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About Spilyay tymoo. (Warm Springs, Or.) 1976-current | View Entire Issue (May 2, 2012)
Spilÿay Tymoo, Warm Springs, Oregon OSU Extension We’re online! find us at: extension oregonstate. edu/ warmsprings/ W ant to fin d som ething to do this sum m er? L ook on o u r F aceb o o k p a g e .. .find sum m er opportunities, contests arid 4-H events and inform ation. S earch F acebook: W arm Springs 4-H O regon A BIG THANK YOU to Jeff Meyers from OSU Cascades: Cas cades Adventure pro gram for donating climbing rope for 4-H team rind skill building games! For your cookie platter donation on Garden Clean Up Day! Central Oregon Agricultural Research Center Presents: Vegtable & Herb Gardening Saturday M ay 5 9am-12pm C lass Location: Central Oregon Community College Page 11 Autographs from Billy Mills for fifth-graders F o r th e m ajority o f the "aca dem ic school year, 4-H has been assisting in the instruction o f the W a rm S p r in g s E le m e n ta r y School fifth-grade nutritional cooking class. Thanks to D anita Macy, O SU E xtension W arm Springs, FÇ H program , she has allowed 4-H to becom e a p art o f th e cooking class. Each month, fifth-graders join O SU Extension s ta ff for a class o f cooking and learning.. The 4-H program has focused on physical activity, the im por tance o f nutrition and N ative A m erican athletes. A ttention w as focused upo n tw o legendary athletes, Billy Mills and Jim Thorpe. In class, discussion were held about w ho they w ere, w hat they did, w here they cam e from , and w hat N ative A m erican tribe they a re fro m . T h e s tu d e n ts also w atched video clips o f th eir ac complishments. W hile having these conversa tions w ith the fifth-graders, dia logue centered on th e concepts o f visualization, setting goals, confidence, first impressions, di versity and teamwork. The fifth-graders, w ere inter ested in learning more about other N ativ e A m erican trib es. T his started discussions on the geog rap h y o f v ario u s trib al lands th ro u g h o u t th e U n ited States. OSU Extension staff and students both shared w hat N ative A m eri can trib e o r o th er b ack g ro u n d they w ere from. In A pril, the fifth-graders re ceiv ed a signed p h o to g rap h o f Billy Mills for their class. W h en I p re s e n te d th e autographed photo, the students clapped and cheered w ith excite ment., To thankBilly Mills, each class designed their own thank you card w ith a unique message. A lso, each w rote a small not% th at w as inserted into thank yoib card before being sent. Tw o additional au to g rap h ^ w e re g iv e n , o n e ea ch to W Warm Springs Elementary and to O SU Extension W arm Springs. | N ow , O SU E x ten sio n is ea-' ger to see i f Billy M ills respond^ to th e thank y o u cards. W e a re w e ll a w are B illjh M ills’s life is very busy, and eveif i f h e does n o t resp o n d to o u r thank y o u cards, w e Will still be loyal fans. Thank you Billy Mills for m ak-1 ing us believe. Extension webcast on fire prevention landscaping M ark yo u r calendars for a ' the speakers. The w ebcast w ill be at TO w ebcast on “Firewise Landscap ing,” hosted by the E xtension a.m . on Thursday, M ay 3. H om e s u r y iv a lih w ild fire Wildfire Information N etw ork in partnership w ith the C alifornia prone areas depends on a co m bination o f appropriate landscape Fire Science Consortium. Yvonne Barkley, University o f design, adequate vegetation man Id ah o E xtension forester, and agem ent in the área surrounding JoAnne Skelly, Extension educa your hom e (i.e., your “defensible to r fo r C a rs o n C ity /S to r e y space”), .andéífoiqes regarding County at University o f N evada building materials and design de Cooperative Extension, w ill be cisions for tire hom e or building. This one-hour webinar will fo- euS on the follow ing topics: fire in th e w fidland/urban interface, firewise landscape design princi pals, plan t selection and mainte nance. . For more information on wild fire prevention, and how you can incorporate firewise landscaping into your extension or other edu catio n pro g ram s, p articipate in this M ay 3 w e b c a st.. D etails on th is w eb cast and* how to register m ay b e found off th e eW IN L iv e W ebcast Infor-1 m ationPage: I w w w .ex ten sio n .o rg /p ag es/) 61094/ewin-live-webcast-infora matron ft! T f you- hav e ’an y questions, co n tact Jan G o n zales, e W IN Coordinator at: jggonzale»s@ ucdavis.edu. Statement by USDA Chief Veterinary Officer regarding detection o f bovine spongiform encephalopathy in the United States U S D A C h ie f Veterinary O f ABIG THANK YOU TO: May 1 2 0 1 2 fi c e r J o h n C liffo rd to d a y re le a se d the fo llo w in g statem ent o n th e d e t e c ti c o p o f B o v in e Spongiform Encephalopathy in the U nited States: • A s p ari o f our targeted sur veillance system , the U .S. D e partment o f Agriculture’s Animal and Plant H ealth Inspection Ser vice h a s confirm ed the n atio n ’s fourth case ofbovine spongiform encephalopathy (BSE) in ad a iry cow from central California: T he carcass o f th e anim al is being held under state authority at a rendering facility in Califor nia and w ill be destroyed. It w as n ever presented fqr slaughter for human consumption, so at no tim e presented a risk to the food supply or hum an health. Additionally, m ilk does not trans m it BSE. T he U nited States has h ad longstanding interlocking safe guards to protect hum an and ani m al health against BSE. F or public health, these m ea sures include the U S D A ban on specified risk materials, or SRMs, from the food supply. SRM s are w as positive for atypical