Spilyay Tymoo, Warm Springs, Oregon
Oregon State
University
ç I
November 16, 2011
Facts About 4-H - Understanding the Basics
Who Can Participate?
Warm Springs
Extension Office
4-H Program
Morning Rae Ferris
Agriculture and
Natural Resources
Fara Brummer and John
Brunoe
Family Community Health
Danita Macy
Arlene Boileau
Jeanette Henderson
Sara Smith
John Brunoe
Rosanna Sanders
l Staff is available to
l answer your food
• safety/preservation
;
questions
•
Contact Danita or Jeanette at
!
541 - 553-3238
Page 9
4-H Colors
The Four H’s
The four H ’s stand for Head, Heart,
Hands, and Health, which represent
the domains o f youth development.
Early symbols o f the organization
contained only three H ’s— for Head,
Heart, and Hands. In 1911, club lead
ers from across the country met in
Washington, D.C. and adopted a com
m ittee reco m -m e n d atio n to add
Hustle as a fourth H. O.B. Martin,
who was directing club work in the
South, is credited with suggesting that
the four H ’s stand for Head, Heart,
Hands, and Health.
4-H Emblem
The official 4-H emblem is a green
four-leaf clover with the letter H on
each leaf. Because o f its historical
importance, the 4-H emblem has a
special status; it is federally protected
under the U.S. Code (Section 18 USC
707) and belongs to Congress. Fed
eral legislation regulates use o f the
4-H name and emblem. In Oregon,
permission to use the emblem must
be granted by the OSU Extension
Service.
Boileaus receive award for
volunteer recognition in 4-H
The 4-H colors are green and white.
Green represents growth, life, and
youth. White symbolizes purity and
high ideals.
W arm Springs!
4-H Motto
The 4-H motto, “To make the best
b etter,” w as p roposed by C arrie
Harrison, a botanist with the U.S.
Bureau of Plant Industry, and adopted
in 1927 along with the 4-H pledge.
The 4-H Yard Sale was a success.
Together w e’ve raised $241.16.
4-H Pledge
The pledge tells what 4-H is all about:
the four-fold development o f youth.
Delegates to the 1927 National 4-H
Club Camp in W ashington, D.C.
adopted the pledge, and state club
leaders voted for and adopted the
pledge for universal use. The phrase
“and my world” was added in 1973.
The saying o f the pledge has a promi
nent place at 4-H club m eetings,
achievement days, and other events.
“I Pledge my Head to clearer
thinking, my Heart to greater loy
alty, my Hands to larger service,
and my Health to better living, for
my club, my community, my coun
try, and my world.”
Pumpkin Pie & Gifts
from a Jar Class
When: Tuesday, Nov 22, 2011
Session 1: 9a m -1 2p m
Session 2: l-4 p m
Where: Education Bldg, 1st Floor
Training Room
W hat: Learn how to make a
Pumpkin pie and create gifts from
a jar for the holidays
M icky and Arlene Boileau received the Orin Patampa
aw ard for V olunteer R ecognition in 4-H. T his was
presented at the 4-H Awards Recognition dinner at Madras
on Novem ber 4th, 2011. Arlene Boileau has been a vital
part o f the OSU Extension 4-H Program for many years
at Warm Springs.
Thank You
R S V P w ith A shley @ 5 4 1 -5 5 3 -3 2 3 8 to
reserve your space for class
(Space is limited to 12 participants per session)
Wild strawberry plants
can cover a lot of ground
- Morning Rae
Revised by Roger Rennekamp, Extension 4-H program leader,
and Marilyn Lesmeister, Extension 4-H faculty. Originally pre
pared by Leonard J. Calvert, associate professor emeritus, Exten
sion and Experiment Station Communications; and Barbara Sawer,
professor emeritus, 4-H Youth Development. Previously revised
by Lillian Larwood, professor emeritus, 4-H Youth Development.
All authors are of Oregon State University. © 2011 Oregon State
University. This publication was produced and distributed in fur
therance of the Acts of Congress of May 8 and June 30, 1914.
Extension work is a coopera-tive program o f Oregon State Uni ■
'' ■ th^ 1 1 R rVpnrtmpnt nf Agriculture and Oregon r.nnnfe<.
flregfim State I.lnivgrsifo.Extension-Service o ffe rs education? I
programs, activities, and materials without discrimination based
on age, color, disability, gender identity or expression, marital
status, national origin, race, religion, sex, sexual orientation, or
veteran’s status. Oregon State University Extension Service is an
Equal Opportunity Employer. Published July 1983. Revised Janu
ary 2011.
November is Peanut
Butter Month!
Peanut butter is an easy healthy
snack and November is the m onth to
celebrate it! Peanut butter is high in
protein and fiber. Protein helps keep
our muscles strong and fiber helps
keep our digestive system healthy.
Peanut Butter Logs
V 2 cup honey
V 2 cup peanut butter
V 2 -I cup nonfat dried milk
V 2 cup crispy rice cereal
M ix all in g re d ie n ts
together in a medium sized
bowl. Start w ith V 2 cup
dried milk and add more
as needed until the mixture is firm
enough to form rolls. Wrap the rolls
in wax paper or plastic wrap.
C h ill ro lls fo r 30 m in u te s in
re frig e ra to r. S lice to serv e.
Refrigerate leftovers within 2 hours.
