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About Spilyay tymoo. (Warm Springs, Or.) 1976-current | View Entire Issue (Dec. 12, 2012)
Page 9 December 12, 2012 Spilyay Tymoo, Warm Springs, Oregon Targeted grazing workshop provides information on restoring weedy areas how animals forage or graze, how to target graze to reduce fire risk, and what to consider in a contract using a targ eted grazier. Fara taught about the nutritional needs o f livestock and how they have to tem to restore an annual grass weedy system into a thriving dry land pasture, and increased cattle production. The workshop was well at tended by range planners and technical and agricultural special ists, most o f whom currently work or have worked with the Tribes. The workshop earned them six re certification credits as a Certified Professional in Range M anage A Targeted Grazing work shop held at KahNeeTa on the 13 th. o f N ovem ber provided a day’s worth o f information on re sto rin g w e ed in fe s te d area s through the use o f animal impact. The m ain instructors were Craig Madsen o f Healing Hooves and Claudia Ingham o f Ecological and A gricultural Consulting. Craig Madsen founded Healing Hooves LLC in 2002, after 14 years o f ex perience with NRCS working on range and pasture m anagem ent issues. He is a Targeted Grazier; ie: one who uses his animals to selectively graze areas depending on m anagem ent goals. Claudia Ingham is also an Instructor at Oregon State University Depart m ent o f Anim al Sciences. Fara B rum m er o f OSU E xtension, Warm Springs was the host and facilitator for the workshop, and a co-instructor. Targeted grazing is a m an agement tool for systems where herbivores, plant eating animals, are used to specifically graze an area to remove one type o f plant while preserving or encouraging another type. Targeted grazing is m ost often used to improve or re store w eed infested areas. It in volves understanding the plant community you are dealing with as w ell as the anim al you are choosing to get the job done. C raig shared inform ation from his business operation which consists o f using a goat herd to Planning & planting with Holly: What do i do to prepare my plants for winter? Hand washing in the cold and flu season Mulching means applying a layer o f organic material (straw or dry leaves) to the soil surround ing plants and shrubs. Perennial plants, those that come back year after year, can benefit from mulching during Cen tral Oregon’s harsh winters, par ticularly if this is their first winter. Strawberries, grapes and raspber ries can also benefit from winter mulching. T he p u rp o se o f w in te r m u lching is to p ro tec t plan ts against dryness, w ind and cold temperatures. Straw, not hay has which has seeds, is preferable to use for winter mulching. Some people use grass chippings or wood chips, but these can leach too much nitrogen into the soil and hurt plants. To start, allow moisture and fro s t to p e n e tra te th e so il before applying m ulch. Pile up m ulch to a height that is a little greater than your plant’s roots are deep. For shrubs like rhododen drons you can use chicken wire to m ake a circle that is a little larger than the shrub, then fill it loosely with straw or leaves. The rule o f thumb is to remove winter mulch in the spring, when all dan ger o f a hard frost is past, in order for the soil to warm up and plants start their spring growth. If you have any question for Holly about your garden or plants you can contact her at the OSU Extension office on Tuesdays à jH fi* f „ Agriculture and Natural R esources Fara Brummer Rosanna Sanders Holly Hutton Prep Class for Private Pesticide Applicator Exam/Core Credits target graze problem areas for landowners, as well as city and county projects. He also talked about Integrated Pest M anage ment (IPM), toxic plants and how to avoid them, and how to choose the right animal to target graze. Claudia talked about the use o f tar geted grazing, how a plant grows and responds to animal impact, be considered when target graz ing. She discussed Body Condi tion Scoring (BCS) and informa tion on specific nutritional needs based on livestock age and stage. At lunch, a case study video on rangeland targeted grazing was shown. The video discussed how a local cattle operation has used a very precise managed grazing sys Cold and flu season is here again. Proper hand washing is one o f the best ways to prevent the spread o f illness. Center for D isease and Prevention states “K eeping hands clean through improved hand hygiene is one o f the m ost important steps we can take to avoid getting sick and spreading germs to