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Warm Springs, Oregon
May 18, 20009
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EXTEIMSKDM 4-H &
5GRV1Ce BernadetteHandley ZackdelNero Minnie RedDog
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Internet Address: httptfwww.or8t.edudeptws9Xt
Th 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-
by Arlene Boileau 4-H Agent &c
Minnie RedDog 4-H Prgm Assisant
Up Coming Summer Activities
to remember.
OSU Summer Days at Oregon
State University June 20-23, 2000,
May 15, 2000 is the last day to sign
up.
Round Lake 4-H Camp June
26-30, 2000, June 1, 2000 is the last
day to sign up.
Warm Springs 4-H Culture
Enrichment Camp at Peters Pasture
August 6-12 and August 14-20,
2000, July 3 is the last day to sign
up.
If you have any questions re
garding any of the above activities
give Arlene or Minnie a call at the
Warm Springs OSU office 553-3238.
The word is out calling for camp
May is National BBQ month! If you
are cooking outdoors or packing a pic
nic, remember to keep your food safe! ""
: WASH HANDS AND FOOD SUR
FACES OFTEN. Wash your hands with
hot soapy water before and after han
dling food. If you're grilling at a camp
site or at a park, take disposable hand
wipes to clean hands in case water is not
available. Wash cutting boards, dishes, ,
utensils and counter tops with hot soapy
water after preparing raw meat, poultry
and seafood and before going on to the
next food.
DON'T CROSS-CONTAMINATE.
Separate raw meat, poultry and other
perishable foods from ready-to-eat
foods. Cutting boards should be thor-
oughly cleaned after each use. Use hot,
soapy water and a brush. Make a solu
tion of one teaspoon of chlorine bleach
to a quart of water and soak the cutting
board for a few minutes. Rinse with
clean water and pat dry. When taking
foods off the grill, do not put cooked
food items back on the same plate that
previously held raw food. Always use a
clean plate for cooked meat, poultry and
seafood.
COOK. TO PROPER TEMPERA
TURES. To ensure proper cooking tempera
tures for gas and electric grills, turn the
grill on high and close lid for 10 minutes
to allow the grill to reach its cooking
STOCKMAN'S ROUNDUP: Consider early weaning-
by Bob Pawelek
OSU Livestock Agent
Could Llamas Guard Your Cattle?
Present Use of Guard Llamas
During the past 20 years of birth and
growth in the llama industry in North
America, llamas were occasionally pas
tured with sheep. To the surprise of
owners, they observed fewer sheep were
being lost to coyotes and dogs. Sheep
Eroducers began experimenting with
amas as guard animals. The vast ma
jority of guard llamas in use today are
found in the IntermountainRocky
Mountain region and the Far West.
It has become commonplace for sheep
K reducers to utilize llamas for sheep
ocks. It has been reported that a
well-managed guard llama will bond
with sheep, and may be used with the
Youth Uvestock
Home Economics Natural Resources 4-n Assistant
volunteers for the Warm Springs ,
4-H Culture Enrichment Camp at
Peters Pasture. If you like to work
with children from grades 2-10 this
job is perfect. The first week will be
2-5 graders, and the second week
of camp will be 6-10 graders.
Volunteer positions that are open
are BoysGirls Camp Counselors,
and Teachers: beadwork, natural
art, drawing art, drum making,
drying of fish and deer meat. If you
are interested in volunteering for
this camp give Arlene or Minnie a
call at the OSU extension office
553-3238.
Okay little chiefs we will be
making Peanut Butter Chocolate
Bars, but don't forget to wash your
hands with soap.
The cooking utensils you will
need are: measuring cups, measur
ing spoons, baking pan, large bowl,
microwave, microwavable bowl,
and two mixing spoons.
Ingredients needed are: 6 cups of
Honey Nut Cheerios Cereal, 1 and
l2(half) cups of miniature marsh
mallows, 1 and 12 (half) cups of
peanut butter chips, 34(three '
fourths) cup light corn syrup, 3
tablespoons margarine or butter, 1
cup of milk chocolate chips,
melted.
1) put a thin layer of butter all
HOME SWEET HOME
By Bernadette Handley, Family &
Community Development Agent
temperature. If using charcoal, allow the
coals to heat 20 minutes until ashen. Use
" a clean food thermometer that measures
the internal temperature of cooked foods.
Ground beef should cook to at least 160F.
Steaks should cook to at least 145F,
whole poultry to 180F and chicken
breasts and legs to 170F. Serve hot,
grilled foods immediately.
REFRIGERATE PERISHABLE
FOODS PROMPTLY.
Choose your picnic menu carefully.
Disease-producing bacteria prefer foods
high mprotein andmoisture. These foods
include milk products, eggs, poultry,
meats, fish, shellfish, cream pies, cus
tards and potato salad. Keep cold foods
below 45 degrees. If you can t keep foods
at the proper temperature to prevent
bacterial growth, don't plan to take these
foods on a picnic.
