fSPILYAY TYMOO
Warm Springs, Oregon
November 4, 2000 9
Arlenc Boileau
4-1 1 & Youth
Bob Pawclek
Livestock
Clint Jacks
Cmotm fTWi tMwnnv
GXTBMSJON
Staff Chair, Madras
Zack dclNcro Minnie RcdDog
Natural Resources 4-H Assistant
service
(541)553-3238 Bernadettellandlcy
Home Economics
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 extension service offers Its programs and materials equally to all people.
Internet address: http:wvyw.orst.edudeptwsext
1
The Clover Speaks
By
Arlene Boileau, Minnie Tulalakus
The Warm Springs 4-H Program and
the Warm Springs Wellness Center want
to "Thank" the Jefferson County Fair
grounds for donating all the hay for the
Scarecrow Contest at the Great Pumpkin
Party held Wednesday Oct 1 8, from 6-8
PM.
How to start a 4-H Club: 1. Contact
the Warm Springs 4-H staff, Arlene
Boileau or Minnie Tulalakus. 2. Sit down
for an initial discussion about your club or
project idea (all ideas are good). 3. Com
plete required paperwork and training. This
can be done before or concurrently with
the start of your club. Requirements include
filling out the following forms: personal
interview form. Volunteer services ap
plication. Official 4-H registration form.
Introductory to 4-H leader training (this
will consist of viewing two videos and at
tending training session) 4. Set out your
club plan. Keep in mind the four- (4) basic
steps of the 4-H Club Program. Educa
tional Transfer. Skill Development.
Proficiency. Competition. This is a start
when you decide to become a 4-H Leader.
So step forward and become a 4-H Leader.
Home Alone Cooking
, This is for youth at home after school
and fixing a snack.
Well Little Cooks here is our recipe,
As the hunting season continues, the need
to properly handle and prepare the game meat
to prevent food borne illness continues. There
are documented cases of people in Oregon be
coming ill with E. coli 0157:H7 after consum
ing deer jerky. In 1995, six people were con
firmed as becoming infected by the bacteria
after eating homemade venison jerky made
from black-tailed deer killed the week before.
Making jerky from or freezing, aging, canning
the meat you bring back from the hunting trip
can be safe as long as proper steps are taken to
keep your game "food safe",
Keep the carcass clean. Clean your hunt
ing knife often with clean water and a cloth to
prevent contamination of the meat. Remove all
foreign particles and loose hair. Remove blood
shot areas. Wipe out excess blood in gutted
cavity with a paper towel or clean cloth and
clean water. Use as little water as possible, be
cause damp meat spoils faster than dry meat.
Do not use grass or snow to wipe out the car
cass, because this may contaminate the carcass.
Improper temperature is meat's worst en
emy. The surface of the carcass may be con
taminated with bacteria that can spoil the meat
unless the growth is stopped by chilling.
Cool the animal quickly. Cool the carcass
by propping the chest open with a clean stick
and allowing air to circulate. Filling the cavity
with bags of ice will also enhance cooling.
Keep the carcass cool during transport.
Do not tie a deer carcass across the hood of the
car or put it in the trunk when it is still warm.
Be sure to keep the carcass cool. Keep the car
cass out of direct sunlight and allow for ad
equate air circulation.
Make sure the internal temperature of the
meat is cooled to 40 degrees F. or below within
24 hours. In cool weather (28 to 35 degrees
Fahrenheit), wrap the carcass or quarters in a
sheet and hang to chill in a ventilated shed. Do
not allow the carcass to freeze. Freezing may
toughen the meat.
If you choose to process your own game,
don't cross-contaminate during processing.
Stockman's Roundup: Badgers?
By Bob Pawelek
OSU Livestock Agent
Over the past few months I have had
several conversations with folks relative to
encounters with badgers. Several people
have commented about the explosive popu
lation of badgers this year. No one seemed
to know what term is used to describe a
male or female badger or much else infor
mation about them so I researched it out.
"Warning" you may learn more about bad
gers than you care to know by reading the
following.
A male badger is called a boar, a fe
male a sow and babies are termed cubs.
