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About Spilyay tymoo. (Warm Springs, Or.) 1976-current | View Entire Issue (July 11, 2012)
Spi lyayTym oo, Warm Springs., Oregoß'- , Page 10 W e’re online! find us at: http :// extension oregonstate.edu/ w a rm sp rin g s/ W ant to find som ethihg to do th is sum m er? L o o k on - o u r F aceb o ok p a g e .. .find sum m er opportunities,' contests an d 4-H events and inform ation. < S earch Facebook; W arm Springs 4-H O regon Summer Vegetable and Pasta Salad Ingredients: • 3 cups w h ole w h eat pasta, 5 if l I • 1 cup broccoli, chopped : • 1 cup d iced cucum ber, ; peeled I « 1 Jtify íl/^ 0 1 2 Ecologically Based Invasive Plant Management By: Fara Brummer ÈBIPM stands for Ecologi cally B ased Invasive Plant M an agement, and it is a program that focuses on restoring rangelands to a healthy condition b y under standing the w ay plants grow, thé seaso n s.th ey prefer, and their specific requirem ents. EB IP M Was started here in O regon afour ow n O SU Agricultural Research Services (A RS) Station in Riley, Oregon, just Outside o f the Hines/; B um s area. The E B IP M program has several projects looking at w eed control. A ccording to the direc tor, “w eeds are a sym ptom o f an unbalanced system ” . EB IPM looks .tom anage the entire range s y ste m , a n d b rin g it in to a healthier system . W eed control asw ell as grazing management is a p art o f th e ir program , w ith a strong emphasis on the tim ing o f grazing. T heir w ebsite opens w ith “O ne o f our pro b lem s as land m anagers has been the failureto reco g n ize th a t w h en w e seem-* vasive species begin td establish^ the w eeds themselves are not the actual cause o f the problem. The w eeds are m erely a sym ptom o f the problem. The real problem is, m ore often than not, an ecologi cal process in disrepair. These ecological processes in disrepair are w h at drive a p lan t co m m u nity to change”. E B IP M h as several loca- tions for proj ect dem onstration areas and the results. F or ex am ple, th ere is in form ation on restoring w eed infested areas, as w ell as in form ation o n treating cheatgrass, a com m on rangeland w eed, w ithbio-control. F or m ore information, visit thefiP w e b s ite a t: h ttp :// www.ebipm.oig/, or give us a call h ère at th e E xtension O ffiee in W arm Springs. I Agriculture and è Natural Resources Fara Brummer Kids Summer Cooking Class Every Tuesday in July 17th & 24th 10am -lpm 31st 12-lpm for graduation ■ • 1 cup sum m er squash, '. sliced . • 3/4 cup Italian dressing Directions: 1. C o o k p a s ta a c co rd in g to p ack ag e directions. R inse w ith pold water. Place in large bow l. 2. A dd remaining ingredients and Wux'well 3. Refrigerate leftovers. N o tes: U se any colorful v eg etab les y o u h av e o n hand: car- pots, cherry tom atoes, green on ions or frozen peas. Recipe source: foodhero.org Safe Picnicking j s j u l y is N a tio n a l P ic n ic lated bag. You can m ake y o u r grees it sh ould b e refrig erated w ater to stay hydrated and keep your body from overheating. o w p ic e pack b y freezing w ater within lh o u r " • Thoroughly cook a ti meats b e in leak p ro o f containers. Family Community Health • D o n ’t leave food setting out. fore eating. Safe tem peratures: O nqe ypi^ haye eaten p u t food B e e f steaks and p o rk should be foods s a fe ly so th at no one gets- b ac k into y o u r cooler. Y our cooked to an in tern al tem p era sick from eating spoiled food. cooler should not be warmer than ture o f '145 degrees, ham burger to 160 degrees and chicken and Y ou c a n ’t alw ays tell i f food is' 40 degrees/ spoiledby the w ay it looks, tastes • Throw food aw ay that has been turkey to 165 degrees. Y ou can. Danita Macy or smells. H ere are some tips for s itin g .out for to o long. F o o d p u rch ase an inexpensive food ÁíleñeBoileau a should b e refrigerated w ith in 2 th erm o m eter at m o st grocery safe picnicking:. Sara Smith. • K eep foods cold b y using ice*} hours o f being prepared. W hen stores,. Rosanna Sanders o r ice packs in a cooler o r insu- the tem perature is above 90 de ■ M ake sure y ou drink plenty o f M o n th an d w ith th e w arm er w e a fh e t m a n y p e o p le e n jo y packing apicnic andheading out side. It is im p o rta n t to handle 4-H My First Rope program thanks sponsors • Thanks to Edison Yazzie, Am anda Squiemphen-Yazzie and Teri Jo Squiemphen-Yazzie for donating ropes Youtlt Kitchen Science Class • Thanks to Central O regon R anch Supply for donating 10 kids ropes • Thanks to Fair, Feed & Supply for donating 3 adult ropes Warm Springs youth participate in the "My 1st Rope ” Program instructed byfr-H leader "Edison YazzjeitPictured left front: Kaiwin Clements, Perry Isadore,-Pole White, Isabell Smith, Shirleen KillsFirst, Jackie Zamora-Heath, - Joshua Olney, Jeremy KillsFirst, Mary Olney‘Dylan Heath Pictured left back Justin Tom (volunteer), Benjamin Billey, Josue Garcia, Lee Tom (volunteer), Ashleen Smith, Shayna Sauls, Tashina Eastman, Edison Yazzie (4-H Leader), Sara Rogers (volunteer). H ot pictured: Brinley Holyan, Natalya Camara, Adam Camara, Monika Camara, Avan Garcia and Anthony Culps, Jr. I f you are interested in becoming involved please contact OSU Extension Thursday July 12 12-2 pm Glow in the dark jello, lave cake & more fun experiments! Space is limited please call and reserve
