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