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