Image provided by: The Confederated Tribes of Warm Springs; Warm Springs, OR
About Spilyay tymoo. (Warm Springs, Or.) 1976-current | View Entire Issue (Sept. 9, 1999)
Warm Springs, Oregon Arlene Boileau 4-H 6c Youth .eXTENSJOfJ service (503) 553-3233 Internet Address: http:www.oret.edudeptw8ext Ths Oregon Stats University Extension Service staff Is devoted to sxtsndlng rssssrctvbased 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. Clover speaks Learning a lot by Bob Pawelek Well, summer's about over now. Both the 4-H Camp and the Jefferson County Fair are history. James Mclnterf was one big win ner of the summer. His Maine-Anjou Whether you grow it, pick it or buy it... fresh produce is every where., in the garden, on the road side, at the grocery store. And with hunting season just around the cor ner, it will be time to preserve meats and game. It is wonderful to have the tastes and smells of fresh pro duce and meats but how can you keep the "freshness" without eating it all now? Canning is one option of food preservation that can assist in keeping those foods safe and tasty all year long. , Canning? When we hear the word, many of us run for cover. Memories of standing in a hot steamy kitchen for hours and hours come to mind ... food scraps on one counter, lids and seals on another and jars stacked from floor to ceiling. But that is not how it has to be. The process and the equipment have changed a lot. Can ning may be simple and efficient and just plain fun. When I attended the Master Food Preserver training early this spring, I was amazed at the simplicity of the process and how LITTLE time and money it re ally takes. It certainly is not as easy as buying a can off the grocer's shelf, I admit, but it is more cost effective and the product tastes better. And., there is a certain pride, a deep sense of accomplishment when I had some part in the food preservation. Canning may be done using either a water bath canner or a pressure canner. How do you know which process to use for what foods? Food acidity determines which canning method to use. Fruits and tomatoes may be canned using a water bath as they are high acid foods. Low acid foods such as vegetables and meats require canning in a pressure can- A STOCKMAN'S ROUNDUP: What a horse eats and why- pi by Bob Pawelek OSU Livestock Agent Horses ... first there was the eo hippus and at only 12 inches tall, he fed on leaves, soft grasses and ran from his greatest predator, the saber tooth tiger. As evolutionof the horse progressed through the stages of the Mesohippus, Merychippus, and Pliohippus to today's Equus, the horse remained a forager. It is no wonder that nutritionists consider forages to be the FIRST step in es tablishing a sound diet for the horse. Bob Pawelek Clint Jacks Deanie Johnson Livestock Staff Bernadette Handley Zack del Nero Home Economics Natural Resources 4-H Assistant cross steer won Reserve Grand Champion at this year's fair. Lots of folks helped him a little at a time, and everyone wound up learning a lot! Arlene's camp up at Peter's Pas ture was a smashing success as well. No fires, no bears! Lots of folks helped Arlene out. The kids had a fantastic time and guess what? They all wound up learning a lot! Arlene would like to thank every one who participated in making camp the success it was. We are heading into a new 4-H season. If you think your kids might benefit from something more sub stantial than the boob tube, why not consider having them join 4-H? Even if they don't have room to raise a calf, or if camp isn't their bag, there's plenty more that 4-H has to offer. Give it a try. You'll be glad you did. And who knows? We all might wind up learning a lot! HOME SWEET HOME- By Bernadette Handley, OSU Extension Home Ec Agent ner. Only pressure canning pro duces temperature high enough to kill many bacteria that can grow in low acid foods including Clostridium botulinum. Toxins could be present even though the canned vegetable or meat looks, smells and tastes nor mal. Fruit selected needs to be firm and fresh. And free of bruises and diseases. Vegetables for canning need to be young and tender. Foods may be canned using either the hot pack or raw pack method. The hot pack method involves boiling, the product in water, syrup or juice and packing the item in the jars while it is still hot. In the raw pack method, raw food is packed in the jars and covered with boiling water, syrup or juice. The hot pack method has several advantages. Heated foods are easier to pack into jars because they are softer and may require less process ing time. Fewer jars are needed and each jar is packed more fully. Raw pack usually results in a product that has a firmer texture. To maxi mize food safety, the United States Department of Agriculture (USDA) advises following packing directions and heating times exactly or the food may not be free of microorganisms. Safety Checklist for home can ning: X Follow directions exactly for filling jars. Over packed jars do not heat as evenly as correctly packed