Image provided by: The Confederated Tribes of Warm Springs; Warm Springs, OR
About Spilyay tymoo. (Warm Springs, Or.) 1976-current | View Entire Issue (Aug. 10, 2000)
Spilyay Tymoo Warm Springs, Oregon August 10, 2000 9 .extension service Arlene Boileau BobPawelek Clint Jacks Deanie Johnson 4-H it Youth Livestock Staff Chair, Madras Secretary Bernadette Handley Zack del Nero Minnie RedDog Home Economics Natural Resources 4-H Assistant (503) 553-3233 Internet Address: httpjwww.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. The Clover speaks- Natural Resource Notables- by Arlene Doileau 4-H Agent, Minnie Tulalakus 4-H Prgrm Ass't, & MayAnn Aguilar, SYW The unsung heroes of the Warm Springs 4-H Camping Program. Who are they and how did this camp ing program get started? Well lets see lets go wayyyyyyy back to 1988 or 1989. We started with 1 1 or so campers, no equipment, no COOKS, but I had an adventurer's soul and many people who offered tovolunteer their precious time. Who were those first mentors? Mickey Boileau-unconditional support, J-Dean Kalama-girls camp counselor & cook, Clay Penhollow-camp set and take down, Fry Bread-Man-traditional sup port & guidance, Tina Aguilar 4-H as sistance, Carol Stevens-support, Keith Baker-unconditional challenges for growth, Eraina Palmer-secretary, Starla Green-first cook, Jenny Langnese-lead campfire & lots of love, Molly Marsh, Tama Langnese-campfire songs, Buford & Nancy Johnson-camp set up-food donation-teaching of the traditional ways, Clint Jacks-giving direction, Mary Danzuka-donations-cooking utensils-and support, the one person that put true meaning to volunteering is Mary Smith. Mary, the camp nurse, has spent many hours taking care of our children, patching them up, filling in where ever possible and when needed with no com plaints. Mary has never asked for pay and continuous to spend her vacation hours enjoying every minute at camp with our youth. If we have left any valuable names off this list please know you are very appreciated for all your hard work. The tribal .organizations that have helped out tremendously were: Warm Springs Utilities Dept. Manger Herb Graybael, Natural Resource Lester Poitra, Warm Springs Police Officers (all), Ameri-Corps staff Chris New & Minnie Tulalakus (Red Dog), Forestry Rick Krause and Doug Dunlap. Down through theyears many people and Departments have stepped forward to give assistance to the Youth of Warm Springs 4-H Camping program. All your hard work, laughter, smiles, & volunteer times have made many good memories for your youth. Thank you one and all for helping make a difference. Now on to camp for the year 2000. There are many time lines, guides, and goals that have to be met through the process. Here are the objectives of the Warm Springs 4-H Culture Enrichment Camp: 'LEARNING HOW TO WARN To Hvtrp a cpirit of inauirv leadino to lifelong learning. This is characteris tic of decision-making, using scientific methods, problem solving, and discov ery learning. Opportunities for learning are intensified in a small-group demo cratic living unit and through camp ac tivities requiring problem solving, decision-making, and discovery, with support and guidance form camp staff. 'RELATING TO CHANGE To cope physically, socially, and psychologically with a changing envi ronment. When a child leaves home and comes to camp shehe is placed in an environment where new friends can be made and relationship established. She he may have new job responsibilities and be required to follow through on decisions that are different from those made in a non-camp environment. 'DEVELOPING SELF To pursue personal potential and self-confidence by acquiring a set of secondary skill such as using time wisely, viewing self positively, self ex- s pression. Assessing personal strengths, and pursuing personal goals. 'RELATING TO OTHERS To acquire communication and help ing skills that will enable children to work in small-group living. 'USING KNOWLEDGE To use acquired knowledge as a means of developing skill and compe tencies. A camping experience can teach outdoor living skills, natural resource appreciation, and health and safety practices and be applied through actual experience. Taken from the archives of OSU Extension. These have been the guidelines for Arlene to do camp in bring cultural teachings to our youth, and guidance to help youth walk in two different worlds. On to our recipe Little Chiefs re member to drink lots of water and have a safe and fun and enjoyable summer. Today we share with you Munchy Crunchy Granola Snack taken from Kids in the Kitchen book. Utensils needed are: kitchen scissors, jelly roll pan, mea suring spoons, measuring cups, knife (sharp), oven mitts, bowl with lid or nlastir 7in lock bae to store eranola and a Spoon. Ingredients needed: half (12) cup dried apples, or apricots or mixed fruit, one and a half (1 12) cups oats, one (1) cup golden raisins, one (1) package (4 ounces) toasted sunflower nuts, one quarter (14) cup sesame seeds, one quarter (14) cup brown sugar (packed), one quarter (14) cup salad oil, two (2) tablespoons vanilla, one quarter (14) teaspoon salt. 1 st: Heat oven to 350 degrees. 