Image provided by: The Confederated Tribes of Warm Springs; Warm Springs, OR
About Spilyay tymoo. (Warm Springs, Or.) 1976-current | View Entire Issue (July 13, 2000)
Spilyay Tymoo Warm Springs, Oregon July 13, 2000 9 Arlene Boileau BobPawelek Clint Jacks Deanie Johnson " (EXTENSION 4-H & Youth Livestock Staff Chair, Madras Secretary ' ' Bcrnadette Handley Zack del Nero Minnie RedDog (503)553-3238 Home Economics Natural Resources 4-H Assistant ' Internet Address: httpJwww.orst.edudeptwsext , , , ... ' The Oregon State University Extension Service staff Is devoted to extending research-based Information from OSU to th people ot Warm Springs . y' ' . 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 f and materials equally to all people. ' , . The Clover speaks- by Arlene Boileau, 4-H Agent, Minnie RedDog 4-H prgm ass't & Mayanne Aguilar SYW Wanted 4-H Culture Camp Staff Warm Springs 4-H Culture En richment camp at Peter's Pasture is coming up real soon. How would you like to spend two weeks help ing the children of the Warm Springs Reservation have the best summer of the new millenium, the most ex citing events during camp, and planting memories that will last a lifetime. Camp for summer fun, for boys and girls. 4-H Camp at Peter's Pas ture is a fine resident camp for boys and girls ages 7-15. Excellent lead ership adventure and fun. Two one-week periods of camp. Don't delay space is limited. Dates of 4-H Culture Camp: Session I August 5-12, 2000 Session II August 14-20, 2000 2-Camp cooks (Must have a cur rent food handlers card) 1-Head female camp counselor 1-Head males camp counselor 1-Lead sweat house leader (fe male) Camp counselors; Beadwork teachers & Art Teachers Come on in to the OSU Extension Office in the Education Building and )ick up the forms, or call Deanie ohnson, Minnie RedDog, or Arlene Boileau at 553-3238. The sign ups for the Warm Springs 4-H Culture Camp is from June 1" to July 21s'. Remember 4-H Culture Enrichment camp at Peter's Pasture . August 6-12 session I for 2nd to 5th grade August 14-20 session II for 6th - 9th grade In Spring 2000, the USDA (United States Department of Agriculture) launched a new food safety educa tion campaign to promote the use of food thermometers. The campaign theme is: "It's Safe to Bite When the Temperature is Right!" It is designed to encourage consumers to use a food thermometer when cooking meat, poultry and egg products, prevent overcooking and take the guesswork of out of pre paring a safe meal. WHY IS IT IMPORTANT? Millions of people get sick from dangerous bacteria in food every year. Public health data in 2000 shows that there are more than 5 times the number of dangerous bacteria in our food than we were aware of in 1942. Many people don't link their ill ness to foodbnrnp hartpria. They think they have a case of the flu. You can become sick anytime from 20 minutes to 6 weeks after eating food with some types of harmful bacteria. For some people who are at high risk - young children, pregnant women, people over 65, and people with chronic illnesses - getting sick from foodborne bacteria can cause serious health problems. Most people think they know when food is "done" just by "eyeballing it". They look at it and trust their experience. Experience is good, but it sometimes can be mis STOCKMAN'S ROUNDUP: Never a good by Bob Pawelek OSU Livestock Agent A close friend recently was in volved in a livestock accident, which left him with four broken ribs, punctured lung and many bumps and bruises. Wilde Brough of Clo Well, here we go for another recipe children. First make sure there is a big brother or sister or mom and dad around the cooking area. Now go to the sink and wash and dry your hands. Let's get started! Taco Burgers This is the equipment you will need to make Taco Burgers. Make sure you have two or three potholders. Equipment: -Measuring spoons -Can opener -10-inch skillet -Wooden spoon -Paper towels -cup dry measure or large spoon Ingredients: 1-pound ground beef 1-8-ounce can tomatoes 1-teaspoon chili powder 1-teaspoon Worcestershire sauce HOME SWEET HOME By Bernadette Handley, Family & Community Development Agent leading For instance, cooking by meat color-pink or brown- can fool you! How do you know when you ham burger is cooked? Because it's brown inside? Think about this! 1 out of every 4 hamburger turns brown in the middle BEFORE it has reached a safe internal temperature according to recent USDA research. Using a food thermometer is the only sure way to know if your food Hhermy J'itssafex f TO BITE I O J3 WHEN THE I f . J I TEMPERATURE J A public service of this publication end the Food Safety and Inspection Service, U.S. Department of Agriculture. ver Valley, Nevada was sorting yearling replacement heifers in an alley. In a hurry, as we always are, two heifers blew by Wilde knocking him to the ground. The remainder 50 or so heifers followed over the top of him. I saw Wilde in the hospital this morning. I told him that those are very extreme measures he took too get out of haying. The "Wilde" chuckle hurt but he got the chuckle out. He should be going home today. However, he will be housebound for some time. Wilde's e-mail is wilderabbitbrush.com in the event you want to drop him a line of en couragement. There is never a good time for an accident. However, with haying coming on, a worse time could not have been scheduled. If you are looking for something to do, go drive a swather for a day. I think I will just to help a friend in 1-teaspoon prepared mustard 12-teaspoon sugar 12-teaspoon garlic salt 4-large lettuce leaves 8-large hamburger buns, split, or 8 taco shells 1-cup shredded American or cheddar cheese Taco sauce Directions 1. Break up ground beef into skil let. Put skillet on burner. With adult help, turn burner to medium-high heat. Cook and stir meat with a wooden spoon till there is no pink color. This will take about 10 min utes. Turn off burner. 