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!