Pdge 10
June 15, 2011
Spilyay Tyrnoo, Warm Springs, Oregon
Prevent and treat mold to
make your home healthy
Natural Resource Day at Hehe Longhouse
Above: Merle Kirk,
from the Culture &
Heritage Department,
informs Warm Springs
Elementary 2nd
graders on Natural
Resource Day at the
Hehe Longhouse.
Left: WSE 2nd
graders investigate
owl pellets.
Warm Springs Elementary
second-grade classes experi
enced hands-on learning with
traditional fishing with Terry
Courtney Jr.; owl pellets with
John Brunoe; name and tradi
tional use of animal pelts with
Merle Kirk and Blaine Begay;
fire prevention with Fire Man
agement; river life with Lisa
Dubisar; web of life with Clay
Penhollow; forest life with Lisa
Green (US Forest Service) and
EHV-1 Horse Virus Update
Recently, there have been many
concerned calls and inquiries on the
EHV-1 viral outbreak in horses. This
viral problem was most recently
identified at the National Cutting Horse
Association Western National
Championship Event in Ogden Utah that
was held from April 29th. to May 8th. ,
where many performance horses from
the west may have co-mingled, and
been exposed to the disease. Twenty
horses from Oregon attended the Utah
event, and when they returned back to
Oregon, they were quarantined along
with other horses that had come into
contact with them.
As of June 6th., state veterinarian Dr.
Don Hansen gave the thumbs u p for
horses to freely participate in horse
shows, rodeos, and other equine events
as sufficient time had passed for
quarantined horses. So far, five horses
from Oregon have tested positive for the
virus, and one has died. “Any horse that
hasn’t tésted positive, shown any
symptoms, or not exposed to a
confirmed positive horse should be okay
for travel and participation in equine
events,” says Hansen. “We’ve been in
close contact with owners of the affected
horses and their stable mates. Those
animals have been kept isolated and
under close watch for the past few
weeks. If these horses have gone 28
days without any signs of illness,
including fever, they are most likely no
longer contagious and can be considered
for quarantine release.” (Oregon
Department of Agriculture, 06/06/11 ).
UPCOMING EVENTS
Examples:
Coush, Fresh, 3.5 oz
• 20%DV iron
• 14%DV magnesium
• 45%DV vitamin C
Wild Carrots,
Dried Cakes, 3.5 oz
13%DV calcium
60%DV iron
35%DV magnesium
14%DV zinc
20%DV vitamin B2
(riboflavin)
Camas,
BBQ and frozen, 3.5 oz
• 7%DV calcium
Healthy Recipes
O SU Snap Ed
Favorite Pancakes
Ingredients:
1 1 / 4 cups all-purpose
flour
1 tablespoon baking
powder
1 tablespoon sugar
1/2 teaspoon salt
1 cup low-fat milk (or
reconstituted nonfat dry
milk)
2 tablespoons vegetable oil
2 tablespoons water
Directions:
C ulture & H eritage
B y Fara B ru m m er O SU Extension
Equine Herpes Virus infection can
cause respiratory disease, abortion in
mares, neonatal death, and neurological
problems. The most recent outbreak was
due to the neurological form. There is no
current vaccination against this form,
although some clinical trials have shown
that the modified live form of the
R/wiopneumonitis vaccine may help build
up immunity.
The virus is spread firstly through
respiratory secretions horse to horse. It
can also be spread through contact with
an aborted fetus, or through the use of
shared equipment such as tack, water
buckets, or blankets. Classic signs of an
infected horse are consistently high
temperature, dribbling urine and hind end
weakness.
In general, it is wise to practice your
own biosecurity with your horses. Do
not share items such as water buckets,
tack, and other equipment at horse
shows. Isolate new horses, if possible,
for 28 days before co-mingling them with
your known stock. Be observant and
aware of changes in behavior or
movement of your horse, and if possible
check the temperature of your horse.
The normal temperature fora horse is
99.5 -101.3 degrees Fahrenheit.
For information on the status of EHV-
1, the Oregon Department of Agriculture
website www.oreaon.aov/ODA/AHID/
eauine heroes virus.shtml gives
updates on EHV-1 in Oregon, and more
detailed information about the virus.
W arm Springs, O S U
College o f Veterinary
M edicine program, and
several community
members administered a
castration clinic to
approxim ately 3 0 horses
a t the Simnasho Rodeo
Grounds on A p r il 6th.
T h a n k y o u to a ll mho
participated to m ake this
event successful.
Health Benefits of Native Foods
Roots are good for energy and
give you calcium for strong
bones and vitamin C for
health.
Native roots also take longer
to turn into blood sugar so
they are good for people with
diabetes.
By Merle Kirk,
Right: O S U E xtension
OSU Day Camp: Thursdays in
July (7,14, 21, 28) 10am-3pm.
Ages: K-8th grade. Parental
consent required! Children will
learn to cook, explore the
healthy meal they cooked,
learn the basics about
gardening, and create
awesome art! Food is
provided.