2. With adult help, drain off the fat. Throw fat away. Be careful be cause hot fat can burn you. Put skil let back on burner. Add tomatoes and their liquid, chili powder, Worcestershire sauce, mustard, sugar, and garlic salt to the skillet. Stir with the wooden spoon to break up tomatoes. 3. With adult help, turn burner to high heat. Cook till mixture boils, stirring a few times. 4. With adult help, turn burner to low heat. Simmer the meat mixture till thick. This will take about 10 minutes. Stir a few times so meat doesn't stick to pan. Turn off burner. 5. While meat is cooking, rinse lettuce with cold water. Pat dry with paper towels. Tear lettuce into bite-size pieces. 6. To serve, put bottom of a bun on a plate. Spoon on some meat mix ture, using -cup measure or large spoon. Top meat with some of the lettuce, some of the cheese, and the other half of the bun. (Or spoon meat, lettuce, and cheese into taco shell.) Repeat to make 8 sandwiches. Serve with taco; sauce, if you like. Make sure you have something nice and cool to drink, because it is warm outside. Now enjoy yourself. Makes 8 sandwiches. vicill r -' 1T has reached a high enough tem perature to destroy foodborne bac teria. People all over the country are taking Thermy 's advice. They're using a food thermometer to check the temperature of everyday foods like hamburger, pork chops and chicken breast. "It's Safe to Bite When the Tem perature is Right!" USE A FOOD THERMOMETER It's the only way to tell if your food has reached a high enough temperature to destroy harmful bacteria. For more information, call the USDA Meat and Poultry Hotline 1-800-535-4555 TTY: 1-800-256-7072 www.fsis.usda.govthermy time for accidents need. Nationally, agriculture accident accounted for thousands of deaths annually. Many more thousand of accidents result in permanent dis abilities. Agriculture accidents take away a ranches ability "to get the work done". When the work does not get done the bills do not get paid. Down time on a ranch can mean fi nancial devastation. Harvesting does not wait for one to heal. My point, take safety serious, par ticularly when working around ma chinery and livestock. According to information I found at this site http: www nsha.gov the number one and two causes of agriculture acci dents is "getting in a hurry" and "working long and fatiguing hours, with out a break." Both of these factors I know are common among my friends in Agriculture. Be Careful! Meet the summer Extension Service Welcome Back Mayanne Aguilar, If you call the Warm Springs Ex tension Service you may hear an un familiar voice, that would be our student worker Mayanne Aguilar. We wish to welcome her aboard for the summer. Mayanne will be a junior at Madras High this fall, she is the daughter of Valerie and George Aguilar Jr. Her grandpar ents are Maxine and the late Delton Switzler, and Ella and George Aguilar Sr. She is currently learning the Wasco Language and has tenta tive plans to attend college at Seattle, Washington. She is a valuable asset to the program, and we appreciate her returning to the Extension Ser vice. Culture & Heritage Welcome Back Darylynne Scott My name is Darylynne Scott and I will be attending Madras High School this coming fall as a senior. My mother is Sonya Scott of Warm Springs And my father is William Herarra of Washington. My grand father is the late LeRoy Scott and my grandmother is Delphine Scott. I enjoy playing basketball and soft ball. My hobbies are travailing all over the states, meeting new people, and just being met I intend to go to college to master in language. With a teaching degree, I would like to be a certified Warm Springs Language Teacher, and also minor in Natural Resources. I'm currently working at Culture & Heritage as a language assistant. This will be my third summer as a youth worker at the C & H department. In enjoy working with all three languages, and meet ing new people. The experience of working witn all three languages is good because I get to work with all the language teachers and learn new , thing everyday (greetings, foods, animals, etc.) I feel by working at the Culture & Heritage Department it will help me m the near future. Natural Resource Alternatives for Green Lawns In case you hadn't noticed, sum mer is here and the weather is getting hot! This summer, like many others, I see many folks out there spending lots of time and money to get a green lawn. My place has lots of shade, so the grass doesn't get too thick any way, so I don't have to mess with it too much. I figure that if I want to take the kids to play ball or whatever, I will hit the fields at the elementary school or a park. I admit, it sure is nice to kick back