This recipe is a good source o f protein
and calcium
Easy Snacks
Peanut Butter
with
• Spread som e on celery sticks and
top w ith raisin s
• Top a whole grain crack er w ith
p ean u t b u tte r
• Have som e p ean u t b u tte r on to ast
w ith a glass of low-fat milk
This material was funded in part by the Supplemental Nutrition
Assistance Program of USDA.SNAP puts healthy food within reach
- call Oregon Safe Net at l-800-723-3638.In accordance with
Federal law and U.S. Department o f Agriculture policy, this
institution is prohibited from discriminating on the basis of race,
color, national origin, sex, age, religion, political beliefs or
disability.USDA is an equal opportunity provider and employer. ©
2011 Oregon State U niversity.O SU E xtension Service
cooperating.OSU Extension Service offers educational programs,
activities, and materials without discrimination based on race, color,
religion, sex, sexual orientation, national origin, age, marital status,
disability, or disabled veteran or Vietnam-era veteran status. OSU
Extension Service is an Equal Opportunity Employer.
Oregon State U niversity
iregon State
university
By Judy Scott, 541-737-1386,
judy. scott@oregonstate. edu
Source: Linda McMahan, 503-
4 3 4 - 8 9 1 0 ,
linda.mcmahan@oregonstate.edu
10 21-11
-
C O R V A L L IS, O re. - I f y o u ’re
looking for a groundcover that is
native to Oregon and doesn’t require
m u ch w a ter, th re e n a tiv e w ild
strawberries are available. You might
be able to look no further than your
own property to find them.
“If you are lucky enough to have
wild strawberries on your property,
you can transplant them to where you
need them ,” said Linda McMahan,
Oregon State University Extension
horticulturist. “Make sure to water
them after transplanting.”
All three are host plants for native
butterflies, and the berries provide
food for wildlife.
“Perhaps the best known is the beach
or c o a st stra w b e rry , F ragaria
chiloensis ,” M cM ahan said. This
rapid spreader is native to coastal
regions o f the Pacific Northwest and
Chile. The leaves are dark green and
shiny, and the above-ground runners
(stolons) are red and help spread the
plant.
The coast strawberry performs well
in full sun and works well to cover a
large area. I t ’s read ily av ailable
commercially or from native plants
grow ers. Since it is such a good
spreader, it m ay need to be cut back
from hardscapes such as sidewalks.
On softer paths, foot traffic often will
keep it in check. The berries are
edible, but not really palatable.
“Another sun-loving strawberry is the
Virginia wild strawberry, Fragaria
virginiana ,” M cM ahan said. “A t
least one o f the sub-species is native
to the Willamette Valley, although the
species itself is native to most o f the
U.S. To find the best locally adapted
kinds, purchase plants from a native
p la n t n u rse ry or from a n o th e r
documented source.”
Not quite as vigorous or aggressive
as the coast strawberry, the Virginia
w ild straw berry has lighter green
leaves and its berries are edible and
tasty, but small.
The third native is the w oodland
strawberry, Fragaria vesca. As the
common name suggests, woodland
strawberry does well in the shade.
The leaves are larger and bluer than
the other species. It likes conditions
that are slightly moister and does not
grow as aggressively. However, it
has larger flowers and tasty fruits.
S e v e ra l su b s p e c ie s m ay be
p u rc h a se d lo c a lly . “F o r th o se
interested in other varieties, a nice
one with variegated green and white
leaves som etim es is a v a ila b le ,”
M cMahan said.
Note to editors: A photo of Fragaria
chiloensis is available for use with this story.
http://www.flickr.com/photos/
oregonstateuniversity/6263911931/
About Garden News from OSU Extension
Service: The Extension Service Gardening web
page,
http://extension.oregonstate.edu/
community/gardening, links to a broad
spectrum o f information on Oregon
gardening, such as tips, monthly calendars,
how-to publications, audio programs, the
Master Gardener program and “Northwest
Gardeners e-News. ”
Sustainable Agriculture
Research & Education
Beef Cattle Sciences
2011 B eef Industry Tour
New Concepts and Sustainable Approaches on Reproductive
Management and Genetics of B eef Cattle
Agenda
4:00 - 4 : 3 0 pm
4:30 - 5 :00 pm
5:00 - 5 :30 pm
5:30 - 6:00 pm
6:00 - 6:45 pm
6:45 - 7:30 pm
Basic Concepts on Cattle Reproduction and Genetic Management
Cory Parsons - Oregon State University, Baker County Extension
Nutritional Strategies to Enhance Reproduction in B eef Females
David B o h n e rt- Oregon State University, EOARC - Burns
Temperament and its Effects on Production and Reproduction in B eef Cattle
Reinaldo Cooke - Oregon State University, EOARC - Burns
Break - Refreshments Provided
Implementing Reproductive Technologies into B eef Cattle Operations
Tom Geary - USDA Agricultural Research Service, Miles City, MT
Improving EPD Accuracy by Combining EPD Info with DNA Test Results
Alison Van E e n e n n a a m - University o f California, Animal Sciences - Davis
Schedule and Location
Wednesday, December V 2011
COCC Crook County Open Campus
510 SE Lynn Blvd - Prineville, OR
No registration fee , butpre-registration is highly recommended
The B eef Industry Tour is being partially funded by the Western SARE.
For more information and pre-registration, please visit the Beef Cattle Sciences
Website http://beefcattle.ans.oregonstate.edu. or Tim Deboodt at (541) 447-6228,
tim.deboodt@oregonstate.edu.