2nd: Cut dried fruit with scissors into small pieces. 3rd: Spread dried fruit pieces and remaining ingredients in un-greased jelly roll pan. Mix will with a spoon. 4th: Bake in oven for 10 minutes at 350 degrees. Remove pan from oven with mitts and stir mixture with a spoon. 5th: Return pan to the oven and bake for another 10 minutes. When finished turn the oven off and remove the pan of granola let cool for 5 minutes. You can use the granola as a topping for cereal or ice cream, serve in a bowl for a small snack, pack in small plastic bags for on the road trips, or store in a tight container in the fridge for a snack. & HOME SWEET HOME Sxfo j&iygV By Bernadette Handley, Family & iulffiH Community Development Agent Now is the time that many home canners are cleaning out last year's canned goods to make space for the new h'arvest. Before using home-canned foods, inspect them carefully. Look for signs of spoil age when you open the jar. These signs include spurting liquid and unnatural odors. Cloudiness in the brine can also be an indication of spoilage. Some visible problems or defects may just be quality changes that don't affect food safety. If you see odd colors or crystals, first verify that you canned the food correctly. This includes using a pressure can ner for low acid foods (meats, fish, vegetables, poultry) and processing for the correct length of time (in cluding an altitude adjustment, if necessary). If food has been canned safely, there may be scientific explanations for an odd appearance, says Carolyn Raab, OSU Extension food and nu trition specialist. These may be linked to the natural composition of the food. For example, crystals occasion ally form in home-canned foods. Crystals in grape products such as juice are formed from tartaric acid. The yellow crystals that can appear on canned green vegetables, such as asparagus, are glucoside, a natural and harmless sugary substance. Grey specks on asparagus may be physi ological defects. The white crystals found on canned spinach are formed by calcium and oxalic acid. Glasslike magnesium ammonium phosphate crystals may form in canned salmon. Crystals can be strained out. They usually dissolve when heated. Unusual color changes in canned food may be seasonal variations caused by growing conditions. For example, garlic can turn blue or green. Dill sometimes turns pickle brine pink. Pink, red, blue or purple color in canned apples, pears, peaches and quinces can be caused by a natural chemical change which occurs when cooking the fruit. These colors often fade over time. The starch in over-mature veg etables such as peas can turn the brine cloudy. This would be notice able when the jars are removed from the canner. If cloudiness forms over time, it could be a sign of bacterial growth. These products should be carefully discarded. For safety's sake, boil them at least 10 minutes before discarding them in the gar bage disposal. For assistance with solving can ning problems, contact your local OSU Extension office ( 553-3238) OR call the Master Food Preserver volunteers at the OSU Extension Food Preservation hotline (1-800-354-7319). The hotline op erates July 17 to October 13 from 9 a.m. to 4 p.m. weekdays. -OSU Newstips, OOJulAug Oregon Beef Finds Market in South Korea The Oregon Department of Agri culture recently reported that Or egon beef producers are beginning to break into the markets of South Korea, as that country continues to liberalize its trade policies. South Korea's markets are showing a high demand for pork and special cuts of beef - beef which Oregon's produc ers geared up to supply. The end result could be at least five million dollars a year in additional sales. "South Korea is currently about 35 self-sufficient in meat produc tion," says Dalton Hobbs, adminis trator of ODA's Agricultural De velopment and Marketing Division. "Korea imports a lot of meat. That creates a great opportunity for a state like Oregon because of ourproximity and our ability to service smaller, niche buyers. We are not a one size fits all, jumbo processor that is typi- more of a customer-driven industry that can produce a meat product that is to the standards and specifications of the Korean buyer." Talk of a processing center in Central Oregon is no longer an idle dream. Other producers are looking west at the export market as well. IN the Eugene area, an existing plant that has reopened