on a nice, soft, cool green lawn-but, there are a lot of hidden costs that we ought to be aware of. I'm all in favor of having green fields and parks for the com munity centers and parks-but there are a lot of environmental conse quences when everyone has to have a big green lawn-especially here in the high desert. Rick Martinson, a landscaper in Bend, recently put out an article in the Central Oregon Green Pages. He wrote a good article which looked at the costs of different landscape designs-and some ecologically re sponsible alternatives.If you are looking at doing something with your yard-I suggest that you contact us at OSU Extension or someone like Mr. Martinson (383-3505) for advice. Great alternatives include "natural landscaping" and "xeriscaping" using plants (primarily native plants) that use minimal water and are best suited for our climate and locations. According to Mr. Martinson's ar ticle, here are just some of the "hid den costs" associated with the green lawn in America: A lawnmower pollutes as much in one hour as a car does in 350 miles 30-60 of urban fresh water is used for watering lawns 5.25 billion is spent on fuel-derived fertilizers tor lawns each year 6 million pounds of synthetic pesticides are used on U.S. lawns every year 580 million gallons of gas are used every year f or lawnmowers Now, I am not saying that you , . should let your lawn dry up and die . because you are helping to wreck the planet-no. All I am saying is that Better hay prices in Dry weather in cattle coun try is leading to better prices for hay producers. USDA-VVyoming reported last week demand was eood espe " cially for new crop dairy qual ity hay. The agency reported good inquiry for hay recently youth workers Welcome Isabel White , ' My name is Isabel C. White aka ' ' Izzy or Iz for those of you who don't , know for those who don't know me. I am the daughter of Lottie White and Granddaughter of Evelyn Sam. I live with my aunt Lucille Schuster, one of my mom's older sisters. Dur- A -j ing 99-00 school year I had no leave ; of absence, I was there everyday. . Next year for 2000-2001 1 will attend high school for my freshmen year,.: and still thinking about if I wanted to go to a boarding school over in Oklahoma of South Dakota. But was leaning towards just going to Madras -High Instead of leaving Springs again. This summer I'm working at Culture and Heritage as youth summer worker it's going pretty well so far. HeHe Butte Fire & The "Duwak" By Deanie Johnson -, fV ' i .....u 1:1.. l . i.l. iV. t: . i . " i wuuiu UA.e iw iae uic nine iu .. , voice my personal opinion regarding the good that came out oMhe Hene,, Butte fire. I am a traditional food .' gatherer and I am familiar with the. ... traditional foods and some of the -. digging areas. I know , that tribal .. members were very upset due to the ' . HeHe Butte fire getting out of cori- Yv trol and the view that it had left. However, in this area a traditional food grows and that is the carrot root we call "Duwak" or "Sawickt." This season the duwak has been very abundant and the size of it is unbe lievable. I have never in all my life seen these roots that large. I give all the credit to the fire, as we all know that the elders used fire as a tool " (after gathering what was needed) to get these areas ready for the next year. I feel that our Tribe can enhance r the foods by burning the gathering : ' areas of the roots and the berries. Someday I hope to see this happen as . . I know that times will be getting' I hard and we are going to haVe to rely on our traditional foods to make it. y Notables - there are better1 ways to do things-it just takes a little time and planning to make things work better. Here are .'a few suggestions: ' ",v .' Try some "natural landscaping" andor "xeriscaping" around your place Take the kids down to the patk and run around On the grass-this'll' be good for your whole family. If you are single, you never know, you might just hook up - Maintain your mower (get an electric one if you can). Sharpen your "Q" , ".ft.;v.v,?..-.y.,........,..u..w ...-. " -. mower blade very 2 months v Know your grasses-cool season .-pt grasses need a higher cutting height so they don't burn out in the summer . -3 inches or so. Adjust your mower . height properly Mulch m your grass clippings. I know that it looks better when you haul off all the clippings, but if you -mix them back in-it 11 help your soil and your grass , "' DON'T OVERWATER. Apply about one inch of water a week (2-4 hours) in the early morning or early evening. AVOID watering in the late afternoon, as that is the hottest part of the day and you risk burning your , lawn and you are wasting water ' (evaporation). Overwatering can . . drown your lawn . ,v( Consider replacing a lot of your lawn with some native shrubs, rocks, etc -"desert" plants that won't need so much attention. You can still keep a grass lawn area to enjoy - and it'll -be less work for you in the long run If you'd like nrore information on . V these or other topics-cfinticts at OSU Extension. cattle country ifT northern Wvomitfe $nd western. South Dakt$ from tr i. -. Montana ranchers facing dry weather conditions. Texas producers, whp receav4 some much needed rainfall Iaif &eek, saw prices for premium alfalfa hit $145 per toivt ' " . ' -, "-4 - t
