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About Spilyay tymoo. (Warm Springs, Or.) 1976-current | View Entire Issue (Sept. 19, 2012)
Spilyay Tym oo, W arm Springs, O regon Oregon State University Ä V _ _ OSU Warm Springs Extension Office (541) 553-3238 ArtBration In collaboration with Carol Sahme (Warm Springs Recreation), Justine Lowry (COCC Instructor), Danita Macy & Sara Rogers (OSU Extension FCH), a day was orga nized to celebrate art. Various types o f artistic media were explored in cluding marbelizing, pastel, water- color spray, and origami. Marbleizing- A method that produces patterns similar marble. The patterns are a result of color floating on water; it is then care fully transferred to paper or fab ric. Soft Pastel- A medium in the form o f a stick which is similar to chalk. The pigment can be used to blend and smudge colors together resulting in bright hues. Hairspray or fixative can be used to prevent sm earing and protection o f the drawing. Watercolor Spray- To cre ate this effect, watercolor is en closed in a water bottle and sprayed onto paper. Stencils can be helpful to create designs and a w hite crayon can be used to write words. Once the w atercolor is sprayed onto the paper, it will saturate the paper revealing various designs and words. f 4-H Thanks! The following indi viduals, departments, and companies deserve a BIG THANK YOU for their support, par ticipation and dona tions! Garol Sahme Justine Lowry Erickson’s Thriftway-Madras Store Taralee Suppah Michael Holyan Danita Macy Sara Rogers v • 4 J ----------------------------------- ----- Up Coining Events: Fruit Loop Tour Sep tember 20th C an n in g T om atoes Lunch& Learn Sep tember 25‘h 12:00-1:00 J September 19, 2012 Page 9 4-H International Summer Camp By: Morning Rae Ferris yhis year the Warm Springs 4-H Program focused on sending 15 youth from grades 6-8 to the 4- H International Summer Camp. The camp was held at the Oregon 4-H Conference & Education Center in Salem. A total o f approximately 150 youth attended the camp from Sa lem, Wilsonville, Woodburn, Port land, Boardman, Ontario, and Warm Springs. The focus o f the camp was to engage yo u th to exp lo re postsecondary education, career exploration, meeting professionals from various community colleges and universities, develop leadership skills, and participate in fun physi cal activities like archery, volleyball, basketball, soCcer, and swimming. The majority <jf the w ork shops focused on technology (Lego Robotics, GPS, and video), envi ronmental science (wind power) and natural resources (forestry, fisheries, wildlife, and agriculture). Other activities include general math and science skills, history, health professions, preparing for and attending college. Many of the students even had the opportunity to take the CPR class and become certified. The Warm Springs 4-H pro gram would like to thank the par ents for allowing their youth to be a part o f the 2012 4-H International Summer Camp. A ginormous thank you to all the youth who attended Fall grazing - feast or famine? Fara Ann Brummer Many folks think that the fall, is a great time to graze our live stock. After all, this is the time of year when we experience “fall greenup,” that is, our perennial grasses are producing some new growth and our annual grasses may even germinate and provide a small “flush” o f new green growth. The cooler temperatures o f our days now and the shorter day light periods provide the signals for our grasses to start greening up again after the “summer slump” period that they go through. For our livestock, this is the time o f year w hen we look to p u t on some more pounds and a fat layer before they go into the more demanding winter months. However, this is also the time o f year when perennial grasses are storing up energy for their “bat tery” system. Our perennial grasses are the ones we generally want to encourage because they contain more plant matter than the annual grasses. More plant matter trans lates into better feed for our live stock and wildlife on the range. The stronger the root system which is the battery o f the plant, the more growth you will have next year on your perennial grasses. • A t a pasture m anagem ent class that I recently attended, Steve Fransen, A ssociate Professor at Washington State University, ex plained that grasses in the fall ape busy producing new roots to har ness the reserves that will take them through the winter months and more importantly, will allow them to grow and flourish next spring. Steve describes the fall as the most important time for grasses to regenerate, because it is the “bank account” for next spring’s growth. From now until December 21, pe rennial grasses are busy produc ing new root tissue. How do grasses do this? The more above ground leaf matter that there is, the more energy from the sun the grasses can capture, and P la n t! 1 Fall grazing, therefore, needs