after major reno vation is also in line to provide the Koreans. The former Bartel's meat packing plant has reopened as S-Bar Packing and is now processing pork. The plant will soon begin process- W WWn 4sZ? Land ing beef, largely due to Korean con tracts. There is speculation that con tinued success might revitalize Oregon's pork industry, which has fallen off over the years. The opportunities for Oregon beef to Korea coincide with a normal ization of Korean beef import rules effective January 1, 2001. Before, Korea have been authorized to pur chase beef imports. After January 1 , any interested buyer will be allowed to purchase. That should enhance the chances for Oregon producers. Phil Seng, president of the U.S. Meat Export Federation, believes that the new rules can almost double the mount of American beef sent to Korea within five years - Oregon stands a good chance at cashing in on a large portion of this opportunity. OSU Extension Service Food Preservation Hotline 1-800-354-7319 : 9 AM - 4PM Monday - Friday (except holidays) July 17-October 13 Certified Master Food Preservers & Extension educators . in Lane County will answer your food preservation questions. Sponsored by the Extension Family & Community Development program of the Oregon State University College of Home Economics and Education. JAMMIN' lams, Jellies and Syrups Workshop Sponsored by I.H.S. Nutrition Department & OSU Extension August 24 11AM-4PM Kitchen Conference Room, I.H.S. Wellness Center For further information contact: OSU Extension Office 553-3238 I.H.S. Nutrition Dept. 553-2460 STOCKMAN'S ROUNDUP: EPD's for milk production- by Bob Pawelek OSU Livestock Agent EPD's for milk production With enough inputs, we can manage around the nutritional re quirements of high milking cows. v. -a With enough inputs we could run Holsteins on ourrange lands. Can we afford to do so? The feed dealers would lead you to believe so. It is like teen-age kids, at some point they have to be kicked out of the house. A range cow, at some point (3-rd calf at 4 years of age) has got to make it on her own.I person ally think this is the age of cow (4 years of age) we should set our maximum milk EPD for. We will need to manage and feed the young cows up to that point, just as we do for our kids. A cow's nutritional requirement is at a lifetime high as a first calf heifer. They are still growing themselves, lactating, and naive to the range, cutting teeth, more sus ceptible to parasites yada, yada, yada. It is for these reasons that we have such a high attrition rate on these young cows. I have heard the argument "deer and wildlife do it without supple mentation as young animals so why should we supplement our cattle?" Do you know what the fawning rate is of young does? It is very poor. Can you afford to keep open cows for two or three years until they are mature and can live solely off of the range? That is the difference. No one can afford to have dry does out there. We have to have a calf every year or no paycheck. We have to supplement our young cattle to prevent them from falling out of the program prior to reaching adult hood. At adult hood our four year old and older cows should sustain themselves solely of off the range lands, provided our genetics and management matches the range. The cost of not strategic supple menting is to great too bear for those cows whose milking ability exceeds our feed resources. The cows go to town open. Preventing an open cow is much cheaper than replacing her with another young cow whom has to go through the first and second calf hurdles. I feel you are better off to select cows that they're milking ability, as a mature cow, matches you're feed resources. This would mean that as a two and three year old, additional inputs would be required to sustain the young cow into adult hood. This would include the management points you made of pre and post partum nutrition, strategic supple mentation, running these young cows on better feed, early weaning etc. Fairs in August 4th-1 3th-Clark County Fair (Washington State) 6th-1 2th-Wallowa County Fair ' 8th-12th-Dougias County Fair 8th-1 2th-Umatilla County Fair 9th-1 3th-Coos County Fair 9th-12th-Tillamook County Fair 9th-12th-Wheeler County Fair 10th-13th-Klamath County Fair 1 0th-1 3th-Polk County Fair 15th-20th-Clackamas Co. Fair 15th-19th-Josephine Co. Fair 15th-20th-Lane County Fair 1 6th-1 9th-Grant County Fair 1 6th-1 9th-Morrow County Fair 17th-20th-Wasco County Fair August 24th-Sept. 4th-0regon State Fair August 31 st-Sept. 3rd-Gilliam Co. Fair August 3 1 st-Sept. 4th-Lake Co. Fair & Roundup Fairs in Sept. 5 th-1 Oth-Harney Co. Fair 6th-10th-ShermanCo. Fair To see more information re garding the County Fairs see the website at http: www.oregonlive.com eventsguidecountyfairs.ssf