others.” CDC 2012 ♦ AFTER using the bathroom or changing a diaper ♦ AFTER blowing your nose ♦ AFTER playing with your pets ♦ AFTER sneezing or coughing“ into your hands ♦ AFTER coming into contact with someone who is sick ♦ AFTER handling garbage or touching something dirty When to Wash Your Hands: It is usually best to wash your hands with soap and warm running water. Thoroughly rub your hands together (make sure to get in between your fingers, ♦ BEFORE you prepare or eat food ♦ BEFORE caring for someone who is sick or treating a wound Winter Mulching Tips m en t th ro u g h th e S o c iety o f Range Management. This workshop was funded by a western Sustainable Agricul tural R esearch and E ducation (SARE) grant. How to Wash Your Hands: OSU Open Campus will conduct a training to prepare for the Private Pesticide Applicator License from 8:30 to 12:00 pm Decem ber 7,2012 at the Madras COCC Campus. If you need a new license or your license expires at the end of the year, this is a good opportu nity to prepare for and take the exam. If you need “Core” or “Other” continuing education credit before the end of the calendar year, the class will provide 4 hours. Registration is $49; Oregon Pesticide Safety education manuals are available at the Central Oregon Agri cultural Research Center (541-475-7107) for $22.50. For those wish ing to take exams, Kelly Smith with COCC will be proctoring tests starting at 12:30. There is a $25 fee per exam and photo ID is re quired. It is strongly recommended that you be familiar with the Oregon Pesticide Safety education manuals. The work shop will be a good review of the manual, but personal study time is also recom mended. The manual and a self-administered practice exam are avail able at the Central Oregon Agricultural Research Center. Contact Information: Jennifer Oppenlander (541-550-4133) under your finger nails and your wrists and both the tops and bot toms o f your hands) for at least 20 seconds. You can teach chil dren to sing the ABC song one time while washing their hands, since this takes about 20 sec onds. D ry your hands w ith a clean towel. If soap and water are not available use a hand sa n f tizer. Some Other Ways to Stay Healthy: ♦ Cut down on sugary and fatty foods ♦ Eat more vegetables and fruits ♦ Eat whole grains ♦ Choose low-fat m ilk ♦ Be physically active every day December 25 is National Pumpkin Pie Day Pum pkins are an amazing food with great health benefits. They are very low in fat and salt, but high in fiber and vitamin A. Vitamin A is a powerful natural anti-oxidant and is required by the body for maintaining the integrity o f skin and mucus membranes. It is also an essential vitam in for good visual sight. R esearch studies suggest that natural foods rich in vitamin A help a body protects against lung and oral cavity cancers. Getting enough fiber in our diets is impor tant for a healthy digestive sys tem. Celebrate National Pumpkin P ie D ay w ith a “C rustless Pumpkin P ie” re c ip e from FoodHero.org Crustless Pumpkin Pie Ingredients: ♦ % cup sugar ♦ 2 eggs ♦ Vi cup b a k in g m ix ( lik e Bisquick™) ♦ 1 can (15 ounce) pumpkin ♦ 1 can (12 ounce) non-fat evapo rated milk ♦ 3 */2 teaspoons pum pkin pie spice ■ ♦ 2 teaspoons vanilla • Directions: ♦ Preheat oven to 350 degrees. Lightly oil or spray a 9 X 10 inch pie plate. ♦ Combine all ingredients in a medium bowl or blender. ♦ Beat 2 minutes with mixer until smooth, or blend one minute on high. ♦ Pour into pie plate. ♦ Bake 55-65 minutes, or until knife inserted into center comes out clean. ♦ Cool slightly and refrigerate. Serve cold. ♦ Refrigerate within 2 hours. Notes: *If you don’t have baking mix on hand, substitute 14 cup flour, % teaspoon baking powder, 14 teaspoon salt and 1 14 teaspoons oil. *If you don’> have pumpkin pie spice, use 2 teaspoons cinna mon, 1 teaspoon ground ginger and 14 teaspoon nutmeg. * Serve with w hipped top ping or low fat vanilla yogurt Oregon-State University Extension Service offers educational programs, activities, and materials without dis crimination based on age; color, disability, gender identity or expression, marital status, national origin, race, religion, sex, sexual orientation, or veteran’s status. Oregon State Univer- sity Extension Service is an Equal Opportunity Employer. - -nr | Xriits irom a ja r Dec 19th 1:30-2:30 1 Learn how to make gifts r in a Jar Like us and Facebook and see current ac tiv ities for ' OSU E xten- 3 sion 4-H! ™ ■ A ge: 6-8 yrs 9-10 yrs 11-12 yrs J 8 -18 yrs ■K MISSING!!! w 4-H is missing a teepee from camp Naimuma. Call OSU Ext 541-553-3235 if K you have any information RaAlto Prfaw io b r ie t y B y T r a d it io n