jars. X Always can meats and veg etables in a pressure canner. A boil ing water canner or steamer does not produce high enough temperature to kill botulism-causing bacteria and other spoilage organisms. Even today, one cannot dispute the wisdom of Columella, A.D.50 who stated, "For those whose pleasure it is to rear horses it is of the utmost importance to provide a painstaking overseer and plenty of fodder." Thousands of years of foraging has resulted in a rather unique di gestive system that bears resem blance to only the rabbit and guinea pig. Placement of a rather small stomach immediately prior to the small intestines where most of the starch, fat, and protein digestion occurs in the horse very much like other monogastric animals. But just beyond the small intes tines is the cecum, a blind gut com partment that harbors the microbial flora similar to the microbial popu lation in the rumen of cattle. The well developed cecum is the site of fiber digestion and is respon sible for the horse classification as a non-non-ruminant herbivore. Horses are best able to digest higher quality forages when compared to rumi nants. As in the rumen, fiber is bro ken down by microbes and converted to the volatile fatty acids (VFA's) Chair, Madras secretary Attt For more Information, contact your County Extension Office. X Never can in an oven (elec tric, gas, woodburning or micro wave) X Be sure the pressure canner dial gauge is accurate. Have it tested once a year or more often if you do a great deal of canning or if you drop the lid. X Each time you use a pressure canner, check to see that the petcock and safety valve are not blocked. X Always exhaust air from a pressure canner before letting pres sure build. - . , X , .Increase pressure at altitudes. ,'of 1 ,000 feet (for any weighted gauge canner) or 2,000 feet (for dial-gauge canner) to reach the proper tempera ture (240 F) for pressure canning. X Never can meat or vegetable products for which you do not have researched processing times. A safe canning time cannot accurately be determined at home. X For an extra guarantee of safety, you may boil home-canned vegetables and meats before eating them. For more information about home canning and upcoming food preser vation events, contact the Warm Springs OSU Extension office 553-3238 or call the Master Food Preserver Hotline 1-800-354-7319 between 9 AM and 4 PM Mon lift r iB w MM day through Friday. Be a beef ambassador by Bob Pawelek The National Beef Ambassador Program Competition will be held at the Airport Hilton in Wichita, Kan., Nov. 4-6, 1999. State representa tives, ages 15 to 19, come from across the nation to participate in the competition and learn to be bet ter spokespersons for the beef in acetic, propionic, and butyric acids which can be utilized by the horse for energy. These energy sources do not represent the concentration of energy such as glucose, but never theless, are very important to the horse, furnishing approximately 30 of the digestible energy intake. For a more in depth look at forage utilization by the horse, grazing pat terns, preferences, digestibility val ues, and definite reasons to consider forages the first step in the balanc ing the diet for horses will be dis cussed. Behavior Associated With Food Consumption Grazing clocks and extended ob servation watches have been utilized by researchers to determine what a horse does during the day. The rela tively small stomach and energy needs of a large horse necessitates extended grazing periods. In a pas ture grazing situation with forage readily available, horses grazed ap proximately 72 of a 24 period. In a similar study of horses grazing bermudagrass pasture, horses grazed 67 of the 24 hour period, but when Natural Resource Urbanization Effects on Rangelands by Zack del Nero Large urban areas are developing in several parts of the western United States such as around Denver, Colo rado; Albuquerque, New Mexico; Phoenix, Arizona; El Paso, Texas; Boise, Idaho; Salt Lake City, Utah; and Las Vegas, Nevada. This is also happening in rangeland areas in Latin America and Africa. Almost no information is available on the amount of rangeland being lost to urbanization and how this is im pacting local economies. However, a recent report indicates around 1.5 million acres of rangeland may have been lost per year to development during the 1990's in the USA (USDA 1997). Information is also lacking on how poorly planned urbanization is im pacting local tax levels for home owners, farmers, and ranchers. Large zones of low density housing now surround most western US cities. There is evidence that this has greatly greatly increased property tax levels over what they would be under well planned development. Water tables are being lowered in many areas - this can have severe impacts on rangeland productivity and water availability to livestock, fisheries, and wildlife. Ranching becomes more difficult when sub divisions are scattered through graz Medical research by Bob Pawelek HealthCentral.com, Dr. Dean