BSE, a fects the U nited States’ BSE sta^ very rare form o f the disease not tu sasd eterm in ed -b y th eO IE . ' generally associated w ith an a n i T hé U .S. h as in p lace all o f m al consuming infected feed. the elements o f a system that QIE; We qre sharing our laboratory ; has determined ensures that beef results w ith international animal and b ee f products are safe for hu-j health referen celab ò fato riesift m an consumption: a mammalian Canada and England, which have feed ban, rem o v al o f specified; official W orld A n im al H ealth risk m aterials, and vigorous sur- : (Ò IE) reference labs. . vejllance. Consequently, this de These labs have extensive ex tectio n sh ould n o t affect U .S.t perience diagnosing atypical BSE trade herd. Evidence shows that our sys and will review Our confirmation U S D A rem ains co nfident in tem s and safeguards-to p rev en t o f this form o fth e (lisease. In ad the health o f the national herd and ! B S E are w orking, as are sim ilar dition, w e w ill b e conducting a the safety o f b ee f and dairy prod- : actions taken by countries around com prehensive epidemiological ucts. A s the epidem iological in-; the w orld. In 2011, th ere w ere investigation in conjunction with vestig atio n p ro g resses, U SD A only 29 worldwide Cases o f BSE, C alifo rn ia an im al and p u b lic' will continue to communicate find a dram atic decline, and 99 p e r health officials and the FDA. ings in a tim ely an d transparent; cent reduction since the p eak in- , B S E is a p ro g ressiv e n eu ro manner. logical disease am ong cattle that ' (Nbtei USDA is an equal op 1992 o f 37,311 cases. This is directly attributable to the im pact is alw ays fatal. I t b elo n g s to a portunity provider and em and effectiveness o f feed bans as fam ily o f d iseases k n o w n a y ployer. To file a. complaint of, a prim ary control measure for the tra n sm issib le sp o n g ifo rm en discrimination, writeylJSDA,,! cephalopathies. Affected animals Office o f the Assistant Secretary disease,’ for Civil Rights, Office o f Ad-* Sam ples from th e anim al in m ay display nervousness or ag judication, 1400 Independence, question Were tested at U SD A s ’ gression, abnorm al posture, dif 'iAyq./' SJVj.- Washington,, .DCl N atio n al V eterinary S erv ices ficulty in coordination and rising, 20250-94JO or call (866) 632- decreased m ilk p roduction, O r Laboratories in A m es, Iowa. 9992 (Toll-free Customer Ser-\ Confirmatory results using im loss o f body w eight despite con y ice), (8Ô0) 877-8339 (Local or munohistochemistry and western tinued appetite. Federal, relay), (866) 377-8642\ T his detection ip n o w ay af- (Relay voice users).) b lo t tests confirm ed th e anim al parts o f the anim al that are ‘m ost likely to contain the BSE agent if itfi s present in an animal. U S D A a ls o f\ b a n s a ll nonambulatoiy (sometimes called “dow ner”) cattle from entering the hum an food chain. F o r an i m al health, the,Food and D rug A dm inistration ban on rum inant material in cattle feed prevents the spread o f the disease in the cattle (cocc) ; 70 Ashville Rd- M adras, O R W hat to k now before you grow your vegetable and herb garden. Learn gardenirig basics for a m ore fruitful garden. This class w ill cover the funda m en tals o f v egetable and herb selection for the H igh D esert re gion. Care, m aintenance, site selection, irrigation andpest/dis- ease management. C ost: $29 For m ore inform ation call 541-550-4130 R eg ister at: oregonopencam pus.org/ jefferson Fire Up Your Grill Menu with Vegetables and Fruit! Simple grilling steps for most vegetables and fruit: to your plate! • Asparagus • C om . • Cabbage 1. C ut to m ake large flat pieces • Eggplant o f even thickness that w on’t fall • Onions through the grill. • Peaches 2 . Season or ad d a m arinade • Pineapple like Iite Italian Salad Dressing. • Zucchin 3. C ook directly ph th e grill or * U se leftover grilled vegetables try wrapping in heavy foil or two ■ in salads, sandwiches and wraps, layers o f regular foil. o r as a pizza topping. 4. Grill over m edium -high heat $ Try w arm grilled peachhalves until done to your liking. o r pineapple slices to p p ed w ith vanillayogurt Give these a try to bring taste and color KIDS CAN: • Choose colorful veggies and fruits • W ash th e produce • C ut produce, w ith help ' •M easu re and m ix marinades • Carry serving plates • Tim e the cooking • P u t aw ay th e ’leftovers M onthly Hero Checklist H ere are som e w ays to add fruit and vegetables to your grilledmeals: ' /h / A dd grilled vegetables to y our favorite dishes 7 “ "V Try a grilled fruit i V U se leftover grilled vegetables or fruits in other dishes ' Keep foods safe. W ash plates and utensils betw een using for raw m eats and any cooked food. I For more recipes and tips on eating well for less,; visit www.foodhero.org , . ©2011 Oregon State University. OSU Extension^ Sendee cooperating;. 0SU Extension Service offers educa-i tional programs, activities, and materials without discrim« nation based on race, color, religion, sex, sexual orientation,; national origin, age,maritfil status, disability, or disabled! veteran or Vietnam-era veteran status. OSU Extension Seri# vice is an Equal Opportunity Employer. This material was’ funded in part by the Supplemental Nutrition Assistance« Program of USD> SNAP ptits healthy food within reach 4 call Oregon SafeNet at l-8OO?723-££38.'fo accordance with, Federal law and U.S. Departmenfof Agriculture policy, this? institution is prohibited from discriminating on the basis off race, ;color, national origin; sex, age; religion, political b6-| liefs or disability. USDA is an equal opportunity provider!