To thaw meat for a cookout, take meat
or poultry out of the freezer 1-2 nights
before you need it and refrigerate. Do
not thaw meat and poultry on the kitchen
counter. Place meat, poultry and fish in
separate plastic bags to keep foods from
leaking on raw, ready-to-eat foods like
fruit and vegetables.
Marinate raw meat, poultry and fish
in a covered, non-reactive dish (glass) in
the refrigerator. Do not let marinating
foods sit on the counter. Do not use the
marinade to baste the food once you
have started to cook. Instead, set some of
same flock for 15 years or more. The long
distances that guard dogs travel (200-600
miles each year) takes a harder toll on
the dogs, resulting in only 2-3 years of
usefulness for guard dogs on western
range sheep operations.
The Research
There is no documented evidence that
llamas can be as effective with beef cattle
herds as with sheep. A study of the
usefulness of llamas as guards animals
for cattle began in 1996 on the Warm
Springs Reservation on 64 acres of tribal
land leased to Oregon State University
and the 4-H Program. It is on the fringe
of the community area - just far enough
away for feral dogs to be a problem. The
test herd used in the 1996-97 season
consisted of four cows, five calves (one
cow had twins) and one yearling heifer.
In 1997-98, the herd consisted of five
cows, two yearling heifers, and five
calves.
The pasture used was 64 acres; half in
sagebrush crested wheatgrass,
one-fourth alfalfa, one-fourth improved
grass. The length of time this study ran
was approximately six months during
both seasons. Herd was allowed to graze
alfalfa only after the third cutting, one
month prior to and one month
post-calving. The 16-acre improved grass
pasture was used for 3 months, while
the 32-acre sagebrush pasture was
grazed one month.
A 10-year old stud llama was used in
this study. The Fall of 1996 was a par
ticularly unfavorable season for calves
on the Warm Springs Reservation, as
Clint Jacks Deanie Johnson
Staff Chair, Madras Secretary
over in the baking pan.
2) measure the Cereal & Marsh
mallows into large bowl, set aside.
3) in the microwavable bowl put
peanut butter chips, corn syrup &
butter then microwave on high
with bowl uncovered, stirring after
each minute until smooth.
4) pour the microwave ingredi
ents over the cereal mixture, and
stir until all the cereal is covered
with mixture.
5) pour cereal with mixture in
the buttered pan and press with a
spoon, to make this easy put butter
on the back of the spoon and then
press the cereal down.
6) pour the melted chocolate
over the cereal in the pan.
7) put pan in the refrigerator for
one hour or until the chocolate is
hard. This makes 36 bars. Enjoy
The Warm Springs 4-H Program
is looking for 4-H Leaders in the
following areas. Beadwork all
stages, beginning sewing, cooking,
Small animals of all kinds, care of
puppies, a dance group. The 4-H
program has written information
on how to do all of the listed
activities we have just listed, so
stop by the OSU Extension Office
in the Education Building and pick
up a application to become a 4-H
leader.
the marinade aside before you add the
raw meat, poultry or fish.
Keep prepareq food hot (above 140
degrees) or refrigerate it immediately
after preparation. Hot foods should be
stored and transported in insulated con
tainers such as an ice chest, for short
trips. For longer trips, refrigerate food at
45 degrees or colder, then reheat them
before you eat them. A thermos will also
keep hot soups and foods hot.
Only pack what you intend to eat.
Place perishable foods in the cooler di
rectly from the refrigerator. Don't put
everything on the counter and then start
to pack. Store foods to be chilled in shal
low containers. They provide more
surface area for foods to stay cold. Use
frozen bread and chilled fillings for
sandwiches to help keep them cola. Use
a thermos to transport cold milk, juice or
other Uquids.
A full cooler will maintain its cold
temperatures longer than one that is
partially filled so it is important to pack
plenty of extra ice or freezer packs. If
you only partially pack your cooler, fill
the rest with more ice. If the ice starts to
melt, put more into the cooler. Do not
use the loose ice used topack your cooler
as ice for your drinks. If necessary, pack
refreshment ice in a separate, resealable
bag. Any food that has been left in the
cooler after the ice has melted should be
thrown away.
When in doubt, throw it out.
approximately$40,000inbeef calves was
lost due to predation by feral dogs and
coyotes. The fall and wmter of 1996 was
an especially snowy winter.Hunting
pressure (for predators) off the reserva
tion was high. Coyotes quickly learned
that Warm Springs was a safe haven for
them, with lots of easy pickings. It is
assumed that a large number of preda
tors were passing through just as fall
calving season got under way.
Regardless of the approach when
dealing with predators, particularly the
adaptive coyote, no method is 100 ef
fective. It has been found that sheep first
introduced to guard llamas on open
range tend to have higher predator losses
than those introduced and bonded into
a confined corral type system. Although
lambs become bonded to llamas and can
be found interacting playfully with lla
mas, llamas introduced to ewes and
Iambs are no more effective than those
introduced to weaned or dry ewes. This
is a direction that the calving beef herd
research will be headed. It is felt that
without doubt, the use of llamas to guard
flocks generally is a methodology to re
duce predation, not to reduce the popu
lation of the predators.
