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