Lunch and Learn Tuesday’s in
July (5, 12, 19, 26) Noon-1 pm
for Adults. Limited space avail.;
please call OSU to RSVP.
life of a tree with David Gross.
Thanks to all parent volun
teers! You’re involvement helped
make this event successful.
Thank you Warm Springs El
ementary students and staff. We
are looking forward to next
year’s Natural Resource Day!
If you are interested in pre
senting please contact OSU Ex
tension @ 553-3238.
•
•
27%DV iron
8%DV zinc
%DV = % Daily Value
FRUIT SALAD WORD FIND
s J Y R Q S B T S X E U
s A P P L E S T T U S E
L
O F
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B
C M X
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Z R I
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Seeds: Sunflower seeds
are packed with healthy
fats, protein, fiber, minerals,
and are the best food
source vitamin E with
76%DV in one ounce.
.Pumpkin seed kernels are
excellent in magnesium
(38%DV/oz) and are a
good source of zinc,
copper, and iron. Seeds are
high calorie however so
don’t over-eat.
K A R G E G R R A I J
Z P U N Y B O E U L W S
w I G R T W T U R C I K
T E K G R A P E F R U I
F G D L W R L M S U p H
-Sara Lee Thomas, MS, RJD,
Warm Springs Indian Health
Service, created 11/6/2003, last
revised 10/31/2005
Mix dry ingredients
together in medium
bowl.
Combine milk, oil,
and water; add to
dry ingredients.
Stir just until
moistened.
Cook on hot,
greased pan or
griddle at 375U~ F
Pancakes are ready
to turn when tops
are bubbly all over,
a few
bubbles have burst,
and the edges begin
to appear dry.
Use a quick flip with
a broad spatula to
Z
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C P U H L O U A
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Z N
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E G M C P N D
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WORDS:
APPLES BANANAS CANTALOUPE CHERRIES
GRAPEFRUIT GRAPES HONEYDEW KIWI
ORANGES . STARFRUIT .STRAWBERRIES
TANGERINES
WATERMELON
turn pancakes. Turn
only once.
Continue to bake
until bottoms are
brown and dry.
Tips:
Try adding fresh bananas or
blueberries to the batter
before cooking.
And to keep your Pancakes
fluffy flip them over but do
not push down on them!
Makes about 4 pancakes, 1
pancake per serving
This recipe is a good source o f
calcium, which keeps bones and
teeth strong.
S ource: O regon S ta te U niversity
E xtension S ervice. For m ore recipes
and other resources on eating w ell for
less, visit the
O S U w e b site at http://
w w w .h e a lth y re c ip e s .o re g o n s ta te .e d u .
This m aterial w a s funded in part by the
S u p p lem en tal Nutrition A ssistance
P rogram of U S D A . SNAP puts healthy
food within reach - call
O regon S a fe N e t at 1 -8 0 0 -7 2 3 -3 6 3 8 . In
a cco rd an ce with F e d eral law and U S.
D e p artm en t of A griculture policy, this
institution is prohibited
from discrim inating on th e basis of
race, color, national origin, sex, age,
religion, political beliefs or disability.
© 2 0 0 9 O reg o n S tate University. O S U
E xtension S ervice cooperating. O S U
E xtension S erv ic e offers educatio nal
program s, activities, and
m aterials w ithout discrim ination based
on race, color, religion, sex, sexual
orientation, national origin, ag e, m arital
status, disability, or disabled
veteran or V ie tn a m -e ra v eteran status.
O S U E xtension S ervice is an Equal
O pportunity E m ployer.
%
This year’s 4-H Culture Camp will be held Sat, August 14 - Sun,
August 20. Each child is required to pay a fee of $25.00.
If you would like to help sponsor a child or more than one
child. Please call OSU Extension @ 553-3238.
^Applications will be handed out & accepted during the Pi-
Ume-Sha Health Fair on June 22nd @ the Comm. Center
Y I?
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O C S
R E
U R Y C T
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F R G Z A M K J M U E
S
stored items away from walls. Don’t
close off rooms.
Find more EPA information on
moisture and mold at http://
www.epa.gov/mold/
OSU Extension Service also
coordinates occasional educational
workshops on mold control for
building inspectors, contractors,
realtors and the public. Contact the
Washington County Extension office
at http://extension.oregonstate.edu/
Washington/ or call 503-821-1117 to
find out when the next workshop is
scheduled.
For checklists and resources on
mold and indoor air quality see the
OSU Family and Community Health
website at http://
extension.oregonstate.edu/fch/
healthy-homes/mold-indoor-air-
quality
OSU Extension’s 2011 Healthy
Homes Campaign also has
information on:
•
Radon. A colorless,
odorless gas, radon is the
second leading cause of lung
cancer in the United States,
according to EPA estimates;
smoking is the first. The EPA
recommends that all homes be
tested. More information is
online at http://www.epa.gov/
radon/
•
Lead poisoning. Exposure
to lead causes health problems,
especially for young children.