Edell's consumer health website, featured a poll on animal research in medicine last week. The use of ani mals in scientific research is a hot button issue.To a vehement animal rights activist, it is completely un acceptable - a cruel assertion of man's questionable superiority over our animal friends. To the parent of a child with cystic fibrosis, whose life has probably been extended by treatments developed using animal research, it is an absolute necessity. Most of us probably fall somewhere in between. Where do you fall in the spectrum? When I first found this website, those favoring animal research were in the majority.. .around 55, with another option research only for life threatening illnesses(!) getting around 12 and the opponents pull ing something in the 25 region. News of the poll was posted to several animal rights sites. Several dustry. They will also attend a work shop that helps them handle the media and consumers when talking about the beef industry. ANCW would like to invite anyone inter ested in the program to come to Wichita. Contact Shelle Taylor (ANCW), staylorbeef.org or 303 850-3442. grazing lush ryegrass, only 57 of the 24 hour period was utilized for grazing. Presumably, enhanced bite size of the forage decreased grazing time of ryegrass. It is interesting to note that feral horses also spend ap proximately 75 of their time graz ing forages. It has been estimated that a horse will consume between 2.0 and 2.5 of their body weight in forages during a 24 hour period. From the above data, one may conclude that horses tend to be more continuous consumers of forage than ruminants. Yet stalled horses are usually fed twice during a 24 hour period. Consumption time for stalled horses has been reported to repre sent approximately 13 to 15 of a 24 hour period, depending on the amount of grain vs. hay. Horses fed only concentrates were 6 times more likely to chew wood and 2.5 times more likely to eat their feces. A subsequent study established a direct correlation between length of consumption time and wood chew ing. The less time a horse spent eat ing, the more likely the horse was to chew wood. It is true that pelleted notables- ing lands (Huntsinger and Sun .sv. v.sv.v :... vw.'. Hopkinson 1996). The long term impacts of this type of "urbjin sprawl" are not known, exactly. However, common sense tells me that there are serious prob lems on the horizon. We can see this happening locally. I woulod rather go to Portland sometimes, rather than deal with the traffic through down town Redmond and Bend in the af ternoon. Without strict urban plan ning, we will continue to see more and more traffic related problems as well as all of the environmental im pacts that come with it. "Mini farms" and "hobby ranches" are popping up all over, ahd those can be good business if you grow hay. However, we do need better planning and education so that envi ronmental impacts can me minimalized. helps animals, too activists must have followed Boston Mayor James Michael Curley's ad vise to vote early and vote often: now the numbers are 41 for re search, 47 opposed, and the "only ' for lifethreatening illness" option remains at 12. ? I also support the use of animals . in medical research if it can help us to cure diseases and make the world ' healthier. Important medical progress has been made because of animal re search, the bulk of which is done with rodents. If you don't like the idea of dogs and cats being used for research -approximately 76,000 dogs and 25,000 cats were used in the U.S. in 1998 - think of this: 2.5-7.2 million dogs and cats are killed annually in animal shelters, according to the Humane Society. If activists really want to help animals, they'd take home those abandoned cats and dogs. Master Food Preservers Do you need an answer your food preservation questions? Call the Certified Master Food Preservers and Extension educators in Lane County on the OSU Extension Ser vice Food Preservation Hotline. The hotline will be available from July 15 - October 15. Phone calls may be directed to 1-800-354-7319 between the hours of 9 AM - 4 PM Monday-Friday (except holidays). forages may ease a storage or avail ability problem associated with fresh forages. Yet, horse owners should be aware of the potential negative side effects such as wood chewing and corophagy "when horses are not fed long stem hay or grazed. Wood chewing has not been strongly asso ciated with feeding cubed forages. Court Rejects Complaint ST. LOUIS - The U.S. Circuit Court of Appeals in St. Louis has rejected all aspects of USDA's com plaint about IBP's buying practices in Kansas. The court reversed the portion of the ruling which said IBP should forego the "right of first re fusal" that is part of its marketing agreement with certain Kansas feed lots. The court said the right of first refusal "has not had the actual effect of suppressing or reducing competi tion," and instead it is "an effort by IBP to have a more reliable and effi- iliM Mm ....."H...A,.''v...v A...v'--.vv'vy....--j.