There are many preservation groups and
organizations with the goal of protecting
the badger. Type badger into your favorite
search engine and find the many home
for this week. Remember little Cooks tc
have someone older in the kitchen with
you, this is for your safety, also wash your
hands before you start. Baked Potatoes in
the Microwave. You will need the follow
ing utensils before you start: fork,
potholdcr so you don't burn yourself when
you take the potatoes out of the microwave
the potatoes will be very hot, so be real
careful. You will also need the following
ingredients: potatoes. After you cook the
potatoes you will need the following in
gredients to put on the potatoes to eat. Salt,
butter, sour cream, and a glass of juice this
is to drink not put on the potato. To mi
crowave the potato do the following: Wash
Home Sweet Home
By Bernadette Handley,
Family & Community Development Agent
Wash your knife, hands and cutting board of
ten with warm soapy water.
Aging meat is the practice of holding car
casses or cuts of meat at temperatures of 34 to
37 F for 10 to 14 days to allow the enzymes in
the meat to break down some of the complex
proteins in the carcass. Aged meat is often more
tender and flavorful. Aging is not recom
mended for carcasses with little or no fat cov
ering. They may dry out during aging.
- Leave the hide on and maintain the proper
temperature when aging a carcass If you do
not have the proper cooler space, spoilage or
dehydration may result. Aging the carcass two
to three days is sufficient. If you intend to grind
the meat into sausage, aging is unnecessary.
For immediate use, store the meat in the
refrigerator and use within 2 or 3 days. Keep
raw meat and cooked meat separate to prevent
cross-contamination.
Freeze game properly. Prevent "freezer
burn" by using the right packaging materials.
Divide meat into meal-size quantities. Use
moisturevapor-proof wrap such as heavily
waxed freezer wrap, laminated freezer wrap,
heavy-duty aluminum foil or freezer-weight
polyethylene bags. Press air out of the pack
ages prior to sealing. Label packages with con
tents and date. Avoid overloading the freezer.
Freeze only the amount that will become sol
idly frozen within 24 hours. Game will keep 9
to 12 months in the freezer if properly wrapped.
Do not can meat unless you have a pres
sure canner.
Low acid foods, such as meat and most
mixtures of foods, should never be canned us
ing the water-bath method.
Pressure and adequate time are necessary
to produce safe canned meat.
Thaw frozen meat in the refrigerator or
microwave oven. Cook game meats thor
oughly. Foods thawed in the microwave oven
should be cooked immediately. Refrigerator
thawed meat should be used within one to two
days. Game meats should be cooked to at least
160 F or until gray inside to reduce risk of
pages dedicated to the protection and pres
ervation of badgers. Apparently the gen
eral public does not share the Western
ranchers dislike for badgers. Badgers are
carriers of bovine tuberculosis and rabies.
Badgers tear up agriculture lands and hay
fields, make riding a horse a dangerous
practice and never dig a hole in a fence line
where you could actually use it.
Badgers are warm-blooded, fur-bearing
animals, which bear live young and
suckle them with milk. They have the teeth
of carnivorous animals, but are adapted for
an omnivorous diet, and for a digging (or
fossorial) way of life. The closest relatives
are the skunks, the otters, and the wea
sels, polecats, martens etc. More distantly
related are the other carnivores, the bears,
cats, dogs and so on. The American Bad
ger, Taxidea taxus also known as the sil
ver badger, no doubt because of the silvery
grey fur of some specimens are the ones
most frequently found in Oregon and the
Western United States.
Although badgers look rather like
small bears, there are various anatomical
features which place them with the wea
sels in the Mustelidae. Those features in
clude their possession of well developed
musk glands which can produce secretions
for use in defense (like skunks) or for mark
ing pathways or territorial boundaries.
All of the badger species are basically
nocturnal and are active mainly at night,
spending the daylight hours hidden away
in a burrow or sett. However, virtually all
of the badgers hav e been seen out and about
during the day at some time or other.
This solitary w ay of life is in fact the
and scrub the potato real good, use the fork
to poke several holes in the potato so that
some of the steam can escape as they cook.
When cooking several potatoes, it helps to
have them all the same size. So they will
finish cooking at the same time, also place
the thick end of the potato toward the cen
ter of the floor of the microwave arrange
them like the spokes of a wheel at least an
inch apart. Turn the potatoes over and re
position halfway through thee cooking time
so they will cook evenly. Set the time for
one potato at 3-5 minutes, tor several po
tatoes set the time at 8-10. When the pota
toes are finished cooking check with the
fork to see if they are done, if they are not
done set the time for 3-5 minutes more.