to be limited to more areas where annual grasses thrive. However, these plants do not contain the amount o f forage that livestock need to get ready for winter. We need to think about supplementally feeding hay on these annual grass systems at this time o f year to both maintain livestock productivity as well as allow our perennial grasses to prepare for next year. The chart below shows how the number of perennial grass leaves (in this case, orchard grass) influ ences root mass development. No anrf R n n t M a s « K m u ith 2 3 the more it can translate to root tis sue. The bottom 3 inches o f the plant are the most important as they contain many o f thé energy re serves. If we graze too hard and too close to the ground, we are weakening and eventually killing off that plant. It may take a few years, but eventually that desirable peren nial plant will drop out o f the sys tem. 4 5 6 tice how the plant root mass starts to thrive after the plant grows five leaves! Below that amount, the root mass does not grow as well. It is important for us as grass and livestock managers to start think ing about “increasing our fall bank account” in term s o f leaf plant matter and root growth so we can have better perennial grasses next year and into the future. the summer camp and a special thank you to the chaperones. Lastly, I would like to thank the youth again for their efforts during the summer camp. They lis tened, they participated, they did what they were asked to do, and they were respectful. I am very proud o f them. Thank you again! 4-H Program Morning Rae Ferris Forage analysis for agricultural producers now available Our B eef Extension Forage E valuation program provides a much needed service to beef pro ducers - timely forage analysis and nutritional recommendation. For age includes hay for your cattle and horses. The B eef Extension Forage Evaluation program consists o f re ceiving forage samples for nutri tional evaluation, and providing a customized nutritional recommen dation based on forage quality and animal requirements. Information about the B eef Extension Forage Evaluation pro gram can be found at the Beef Cattle S ciences w ebsite (h ttp :// beefcattle.an s.o reg o n state.ed u / index.htm). The.re w ill be no service charge for Warm Springs. Please contact me to set up a time to come out and test your forage for you Fara Brummer (541) 553-3238 fara.brummer@oregonstate.edu Agriculture and Natural Resources Fara Brummer T Helpful tips as new school year begins It’s that time o f year again, as students are starting the fall school term. Some kids are excited about the new school year and some are not so excited.Some kids may feel nervous or even a little scared on the first day o f school because of all the new things they encounter: new teachers, new friends, new schedules and perhaps even a new school. Soon these fears pass and a great school year begins. P aren ts too are m aking changes to schedules, and this can create some chaos in the morning before heading out the door to catch the school bus. Below is a list to hopefully make these transitions easier, as well as simple recipes, for before and after school snacks. • Lay out all school clothes the night before • If taking a sack lunch place all dry items in the night before • Help kids prep their backpacks for school • Make a folder just for signed papers to return to the teach ers •G ive k id s a house key if needed • Make bedtime the same time every night during the school week. This will establish a good bedtime pattern • Set time aside every night to read to your child for at least 15-20 minutes • Send healthy snacks to school w kids( they need brain food) • Know the school rules and ' who to contact in the event of an emergency Breakfast Pumpkin Cookies Yes!! You can have cookies for breakfast, when they’re healthy. Ingredients 1 3D 4 cups cooked, pureed pumpkin (15 ounce can) 1 ID 2 cups brown sugar 2 eggs ID 2 cup vegetable oil 1 ID 2 cups flour 1 ID 4 cups whole wheat flour 1 tablespoon" baking powder 2 teaspoons cinnamon 1 teaspoon nutmeg ID 2 teaspoon salt ID 4 teaspoon ground ginger 1 cup raisins 1 cup walnuts or hazelnuts, chopped(optional) Directions 1. Preheat oven to 400 degrees F. 2. Mix pumpkin, brown sugar, eggs, and oil thoroughly. 3. Blend dry ingredients and add to pumpkin mixture. 4. Add raisins and nuts. 5. D rop by teasp o o n fu l on greased cookie sheet, 1 inch apart. 6. Gently flatten each cookie (use a spoon or palm o f your hand). 7. Bake 10-12 m inutes until golden brown. Afterschool Snack GO.R.P.(good pie raisins and peanuts) Ingredients Ziplock bag !4 cup any kind o f nut Nuts (we used almonds) % cup any kind Dried fruit V2 cup any kind Whole-grain cereal like cheerios or kix Instructions Into a ziplock bag, dump nuts, dried fruit, and whole-grain ce real. Family Community Health Danita Macy Arlene Boileau Sara Smith Rosanna Sanders