Free tests are available at the
Lead Line or by calling 800-
368-5060 or 503-988-4000.
For more information see: http://
www.epa.gov/lead/pubs/
brochure.htm
•
Well water testing. Annual
tests are recommended. The
OSU Extension Well Water
Program has information on
wells and septic systems: http://
wellwater.oregonstate.edu
By Judy Scott, 541-737-1386,
judy.scott@oregonstate.edu
Source: Jeanne Brandt, 503-821-1117,
jean ne. brandt@oregonstate. edu
About the OSU Extension Service:
The OSU Extension Service is the
statewide educational outreach arm of
the university; it helps Oregonians find
solutions to priority economic, social and
environmental issues and delivers
research-based educational programs in
agriculture, forestry, family and
community development, marine and
fresh water issues and 4-H youth
development.
Help Sponsor a Child for 4-H Culture Camp
A D Y W G L G Z N
R R E H C N
BEAVERTON — Calls come in a
steady stream to Oregon State
University Extension this time of year
from people who don’t know what to
do when they find mold on the back
wall of a closet or under the
bathroom sink.
Mold grows on damp surfaces
and can cause permanent damage
to walls, window frames, carpets,
clothes and furniture, said Jeanne
Brandt, an OSU Extension specialist
for Washington County. “It looks dirty
.and smells bad.”
Worse yet, exposure to mold can
bring on allergic reactions, asthma
and other respiratory problems,
especially for young children, the
elderly or pregnant women.
Information found on the Internet
about mold removal can be
inaccurate or extreme, Brandt
warned. OSU Extension takes an
approach, she said, that is
“reasonable and accurate,” with
how-to information and links to the
federal Environmental Protection
Agency and other reliable sources.
“Sometimes when we take calls, we
just try to calm people who are
worried about health hazards and
cost of cleanup,” she said.
Spores are always in the air and
when they grow on moist surfaces
they become black, brown or white
and look like a furry stain, Brandt
said. “The key to mold control is
moisture control; it’s important to
keep walls, floors, clothing and
possessions dry and clean.” Her
advice: “Protect yourself as you
clean; wear gloves and open
windows. Use a stiff brush and hot,
soapy water. Dry the area.”
With no practical way to eliminate
all mold and spores indoors, it’s
important to clean and fix sources of
moisture, such as leaky pipes and
roofs. The EPA recommends taking
steps to reduce indoor humidity to
30-60 percent; vent bathrooms and
dryers to the outside; use air
conditioners and de-humidifiers; and
use exhaust fans when cooking,
dishwashing and cleaning.
Simpler recommendations are to
keep walls, floors, clothing and
possessions clean and dry and
keep air moving through the house.
Leave dirty shoes and boots outside
and don’t leave wet clothes or
towels lying around. Leave closet
doors open and keep furniture and
For quality table grapes, match
growing season to variety
CORVALLIS, Ore. — You can
grow your own table grapes and
enjoy a delicious harvest in as little
as 150 frost-free days in some
regions of Oregon. And, even if
your growing season is shorter,
cold-hardy cultivars (varieties) and
proper care also will produce fruit
that has time to ripen.
A new publication by Oregon
State University Extension (EC
1639) “Growing Table Grapes in
Oregon,” can help you choose a
cultivar best suited to where you
live. It is online at http://bit.ly/
OSUESec1639
“In eastern Oregon, choose only
cold-hardy varieties and manage
vines to reduce risk of winter cold
injury. If the growing season is too
short, the fruit may be of poor quality
and low in sugar content at harvest.
Also, the vines may not mature
properly in the fall, leading to
possible winter injury”, says
Bernadine Strik, grape expert at
OSU.
Strik says, “The hardest parts of
grape production are pruning and
training.” The Extension publication
illustrates how to prune well and
properly, based on grape growth.
Grapevines require several
years to produce the first harvested
crop, and they normally do not
reach full production until the fifth or
sixth year. Grape plants live for 50 to
100 years, if you care for them
properly.
“It’s relatively easy to propagate
a favorite vine but well-established
plants cannot be transplanted,” Strik
said, it’s important to consider
carefully both where you will plant
and how you will prepare the site
before you plant.”
By Judy Scott, 541-737-1386,
judy. scott@ Oregon state, edu
Source: Bernadine Strik, 541-737-5434,
strikb@hort. oregonstate. edu
/ -----------------------—-------------------------------
Pressure Canning Test
Will be conducted @ the
Pi-um-Sha Health fair at
the OSU Extension Booth
on June 22nd. Please bring
your Pressure canner lid
and we will test it for you
at N O COST. Keeping
your family safe from food
borne illness is our #1
priority.
Oregon State
UNIVERSITY
Warm Springs
Extension Office
1110 Wasco Street | P.O. Box 430
Warm Springs, OR 97761
(p) 541-553-32381 (0 541-553-3368
l
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