When they are done enjoy eating your
snack with a glass of juice. Source of in
formation: (Its not just for cooking any
more what can I do with my microwave.)
by Ruth Spear.
Of time. Source of information is Or
egon State University Extension Services
SP 50-534.
The 4-H program here in Warm
Springs is in need of 4-H leaders, are you
ready to share your talents with the youth
of Warm Springs, if you are ready please
call Arlene or Minnie at 553-3238 or come
on into the Education Building and talk
with us.
foodborne illness. ;
- ' Big game animals usually exercise more
than domestic animals, so game meats may be
drier and less tender. Moist heat methods such
as braising (simmering in a small amount of
liquid in a covered pot) may result in a better
product. Chops and steaks may be pan fried or
broiled.
The distinctive flavor of game meats is
mainly due to the fat they contain. To reduce
'the"gamey" flavor, trim the fat from the meat.
You may wish to add other sources of fat to
maintain the juiciness of the meat. Spices or
marinades may be used to mask the gamey fla
vor. Meat should always be marinated in the
refrigerator. " 1
For more information on how to safely
handle your game meats, contact OSU Exten
sion 553-3238. - Adapted from: A Pocket
Guide to Care and Handling of deer from
Field to TabIe(North Dakota State University,
NCR 525.
Creep feeding range calves
By Bob Pawelek
Creep feeding of beef calves usually
is reserved for certain marketmanagement
situations such as high calf prices and low
feed grain prices. Both these conditions
exist today. Granted, creep feeding under
range conditions may be difficult if not
impossible. However, under many situa
tions, creep feeding can be accomplished
with out to much effort and may offer a
big economic advantage. Before laughing
at me, read on and consider my view point
as food for thought!
BACKGROUND
A large amount of research has been
done to compare the growth rates of calves
offered creep feed free choice with those
of non-creep fed calves. The conventional
norm for most of the badger. American
badgers, are known to scent-mark features
of their home ranges with secretions from
their anal glands, but as yet nobody has
demonstrated that they mark out territorial
boundaries. Both American
badgers and honey badgers
have however been seen
engaging in vicious fights
with their own kind when
one badger finds another on
ml
its own patch of ground
All of the badger spe
cies put their digging skills
to good use by excavating
burrows or setts, tor shel
ter from the elements and
protection from enemies
while they are resting or
rearing their young. Most
of them will also make use
of burrows dug by other
species, and some will sleep
above ground, or even in
trees!
Breeding occurs year
round vet badsers are born
primarily in the spring of 3
the year. This is possible
due to badgers, like many
other mustelids and several
other mammals, ability to
exhibit delayed implantation. This is a de
lay between the fertilization of the eggs,
and their implantation on the wall of the
uterus or womb. Thus the badger could in
deed mate at various times of the year, and
give birth after a gestation period ranging
from as little as 2 months to as much as a
Natural Resources Notables
Get out there!
Recently, I met with Frank
"Footer" Smith to talk about
starting a new youth club. We
talked for a while and came up
with a framework for a Warm
Springs Outdoor Club. Why? I look
around and see many of our kids
here living more like "city-kids"
than urban kids do. Video games,
DVD, movies - these things are
taking over. I believe that if we
introduce youth and families to
outdoor recreation and provide a
group to get started with - we'll see
the People turn more towards the
outdoors instead of the indoors.
Non-Indins travel to Central
Oregon from across the country
because of all the great things to do
here - fishing, rock-climbing,
mountain biking, camping, hiking,
windsurfing, swimming, kayaking,
snowboarding, rafting, hunting,
skiing, sledding, trail riding - a
million things to do.
For me, part of getting out and
doing things is learning about the
natural resource systems. Just
being out cutting wood, a person
can learn a lot about the trees artd
the systems around them. We have
the opportunity to learn about how
our actions affect the health of the
forest, the streams, and the fish
and plants that people depend on
to live. Next to surfing, I think that
creep ration has been a grain mix with a
crude protein content of 14-16 (Dry mat
ter basis). Researchers have reported aver
age weaning weight increases of 15 to 80
lbs per creep fed calf.
These differences are related to the
quantity and quality of other feeds avail
able to the calf (pasture, milk, cow ration).
