereals, 3 servings of vegetables,
2 servings of fruit, 2 servings of milk prod
ucts and 5 ounces of meats or alternates. As
the 2,800-calorie level, the amount increases
to 1 1 servings of breads and cereals, 5 serv
ings of vegetables, 4 servings of fruit, 2
servings of milk products and 7 ounces of
meats or alternates. At all calorie levels,
pregnant and breast feeding women, teenag
ers and young adults need 3 servings of milk
products rather than 2 servings.
Many types of nonperishable foods will
fill these needs. If you have a heat source to
boil water (such as propane or camp stove),
you can add more variety to your diet. Keep
in mind, however, that you'll need adequate
water to reconstitute the food and adequate
fuel to cook it.
For one serving of breads or cereals,
choose 1 ounce of ready-to-eat cereal, 12
cup canned pasta, cooked instant rice or
instant cereals, or 1 slice of bread. Other
possibilities lnciua'e breakfast bars, crackers
and soup mixes with noodles. For canned
fruits and vegetables, 12 cup counts as one
serving. 14 cup of dried fruit or 34 cup fruit
juice also counts as a serving. You could also
choose reconstituted dried vegetables or in
stant potatoes.
One cup of reconstituted nonfat dry milk
or yogurt would be one serving. Other milk
product choices are processed cheese or hot
chocolate mix made with milk. One serving
of meats or meat alternates would be 2 to 3
ounces of canned meat, poultry or fish such
as corned beef, tuna fish or deviled ham. One
cup of chili or canned dried beans would be
one serving, as would 14 cup of peanut
butter. For extras, you might also want to
stock chocolate bars, hard candy and jelly.
Store your emergency food supply in easy
carry containers. Put the container in a cool,
dark, dry place where there won't be water
damage, such as an entry hall closet or an
insulated garage. Check the supply periodi
cally to make sure the package is in good
condition and free of insects. Be sure to
rotate supplies about every six months by
replacing older food with fresher items. Check
expiration dates on packages of food to main
tain good quality.
Parenting Series
When: Monthly
Time:12-1PM&7-8PM
Where: Education Building
DATES TOPIC
January 20 Home Handy person
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?
Alfalfa sprouts bear high salmonella risk
Heart to Heart
MotherDaughter Breakfast
&
Valentine's Day Craft
Workshop
When: January 30
Time: 10:00 AM -1:00 PM
Where: Community Center
Cost: $5
Enrollment: Limited to 25
Contact OSU Ext 553
3238 to reserve your spot.
Food poisoning outbreaks in the
United States and Europe show alfalfa
sprouts are an inherent and high-risk
source of salmonella infections, re
searchers said in a report published Tues
day. "Until barriers to a pathogen-free seed
are resolved we conclude that alfalfa
sprouts are a high-risk food for
salmonellosis. All consumers, particu
larly those at greatest risk for severe
disease (immunosuppressed, elderly and
very young people) should consider this
danger when deciding whether to eat
alfalfa sprouts," the report said.
"The fundamental problem is that the
(commercial) sprouting process contains
no 'kill step that would eliminate patho
gens without compromising a seed ' s ger
mination potential," said the study from
the State of Oregon Health Division and
the Centers for Disease Control and Pre
vention. The authors of the study speculated
that salmonella organisms reside in seed
crevices between the cotyledon and testa,
an area that chemical treatments do not
penetrate. Seeds are often stored for
months or years under cool, dry condi
tions in which salmonella bacteria are
stable. During the three to five-day
sprouting period the bacteria can increase
in number three to four times, the report
said.
"From farm to table, many opportuni
ties exist for contamination of alfalfa
seeds or sprouts. Crops can be easily
contaminated with dirty water, runoff
form adjacent farms, animal fertilizers
used in previous growing seasons or drop
pings from rodents or ruminants," it
added.
The study, published in this week's
Journal of the American Medical Asso
ciation, was based on a look at alfalfa
sprout salmonella outbreaks in 1995-96
in Oregon and British Columbia, and a
similar incident in Denmark in 1995. In
North America, the report said, more
than 20,000 people contracted salmo
nella infections from alfalfa sprouts in
1995.
Salmonella infections typically cause
nausea, vomiting, diarrhea, stomach pain
and, in severe cases, muscle paralysis,
shock and collapse.
Copyright 1999 Nando Media
Copyright 1999 Reuters News Ser-
vice
http:www.nandotimes.com
noframesstory0,2 107,7060-122 16-85033-0.00.html
STOCKMAN'S ROUNDUP: California law prohibits horse sales-
by Bob Pawelek
OSU Livestock Agent
California voters recently passed
Proposition 6, a law prohibiting horse
owners from selling their horses to any
one who would ultimately slaughter them
for human consumption.
The law applies to both in-state
slaughter and to exportation of horses to
other states for that purpose. However,
the latter is the most applicable to Cali
fornians because there are no packing
facilities for horsemeat in that state.
The law was drafted by an organiza
tion called "Save the Horses," which
contended that the way horses are slaugh
tered for human consumption is cruel
and inhumane. "They are killed by split
ting open their skulls with a four-inch
spike; then hung, bled and dismembered
while still alive," the law's sponsors
claimed in the California Voter's Pam
phlet. Nowhere in the pamphlet was any
mention made about slaughter for pet
food. It is speculated by some that it was
because horses intended for that purpose
can be killed by lethal injection, whereas
regulations prohibit such a demise when
the meat will be sold for human con
sumption. No major horse groups formally op
posed the law, but some farm and live
stock organizations worked to defeat it.
Opponents argued that veterinarian costs
would hinder some horse owners from
euthanizing an animal, inclining them to
"abandon a sick, crippled or dying horse
on some remote piece of property, leav
ing the horse to suffer from pain and
starvation."
Of the state's 25 licensed Tenderers,
only nine accept horses.
But California voters didn't find any
of these arguments opposing the mea
sure in either the Voter's Pamphlet or in
advertisements against the measure.
"When the issue started coming to the
forefront in 1997, several groups op
posed to the measure met with the bill's
sponsors," says Sheila Massey, lobbyist
for the California Cattlemen's Associa
tion. "The proponents were adamant that
they would splash the names of any orga
nization opposed to this measure over a
pile of dead foals on TV stations across
the state."
Because of the emotion stirred by this
issue, it is clear that no matter how much
money the opposition spent, they would
fail. It was decided that if they really
wanted to get a bloody nose, it should be
over something they could win on.
However, the battle may not be over
yet. The office of California's Legisla
tive Counsel has issued an opinion that
the law violates the commerce clause of
the U.S. Constitution. This leaves the
door open for anyone convicted under
the law to challenge it.
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Financial Manage
ment Series
Topic: Tax Deferred
Savings
When: February 4th
Time: 5:30-6:30 PM
Where: Education
Building
Contact OSU Ext
, 553-3238 to
reserve your spot.
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