Research Results
The results of this phase of the study
are mixed. The second phase of the re
search will be conducted using a young
gelded llama because research shows
that gelded llamas work better for
sheep-guarding than do stud llamas. It
is possible that gelded llamas may be
more effective than stud llamas when
guarding cattle as welL
Natural Resource
NR Notes 05-05-00
Agriculture gets new weapon against
disease and insects
The Environmental Protection
Agency has approved a
"first-of-its-kind" protein product that
activates a plant s natural defenses
against insects and diseases. This new
product will give farmers a new alterna
tive to chemical pesticides. The protein
comes from genetically engineered bac
teria and it has shown some pretty im
pressive results. In field tests, yields for
tomatoes and peppers increased up to
22 percent ana tolerance to drought is
enhanced as well.
The product, know by the trade name
Messenger, should be available to pro
ducers within a few months. Science
and agriculture are working hard to de
velop more of these "bio-pesticides" -products
that either trigger or strengthen
plants' natural defenses, or include mi
crobes that attack pests. The EPA says
that Messenger, approved on April 19th,
is the first "natural" product mat can
initiate crops' own immune systems. The
EPA is currently studying another mate
rial that uses a chemical to trigger plants'
resistance.
Genetically engineered products are
of some concern nowadays. Many envi
ronmentalist and scientific groups are
worried about the long-term effects of
these materials. In fact, there was some
news just this week about President
Clinton not requiring food labels to
identify genetically engineered ingredi
ents. In spite of all this, there has been
little resistance to the release of Messen
ger. It is important to have realistic expec
tations for these new "tools" - they do
have some great potential, though, for
reducing our dependence upon many
chemical pesticides. One important
chemical that Messenger could replace
is methyl-bromide. Methyl-bromide is
widely used on vegetables, tomatoes,
and strawberries. A soil fumigant,
methyl-bromide has been identified as a
serious ozone-depleting gas and is be
Satellite Event
OSU Extension hosts a series of educational satellites
developed by the U.S. Department of Education.
Connecting with Youth - May 16
Learning Everywhere - June 20
Programs will be offered in the 1st floor classroom of the
Education Building from 5PM-6 PM.
Contact OSU Extension 553-3238
if you are interested in attending.
Limit: 10.
Five Easy steps to deworming cattle
By Bob Pawelek
1 . If your cows were not dewormed last fall (After November 1) they
are shedding eggs now and will contaminate the pasture as soon as they
are turned out. If they were dewormed they should not be shedding
eggs.The calves should not be shedding eggs now because they have
not been grazing.
2. Pasture contamination means that eggs and larva shed last year
have survived the winter and will hatch out when the grass starts grow
ing. The larva that hatch this spring will infect the calves and cows and
pasturecontamination starts over. If the pasture was not grazed this
spring the larva would die during the summer but it would take three to
four months for most to hatch and die. That means you could not graze
until about August 1 5, that is too late to utilize the pasture.
3. To prevent pasture contamination deworm the cows BEFORE turn
out. Then deworm the cows and calves about 5 to 6 weeks after turn out.
This will kill the adult worms and developing larva that the grazing
animals ingested (harvested) when grazing started. They are harvesting
the eggs and larva that do over winter from pasture contamination last
year. The result is no egg shedding for about 10 weeks. The cattle will
have parasite safe grazing for the rest of the year.
4. The economic benefit will be about 30 to 40 pounds of added
weaning weight for an investment of about $6.00. By using the mineral
dewormer product for the treatment six weeks after turn out you do not
need to gather the cows and calves for treatment.
5. The program I suggest is to deworm the cows before turn out and
deworm the cows and calves 5 to 6 weeks after turn out You can
deworm the cows with drench before turn out because they are available
for handling through an alley way or chute. If the cows were dewormed
after Nov 1 last fall they may not need to be treated this spring until you
provide the mineral dewormer.
Notables-
ing slowly phased out of use in the United
States. However, groweryre in need of
an effective replacement - and Messen
ger may be able to fill some of that need.
Messenger, designed by Eden Bio
science Corp. of Seattle, is designed to
protect against diseases caused by vi
ruses, bacteria, and fungi - but field tests
have shown it to be effective against
some insects as well. The protein, known
as harpin, comes from a bacteria that
causes fire blight - a disease in apples
and pears. By applying the protein to
crops, the plants are able to develop
resistance to a wide range of other
pathogens.
The EPA's tests report no threat to
humans or animals, as the protein de
grades so quickly that it cannot be de
tected within two hours of application.
Scientists report that pests are not likely
to develop resistance to this product,
because they don't interact with the pro
tein. EPA conducted over 500 field trials
worldwide on over 40 crops, including
tomatoes, cucumbers, rice, wheat, citrus
fruits, cotton, tobacco, and peppers. EPA
reports that, when Messenger was used
on tomatoes in Florida, overall use of
fungicides,bactericides, and insecticides
was reduced by 71, while yields in
creased 10-22.
As public concerns force the removal
of more and more chemical pesticdes, it
is likely that we will see more and more
of these "biopesticides" coming to market.