The results have also shown large differ-,
ences in the conversion ratio of creep feed
to additional gain (weight gain over that
shown by non creep fed calves). Feed con
version (lbs. creep feed:lbs. additional calf
gain) may range from 5:1 for calves on
poor pasture to 17:1 for calves on excel
lent pasture.
It appears that when pasture quality is
good and cows are milking well, the calves
substitute creep feed for available milk and
year!
The adults of most of the badger spe
cies have few natural enemies. Their cubs
however are more vulnerable, and may be
taken by larger carnivores. Occasionally,
V
adults may also be tackled by these preda
tors, but most badgers are well able to de
fend themselves, with tooth, claw, and in
some cases, smell!
If this w as more than you w anted to
know about badgers you should have
turned the page several paragraphs back.
. ... 1
snowboarding is just about the
most fun individual sport out there
- and we live right in between the 2
best spots in Oregon - Mt Hood
and Mt Bachelor. Just about an
hour from Warm Springs, same as
to go to Bend and sit in a movie
theater. Even night-skiing is a blast
- it is cheap (about half the price of
a day) and the crowds are less.
Also, the mountain is really beauti
ful at night, and when it is clear
you can see the lights along the
Columbia River in the distance.
Smith Rock to the south is one
of the most popular rock-climbing
spots in the country. Personally, I
don't like heights and edges too
much, so climbing is not for me -but
my wife was into it when she
took some classes at Bend.
Windsurfing? When I lived in
Hawai'i, people were jealous of
Hood River - Maui and Hood River
are two of the best windsurfing
spots in the world. Just about l '
hour and 45 minutes north...more
opportunities.
How about right here on the
Warm Springs? 12 months out of
the year you could be out scouting
for game, berries, roots, or just
' hiking for the health of it. Nearly a
million acres of beautiful forests,
streams, range, and valleys. Sure,
there are lots of places that it's not
a good idea to cruise around in -but
there are lots more that are
just waiting for you and your kids
to walk, run, or ride through. It is
your land, get out and learn about
it as much as you can -and pass
that on to your children and your
relatives.. 1 ' ; ' '"
" "So, back to the Outdoor Club-'.',
we're gonna start small, but that's
just the start. Young people with
something positive to do are much
more likely to shy away from
negative behaviors - they just need
us to show them how.
pasture. This results in a small increase in
rate of gain and relatively poor feed con
version. With poor pasture and low milk
production by cows, creep feed is effi
ciently converted to additional gain. In this
situation, the efficient observed conversion
and larger increase in rate of gain indicates
that the creep feed is supplying additional
nutrients which would not otherwise be
available. This situation would be typical
of many Oregon range land pastures dur
ing late summer and fall, particularly this
year.
In most average pasture situations it is
expected that spring born calves will con
vert a free choice grain creep feed to addi
tional gain at a rate of 8-10 lbs. of feed per
1 lb calf gain. Do the math. $150 per ton
creep feed equates to $0.60 to $0.75 per
pound gains. Did you catch calf prices on
the last superior and Western Video sale?
They are in the $1.10 range for 450 to 500
weight calves. $1.1 0lb calf prices minus
$0.75 Lb. gain creep prices equals $0.35
Lb. profit.
Because non-creep fed calves tend to
catch up with their creep-fed mates post
weaning, the greatest return is realized only
if calves are sold at weaning. Creep feed
ing usually is not economical if calf own
ership is retained through back grounding,
summer grazing andor finishing. Creep
fed calves tend to wean off better than non
creep fed calves due to added energy and
knowledge of what grain is at weaning.
Under severe drought conditions, or
with first calf heifers, creep feeding can be
used to sustain a minimal level of growth
on heifer calves to ensure sufficient size to
develop them as replacements for the next
year. )
(
Creep feeding must be carefully ap
praised in view of the economics of cost
of gain, potential market, and the influence
on sale price of calves. During drought
conditions when cows are nursing calves,
instead of creep feeding calves to maintain
cow weight, early weaning calves may be
the better way to go. Due to poor conver
sions of creep feed to gain, early weaning
may be a more economical way to main
tain body condition on the cow.
Most of the information in this article
came from two NebGuide fact sheets G74
166 (Revised January 1991) "Creep Feed
ing Beef Calves", and G83-655-A "Man
agement of Early Weaned Calves".
i